Ruiskavos

Ruiskavos is a type of bread traditionally made in Lithuania. It is characterized by its dark color and dense texture, often achieved through the use of rye flour as the primary ingredient. The dough is typically leavened using a sourdough starter, which contributes to its distinctive tangy flavor and aids in its preservation.

The preparation of ruiskavos involves a long fermentation process, allowing the natural yeasts and bacteria in the sourdough to develop complex flavors. This slow rise also contributes to the bread's moist interior and chewy crust. Ingredients beyond rye flour and water often include a small amount of wheat flour for structure, salt for taste, and sometimes caraway seeds for added aroma and flavor.

Ruiskavos is a staple in Lithuanian cuisine, frequently served alongside hearty stews, soups, or as a base for open-faced sandwiches. Its robust flavor profile makes it a good accompaniment to rich and savory dishes. The bread's long shelf life, a benefit of the sourdough fermentation and rye content, has historically made it a practical foodstuff, particularly in colder climates. Variations in the exact proportions of flours and the duration of fermentation can lead to subtle differences in taste and texture among different bakers and regions.