# Palanga-Style Rye Bread

[![](https://krivis.zygi.xyz/uploads/images/gallery/2025-11/scaled-1680-/image-1763306449341.png)](https://krivis.zygi.xyz/uploads/images/gallery/2025-11/image-1763306449341.png)

## Ingredients

##### Levain
- **140 g** active rye starter (100% hydration)  
- **140 g** rye flour  
- **140 g** water  
**→ Total levain: 420 g**

##### Fresh yeast (alternative to levain)
- **30 g fresh yeast** (≈ 3 tbsp, crumbled)  
- **80 g** warm water (~38 °C)

##### Scald
- **500 g** medium rye flour  
- **2 tbsp** rye malt  
  - or **2 tsp** molasses / barley malt syrup  
- **2 tsp** caraway seeds (optional)  
- **700 g** hot water (~65 °C)

##### Main Dough
- All the **scald**  
- **300 g** additional rye flour  
- **200 g** bread flour (or all-purpose)  
- **16 g** salt (3 tsp)  
- **30 g** sugar (2 tbsp)  

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## Method

### 1. Make the scald (morning)
Mix rye flour, malt/molasses, caraway, and hot water.  
Cover and rest **2–3 hours**, then cool to lukewarm.

### 2. Mix the dough
- (Fresh yeast version) Dissolve **30 g fresh yeast** in **80 g warm water**. Or use 300g levain.
- Add this to the cooled scald along with:
  - 300 g rye flour  
  - 200 g bread/AP flour  
  - 16 g salt  
  - 30 g sugar  
- Mix thoroughly (rye dough = sticky clay texture).

### 3. Bulk ferment
Let rise warm **1.5–2 hours**, until puffy and cracked.

### 4. Shape & proof
Shape with wet hands.  
Proof **1–1.5 hours** until expanded and cracked again.

### 5. Bake
- **230 °C for 15 min**  
- Then **200 °C for 45–55 min**
- Or just **200 °C for 70 min**. Keep the bread in the oven, while preheating.
Brush crust with boiling water after baking.  
Cool **2+ hours** before slicing.