ORION-24W. Darnitsky bread

[ORION-24W]

ORION-24W. Darnitsky bread

Category: Yeast bread

Ingredients
Water + egg (room temperature) total	240 ml
sugar	3 tbsp. l.
salt	1.5 tsp.
vegetable oil	3 tbsp. l.
Rye flour	150 gr.
wheat flour c. from.	300 g
saf-moment yeast	2h l.

Cooking method

• The bread recipe is taken from the recipe book for HP ORION-24W with minor adjustments. The sugar in the recipe can be replaced with honey.
• Put all the ingredients in sequence according to the instructions and bake a dark crust in the main mode. When kneading, a dense bun is formed. Here is a cutaway bread
• 

The dish is designed for

716

Time for preparing:

3:27

Cooking program:

Main

Note

Finished bread with a pleasant, but slightly sweet taste. The structure is finely porous and well baked. The instructions for the HP recommend baking on the "Whole Grain" mode, but I did not like it. For lovers of the more classic taste of "Darnitskiy", you can reduce sugar to 2 tbsp. l.

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I do not understand how your Darnitsky differs from Darnitsky from Fugaski, which was exhibited at the forum in 2007?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

The presence of sugar instead of honey and + an egg?

I do not understand how your Darnitsky differs from Darnitsky from Fugaski, which was exhibited at the forum in 2007?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

The presence of sugar instead of honey and + an egg?

I gave an explanation for what kind of HP and for 300 ml. liquid needs more flour. I just hope that my recipe will be just useful for the owners of Orionchiks, because when using recipes for other HPs, I constantly reduce the liquid at once or increase the amount of flour to 100 grams. If the recipe given by me is considered superfluous, let the moderator delete it.

and one more question, why flour c. from.? write better wheat - after all, people will start "following the letter of the recipe" to use it, but you need, for example, wheat of the 2nd grade, it is more useful and correct!

The author gives his own version of the recipe, and indicates the ingredients from which this version of bread was baked
If the author had used other ingredients, then the bread would have turned out different.

The right of users to make a substitution in the recipe for other available products, but even in the event of an error, non-compliance with the recipe, the author will not be able to say anything.

[Admin]

Admin that's right, at the same time I threw the recipe to the girl, she sang it at the highest. I say - what is not the 1st or 2nd? the answer - it is also written there - the highest curtain! ©

I do not understand how your Darnitsky differs from Darnitsky from Fugaski, which was exhibited at the forum in 2007?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

The presence of sugar instead of honey and + an egg?

In my opinion, the author wanted to share exactly the recipe that he made himself and he got a delicious and beautiful bread. The author also indicated for which particular bread machine it is best to use this recipe. He added his opinion on what and how best to do it. Is it bad? Moreover, the author is "young baker" I myself have recently registered on this site and look through new recipes every day. And I find a lot of interesting things. But I have never looked into the recipes of 2007. Why is it necessary to immediately grieve a person like this? We often fail this or that recipe. But we do not write to the author that he is to blame for everything. I think I need to be a little kinder to people.

[Admin]

and one more question, why flour c. from.? write better wheat - after all, people will start "following the letter of the recipe" to use it, but you need, for example, wheat of the 2nd grade, it is more useful and correct!

To be honest, we only sell premium flour, I use the local Yelenovskaya or Khutorok, and I haven't seen any other kind, I looked specifically. Therefore, I use what I have. For me, the fact that the family eats homemade bread is already healthy
Admin
gold-fish
Thank you for understanding.
I didn’t expect this unfortunate recipe to have so much talk. This lesson for me is already repeated.Sit, read and do not get in with your 5 kopecks Just on the Orion branch they already asked the question why no one shares recipes for their HP and now decided to share

Thank you very much for the recipe, simple, and the bread looks very attractive, I already set it to be made, but one question arose - water + egg total 240 ml, or only water 240
I can't get a bun, I added flour 70 grams, but still the bun is vague
Or is it rye flour that behaves like that?

I broke the egg into a measuring cup and added water up to the 240 mark. I got a tight bun. The first time I baked according to the main recipe from the instructions, there was little flour and the bun was a comma, but this time I found the ratio. Maybe more white flour and more moisture, so it will go more.

