Description
Rye bread is recognized as part of Lithuania’s heritage.
For Lithuanians, growing rye and baking rye bread was very important. It’s no surprise that this process is surrounded by various traditions.
Back in pagan times, Lithuanians would offer bread to the goddesses Gabija and Žemyna. During Christian times, on Pentecost, the priest would walk around the rye fields to bless the upcoming harvest. And every housewife, before baking bread, would always make the sign of the cross and bless the risen dough in the kneading tub.
Today, most of these traditions have been forgotten, but at least in the village bakery of Radviliškiai, the taste of rye bread remains the same.
With a mild taste, sweet-sour flavor, scalded and kneaded by hand, the “Farmer’s Rye” bread has received many compliments. The main ingredients of this bread are rye flour, naturally fermented sourdough, yeast, water, sugar, and salt.
“Farmer’s Rye” bread – a piece of tradition on your family’s table.
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