One might say that the times of mind-blowing discoveries and exciting findings has already run out. Each and every mountain peak has been conquered, each and every square meter of land has been wandered around, traced on maps, pictured and written about. But we’d like to remind you about the 95% of ocean that hasn’t been fully studied yet. And for those who are indifferent to Jacques-Yves Cousteau’s fame, there is also good news. Trying new flavors and combinations of spices enhances your brain functioning, while your taste buds discover something new; so let’s go to nostalgic land for some, and terra incognita for the rest – Lithuanian Dark Rye breads.
One spice of all used in bread-baking is in a league of its own – caraway seeds. A relative of carrot, cumin, coriander and dill, with an exceptionally outstanding aroma and flavour – reminiscent of aniseed, but with more earthy and nutty notes. Mother-nature has not awarded it with a romantic value of cinnamon, gold-weight value of nutmeg, or made it as precious as saffron. Since the beginning of time, caraway seeds have rather been a “simple soldier” in the farmers’ and poor families kitchens. A tiny bit of caraway goes a long way in cooking, and works best with all cabbage dishes, cured meats, some cheeses… And of course there is no rye bread without caraway seeds.
In German folklore, parents placed a dish of caraway seeds beneath their children’s beds to protect them from witches. The belief was that that any object containing caraway could not be stolen. Was it because of the strong smell of the spice? Or because it was considered to have some mystical powers? We are not a tiny bit superstitious, but if we leave a sandwich unattended in the office fridge, be sure it is a rye bread sandwich with caraway seeds! Just in case.
Almost every time rye flour comes on stage, you can expect sunflower seeds to accompany it. Sunflower and caraway seeds playing second fiddle in the taste tonality. In this variety of bread however they are definitely on a bass guitar, making its perfectly harmonious solo, sounding natural and genuine with rye flavor doing jazz piano.
A bread with a charactonym name – an elder, a wise man who can be a spiritual leader. Based upon an antique recipe, that originates in Aukstaitija region. Naturally leavened in order to build an amazing sweet and sour characteristic taste.
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