Palanga-Style Rye Bread

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) 
 
 
 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.