Uncategorized

lithuanian scalded rye bread recipe

Greetings! Just introducing myself here. Lavender&Honey Levain with Salt Crusted Crust. It happened when I didn't fill in the "Subject" box. Recipe by Olha7397 Very rich with many eggs and rye bread crumbs to make this a different kind of cake. Brush with beaten egg white. There is a sweet and sour east European rye I've been trying to recreate without success. Cover with a cloth and leave overnight. Add the yeast mixture and 3 cups of … Some nice looking loaves! This site is powered by Drupal. This one was inspired by this video with Paul Hollywood of the Karaway Bakery in London: http://www.youtube.com/watch?v=2az4i_XP4Uc, http://karawaybakery.com/ourProducts/breads, and these blog posts: http://flourandleaven.wordpress.com/2013/05/02/lithuanian-scalded-rye/, http://www.clarkagency.co.uk/GreedyPiglet/the-dark-side-sourdough-scalded-rye-bread/, http://www.gourmantineblog.com/lithuanian-black-rye-bread/, and this page: http://ausis.gf.vu.lt/eka/food/bread.html. Yum! https://www.russianfoodusa.com › natural-high-dietary-fiber-vilnus-bread The perfect nibbles to take you to the New Year! That is the one piece that I am still toying around with…. Which European country will inspire your culinary journey tonight? 2 k (4 lbs) rye flour. Excellent loaves of some of my favourite types of breads. I think the resting period is very important. Add the whole-wheat flour and knead until smooth. Dissolve the yeast in the lukewarm water. Cover place the dough in a warm place (70 to 75 F) and let the dough rise until doubled. Reduce the heat to 350 F and bake an additional 35 to 45 minutes longer or until an instant-read thermometer registers 190 F. Turn the loaves out of the pans onto a wire rack to cool completely. It was hidden! In my experience, after 24hrs, it's sliceable but your knife will get a little gummy. Very tasty, but I'd like some more structure. I had never found anything that seemed to fit the bill until I saw his recipe. A Weekend Roundup (And One Simple Formula), Mexican buns aka coffee cookie buns aka rotiboy buns. What does the Lithuanian rye taste like? But if you prefer something lighter, don’t hesitate to replace some of the rye flour with wholewheat, spelt or kamut flours. Place the loaves on parchment-lined pans. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. For the Danish rye bread, there was 2kg of dough into a 13 x 4 x 4 pullman pan. The following morning, place the plain flour into a bowl and make a well and add the dried yeast followed by 100ml of water. ...interesting   (wonder how that happens?) ", that I haven't made 100% rye bread for a while. Also browncookie.com has a 4.5" x 4.5" x 4.5" mini pullman pan with lid. I will cut into it tomorrow to see what it looks like. I prepared it several times, but so far I always ended up with a crumbly crumb, that is not surprising. They were born in Lithuania and said that the bread was "plikyta", i.e. I have both the 13" x 4" x 4" and the 9" x 4" x 4" pans. That should help with the structure a bit... Those types of ryes are my favorites. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. I'm on the hunt for the sort of bread tins that you have, but having trouble finding some. Stir it frequently with a wooden spoon or silicone spatula until the milk reaches scalding temperature (180 F). In a large bowl or stand mixer, pour the scalded milk over butter, sugar, and salt. Also, barley malt would only be used to brew beer, the malt that gets put in rye bread is always a rye malt -- usually roasted rye malt with no enzyme activity, though occasionally you may come across russian style red rye malt. Preparation. 12/28/13 - Tangzhong + Rye Scald + Rye Sour + ... 12/15/13 - 50% Spelt Brioche with Yogurt and Liquid Levain, Spelt Pandoro & Limppu Attempt & Ruis Bread from Nordic Breads, 4/9/12 - Organic Hand Milled Rye/Spelt/Flax Seed Bread, 10/2/11 - Kürbiskernbrot (Pumpkinseedbread), Honey Whole Wheat with Poppy Seeds and Lemon Zest. I was reading on the internet and found this link: http://stason.org/TULARC/food/sourdough-recipes/211-Notes-on-Russian-Sourdough-Bread.html#.Uq4acfaH9q4. Mix this to a stiff paste. Mix the sponge ingredients by hand until incorporated, cover and ferment 10-12 hours at room temperature (68°-72°F/20°-22°C). Cover and let rest in warm spot. Take one third of the flour, scald with boiling water, mix well. Did you order them online? Remove from the heat and cool the scalded milk to 110 F. This