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duona

Palanga Rye/Ruginė Duona iš Palangos (Lithuania)

Rye %: 90%
Stages: Sourdough sponge, Scald, Scald-sponge (Opara), Yeast sponge, Final dough
Leaven: Rye sour culture, Instant yeast
Start to Finish: 24-30 hours
Hands-on Time: 45-50 minutes
Yield: One 3¼ lb/1.46 kg loaf

My weakness for Baltic rye breads took over when I found this recipe in a Polish blog. Just to set the scene, Palanga is a coastal resort in western Lithuania, on the shores of the Baltic whose white sand beaches attract tourists from all over Europe, especially Poles and Germans. I suspect that this bread, which is lighter in both color and flavor that the other Baltic ryes I’ve encountered, is intended to appeal to the tastes of the town’s economically important summer visitors. Instead of the wholegrain rye flour that’s commonly used in Baltic breads, this one uses Type 1150, a much lighter blend that can be approximated by mixing 2/3 medium rye and 1/3 white rye. Keep Reading