Irina @
Gasha, thanks again for the answer, I will try. An interesting suggestion to try with figs, you need to experiment. Yes, I would like to experiment, but I would not want to throw away the bread (you cannot make a lot of bread crumbs ...), and not so because the bread does not come out in shape (roof and height ... there are almost no problems with this), both in terms of content (taste), and even over time - it is not always there, so I often do the already tested on the timer.
In general, it is difficult for me to please with bread, I love it very much and noticed that many people like it, it may not suit me at all (although I do not open America in this). Therefore, I look closely at the recipes for a very long time, although I have already tried many
Gasha
Irina @, Irish, of course, with the selection of recipes for yourself at first, a hassle. It's just my own experience, there's nothing you can do about it ... I can write a list of the breads that I bake, what if it helps?

1. Darnitsky for her husband
2. Custard from the instructions for Panasonic 255. Excellent recipe !!! But I bake without malt, and every time I reduce the amount of water by 20 ml, otherwise the roof won't turn out round ... I don't know, maybe I just have wet flour.
3. Black with caraway seeds.
4. Borodinsky for the lazy.
5. Rye bread like Westphalian.

Well, these are the basic recipes and I'm going out. In my family, rye bread is very fond of. I bake twice a week, but in order not to be so boring and monotonous, I add (or replace) something each time
brand new. (Except herbs, dried tomatoes and other delights ... I tried it - it ended in a scandal !!!)

Good luck !!!
Irina @
Gasha, also made Zavarnaya from the instructions. He was the 2nd in line after the Main one (when she bought the stove). And I accidentally launched the "Basic" program, I was afraid to switch. So he went to the "Main" and even nothing, but the roof collapsed very slightly (I did not follow the kolobok then).
Darnitsky from Fugaski also likes it. So I decided to expand the list of Darnitskys. Rye on kvass (also according to the instructions). I, of course, like rye with less hws more. flour than wheat.
I even tried to make rye on the "French" program - 250g psh. flour + 150g rye. flour, but then it changed for me. In French, after all, the structure of the bread turns out much better (but this is probably if the rye flour is less than%) If interested, try it ("For breakfast" is called).
I think I will like yours, thanks for the detailed answers
tier73
Good day! I have been looking for a recipe for real Darnitsa bread for a long time, I saw yours and decided to try it! Now it is in the process, so to speak, kneaded on pizza, as it was said (only 3 times kneaded, the first time I had an emergency - the towel with which I cover this case so that it does not fly in different directions fell inside ... yes, the picture was still the same, this is my first time, I had to stir everything again), but in the end it is now in the baking process. I regretted that I had not read the topic to the end right away, I love that it was sour, I had to make it on kefir (at least half and half with mineral water), well, I added citric acid, I think everything will work out! I have this question, I probably missed this moment, and I can't find it ... What is the "MK" leaven? This is from the recipes that Elena Bo wrote here. I want to try it later, just to understand what it is)) Thanks in advance, I will definitely inform you about the results!
sazalexter
and I can't find ... What is the "MK" leaven? Lactic acid sourdough see in the starters grown on the forum ...
tier73
Quote: sazalexter

and I can't find ... What is the "MK" leaven? Lactic acid sourdough see in the starters grown on the forum ...
Thank you very much, I went looking !!
tier73
I am reporting! I baked it twice, the first time the "roof" failed, I studied the section here on the forum where the problems are described, I decided that I had gone too far with the liquid. All the same, for the first time I bake bread with such a high content of rye flour. The second time I added 20 ml less water, I liked the bun, as described - "the legs are spreading a little". But all the same - a high hat did not work out, but it did not fail, such a completely straight pin, a loaf resembles a brick))) And judging by the fact that the spatula is stuck in the bread, you cannot make less liquid anymore. And judging by the kolobok it was exactly as it should! The taste is above all praise !!! It is Darnitsky, porous, so sourish, that's what you need !! But I still want a tall hat! Tell me, in principle, it does not exist on such bread, or did I do something wrong? The rest of the reasons that are given here on the site are not suitable for me, in my opinion ... At least as far as the products are concerned, I'm sure of them, and I've already baked a bunch of loaves on them, just not rye, or rye flour was no more than 30%. Everything was OK! The oven is not in a draft, I do not open it as soon as the kneading is over and the dough begins to approach ... I just thought, can this bread be baked not on the Rye mode, but on the Main one? (I have a Panasonic 255) It's just that the test takes longer there, maybe then the hat will stand up? Or put on the night mode? In general, I noticed that if you put bread on at night, then it is much higher and more magnificent!
I would be very grateful for the advice, and I will continue to experiment myself!
tier73
Oh, I just drew attention to this - here in the recipe peeled rye flour is given, but I have it sown! Maybe this is the reason that the hat falls?
Gasha
tier73, with the sown flour, on the contrary, it should rise even higher ... Try still to reduce the amount of liquid ...
tier73
Quote: Gasha

