Dark Rye Bread, aka "Black Bread"
When Lithuanians think "bread", dark rye bread comes to mind. It is the traditional and by far the most popular bread in Lithuania. The rye bread is dense, savory, and is often flavored with caraway seeds. Due to its color, it is simply called "juoda duona", which literally translates as "black bread".
You may be amused to know that Lithuanians often refer to the whole wheat bread as white bread ("balta duona"). I guess it just matters what your reference point is!
You may be amused to know that Lithuanians often refer to the whole wheat bread as white bread ("balta duona"). I guess it just matters what your reference point is!
Whole Wheat Bread, aka "White Bread"
Just several decades ago any white flour bakery product was not even called bread, but rather had other names, such as buns, pies, cakes etc. One of the common ones was "batonas" - an elongated white flour bread loaf. If back then you had ordered a sandwich, you would have been asked: "Do you want it with bread or with batonas?"
Nowadays, however, the term "white bread" usually means any bread made from white flour, and it is no longer reserved exclusively for the whole wheat bread.
Nowadays, however, the term "white bread" usually means any bread made from white flour, and it is no longer reserved exclusively for the whole wheat bread.
Personally, I am a huge fan of black bread - I have it with eggs, meats, cheese, jam - with everything. Since black bread is dense (and not floppy), it is perfect for open face sandwiches too - just spread some butter and throw something on top. Cured meats, sausages, pickled herring, smoked fish, or cheese are the favorite sandwich toppings in Lithuania!
"Batonas"
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Open face sandwiches with herring
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