Darnitsa bread in a bread maker

Darnitsa bread is a fairly simple but very tasty homemade baked product. We will cook it on the basis of wheat and rye flour, and also add natural honey for flavor. The finished bread turns out to be very fragrant, the crumb is moderately moist and does not crumble at all. It goes well with first courses, although I just love it with a cup of sweet black tea.

About ingredients: wheat flour can be used as the highest and first grade. Take the rye that is available - both seeded and peeled will do. In any case, adjust the amount of both when kneading the dough! If there is no honey, replace it with molasses or plain granulated sugar (1.5 tablespoons). In finished form, after complete cooling, a loaf of Darnitsa bread weighs about 750 grams.

Ingredients

• Wheat flour of the highest grade (325 grams)
• Rye flour (150 grams)
• Water (300 milliliters)
• Vegetable oil (2 tablespoons)
• Natural honey (1 tablespoon)
• Salt (1.5 teaspoons)
• Fast acting yeast (1.5 teaspoons)

Directions

1. Here are the products for making Darnitsa bread in a bread machine: two types of flour (wheat and rye), water (room temperature), salt, natural honey, fast-acting yeast, odorless vegetable oil (I have sunflower).
2. In my bread maker, the following ingredients are provided: first liquid, then loose. If you have the opposite, follow the instructions. Pour lukewarm water, vegetable oil into a bucket, add natural honey. Shake the container a little so that the honey dissolves.
3. Now pour in the sifted wheat flour, which we will pre-mix with rye. I hope you understand that in the process of kneading the dough for bread, you may need a little more or less - it depends on its moisture content.
4. And at the end, add salt and yeast. If it is hot in your kitchen (especially in summer), pour all three of these ingredients into different ends of the bucket so that the dough does not have time to oxyderate.
5. We choose the Main program, the time is 3 hours. The first kneading of the dough begins, which lasts 10 minutes. In the process, we monitor the state of the kolobok - it should be soft, gentle, but at the same time keep its shape and not spread. If the bun does not want to be gathered, add a little flour, since the moisture content of this product is different for everyone. We noticed that the bucket was clean, all the flour mixed into the dough. Now I do not advise you to open the lid, so as not to disturb the dough - it may fall off during the baking process.
6. Exactly 3 hours after the start of the program, our assistant will squeak about the readiness of the bread.
7. We take out the bucket and take out the wheat-rye bread. Cool completely on its wire rack so that the bottom does not get wet. Ready-made homemade bread is obtained with a weight of about 750 grams.
8. When the fragrant Darnitsky bread has completely cooled down, you can cut it and take a sample. The crust turns out to be quite crispy, and the crumb is finely reticulated, springy and moderately moist. Bon appetit, friends!