Darnitsa bread from fugaska

Good day everyone! I am a beginner with you, but for a month I have been the owner of Mulinex OW 3000 and I am diligently mastering the basics of baking with your help!
Yesterday my husband brought (finally) a bag of peeled falconer rye flour !!! And I baked my first Darnitsky exactly according to the fugaska recipe with additions from Admin (where liquid is 200 ml of water + 100 ml of dark beer; dry kvass 2 tbsp, spices and sunflower oil instead of olive oil). It turned out just amazing, despite the fact that when I measured the rye flour, I had to wean for a moment, during which my daughter zeroed the scales ... It's good that the bag of flour was just opened and I just weighed it to find out how much more flour to add
It was also about 10 pm, so the loaf was baked at almost 1 am
But!!!! All this is such nonsense compared to what happened !!! In my opinion, the bread resembles a Fragrant loaf from a good bakery! The husband is delighted, the child is looking for something else to eat with - in general, goodbye diet and long live bread!
Thanks for the recipe !!!

Thanks to Fugaske for the recipe, I do it very often and everything is strictly according to the recipe, the bread is always very tasty and beautiful, it rises well. Photo answer # 265.
But yesterday I decided to change the composition a little and the regime took "French":

1.5 tsp. yeast
250g wheat flour
50g rye flour
50g whole grains. flour
50g buckwheat. flour
1 tbsp. l. bran
3/4 Art. l. malt
1.5h l. salt
1 st. l. honey
2st. l. grows up. oil
2h l. flax seeds
1h l. sesame
1h l. coriander kernels
1h l. ground coffee
1h l. cocoa
100ml kefir (old)
200ml baked milk

The bread did not rise much (for some reason I decided that it would be higher in French), but still good enough, the roof did not collapse. The taste is very pleasant, the crumb is not wet and I liked its structure. I put it at night, and in the morning it was almost all gone, it turned out very tasty.
So thanks again for the basic recipe.

How many times I baked Darnitsa bread (including according to the recipe indicated on this page with the addition of honey) it turns out very, very tasty, but the top crust is uneven. I measure all products on electronic scales and using measuring spoons. Maybe there is a secret?

I baked Darnitsky bread, according to a recipe from fugaska ...
I did everything strictly according to the recipe, the bun was neat and seemed to rise well, and the dome is smooth and beautiful. This is my second bread.
I'm waiting for it to cool down to try ...
Thank you so much.

That's what I did:

And the long-forgotten taste of the real Darnitsky !!!
Thank you so much for the recipe!

I tried to replace 200 g of liquid with kefir-rye sourdough. The dough came out tight, during the kneading process I had to add liquid. Now it is coming, but not very active yet. Let's see what happens!

Darnitskiy bake the second time. Instead of plain water, I took mineral water. Added 0.5 teaspoons of citric acid and 2 teaspoons of coriander. And everything is according to the recipe. I did not add flour during kneading. And I should have at least added a spoon. The gingerbread man clung a little to the edges of the bucket. It tasted very good gray bread.

I think that on beer + mix of spices from Admin will be the best.

Pekla Darnitskiy on ordinary kvass. Simple and delicious bread. Thanks to the author.

And this is amended by Admin, with the replacement of part of the water with 120 ml of Kefir Romina sourdough. The structure of the crumb is different + slight acidity + special bread spirit. Both loaves are very decent.

Finally, I got my hands on baking this wonderful bread. Thanks again to Fugasuke for her wonderful recipe.
True, I baked with minimal changes. I added a little kefir Romina to the water (for which special thanks to Admin) ferments.It looks like it was worth a little to reduce the amount of yeast, because, although the bun was plump and tight, the roof still fell slightly. I will consider for the future. Instead of sugar, I put in molasses.
Delicious bread. I don't post the photo: I don't like the slightly sunken roof. I will post it when I achieve the perfect result

Hello everybody! I really want to bake this bread. Is it possible to replace buckwheat honey with any other honey? And olive oil for vegetable or sesame oil?