tier73, with the sown flour, on the contrary, it should rise even higher ... Try still to reduce the amount of liquid ...
Yes, I also thought that the sown flour is easier, I just had to get up, according to logic ... Yes, I will literally reduce it by another 10 ml, and still try to bake in the Basic mode, it seems to me that the effect will be better! Thank you! I will definitely report on the results, we will only finish this loaf))) Thank you very much for the recipe, I have been looking for Darnitsky for so long, the main thing is that he is as it should be! And I will achieve the result!
Gasha
tier73, good luck !!! I am glad that I liked the recipe.
Lenusya
Gashathanks for the recipe
Today, I finally bought extra-P, agram and panifarin (thanks SuLev) and the first thing for your recipe - I have had it in mind for a long time.
Panifarina added not 4, but 2 tbsp. spoons - the roof turned out to be flat. The taste and smell are incomparable
Gasha
Lenusya Oh, how glad I am that the bread came to taste ... To make the roof higher, try to reduce the amount of water by 10-20 ml.
Lenusya
To be honest, the flat roof doesn't upset me, I'm more worried about the taste, and it's great.
I didn’t get too smart with the programs: I chose Rye and a scapula for rye. Instead of mineral water - kefir + water
Gasha
Lenusya, I agree...
Tosha
Speckla! It turned out handsome!
"French bun" mode (2), weight 1000, light crust.
Crochet
My "Darnitsky for my husband":

Darnytsia bread for husband (bread maker)

And the cut:

Darnytsia bread for husband (bread maker)

Gashenka
Catch the plus sign, a fairy-tale bread!
Gasha
Kroshik, I love it !!! How do you make me happy !!!
nelya
Girls, please tell me what is the best way to replace brown sugar: with ordinary sugar or honey, or it’s not so important ... otherwise I started to bookmark products, but there was no brown sugar. Thank you in advance
Admin

Feel free to use both - you can't go wrong

Brown sugar gives an original flavor - sweetness and a little bitterness
nelya
Quote: Admin

Feel free to use both - you can't go wrong

Brown sugar gives an original flavor - sweetness and a little bitterness

Thank you Admin,: flowers: the oven ran ...
lastochka
I have made bread according to this recipe twice already. This is my first experiment with additives for rye (I still couldn't buy it).It always turned out excellently :) Since I do not have the Rye bread mode, I make one batch on Pizza (I chose pizza, since this mode has Rise, that is, the HP heats up a little ... I turn it off before the second batch, take out the spatula and After getting up - Baking for 60 minutes It turns out well, very tasty! But I want to warn you that when using the Baking mode, the crust turns out to be thicker than in the bread modes ...
sakura
Hello!
I recently bought panifarin and malt and decided to try this recipe. Naturally screwed up to the fullest. Where without jambs. She brewed the malt and set it aside. I filled in all the ingredients and launched HP on Pizza. I turn my head, and the malt stands alone on the sidelines. Poured it into a bucket, does not interfere. She stopped the HP, pulled out the dough and interfered with her hands. Launched a new one on Pizza. Then my daughter distracted me and I safely forgot that I had to run it twice. In general, my dough stood on Pizza for 25 minutes. She spat and started the "rye" mode at once. My gingerbread man turned out to be somewhat watery, so I added flour, about three tbsp. spoons (regular). Hence the question: 30ml. Is it a separate liquid for malt or should it be calculated from the total quantity?
How it is baked, I will report what happened.
Gasha
sakura, 30 ml of malt is separate from the total amount of liquid. Read the answer number 4 of this topic. But the amount of liquid is not constant. Here you have to watch the kolobok very carefully. It shouldn't be liquid. Rather matte.
sakura
Baked, pulled out. There was obviously too much water. The roof did not collapse, but even without the dome. Slightly awkward. I expected more in height. But I didn't have mineral water, so I just poured water. Next time I'll prepare myself more thoroughly and try again.
Thank you Gasha for the recipe.
Gasha
sakura, to your health! Mineral water is not required. And with plain water a round dome can be achieved.
sakura
Barely waited until it cools down. The daughter was all worn out asking for bread. Despite not being very presentable, the taste is excellent. In general, I love Borodinsky more from rye, but I also liked this one. So I will alternate. Thanks again.
vika20
I did a little bit of a mess over the recipe from the first post ..
Sugar 1 tbsp. l
wheat flour 150g
semolina 38 gr
potato flakes. 22 g
mustard oil 1 tbsp. l
4 tbsp. l eternal rye leaven
290ml water
1 tbsp. l malt + 1 tbsp. l dry kvass poured about 50 ml of boiling water.
Well, yeast and rye flour are unchanged.