I broke the egg into a measuring cup and added water up to the 240 mark. I got a tight bun. The first time I baked according to the main recipe from the instructions, there was little flour and the bun was a comma, but this time I found the ratio. Maybe more white flour and more moisture, so it will go more.

It is clear, but I got 240 grams of water plus an egg, now I understand why the dough turned out to be thin

Thank you

[vusya]

I didn’t expect this unfortunate recipe to have so much talk. This lesson for me is already repeated. Sit, read and do not get in with your 5 kopecks Just on the Orion branch they already asked the question why no one shares recipes for their HP and now decided to share

vusya, YOU ARE NOT RIGHT!!!!

Bake your homemade bread, post your recipes, share your experience, and gain experience yourself - bakers must communicate with each other

[vusya]

vusya For many bakers, it is very important to have a recipe adapted and tested on a specific HP model! Therefore, such recipes are not what they should, must be on the forum! Bravo to the author

I baked in Kenwood
Due to my own incomprehensibility, there was more liquid than it was planned in the recipe, I added premium flour, a bun was barely formed, but it was still vague
From experience I knew that 2 tablespoons of tea yeast for such an amount of flour, for my, at least, a chebo maker, is a lot
Reduced to 1.5
The top came out flat, but did not sag, next time I will reduce to 1 teaspoon

the bread turned out to be delicious, thanks again for the recipe, small misunderstandings were registered and next time the bread should come out better

Reduced to 1.5
The top came out flat, but did not sag, next time I will reduce to 1 teaspoon

The tip usually settles in two main cases - a lot of liquid, a lot of yeast!

For 450 grams of flour according to this recipe, including half of rye, about 1.5-1.7 tsp is required. dry yeast!
And about 300-320 ml of liquid, and with rye flour, you may still need to add a little - a soft bun is needed!

The author's photo shows that the roof of the bread is neat, even - there is enough yeast!

But the crumb shows that it is a little dry and heavy - I recommend to the author of the recipe, next time add a little more water to the dough, 1-3 tbsp. l. - the crumb will turn out the very thing!

The author also indicated for which particular bread machine it is best to use this recipe.

The model of the bread maker has absolutely nothing to do with if the bread fails. The products used in the recipe or the amount of liquid / yeast play a role.

He added his opinion on what and how best to do it. Is it bad? Moreover, the author of "young baker"

Precisely because she is on the site recently, she does not know how friendly all the girls are. They always help each other, especially the new ones. And there is absolutely no bias in what I clarified.

I myself have recently registered on this site

Just the author reacted calmly, unlike you ...

But I have never looked into the recipes of 2007.

But if you read the origins of the site, you can find a lot of useful information for yourself.

I think I need to be a little kinder to people.

No need to emphasize that you are a beginner. All were newbies. And in this spirit they did not allow themselves to express their opinion.
So your words, first of all, concern only you.

But the crumb shows that it is a little dry and heavy - I recommend to the author of the recipe, next time add a little more water to the dough, 1-3 tbsp. l. - the crumb will turn out the very thing!

But I personally will not complain about the crumb, in general it rose very well, as if not a 500 g loaf, but 750
I have premium flour special for baking, I bought it in a bakery, it is considered a "strong" flour, I think, because of the greater amount of gluten

[LINNA]

The tip usually settles in two main cases - a lot of liquid, a lot of yeast!

For 450 grams of flour according to this recipe, including half of rye, about 1.5-1.7 tsp is required. dry yeast!
And about 300-320 ml of liquid, and with rye flour, you may still need to add a little - a soft bun is needed!

The author's photo shows that the roof of the bread is neat, even - there is enough yeast!

But the crumb shows that it is a little dry and heavy - I recommend to the author of the recipe, next time add a little more water to the dough, 1-3 tbsp. l. - the crumb will turn out the very thing!

