Semi-rye bread with potatoes

During the serfdom period, most peasants ate the so-called unfanned grain bread, i.e. it was baked from grain, minced with chaff. The peasants of these times baked pure rye bread only on holidays. After the cancellation of serfdom, this bread has disappeared. In the second half of the 19th century, the poor peasants only during the lean season mixed other corn flour or wild plant seeds or potatoes into the baked bread. The bread baked with these vegetables is softer and fluffier.

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