Olive oil can be easily replaced with any other vegetable oil. I used to bake canola in butter. By the way, in the original, it is unlikely that Darnitsky bread, which is baked at the Darnitsky and other Kiev bakeries, is made with olive oil.

of course, you can replace olive oil better with vegetable oil, sesame has a very mild delicate taste, and with Darnitsky you probably want it brighter, although it will be a barely noticeable shade, so use any oil
and honey can be replaced with any other, just buckwheat honey itself is brown, I love it very much, I always have it at home, so I used it

Thanks again to the author for the recipe! (y) This time I kneaded the dough on the mode (14 minutes). Then I immediately switched to French (there is the longest kneading), after the first kneading of the dough, I turned off the oven and left the bread to rise, then the baking mode. That's what I did.



For myself, I concluded (not without the help of the forum): for rye flour, you need a long kneading, one kneading, proofing and baking immediately.

Thank you all for the good advice, excellent recipes (I don't even bake from the instructions), help and understanding to each other!

Peace be with you bakers!
and I have long been instead of honey when baking bread from rye flour
I use maltose syrup, in my opinion the best option.
but you can try the oil unrefined - it turns out
the taste of seeds, and there is also sunflower oil with the taste of butter
I do not remember the truth of the company such square bottles.

I got very tasty bread, aromatic.
But a little not so high and most importantly - the top was baked and tasty, but uneven, bumpy and cracked.

Although I really want the view to be beautiful. There is something to work on and something to be equal to (the author's photo sunk into the soul).

Today I baked Darnitsky bread from fugaska with changes by Admin. And now it turned out not only tasty, but also in appearance normal and tall.
And I'm not talking about taste !!!

I baked on the main mode, but after the first molding, I took out a spatula and the bread came up for another 1 hour 26 minutes before baking.

Now you can see for yourself how important a full proofing of the dough is.

Wow! I didn’t turn out so tall. But awesomely tasty. At home we decided that now we will bake this particular bread

My result today. I added a teaspoon of malt to the dough.

I can share the simplest recipe for darnytsia bread - it turns out very tasty!

A very wonderful recipe. The bread rises strongly, is soft, does not dry out for a long time. We have baked a couple of times already. I want to try it with garlic and herbs. Do you need to add a lot of garlic?

[Tatasik]

Tatasik , this recipe is really great.

You need to be careful with garlic - it does not have a very beneficial effect on yeast. Try with one small clove first, or put in some granulated garlic.
When you bake with garlic and herbs, do not forget to pour a little less water.

So, today I tried to bake black bread!
I took this recipe as a basis, but with changes.
The composition included the following:
millet flour 175g
peeled rye flour 225g
water 300ml
olive oil 2 tbsp
salt 1.5 tsp
2.5 tsp dry yeast
1 tbsp. l. Sahara
ground corridor 1pc
cumin 0.3 tsp
2 tbsp kvass wort
and on Moulinex 5004 Borodinsky mode (9) for 750g
the result is delicious bread, dense, crusty crust, but the roof ...
not even browned, although 10min set to additionally bake.
photo here:

[Attempt # 1]

Take a newcomer to your company.For the third week I have been reading the forum, I started as usual with the basics of baking. While I am struggling with baking beautiful black bread.

Help analyze errors.

Twice there was an attempt to bake Darnitsky.

Attempt # 1

1.5 tsp. dry yeast
150 g rye flour
50g. buckwheat flour
200 g wheat flour
1.5 tsp. fine salt
1 tbsp. l. honey
1 tbsp. l. malt
1 tbsp. a spoonful of spices (cumin, coriander)
2 tbsp. l. sunflower oil
300 ml of kefir at room temperature + 50 ml of warm water.

Basic mode, size M. I put it on the timer. The bread did not rise at all, although it was baked and very tasty. Gingerbread man did not control, due to lack of time, bread is baked mainly at night.
Buckwheat flour was put on yeast, then rye, then malt, spices, wheat flour and everything else on the list.
Due to the fact that kefir seemed to me a bit thick + put 50 grams. buckwheat flour - added 50 ml of water. Yeast is a saf moment, there are no problems with flour, white bread is baked with a bang.

Attempt # 2

1.5 tsp. dry yeast
150 g rye flour
250 g wheat flour
1.5 tsp. fine salt
1 tbsp. l. honey
1 tbsp. spoonful of malt
1 tbsp. a spoonful of spices (cumin, coriander)
2 tbsp. l. sunflower oil
300 ml of room water pace.

Basic mode, size M. Again on the timer. The conditions are the same as in the previous attempt. This time the bread went up, but not very much. In any case, I did not succeed in a beautiful loaf, as here in the topic in the photographs. It turned out a brick a little higher by a couple of centimeters.

