This classic Darnitskiy rye is deeply flavorful, moist, and has that nostalgic tang I absolutely love in a good rye loaf. It’s made with a rye starter and a blend of wheat and medium rye flour. No sourdough drama here — this dough is straightforward and humble. The result? A dense, hearty crumb and a slightly glossy crust with just a hint of molasses.
The amount of ingredients will be enough to fit 2 L-11 loaf pans with dimensions 14.5 cm (5.71 in) in length, 10.0 cm (3.94 in) in width, and 10.0 cm (3.94 in) in height.
Here’s how I make it:
Ingredients
Rye Starter (prepare the night before):
• 15g ripe rye starter (100% hydration)
• 145g dark rye flour
• 145g water
Dough:
• 300g of the rye starter from above
• 200g bread flour
• 135g dark rye flour
• 230g water
• 1 tsp molasses
• 10g sugar
• 8g salt
Directions
Day 1
Rye Levain
- 10 pm add starter to the water and whisk together, add rye flour, mix well, cover loosely, let it sit at room temperature 30C/86F until in about 8-10 hours starter reaches its peak (doubles in volume). You can learn how to make starter from scratch here.
Day 2
Dough
- Combine everything in a stand mixer. Mix by hand or with a spatula for about a minute until all the flour is hydrated.
- Switch to a dough hook and knead on medium speed for about 3 minutes. There’s not much gluten to develop here, so no need to overdo it.
- Transfer the dough to a lightly oiled bowl, cover, and let it ferment for 1 hour 30 minutes at around 30°C/86F.
Shaping
- With wet hands on a damp plastic board, gently shape the dough into a loaf — be careful not to deflate it.
- Oil baking loaf pans L-11 generously with oil and sprinkle rye flour all over.
- Place the shaped loaf into your prepared pan and smooth out the top.
- Final proof for another 1 hour 30 minutes at 30°C, until the dough rises to about ½ inch below the rim.
Baking:
- Preheat the oven to 220°C (428°F).
- Bake with steam for the first 15 minutes, then reduce to 200°C (392°F) and continue baking for 40–45 minutes without steam.
- Right before taking it out, spritz the top with water for that classic glossy crust.
- Let it cool completely before slicing (if you can wait). It only gets better the next day.
Enjoy!
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I do not prefer aluminum pans so do you have an alternative?
Certainly! If you do not prefer aluminum pans, there are several alternative options available. Some popular alternatives to aluminum pans include stainless steel, cast iron, ceramic, and glass baking dishes. Each of these alternatives has its own unique benefits, so you can choose the one that best suits your cooking needs and preferences. Let us know if you need any recommendations or further information on these alternatives!
hi! the recipe states “dark rye” flour and in the write up it says “medium rye” flour – which one? will either flour work here?
thank you
marika
Hi, you can use ether dark or medium rye flour for this recipe
How do I adjust if my oven doesn’t have a steam setting? Should I bake in a Dutch oven with some sprayed water? Thanks!
Hi there! If your oven doesn’t have a steam setting, you can still create steam by placing a shallow pan of water on the bottom rack of the oven while preheating. Another option is to use a spray bottle to mist water into the oven a few times during the first few minutes of baking. Baking in a Dutch oven with some sprayed water can also help create steam and achieve a similar effect. Experiment with these methods to see which works best for your baking needs. Happy baking!
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