Darnitsky bread with caraway seeds
4 servings
150 minutes
Darnitsky bread with cumin is a fragrant and aromatic representative of Ukrainian cuisine, combining rye and wheat flour. This bread has a rich taste with a subtle sweetness of honey and the spicy bitterness of cumin that makes it special. Historically, Darnitsky bread was popular during the Soviet era when it was valued for its nutritional value and long shelf life. It pairs well with soups, meat cuts, and cheeses, and is also perfect for making sandwiches. Thanks to a special malt brewing technology, the bread acquires a soft texture and expressive color. It is made in a bread maker, and adding cumin at the final stage helps preserve its unique aroma. This bread is a symbol of comfort and traditions passed down through generations.
1
Pour 80 ml of boiling water over 4 tablespoons of malt and let it cool.
- Boiling water: 80 ml
- Malt: 4 tablespoons
2
Then pour in 330 ml of water with 2 tablespoons of vegetable oil, add the brewed malt, and sequentially place honey or sugar, salt, 2 types of flour, and yeast into the bucket.
- Water: 330 ml
- Vegetable oil: 2 tablespoons
- Honey: 2 tablespoons
- Salt: 1.5 teaspoon
- Rye flour: 325 g
- Wheat flour: 225 g
- Dry yeast: 2 teaspoons
3
Turn on mode 6 — 'Gluten-free bread' — the bread maker will start mixing immediately. After a couple of minutes, help for 2-3 minutes with a plastic spatula to scrape the flour from the corners of the bucket into a lump.
4
After the sound signal (15 minutes after starting), add cumin.
- Caraway: 1 tablespoon
5
The program will finish everything by itself.
