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Darnitsky bread

Ingredients Directions The benefits of the dish History of the dish

Nutrition Facts
Calories: 200
Protein: 6.5
Fats: 1
Carbohydrates: 40

Information
Time: 18 hours
By: Ilili-bbog
Ratings 5
Your ratings:

In this review, friends, we will talk about Darnitsky bread. As everyone probably already guessed, this is a purely Soviet notion and they guessed it in our area. The peculiarity of such bread is undoubtedly the tricks in the use of flour. There is a whole chemistry in preparation: compounds, additives, subtleties. We will also talk about them, but later, but for now we will dwell on the history of bread and, in particular, Soviet bread.

History of the dish

In the Soviet Union, bread meant a bakery product, which was prepared by baking from flour with the addition of water or milk and a loosening agent - yeast or sourdough. It is also interesting that, according to GOST, such products included all those whose weight exceeded 500 g, and the humidity should have been at least 19%. Such products included: loaves, bricks, curls, loaves, braids, and so on. One of these was the Darnitsa bread recipe for which we have prepared for you today.

It should be noted that experiments with flour of different grinding and passing were not new in those days: Ukrainian bread, Borodinsky, Belarusian, Finnish and others are still popular. Today, such loaves can be bought not only in the store, but also prepared on their own, for example, Darnitsa bread in a bread maker will turn out to be no worse than the same Darnitsa bread in the oven, and maybe even better. True, we must not forget that it is important to follow the recipe because Darnitsky bread, like others, has its own GOST. And according to this GOST, such bread must include rye and wheat flour, as well as yeast or sourdough with salt. Let's check if everything is in accordance with GOST in our recipe with you and start right now.

Ingredients:

In total:

Rye flour - 380 g
Wheat flour 1 grade - 250 g
Water - 448 g
Salt - 10 g

Leaven:

Mother rye sourdough - 22 g
Rye flour - 66 g
Water - 66 g

Dough:

All sourdough - 154 g
Rye flour - 150 g
Water - 80 g

Dough:

Whole dough - 384 g
Rye flour - 152
Wheat flour - 250 g
Water - 290 g
Salt - 10 g

How to cook:

We will prepare the necessary products.
We will prepare the necessary products.
For the sourdough, mix the base prepared in advance and water in a bowl.
For the sourdough, mix the base prepared in advance and water in a bowl.
Now we introduce rye flour.
Now we introduce rye flour.
Now we will cover everything with cling film and leave for 12 hours at room temperature.
Now we will cover everything with cling film and leave for 12 hours at room temperature.
After the allotted time, the leaven will come up a little and become porous.
After the allotted time, the leaven will come up a little and become porous.
For the dough, combine the leaven with water in a bowl.
For the dough, combine the leaven with water in a bowl.
Add some rye flour.
Add some rye flour.
Cover the bowl with the dough with cling film and set for 4 hours to work at room temperature.
Cover the bowl with the dough with cling film and set for 4 hours to work at room temperature.
The finished dough will increase by about 2 times.
The finished dough will increase by about 2 times.
For the dough, combine the dough with water in a large bowl and mix everything well.
For the dough, combine the dough with water in a large bowl and mix everything well.
Add the rye flour again.
Add the rye flour again.
We will also send wheat flour and salt there.
We will also send wheat flour and salt there.
It's time to knead the dough, and then transfer it to the prepared mold and cover with cling film for two and a half hours.
It's time to knead the dough, and then transfer it to the prepared mold and cover with cling film for two and a half hours.
After a couple of hours, the dough will rise and be ready for baking.
After a couple of hours, the dough will rise and be ready for baking.
We bake homemade Darnitsa bread according to the following scheme: 10 minutes at 250 degrees, then 20 minutes at 240 degrees and 20 minutes at a temperature of only 180 degrees. And then we cool and serve.
We bake homemade Darnitsa bread according to the following scheme: 10 minutes at 250 degrees, then 20 minutes at 240 degrees and 20 minutes at a temperature of only 180 degrees. And then we cool and serve.

The benefits of the dish

The first and most important thing that should be noted when speaking about this wonderful bread is that in the USSR nothing was done just like that. All products on the shelves have been researched, and the recipes are well thought out to ensure that the diet of citizens is correct and balanced. So Darnitsky bread had its own special composition, weighed down with special functions. Namely: such bread provided a sufficient content in the body of manganese, copper and selenium, which are difficult to obtain from ordinary everyday products.

Such bread was responsible for a good mood and helped the vessels not age. That is why we highly recommend using this almost medicinal product today and baking aromatic Darnytsia bread at home, especially since its calorie content is not so great in comparison with the benefits. What do you say? What kind of bread do you like, how do you bake it and how do you knead it? Tell us and our readers, we will be grateful and will certainly tell about your secrets from the pages of our site. Your HozOboz!