The one-of-a-kind bread in Lithuania

Daujėnai homemade bread has a specific vision and a recipe that has been tested over the years. Vita Stankevičienė started making it as a child, when her mother's health deteriorated. The recipe has been passed down in her family from generation to generation, reports the Lithuanian website Ukininkopaterejas. Ladies in Agriculture: Ivelina Alexandrova For as long as she can remember, Vita's childhood favorite was her mother's homemade bread. When my mother's health deteriorated, I had to knead bread dough as a child. It was difficult, I found a bread trough, prepared it, baked it and started baking rye bread, recalls the manager of the Saimeta bakery. In accordance with long-standing traditions, "Daujėnai homemade bread" is fermented in a wooden bread tub, where a little leaven always remains. Part of the flour, caraway seeds and salt are boiled in water and kept in the tub until the mixture cools down. Then cold water is poured in, mixed and left to rise for about 24 hours. If ...