Darnitskiy Rye Bread
402kcal
Ingredients
Rye Levain (Prepare Night Before)
- 15 g Ripe Rye Starter (100% hydration)
- 145 g Dark Rye Flour
- 145 g Water
The Dough
- 300 g Rye Levain (from build above)
- 200 g Bread Flour
- 135 g Dark Rye Flour
- 230 g Water
- 1 tsp Molasses
- 10 g Sugar
- 8 g Salt
Method
Day 1 - Rye Levain
- Mix starter and water until combined. Stir in the rye flour. Cover loosely and let sit at 30°C (86°F) for 8–10 hours until doubled and at its peak.
Day 2 - Mixing & Bulk Fermentation
- Combine all ingredients in a stand mixer. Mix by hand or with a spatula for 1 minute until hydrated.
- Use the dough hook to knead on medium speed for 3 minutes. (Avoid over-kneading as there is minimal gluten).
- Transfer to an oiled bowl, cover, and ferment for 1.5 hours at 30°C (86°F).
Shaping & Final Proof
- With wet hands on a damp board, gently shape the dough into two loaves.
- Grease two L-11 pans and dust with rye flour.
- Place dough in pans, smooth the tops, and proof for 1.5 hours at 30°C until the dough is about ½ inch below the rim.
Baking
- Preheat oven to 220°C (428°F).
- Bake with steam for 15 minutes.
- Reduce heat to 200°C (392°F) and bake for 40–45 minutes without steam.
- Spritz the tops with water immediately after baking for a glossy finish. Cool completely before slicing.
Nutrition
Calories402kcalCarbohydrates80gProtein14gFat2gSaturated Fat0.3gPolyunsaturated Fat1gMonounsaturated Fat0.2gCholesterol6mgSodium294mgPotassium210mgFiber2gSugar8gVitamin A8IUVitamin C0.1mgCalcium34mgIron1mg