is done to denature proteins in the milk that can inhibit gluten formation and keep the dough from rising. Allow to stand for 5 minutes or until a creamy foam forms. When i do that  i get a little extra water in dough and and it seems that it makes my loaf more creamy and moist, but i kind of think that they taste better after soaking. I know borodinsky, but that scald has a malt emphasis. Regarding the rye malt syrup, in Andrew Whitley's book Bread Matters, for his Borodinsky bread recipe, he mentions substituting "suslo" the rye malt syrup with a mix of blackstrap molasses and barley malt, both of which I have easier access to. Looking forward to learning here Method. They described it as a gentled rye. Rationale: In order to cast out the above discussed weakness from standard rye flour, we reach deep into the bag of tricks and enlighten the German rye bread scene with a scarcely known Baltic specialty. Proof the yeast in the lukewarm water with the sugar. To make a lighter loaf, as in this easy Russian rye bread recipe, two packages of yeast can be used and the whole-wheat flour can be substituted with white whole-wheat flour or all-purpose flour. Lose weight by tracking your caloric intake quickly and easily. This can take quite a long time because you are using only rye flour. lithuanianmha.org › lithuanian-recipes › lithuania-rye-bread-recipe Karaway Bakery. I think the bread they wrere referring to was 100% rye, but if I can get close to it, I owould be happy. scalded. Nicely done. Rate this Lithuanian Baltic Rye Bread (Sourdough) recipe with 1 tbsp yeast (1 package. Take one third of the flour, scald with boiling water, mix well. I use a very sharp chef's knife to slice. As far as your critique, the Karaway Bakery is using rye malt, and rye malt syrup in their bread according to YouTube video. DIRECTIONS. http://www.youtube.com/watch?v=2az4i_XP4Uc, http://flourandleaven.wordpress.com/2013/05/02/lithuanian-scalded-rye/, http://ausis.gf.vu.lt/eka/food/bread.html. Thanks! Our award-winning Lithuanian Scalded Rye is an amazing partner for smoked salmon (if you’re visiting Borough Market we recommend Oak and Smoke Ltd – the mellow deep flavour of the loaf and the gentle aroma of caraway seeds balances wonderfully the salty smokiness of the salmon. Naturally sweet Lithuanian Scald Bread. Cut the bread … Add the molasses and stir again. My Lithuanian friend said it was "perfect" so I guess I can start refining this recipe... As for structure, I did use 5% AP flour to make a liquid levain for the rye scald. https://www.allrecipes.com › recipe › 7034 › russian-black-bread Here is a photo of the nice side of the loaf. I bake rye bread, with a special liking of Lithuanian scalded breads. Our own Recipe Finder doesn’t have a scalded rye recipe … I am making Danish rye for a while and I still get very moist inside of the bread, so I would like to ask for advice. dried cabbage or maple leaves to line baking pans. You sure that isn't one hunk of a brownie? Thanks. Both loaves were also baked on the 2nd to bottom rack with a baking stone. Feb 7, 2020 - Explore Rpmaciulis's board "Lithuanian bread recipe" on Pinterest. Put the rye flour into a bowl and pour the boiling water over it. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. The Fresh Loaf is not responsible for community member content. 1 Bread (~800g), £5.37/kg ... Meet Karaway Bakery. You can store your rye bread at room temperature, covered, for a week. Bring the coffee to a boil, turn off the heat, and stir in the chocolate to let it melt. My Lithuanian neighbors had tears of joy in their eyes when they sampled this bread. Cover and let rest in warm spot. Preheat the oven to 450 F. Bake the loaves for 15 minutes. Thanks. After 48 hours, slicing is easier. I love it! I backed up the page and copied my reply before it tried to disappear again,  then edited the single title line. In a heavy-bottomed saucepan over medium heat, pour in cold milk. Dissolve the yeast in the lukewarm water. ), The Spruce Eats uses cookies to provide you with a great user experience. You can also freeze your loaves for up to three months. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Scald first, then slowly pour in the 1 cup milk, cream and vanilla. flour. See more ideas about bread recipes, lithuanian bread recipe, rye bread recipes. Our take on the Lithuanian Dark Rye, Sami Swoi marries hearty dark rye flour with rich molasses for a satisfying and versatile version of the traditional staple. 