Looking at the topic of why the roof falls in the breads, I can conclude that the problem is either in the amount of yeast, or in the flour / water ratio I have. But on the other hand, in the first attempt, kefir was thicker, and the bread rose poorly in both cases.

Add-subtract water? The yeast amount seems to be normal. I don’t want to lay down gluten in order to raise bread.

In general, another question. Both times when baking, I left a spatula for rye bread. Can this affect the height of the bread?

Thanks in advance to everyone who responds.

Thanks a lot for the recipe, fugaska! The first time I got the perfect black bread. True, she added 1 tbsp. l. kvass wort, 1.5 tbsp. l. spices (crushed caraway seeds, coriander and anise) and added kefir instead of water. It was baked on the Whole Grain Bread program. Everything went up, baked, nothing fell, the taste is incomparable.

Dear Weird.
Could you please describe in more detail the ingredients you used.
Photos of the finished bread is ???

fantast, there are no pictures, unfortunately, but in the cut it turned out about the same as in Admin, answer # 182, except maybe a little darker. A little more than half of the form rose. The recipe is exactly the same as in the first post of this topic, but instead of water, kefir, + 1 tbsp. l. wort + spices. The first time when baked, when kneading another 1-2 tbsp. l. I had to add wheat flour, secondly, the one according to the recipe was enough.
P / S. in Borodinsky's regime, nothing happened, she gave everything to the birds.

What is the fat content of kefir and what weight was it?

[Digital helen]

Digital helen I am certainly not a pro in rye bread, but it seems to me that in the first version there is a lot of liquid, from my own experience I came to the conclusion that for 400 g of flour (I bake 200 wheat and 200 rye) I need 300 ml of liquid, and sometimes less - 280 ml ... It's hard for me to say about the second option - I basically do everything the same, though I always add agram, panifarin and malt. My mother even adds panifarin to wheat bread, since flour, alas, is still far from perfect.
My rye bread rises by about 3/4 of a bucket, sometimes the roof falls through, but it's always very tasty. Now I bake everything in the basic mode for 3 hours 40 minutes, the usual scapula (the only one)

fantast, kefir 1%, weight 750

[Katyushka]

Katyushka, thanks for the answer.

I will try to experiment with the amount of kefir. The bread turned out to be very tasty, but I want to achieve a beautiful loaf.

And here is my Darnitsky from fugaska:



fugaska, thank you very much for your recipe !!! Darnitsky, according to your recipe, has never let you down !!! My family loved him as a dear, the result is always beyond praise!

And here is my Darnitsky from fugaska:



fugaska, thank you very much for your recipe !!! Darnitsky, according to your recipe, has never let you down !!! My family loved him as a dear, the result is always beyond praise!

What weight do you set and mode?

[Digital helen]

Digital helen, I pour exactly 280 ml of water according to this recipe. And for 300 grams of flour - 220 ml of water.
If buttermilk or kefir, then 10 ml more.
With old buttermilk or kefir, the result is definitely better.

[qween]

qween, Thank you!
Are you baking strictly according to the recipe? Or are there options for spices, malt, bran and buckwheat flour? It seems like these additives make the dough heavier, but here it turns out another 20 ml less.

Plus, here's another question I don't understand. Kefir seemed to me somehow very little, compared to water. Water is usually poured over 2 centimeters of flour, and kefir seems to have poured all the flour, only 1 cm turned out.
Nothing that kefir seems a little thicker.

I was thinking about doing baking on the weekend, but I probably can't take it. I have no strength so I want to bake bread

What weight do you set and mode?

Nat_ka, basic mode (1), weight-1 kg., Crust-medium (2). True, I reduced the water and recalculated the recipe for a larger size.

[Digital helen]

Digital helen ,
nelli , this recipe is one of the most popular on our site. Everyone, simply, makes changes that are "tastier" for his family, therefore, the "final recipe" is very subjective.
Personally, I cannot, brazenly, write that, for example, my recipe is final.
I'll write you my recipe in a personal, otherwise there are already so many options that you can't count.

fugaska, thank you very much for the recipe! The bread is amazing and after some experimentation with the recipe it rises just fine. I found my delicious Darnitsky, which is very happy

Comrades! I do everything exactly as written in the recipe in the first post of this topic. But I can't get a roof. It is not flat, it FALLS. Does everyone have it?
I measure the ingredients exactly, set the program as it should. What's wrong?