Thanks for the advice! The crumb is really a little dry, or how to correctly describe it, a little crumbier than that of a white bread. So I added an egg for elasticity, but not heavy. When you take a loaf in your hands, you can hear the lightness of a baked loaf. But with a kolobok softer and 1.5 tsp. yeast, I did not get very good bread. Initially, when the bun was lifted, the cap looked like torn, not smooth, but when baking it sank. After some minor adjustments, we got a beautiful and delicious bread. Even my child preferred his sweet bread.
LINNA
I'm glad, that you liked. Say what you like, but good flour means a lot.I have to be content with what we have in the store and the choice is not very good

Try, try, learn - everything will work out! The larger the baked goods, the tastier the bread will be.

Good luck!

Try, try, learn - everything will work out! The larger the baked goods, the tastier the bread will be.

Good luck!

Thanks for your advice and kindness.

vusya
you have such a beautiful bread, and most importantly. HP is the same as mine, I will definitely try your recipe, share more recipes and do not pay attention to clever guys, their HP is completely different. but they still insert their 5 kopecks, sorry for the retreat. It was straightforward to read.

I do not understand how your Darnitsky differs from Darnitsky from Fugaski, which was exhibited at the forum in 2007?
The presence of sugar instead of honey and + an egg?

To be honest, the presence of an egg in the recipe for Darnitsa bread confused me too. Wouldn't this add some "sweetness" to this bread?

To be honest, the presence of an egg in the recipe for Darnitsa bread confused me too. Wouldn't this add some "sweetness" to this bread?

I think this is all for everybody, personally I like the bread to be a little sweet and kind of rich.

I think this is all for everybody, personally I like the bread to be a little sweet and kind of rich.

Then this is no longer Darnitsa bread, but your own bread recipe called XXXXX (come up with yourself) and post it on the forum with a photo in the Wheat-rye bread section - and everyone will have joy and happiness to contemplate the new recipe, and you will have your own personal countdown of breads on the forum

To be honest, the presence of an egg in the recipe for Darnitsa bread confused me too. Wouldn't this add some "sweetness" to this bread?

I previously wrote that I added the egg for greater elasticity of the dough, because I got very crumbly and dryish. There is no convenience at all, and I adjusted the sweetness to my taste, moving a little from the instructions

Today I baked this bread, I liked it very much. added 1 hour to the recipe. l. coffee and 0.5. Art. l. coriander, instead of water poured beer, the roof tore a little, it can be seen as there was beer yeast needed to be reduced.

Today I baked this bread, I liked it very much. added 1 hour to the recipe. l. coffee and 0.5. Art. l.coriander, instead of water poured beer, the roof tore a little, it can be seen as there was beer yeast needed to be reduced.

Nice bread and you already have your first recipe. So, put it on a separate topic and share it with others

Then this is no longer Darnitsa bread, but your own bread recipe called XXXXX (come up with yourself) and post it on the forum with a photo in the Wheat-rye bread section - and everyone will have joy and happiness to contemplate the new recipe, and you will have your own personal countdown of breads on the forum

So it seemed to me ... Because "Darnitskiy" and the presence of an egg in the composition are "two incompatible things" (c) ...

Oops ... The post was accidentally duplicated

Well, the egg was in the author's recipe, even if everything remains the same, I don't want to clog the forum with new topics, thank the author again for the recipe, the whole family appreciated the unique one. slightly sweetish taste of bread, most importantly the bread is not dry and not rubbery.

vusya, hello, I'm new. I try your bread today on a similar HP model. The first bread turned out to be extremely unsuccessful: on a dark crust there is an absolutely white flat roof ... I'm already worried, maybe HP is playing naughty ... Is your Orion not being mischievous?

I'm already worried, maybe HP is playing pranks ... Is your Orion not acting like that?

Your x / stove is in order - here we go to read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0

vusya, hello, I'm new. I try your bread today on a similar HP model. The first bread turned out to be extremely unsuccessful: on a dark crust there is an absolutely white flat roof ... I'm already worried, maybe HP is playing naughty ... Is your Orion not being mischievous?

Hello. I had this only once when I put bread for the night and in the park it was not only that more yeast poured in and the flour did not fill up, and it turned out to be a flat roof. If I make a new recipe, I always follow the bun. In this recipe, the bun should be dense, since with a soft roof it is not beautiful, I wrote earlier. So that the crust on top is not light, I always cover the window with a towel and try to put the bread in the early morning when the tension is good. The color of my bread is always different. The voltage in my house is not stable and it is always torment for me to bake pancakes on the train. If the napruga is good and the bread is very rosy, and if you want the best, then the loaf may be pale too.