On Pizza setting 15 minutes and turned on Gluten Free.

What can I say .. I really liked the bread. spongy as I like. The crumb is damp, but not soggy. Delicious. But .... the roof did not rise or fell .. I went to bed after I put it on the gluten-free mode .. Little time to raise, little .. And put on proofing and then bake ... the crust is such that bread can be kill .. Or a lot of water ..
I will experiment, because it is very tasty. Thank you.

Darnytsia bread for husband (bread maker)
Pakat
vika20, judging by the bun, it was necessary to add flour.
Next time, reduce the amount of water by 20 grams ...
vika20
A gingerbread man of a similar shape was laid out by Elena Bo. So I decided that it is not bad at all for rye-wheat bread. :-))))
I will change the amount ..
victorvitya
I want to bake rye bread, but there is no malt, there is no time to look for kvass concentrate, there are no starter cultures and additives. what will happen if you bake bread with such content and how much is needed:
yeast (dry or pressed), rye flour, 1st grade wheat flour, salt, sugar, vegetable oil, water. Thank you in advance!
Gasha
victorvitya, bread "Without nothing"

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=14592.0

This is rye-wheat, and Darnitsky from fugaska - wheat-rye. Choose which one you like best.
victorvitya
Quote: Gasha

victorvitya, bread "Without nothing"

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=14592.0

This is rye-wheat, and Darnitsky from fugaska - wheat-rye. Choose which one you like best.

and semolina can be replaced with wheat flour in the same weight? apple cider vinegar principle is.but the question is what is it for?
Gasha
victorvitya , actually asking questions about the recipe is better in the relevant topic. You can replace semolina with flour, but why? The semolina in the finished bread does not taste at all, but in the recipe it plays the role of a baking powder, added for the splendor of the loaf. With apple cider vinegar, the dough will also be fluffier, and there will be a slight sourness inherent in rye bread. Such sourness occurs in sourdough rye.
reyneke
I baked this bread in the oven.
True, the sugar was ordinary, sunflower oil, the water was also ordinary from the tap, filtered.
It's still delicious.)

Darnytsia bread for husband (bread maker)
ikko4ka
reyneke, wow, what a handsome man!
Gasha
reyneke, great loaf !!!
fiordiloto
: flowers: Today baked for the first time, before that there was Darnitsky from fugaska, also delicious, but I wanted more rye.

And this bread is very tasty (I made it on fermented baked milk, everything according to the recipe), now the main thing is that he stayed until the morning, wait for her husband, otherwise I will persuade him all at such a pace

Thank you so much.
Gasha
fiordiloto, to health
fiordiloto
Yesterday I made this bread again, but for lack of fermented baked milk, but I didn't want to do it on water, I took whey (it stood in the refrigerator a lot), + I tested new flour. I was waiting for the bread with impatience and fear, in general, the whey did not disappoint.

Husband approved
Shishanti
I got all the necessary ingredients for this bread and decided that I needed to bake it. But at the last moment, I replaced the brewed malt with kvass wort. Added gram 25ml. And instead of soda, water and fermented baked milk in half. In the process of mixing, I added more water, but still, apparently not enough. I kneaded it once on a pizza and then turned on the Rye mode. It turned out to be a beautiful bread, but not Darnitsa. Apparently it's all about the wort. Next time I'll make it normal with malt. Here's what happened.

Darnytsia bread for husband (bread maker)

and a cutter.

Darnytsia bread for husband (bread maker)
Gasha
Shishanti, good bread turned out! Try adding a little more water next time, ml per 20 ... Then the roof will be smooth. And as for malt - in the GOST recipe for Darnitsa bread, there is no malt at all ... I already added this on my own, according to my taste
sea39
Gasha, tell me, please! I cooked the potatoes, drained the water and put them in the refrigerator, use them in the dough in a day or two, will the quality of the bread not be affected by the fact that this water is not immediately used?
Gasha
sea39, well, I don’t think that in a day or two the potato broth in your refrigerator will turn sour .... If it does not deteriorate, then - go ahead !!!
sea39
Gasha, once again baked your rye without anything, the height is the same as in the previous photo from Shishanti (I don't have a photo)), is this a normal height for this bread or is it higher? Thank you for not leaving us newbies unattended.
Gasha
Sometimes it is higher, but low bread is also normal ... We look at the indicator of high-quality bread along the cut, along the crumb ... The height of the bread depends on many reasons, including natural phenomena, too ... So do not dwell on this ... With experience, you will see for yourself that with a high-quality crumb, all the same, the height is not necessary once at a time ... Successful breads to you!
sea39
Thanks for the consultation, Gasha! And the bread tastes very tasty)))
Gasha
It is most important!
SchuMakher
What a responsive Ganya!

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