The traditional method of baking fermented rye bread - the rye flour dough is fermented slowly in a wooden tub and baked only in the coal or deck oven. In the past, bread was baked in ashes, and later in a pot-form oven. The quality of bread depends on baking skills of the housewife, trough and the remaining leaven, raw materials and oven, from cooking rituals. Bread is highly valued in Lithuania - it has its patron – St. Agatha.
Find more recipes of Lithuanian culinary heritage: http://www.localtaste.lt/