Admin, thank you so much for the sea of ​​useful and sincere information!
vusya, and thank you very much.
Now I'll try to upload photos ...

Here he is, my handsome man, my lovely, my pride !!!


And we have a crust and large holes, everything is as we wanted !!!!!!

How much joy, how much happiness - but only baked bread ourselves

Bake and eat for health

Here he is, my handsome man, my lovely, my pride !!!


And we have a crust and large holes, everything is as we wanted !!!!!!

Just a handsome man !!! With a start !! Wow, you have the same stand as mine. I specially bought it for bread.

Thank you girls for the kind words.

I did great on Kenwood! The crust was medium, but the weight was 900 grams. Bon Appetit!

Thanks for the recipe, the bread turned out to be very tasty, soft and pretty. Although I baked in a conventional oven, I followed all the proportions in the recipe and it worked.
🔗

Bake to your health!

Good day. I bought a Philips HD 9020 bread maker. I really want to bake rye bread, but it is not in the recipes. Can I bake it in this oven? And Darnitsky also tried it. I took the recipe somewhere on the Internet, I don't remember. There are 300 g of water and 150 rye flour, 250 wheat flour ... ... My bun does not form, it turns out a batter. Tell me, please clumsy. Thanks in advance to everyone.

Good day. I bought a Philips HD 9020 bread maker. I really want to bake rye bread, but it is not in the recipes. Can I bake it in this oven? And Darnitsky also tried it. I took the recipe somewhere on the Internet, I don't remember. There are 300 g of water and 150 rye, 250 wheat flour ... ...I don’t form a bun, it turns out a batter. Tell me, please clumsy. Thanks in advance to everyone.

Reduce liquids by 50g or add flour to form a bun

There are 300 g of water and 150 rye flour, 250 wheat flour ... ... My bun does not form, it turns out a batter. Tell me, please clumsy. Thanks in advance to everyone.

Let's go here to read about WHEAT-RYE bun and dough - Gingerbread man made from wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

For 400 grams of flour, approximately 280 ml is required. water, but taking into account the presence of rye flour, water may need a little more, for 1-2 tbsp. l. - the batch will show exactly how much water is needed.

[vusya]

Reduce liquids by 50g or add flour to form a bun

vusya, such advice should be given carefully! Calculate for yourself what happens if flour is 400 grams, and water is 280-50 = 230 ml.

You will get a lump of dough that does not want to rise! Rye flour in the dough!

[vusya]

vusya, such advice should be given carefully! Calculate for yourself what happens if flour is 400 grams, and water is 280-50 = 230 ml.

You will get a lump of dough that does not want to rise! Rye flour in the dough!

In my recipe for 240ml. water 450 grams of flour is the main thing and the bun is very dense and rises. Here, by trial and error, until you find the ideal proportion to your flour. In most recipes from the forum, I add 100 grams of flour. not less or I reduce the water. Mukichka is not very perfect

In my recipe for 240ml. water 450 g of flour is the main thing and the bun is very dense and rises

Thick bread is a matter of your taste

But, for our novice bakers, it is better to give a STANDARD layout of the dough recipe, and then their right to add or subtract the amount of water / flour, and thereby find their own version of the dough and the taste of bread.
And with standards it's easier to learn how to bake bread!

The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Good luck!

vusya, Admin, thank you very much for your advice. I will try again today. Yesterday I added flour, it turned out okay, but today I want to take less water.

Thick bread is a matter of your taste

But, for our novice bakers, it is better to give a STANDARD layout of the dough recipe, and then their right to add or subtract the amount of water / flour, and thereby find their own version of the dough and the taste of bread.
And with standards it's easier to learn how to bake bread!

The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Good luck!

The bread is not dense, and if the bun is soft, then the loaf is clumsy at the exit, which is why it came to its proportion. Mukichka is not very good. The main thing is to read more, and then dare and success is guaranteed. I constantly read your posts and always find a lot of interesting and instructive things.