I was given a loaf of Lithuanian bread that was splendid.  It has a very tight sour crumb and wonderful chewy crust.

The ingredients on the back include: wheat flour, malted barley flour, rye flour, whole grain rye flour, water, yeast, sea salt, and............Vinegar.  Baked with coarse corn meal.

Since I am a novice to this stuff I am not able to read betweeen the lines on this recipe.

Can one of the pros here fill me in on how to go about baking this bread or something similar?

Thanks,

cb