It's me again. I also can't get a bun in this recipe. Is that how it should be? he comes out as a smear.

This is what I got according to this recipe, only I replaced honey with lard, on the cut of bread you can see LAT
But I have one rule that helps me always be successful when baking new recipes. I put everything according to the recipe, put all the rye flour, and half of the wheat flour. And then I closely follow the kolobok, add wheat flour until the shape of the kolobok suits me. Then I write down to myself in the recipe how much flour has gone. That's all.

I want to add, I have 40 grams of bran in this bread

Admin! Thank you so much for your recipe. the bread turned out to be simply amazing "Wheat-rye" Darnitskiy "bread from Admin"
and beautiful, and tasty and really completely weightless inside. me and my husband just love it !!!

p.s. recipe from fugaska haven't tried yet

My roof never worked out. Failed every time. Tell me, should a kolobok be a kolobok? maybe I don't have enough flour?

My roof never worked out. Failed every time. Tell me, should a kolobok be a kolobok? maybe I don't have enough flour?

Yes, a bun should be a bun.

Try another principle for bookmarking foods, namely:

Try to take just as much water (liquid) as required by the recipe, or as much as you need (but within the ratio of the amount of all products), see the table on the link above.
When laying products and determining the weight and volume of finished bread, the reference point always goes to the amount of flour in the recipe

And add flour - at first almost all, but leave 50 grams, and add the remaining flour gradually until you get the desired bun within the time of kneading the dough, about the first 10 minutes of kneading.

In this case, it may turn out that either you will have excess flour, or you will have to add a little more. But this will be the amount of flour that your dough needs to be completely happy and get a good kolobok from your point of view (see methods of feeling a kolobok).

As a result, you will not have a situation of insufficient intake of flour and water, which will be revealed only after the bread is ready, when the dome has already fallen off or the crumb is too dry and tight.

This method is called "flour in water" and is described in detail here:

FORMATION OF WHEAT COLLECTOR. TIPS FOR BEGINNERS. ROMA

: oA-ah-ah-ah !!! Why can't it work out for me in any way!?! Roof: mountain peaks, low but tasty !!! It is necessary to cut it secretly so that no one sees the loaf, it is already very tolerable in a bread plate on the table (no one understands how it is cut lengthwise? Across7)

[Aunt Besya]

: oA-ah-ah-ah !!! Why can't it work out for me in any way!?! Roof: mountain peaks, low but tasty !!! It is necessary to cut it secretly so that no one sees the loaf, it is already very tolerable in a bread plate on the table (no one understands how it is cut lengthwise? Across7)

Aunt Besya, have you reduced the water? As soon as I reduced the amount of water in the recipe, the roof, well, just a lovely sight ...

[Aunt Besya]

Aunt Besya, have you reduced the water? As soon as I reduced the amount of water in the recipe, the roof, well, just a lovely sight ...

Crumb! Can throw in a personal already tested recipe (refined) I have a Panasonic-255. :) Maybe it's in the stove, I look at the people in Mulinex, but I don't ... Maybe I don't catch up with the look of a paddle and a program: I bake on rye with a rye paddle.

[Aunt Besya]

Crumb! Can throw in a personal already tested recipe (refined) I have a Panasonic-255. :) Maybe it's in the stove, I look at the people in Mulinex, but I don't ... Maybe I don't catch up with the look of a paddle and a program: I bake on rye with a rye paddle.

Aunt Besya , of course I will throw off the recipe (in a personal). And I bake it on the "Main", it is wheat-rye, so the "Rye" mode is unnecessary here (IMHO).

Krosh, you will laugh, but again nothing worked for me. I have a size of 600 gr. flour is great, I calculated your water-flour ratio (0.6) and calculated the water in the original recipe based on it. I put everything exactly according to the author's recipe, only reduced the water, controlled the kolobok, it was correct. When 20 minutes before the start of baking I looked in, the bread rose in only one half of the bucket, that is, it rose, but was distributed not over the whole bucket, but only in one half, as if it had stuck to one edge and rose along it, the bottom of half of the bucket was clean and dry. : wow: I had to get it out, knead it, put it in a microwave dish, stood in the oven for 20 minutes at 30 degrees, then baked it. This is what happened in the end

Apparently it's not my destiny to cook this bread in HP