Darnitcki bread

For many, the process of making bread at home seems incomprehensible and difficult to implement. But in fact, there is nothing complicated in this, and if you follow simple recommendations, you can bake home bread in two counts. It takes a little patience and some free time.

Today we will tell you how to bake Darnytsia bread in a bread maker and offer a recipe for the product according to GOST in the oven at the leaven.

Darnytsia black bread - a recipe in a breadmaker

Ingredients:

• flour, rye sifted - 160 g;
• wheat flour, sifted - 315 g;
• purified water - 300 ml;
• olive oil or sunflower without odor - 40 ml;
• sugar or buckwheat honey - 35 g;
• stone coarse salt - 25 g;
• yeast dry - 1 ½ tsp.

Preparation

1. Depending on the requirements of the manufacturer of your bread maker, we first put liquid or dry ingredients in the bucket of the device. The water must first be heated to a temperature of 37-39 degrees.
2. Rye and wheat flour must be sieved before use.
3. If you use honey as a sweetener, then we put it together with the liquid components, if sugar, then add the crystals together with salt, dry yeast and flour.
4. Bake Darnytsia bread better on the program "main", while choosing the mode of "medium crust."
5. At the end of the program, we remove the prepared bread from the bucket, cover it with a towel and let it cool for a couple of hours.

Darnitsk bread on leaven - a recipe according to GOST in the oven

Ingredients:

• flour rye peeled - 140 g;
• first grade wheat flour, sifted - 195 g;
• purified water - 195 ml;
• stone coarse salt - 7 g;
• yeast, pressed fresh (optional) - 20 g;
• leaven - 290 g;

For starter:

• any active starter - 1 tbsp. a spoon;
• rye flour - 165 g;
• purified water - 170 ml.

Preparation

To prepare Darnitsa bread according to GOST, only active leaven without yeast is often used. If you have one, and you are 100% sure of its excellent lifting properties, you only need to prepare it properly and provide a quality long-lasting proofing test.

1. So, initially mix a tablespoon of starter with 55 grams of rye flour and 60 milliliters of purified water and leave in a warm (30 degrees) for about three and a half hours.
2. After a while, add the rest of the flour and water, mix and let the leaven stand still for the same time, providing the desired temperature.
3. Of the total volume of the ferment, we need 290 grams.
4. Now you can start mixing the dough, adding salt, as well as the necessary amount of water and flour (wheat and rye).
5. The time of proofing when using only the starter should be at least four hours, but it can be markedly reduced by adding liquid yeast to the dough. For their preparation, two hours before the proposed mixing, we mix the pressed yeast with water and wheat flour.
6. We leave the mass for fermentation in the heat, and when mixed add to the dough together with the remaining flour, water and leaven.
7. Dough on leaven and liquid yeast is enough to withstand fermentation in the heat for about an hour and a half, after which you can decorate a loaf, giving it the right shape on an oiled baking tray or placing the base of bread in an oiled form.
8. Leave the workpiece for an approach in the heat for about an hour, and then lubricate the top with water and place the product in a heated oven for 235 degrees for forty-five minutes.
9. When ready, the bread is sprinkled from the atomizer with water, let it cool down, and we can take the sample.

Whichever recipe for cooking homemade bread you choose, in any case you will get a tasty and healthy product, which is especially pleasant to eat, realizing that it is prepared with your own hands.