Russian Rye Bread, Darnitsky (60% rye, 40% wheat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
405 grams Rye flour, light 260 grams Wheat flour, white, bread, enriched 378 grams Water, tap
Sponge: 170 g rye sourdough (100% hydration), 150 g dark rye flour, 85 g warm water; 2-3 hrs in a warm place.
Dough: All sponge, 260 g wheat flour, 170 g dark rye flour, 9 g salt, 2 g active dry yeast, 325 g warm water. Bulk fermentation 60-90 min.
Shape in a log and place in a 4x4x9-inch bread form, let rise 30-60 min until doubled in volume. Bake at 425 F 35-40 min without steam.
Serving Size: 100 g
Dough: All sponge, 260 g wheat flour, 170 g dark rye flour, 9 g salt, 2 g active dry yeast, 325 g warm water. Bulk fermentation 60-90 min.
Shape in a log and place in a 4x4x9-inch bread form, let rise 30-60 min until doubled in volume. Bake at 425 F 35-40 min without steam.
Serving Size: 100 g
Nutritional Info Amount Per Serving
- Calories: 242.5
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 6.5 g
- Protein: 6.5 g