Palyanytsya is one of the symbols of Ukrainian baking. It appears on postage stamps and is an integral part of Ukrainian culinary culture. Traditionally, it has a round shape, like the sun, and a distinctive cut on top that makes the bread look as if it is smiling.
Palyanytsya is soft, light, and airy. For me, it tastes best simply with homemade butter and coarse salt.

We baked this bread at Bloom Bakery as part of the Bake for Ukraine project, as well as during many events and pop-ups. Bake your own palianytsya and become part of the project.
My thanks to Kateryna Seldonenko for the original recipe.

Ingredients

(for one loaf, approx. 1 kg)

• 160 g Lievito Madre
• 50 g whole wheat flour
• 500 g white wheat flour
• 310 g water
• 70 g milk (can be vegan)
• 50 g butter (clarified is best, but regular butter works as well)
• 15 g sugar
• 10 g salt

Method

1. In the bowl of a stand mixer, combine the Lievito Madre (torn into small pieces), milk, and water. Add the flour and mix on second speed just until all ingredients come together. Cover the bowl and let the dough rest for 45 minutes. Then add the butter, sugar, and salt, and continue mixing on second speed until smooth, about 10 minutes. The finished dough should feel supple and pleasant, not sticky.
2. Transfer the dough to a lightly oiled container, perform one fold, cover, and allow it to ferment for 3–4 hours. During this time, fold the dough once or twice.
3. Turn the fermented dough out onto a floured work surface, shape it into a round, and place it into a round proofing basket dusted with starch or coarse flour. Let it proof for 1.5–2 hours at room temperature, or about 8 hours in the refrigerator (not longer, to avoid over-fermentation).
4. Turn the proofed loaf out onto a board lined with baking paper. Using a razor blade, score the dough at a 45-degree angle to create the characteristic “smile.” Bake with steam on a well-preheated pizza stone: 10 minutes at 250 °C, then 10 minutes at 230 °C, and finish with 20 minutes at 210 °C without steam. If the crust darkens too quickly, lightly spray the loaf with water.
5. Allow the baked bread to cool completely on a wire rack.

I first noticed miso bread in the selection of an English bakery, and I immediately wanted to try it myself. If you don’t have miso at home, I recommend getting some. It has a distinctive aroma and depth of flavor, and it is a natural source of prebiotics, and after baking, postbiotics, which I have written about in one of my articles.

This is a bread that quietly connects fermentation traditions from different cultures.

Traditional notes before you begin

• Miso is salty and dense. That is why the first step in the method is to dissolve it thoroughly in water.
• Because miso already contains salt, we reduce the amount of salt added to the dough. I started with 5 g and later increased it to 8 g. Taste the dough; 5 g may be just right for you.
• I am sharing this recipe during the peak of summer heat. All fermentation times given are indicative only. Always let the dough guide you.

Ingredients

• 300 g wheat flour T650 (or bread flour)
• 100 g rye bread flour (or whole rye flour; if using whole rye, add a little more water)
• 300 g water
• 150 g Lievito Madre, at peak activity
• 50 g miso paste (I used brown rice miso)
• 5–8 g salt

Method

1. In the bowl of a stand mixer, dissolve the miso paste thoroughly in the water. Add the flours and the Lievito Madre, torn into small pieces. Mix on second speed just until everything is evenly combined. Cover the bowl and let the dough rest for 45 minutes.
2. Add the salt and continue mixing on second speed for about 7 minutes. The dough should feel very pleasant, neither stiff nor overly soft.
3. Transfer the dough to a lightly oiled container, cover, and allow it to ferment for about 3 hours. During this time, fold the dough twice with wet hands. The dough will visibly increase in volume and show signs of fermentation in the form of bubbles.
4. Turn the partially fermented dough out onto a floured surface, shape it, and place it into a proofing basket dusted with starch or coarse flour. Allow it to proof for 2–3 hours at room temperature, or overnight in the refrigerator.
5. Bake the miso bread in the classic way: with steam on a preheated pizza stone, or in a covered baking vessel. Bake for 20 minutes at 250 °C, then finish with another 20 minutes at 210 °C without steam or lid. Both the stone and the vessel should be thoroughly preheated to allow the loaf to expand fully.
   Let the baked bread cool completely on a wire rack.