Ukrainian Palyanytsya, wholegrain vegan recipe by Mykola Nevrev
Cuisine: Ukrainian
Author: Мария Каленская
Prep time: 6 hrs 20 mins
Cook time: 40 mins
Total time: 7 hrs


Ingredients
  • 100g Lievito madre
  • 240g wholegrain wheat flour
  • 105g light rye flour
  • 230g water
  • 12g salt
  • 10g olive or any other kind of vegetable oil
Cooking method
  1. Mix starter and water in a bowl of a food processor. Then add flour and mix until well combined for a few minutes. Cover the bowl and let it autolyse for 45 minutes. Then add oil and salt and mix the dough at speed 2 until smooth for around 10 minutes. The final dough is nicely smooth and not sticky.
  2. Fold the dough like an envelope from the outside to the inside, transfer it to a slightly oiled container and cover with a lid. Let the dough rise for 3 hours at room temperature, fold the dough 2 times during this period.
  3. Transfer the dough to the table sprinkled with flour, shape into a boule (round ball) and transfer it to a round proofing basket, sprinkled with starch or coarse flour and leave for bulk fermentation for another 2 hours at room temperature or ideally about 8-12 hours in the fridge.
  4. Transfer the dough to a baking sheet and make a razor cut at an angle of 45°, resembling a smile. Bake with steam on a well-heated pizza stone for 20 minutes at 250°С and for another 20 minutes at 210C° without steam. Let the palyanytsya cool down on a rack.
My tips and tricks
Due to the sugar and oil even the wholegrain version will still be soft and fluffy, so don’t hesitate to try it. Don’t forget to increase the amount of water for the whole grain version as whole grain flour absorbs more liquid. Whole grain flour proofs quicker so check your bread more often to see if it has risen. Organic and stone milled flour ferments even quicker, mind it too. Glory to Ukraine!

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/ukrainian-palyanytsya-wholegrain-vegan-recipe/