Russia · 60% rye
Darnitsky Rye-Wheat Bread
Дарницкий хлеб
A balanced everyday rye-wheat loaf, simpler and less spiced than Borodinsky.
What makes this bread distinctive?
Darnitsky lets rye acidity lead without relying on spices or sweeteners. Its moist tin-baked crumb works equally well with sandwiches and soup.
- Flour profile
- 60% rye
- Core technique
- Rye sourdough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix starter and water. Add the flours and mix until no dry patches remain.
- 02
Rest for 20 minutes, then add salt and mix for 3 minutes.
- 03
Transfer to a greased tin and smooth with a wet spatula.
- 04
Proof for 1-2 hours until the volume has increased by approximately 40 percent.
- 05
Bake at 225°C for 15 minutes, then at 200°C for 35-40 minutes. Cool completely before cutting.
BAKER'S NOTES
Small details,
better results.
- For a milder flavour, use a younger starter rather than reducing the rye proportion.
- Small holes on the surface show the final proof is progressing.
- Thin slices frozen in portions are practical for everyday use.
AT THE TABLE
How to serve it
- Cabbage soup
- Cheese sandwiches
- Butter and fresh herbs