Darnitsa sourdough bread

Darnitskiy bread is one of the simplest and most delicious types of bread, which is made from a mixture of wheat and rye flour. This bread is distinguished by a delicate medium-porous crumb, a thin crispy crust and a pleasant taste with a subtle sourness. It is great for sandwiches and also good for first courses.

Today I propose a recipe for Darnitsa sourdough bread, which can also be grown at home

Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty: Easy

Ingredients

Rye sourdoughRye sourdough (400 grams)
Wheat flour of the second grade (250 grams)
Rye flour (150 grams)
Water (300 milliliters)
Cooking Salt Cooking Salt (13 grams)
Molasses (1 tablespoon)
Vegetable oilVegetable oil (1 tablespoon)

Directions

This homemade bread recipe includes the following ingredients: active rye sourdough, water, second grade wheat flour (can be replaced with the first grade), rye flour, molasses or honey, refined vegetable oil and salt (about 2 level teaspoons).
Put active rye sourdough in a suitable dish and pour warm water there. Warm - it means pleasant to the hand, but not hot in any way.
Mix everything and pour in odorless vegetable oil, molasses and add salt.
Mix everything again with a spoon and now you can add two types of flour, which are better to sift before that.
Do not knead the dough for very long - just mix until smooth and that's enough. It will be sticky - this is normal, as the dough contains a lot of rye flour. With wet hands, smooth it down so that the surface becomes even, tighten the bowl with foil and set it aside for half an hour.
Then mix the dough again for about a minute and place in a suitable baking dish. Tighten the dishes with plastic wrap again and leave the dough warm for 2-4 hours to rise. This discrepancy in time is normal. The fact is that the strength of the leaven is different for everyone and the temperature in the room is also different.
The dough should rise at least 2 times. Better even at three. While the dough was steaming, we had already managed to heat the oven to 250 degrees.
You need to bake Darnitsky bread with sourdough at 250 degrees for the first 10 minutes, then lower the temperature to 200 degrees and bake for another 40 minutes.
Remove the finished bread from the mold and cool on the wire rack. In general, rye types of bread need to rest after baking for 5-6 hours, and then you can cut it.
A very simple and easy recipe for making Darnitsa sourdough bread will present you and your family with excellent homemade pastries. Try it, you won't regret it!