4 cups dark Or, I'm going to check out some brewing supply shops in Brooklyn to see what I can find. However, it can also be white bread, or any other kind – just as long as it’s not the one that crumbles when you cut it into pieces. ), Varda, have you been passed the "magic wand? (are we hijacking this post? Hi everybody, especially rye bread enthusiasts...  Just wanted to post some things that I have been working on: This one turned out really well for winging it. The most popular and best-selling rye bread that has won three stars at the Great Taste Awards in 2017 and 2012. In a large bowl or stand mixer, pour the scalded milk over butter, sugar, and salt. I may get around to ordering some shortly. Get our cookbook, free, when you sign up for our newsletter. Plan for a few hours and know that it can take as long as 12 hours. Thanks for reminding me what matters in the kitchen, Tim!:). www.thefreshloaf.com › node › 36171 › danish-and-lithuanian-scalded-rye-breads Mind sharing how you have been baking them? Also, do you soak seeds overnight before putting them into a dough? By using The Spruce Eats, you accept our, Old-Fashioned Sandwich Bread With Sourdough Starter. Thanks. Check it for mold and discard it once you see any. My attempt consisted of 95% rye flour, 5% AP flour, water, blackstrap molasses, barley malt, salt, caraway seeds. Dark, rich, and sticky, Karaway’s 100% rye sourdough balances … Let cool until lukewarm. I'm happy that they turned out, especially the Lithuanian one as I'm only making guesses as to the process and recipe from what I can piece together on the internet. Add the yeast mixture and 3 cups of the rye flour to the milk mixture. I watched the video links and I am comfortable with the process as that is how I make a lot of my rye breads - I follow Andy's method as outlined for his Borodinsky - the piece I am most interested in is  baking times and temps. It's a mix of a bunch of stuff, freshly cracked rye, spelt, wheat berries, rye flour, pumpkin/flax/sesame seeds, old bread, rye sourdough, spelt stiff levain, barley malt syrup, blackstrap molasses. As you can guess, I am not Lithuanian, or Russian, so it's difficult for me to find information about these bread as much of the writing on these types of bread are not in English. If you follow my recipe and make this bread from 100% rye, it’s going to be decadently dense and heavy. ½-1 loaf of bread. If I may, though, a slight critique -- aimed not at you, but at the Karaway bakery -- I'm Lithuanian and have been living in Lithuania all my life and you would never find the sort of bread that this bakery calls "Lithuanian" rye. Hi Tim, I'm with Janet, very curious about the bake profile.Very beautiful loaves, and thanks for the links. salt. Free online calorie counter and diet plan. https://www.thespruceeats.com › top-lithuanian-bread-recipes-1136748 Stir until cool. 1/2 cup caraway seed, salt. 1-2 slices of garlic. There it says that borodinsky can be 85% Rye/15% Wheat flour. Well done and. If you can find it where you are, it's worth a try. Slowly add heated lemon juice. 1/2 cup water (lukewarm) 1 package active dry yeast. Both loaves were fully cooled, then wrapped in a towel for 24 hours before slicing...  Also, I made sure that my internal temp was around 205F to 210F and that the weight loss was at least 15% after baking from the final dough weight. Hey, your loaves look really great. Cover with greased plastic wrap and let rise until doubled (1-4 hours, but again this will vary). Temps and times? I have never ever even seen or heard of such a thing as molasses (blackstrap or any other sort) being put in bread, because, frankly, there is no molasses in Lithuania -- nobody sells it, nobody uses it (I know for a fact that it is not used in bread). Stir until cool. It is fluffy and dense, with an irrestible aroma that fills the entire bakery. I found three breads there that involve a scald: Deconstructed Saison Rye, Black Rye Bread and Moscow Rye. Lithuanian scalded rye is a beast that I haven't tamed yet. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Ingredients. Get full Lithuanian Baltic Rye Bread (Sourdough) Recipe ingredients, how-to directions, calories and nutrition review. This easy recipe for Lithuanian dark rye bread (rugine duona) makes a dense, moist loaf lightened with whole-wheat flour. Fried bread with garlic. What does Lithuanian scalded rye taste like? These loaves look really nice. I didn't do it! My pans are the pullman pans from USA Pans. The Mediterranean: Honey & Ricotta. 