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)

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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.