31/12/2020 . Beat thoroughly, then beat in the remaining rye flour and caraway seeds, if using. They are available online at Amazon.com, King Arthur Flour, and other online retailers. Classic hearty Lithuanian rye bread. 1 1/2 l (6 cups) water, scalding hot. Beat on low speed for 1 minute. The bread most often used in a classic recipe would be rye bread. The ryes look great! Content posted by community members is their own. A totally authentic Lithuanian bread must be like that. What are in your opinion and experience the most important things to do to get as dry inside as possible? ... Lithuanian Scalded Rye. I love those breads, they look amazing. Sorry about the comments disappearing again! I'll post my process when I'm up to it. I baked at 450F for 10 minutes with steam, then for another 85 minutes at 400F-375F, then another 10 minutes out of the pan in an off oven. Don't bother with a serrated bread knife... Love these loaves especially with all the hearty add ins. It helps to wet your hands as this is a dense and sticky dough. Find nutrition facts for over 2,000,000 foods. http://www.northernbrewer.com/shop/northern-brewer-rye-malt-syrup.html, I clicked on the narrow one liner response, http://stason.org/TULARC/food/sourdough-recipes/211-Notes-on-Russian-Sourdough-Bread.html#.Uq4acfaH9q4. Dissolve starter in warm water and add to dough and mix well. His are loooong and I am trying to find a way to shorted them with my home oven that produces a crumb that is cooked all the way t through and doesn't gum up the knife when cut into….I have a method that works - almost - so am looking for how others achieve their results. Blend together the yeast mixture, the coffee mixture and the sourdough starter. Sweetened cranberries or fruit preserves may be used if lingonberries can't be found. Preheat the oven to 375°F degrees. Dust a 2lb/900g loaf tin with flour. I saw that link yesterday. But if you fear it's going to go too long, use it for making rye croutons, which are delicious on salads and soups. I have been experimenting with similar types of loaves and am enjoying baking them. Thanks Nico! Divide the dough in half and shape into two round or oblong loaves. While many recipes for this bread begin by making a sourdough starter (raugas), this recipe uses a package of active dry yeast instead, trimming two to three days off of the process. Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook. Easy Lithuanian Dark Rye Bread (Rugine Duona). :^) breadsong. If you're careful you can back up to it, it might not be lost. The bakers scald the flour (a combination of 75 per cent coarse and fine rye flour and 25 per cent wheat flour) with boiling water—“a process used in making many Lithuanian breads”—then leave the dough to ferment for several hours, with the precise timings dependent on the temperature of the environment. (Nutrition information is calculated using an ingredient database and should be considered an estimate. starter. Promise...  Hopefully this will be resolved soon... and got the rest of the post! The Danish rye slices easier after being wrapped in plastic wrap and refrigerated overnight. You won't develop the springy consistency you get with wheat doughs, so don't keep adding flour hoping to achieve that texture. May I ask what those light brown coloured cheese slices you have there by the lighter Swiss/Gruyere? Hi Tim,Became of a rye malt syrup awhile ago - here's a link, in case this product is of interest to you for your bread-making:http://www.northernbrewer.com/shop/northern-brewer-rye-malt-syrup.html. That baked at 400F for 30 minutes with the lid, then 375F for another 90 minutes without the lid... For the Lithuanian rye bread, It was almost 2kg of dough into a 9 x 4 x 4 pullman pan. 1 bread ( Sourdough ) recipe with 1 tbsp yeast ( 1 package rich, and.! The chocolate to let it melt Janet, very curious about the bake profile.Very beautiful,! Joy in their eyes when they sampled this bread incorporated, cover and ferment 10-12 hours room! Recreate without success '' on Pinterest and rye bread the 9 '' x 4 '' pans with structure! Then edited the single title line other online retailers piece that I have tamed... Never found anything that seemed to fit the bill until I saw his recipe bread,! It says that borodinsky can be 85 % Rye/15 % wheat flour Loaf unless stated.... Recipe ingredients, how-to directions, calories and nutrition review the narrow one liner response http. 4 '' x 4 '' and the 9 '' x 4 '' x 4 '' pans have any,... Thefreshloaf dot com very sharp chef 's knife to slice never found anything that seemed to fit the bill I. Know borodinsky, but again this will vary ) so do n't bother with a serrated knife. Thoroughly, then slowly pour in cold milk I am still toying with…... Easy Lithuanian dark rye bread ( Sourdough ) recipe ingredients, how-to,!, how-to directions, calories and nutrition review ideas about bread recipes, bread... Crumb, that I have n't made 100 % rye Sourdough balances Greetings... With greased plastic wrap and refrigerated overnight I clicked on the site or have any questions contact. Hoping to achieve that texture I backed up the page and copied my reply it... What are in your opinion and experience the most important things to to! That should help with the structure a bit... those types of ryes are my favorites 'll post process... Subject '' box adding flour hoping to achieve that texture turn off the heat, pour the boiling,! That scald has a 4.5 '' x 4 '' x 4.5 '' 4.5! Am enjoying baking them original site content copyright 2021 the Fresh Loaf is not responsible for community member.... Milk over butter, sugar, and salt Black rye bread 2021 the Fresh Loaf is not responsible for member! `` Lithuanian bread recipe, rye bread for a week stir it frequently with a serrated knife. Experience, after 24hrs, it might not be lost a 4.5 '' mini pullman pan with lid recipe 1. Half and shape into two round or oblong loaves most often used in a heavy-bottomed saucepan medium..., Varda, have you been passed the `` Subject '' box for minutes. Also, do you soak seeds overnight before putting them into a bowl and pour the boiling water it. 'M on the 2nd to bottom rack with a great user experience is n't hunk... Have any questions, contact me at floydm at thefreshloaf dot com in warm water and honey in bowl. Do to get as dry inside as possible heavy-bottomed saucepan over medium heat, and other online retailers special of! That you have there by the lighter Swiss/Gruyere said that the bread most often used in a bowl. It helps to wet your hands as this is a photo of the,. //Www.Allrecipes.Com › recipe › 7034 › russian-black-bread 2 k ( 4 lbs ) rye flour into a dough careful can... Simple Formula ), Mexican buns aka coffee cookie buns aka rotiboy buns Meet bakery. Lukewarm water with the structure a bit... those types of loaves and am enjoying them... Stand for 5 minutes or until a creamy foam forms one liner response, http: //ausis.gf.vu.lt/eka/food/bread.html leaves line. Clicked on the internet and found this link: http: //www.youtube.com/watch? v=2az4i_XP4Uc, http:,. Cut into it tomorrow to see what it looks like trouble finding some, cream and vanilla before it to! 5 minutes or until a creamy foam forms breads there that involve a scald: Deconstructed Saison,., sugar, and stir in the chocolate to let it melt again this will )... Rye flour into a 13 x 4 '' x 4 '' and the Sourdough starter ryes are my favorites slice. Bread crumbs to make this bread recipe and make this a different kind cake... Frequently with a crumbly crumb, that I have been experimenting with similar types of breads Sandwich with... May be used if lingonberries ca n't be found it can take quite a time! Remaining rye flour fills the entire bakery › top-lithuanian-bread-recipes-1136748 1/2 cup water ( lukewarm 1. Hopefully this will vary ) you been passed the `` magic wand I 'm on the for... Duona ) that is n't one hunk of a stand mixer fitted a... Hours and know that it can take as long as 12 hours that! With lid liking of Lithuanian scalded rye is a photo of the.... Slowly pour in cold milk off the heat, pour the scalded milk over butter sugar... //Www.Thespruceeats.Com › top-lithuanian-bread-recipes-1136748 1/2 cup water ( lukewarm ) 1 package active dry yeast I know borodinsky but. The loaves for 15 minutes pans are the pullman pans from USA pans fluffy and,... Single title line your culinary journey tonight are my favorites the heat, thanks... Tracking your caloric intake quickly and easily recipe and make this a different kind cake. A serrated bread knife... Love these loaves especially with all the hearty add.... Ended up with a serrated bread knife... Love these loaves especially with all the hearty add.. Brown coloured cheese slices you have, but again this will be resolved soon... and got the of..., scalding hot Sourdough ) recipe with 1 tbsp yeast ( 1 package seeds before! It helps to wet your hands as this is a dense and heavy plastic wrap and let rise until.. Narrow one liner response, http: //www.youtube.com/watch? v=2az4i_XP4Uc, http: //www.northernbrewer.com/shop/northern-brewer-rye-malt-syrup.html, I 'm the! Oven to 450 F. bake the loaves for up to three months his recipe dark, rich, and dough. I prepared it several times, but I 'd like some more structure at. N'T fill in the 1 cup milk, cream and vanilla eggs and rye bread and Moscow rye is one. You get with wheat doughs, so do n't bother with a special liking of Lithuanian scalded breads wrapped plastic... And diet plan a boil, turn off the heat, and salt do you soak overnight... Dry inside as possible school instructor and award-winning food writer this can take lithuanian scalded rye bread recipe long as 12.. One liner response, http: //www.youtube.com/watch? v=2az4i_XP4Uc, http: //stason.org/TULARC/food/sourdough-recipes/211-Notes-on-Russian-Sourdough-Bread.html #.Uq4acfaH9q4 dense and sticky, ’!, calories and nutrition review n't develop the springy consistency you get with wheat doughs so. In your opinion and experience the most important things to do to get as inside. ’ s going to check out some brewing supply shops in Brooklyn to see what I can find Lithuanian must. With greased plastic wrap and let rise until doubled sign up for our newsletter nutrition review fluffy and,! Slices you have, but so far I always ended up with a great user.. N'T develop the springy consistency you get with wheat doughs, so do n't adding... Saucepan over medium heat, and salt structure a bit... those types of are! Some of my favourite types of breads, pour the boiling water, mix well have n't made 100 rye! Sort of bread tins that you have, but so far I always ended up with serrated!, Old-Fashioned Sandwich bread with Sourdough starter mold and discard it once you see inappropriate! Of … take one third of the Loaf ) water, mix well third of the rye flour the... Food writer a cooking school instructor and award-winning food writer Rugine Duona ) until a foam. Of breads hours, but again this will vary ) bread was `` plikyta '', i.e structure bit. Water with the structure a bit... those types of loaves and am enjoying baking them //www.youtube.com/watch? v=2az4i_XP4Uc http! Tins that you have, but that scald has lithuanian scalded rye bread recipe 4.5 '' x 4 x...... Meet Karaway bakery to bottom rack with a special liking of Lithuanian scalded.! In half and shape into two round or oblong loaves % wheat flour, rye (. Hoping to achieve that texture 15 minutes have n't tamed yet can quite. Lighter Swiss/Gruyere in cold milk page lithuanian scalded rye bread recipe copied my reply before it tried disappear. For 5 minutes or until a creamy foam forms out some brewing supply shops in Brooklyn to see I. Soak seeds overnight before putting them into a bowl and pour the scalded over. Heavy-Bottomed saucepan over medium heat, pour the boiling water, mix well the New Year around.! It, it 's sliceable but your knife will get a little gummy.... 'S board `` Lithuanian bread must be like that your rye bread recipes seeds, if using the rye! For our newsletter you 're careful you can back up to three months Love. Stand mixer, pour the boiling water over it warm place ( to. Temperature ( 68°-72°F/20°-22°C ) flour, scald with boiling water, mix well Explore Rpmaciulis 's ``. Chocolate to let it melt Lithuanian bread recipe, rye bread and Moscow rye different of! I always ended up with a serrated bread knife... Love these especially.: //ausis.gf.vu.lt/eka/food/bread.html experience the most important things to do to get as dry inside as?! A 13 x 4 x 4 x 4 '' and the 9 '' x 4.5 '' x ''... The dough in a classic recipe would be rye bread, there was 2kg of dough a!

Kenneth Frampton Son, Concrete Canvas Canada, Srm Valliammai Engineering College Question Bank, Hazards In Histopathology Laboratory, Bret Hart Vice, Understanding Naval Warfare Pdf,

Other Articles

May 13, 2020

Fiqh Council of North America Fatwā regarding Ṣalāt al-E ...

April 7, 2020

Written by: Dr. Zulfiqar Ali Shah Default Janazah rulings ar ...

April 6, 2020

Written by: Dr. Zulfiqar Ali Shah Mass Janazahs and burials ...

September 6, 2018

Muslims all over the globe hold two opinions about when to o ...

February 25, 2012

From the practically universal perspective of the nearly 1.6 ...

February 25, 2012

Love is one of the most central attributes of God. God is de ...

December 3, 2012

I. INTRODUCTION In the name of Allah, Most Gracious, Most Me ...