Darnitsa bread from fugaska

You can actually use molasses instead of sugar. There is a slightly different composition of sugars, but yeast feeds on it normally. By its uselessness for the body, it is equal to sugar, so you can replace it. Only it is difficult to buy it.
If we talk about factory bread, then molasses was put there instead of sugar to reduce the cost of production. Sugar, if you remember, cost 78 kop per kg, and molasses, as a waste of starch production, cost 10-15 kop per kg. So the technologists of the recipe were developed using molasses. She has no special taste, her smell is rather unpleasant (but she does not feel it in the bread). Does it make sense to look for it, buy and store it, I don't know. Probably there, but only in order to achieve a FULL resemblance to the factory loaf.
Honey is in the GOST recipe, but it is unlikely that even in the USSR it was put there ... If only in special shops for special stores. Although who knows ... Uniforms for girls (brown dresses) under Stalin were sewn from natural cashmere, now it seems fantastic ...

Tell me what is the meaning of the heated mode? You can pour warm water

in a warm environment, bread rises easier and faster - I think this makes sense
by the way, I always pour lukewarm liquid, because I pre-melt sugar, salt and butter

You can actually use molasses instead of sugar. There is a slightly different composition of sugars, but yeast feeds on it normally. By its uselessness for the body, it is equal to sugar, so you can replace it. Only it is difficult to buy it.
If we talk about factory bread, then molasses was put there instead of sugar to reduce the cost of production. Sugar, if you remember, cost 78 kop per kg, and molasses, as a waste of starch production, cost 10-15 kop per kg. So the technologists of the recipe were developed using molasses. She has no special taste, her smell is rather unpleasant (but she does not feel it in the bread).

Wow! It is really difficult to buy molasses in Israel: it is not available everywhere. But not to say that it is cheaper than sugar, rather, on the contrary, several times more expensive. Her smell is quite normal: dark molasses smells like kvass.

Well, I baked this bread too. I'm not ready to discuss whether it is tasty or very tasty now, I will say one thing for sure: this is not Darnitsky. Doesn't even look like it. Apparently, you still need to look for some kind of recipe with sourdough.

Here are the recipes according to GOST https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6831.0 there can be no talk of any honey, do not forget the bakeries work on tons, they save on everything they can and cannot. And in Darnitsky they don't even put sugar
Search here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=55.0.

The bran should be fried at a temperature of about 140-160 * C for 10 minutes and they will become easy to rise, and unprocessed raw bran is harmful to health. I will always process it with a kilogram, that is, I will burn it in a pan and pour it into a jar and slowly report it to almost all the bread, somewhere about 80 ml in a measuring cup and the bread is always excellent, even in sweet and then I add it.

As for a young baker, it's not bad at all)))
If I find some bran, I will use the advice))) Thank you!

Thank you very much for the recipe - the bread is good

Darnitsa bread by fugaska

I can share the simplest recipe for darnytsia bread - it turns out very tasty!
1.5 tsp. dry yeast
150 g rye flour
250 g wheat flour
1.5 tsp. fine salt
1 tbsp. l. buckwheat honey (can be replaced with sugar)
2 tbsp. l. olive oil
300 ml of room water pace.
mix honey and butter with water, and sift the flour
put in a bucket according to the instructions (liquids first or vice versa)
I bake in the first mode (basic)
if desired, you can add garlic, cheese, sausage, herbs, etc. on a whistle

Hello bakers!
I have been the owner of a bread machine relatively recently, so I am actively trying out recipes. My husband is an ardent admirer of black-gray bread, white does not eat at all, and there are no problems with white.
I baked breads above the recipe, it should be noted that this is my third attempt to bake wheat-rye bread and again failure. Darnitsky came out much better than my first samples. But everywhere one and the same problem - the bread rises very strongly, then some wet, sticky, "lumpy" itself falls off. It seems that there is too much water in the recipes, but others are good at it. Maybe my rye flour is bad in quality?

vera76, did you look at the bun in the process? maybe there is really a lot of liquid for your flour ...
Darnitsky from fugaska turned out to be excellent for me, tall, beautiful and tasty. In addition, somewhere fugaska has Darnitsky on kefir, he can try it ...

I also had it like that, 300 ml. It turned out to be a lot of liquid, I take 260 ml. and I don’t pour all the flour at once, but leave a little and then when more or less the bun is formed I add it, sometimes this is enough, but sometimes I still have to add it.

[Suslya]

Thank you for such prompt answers.
I've already thought about pouring less water myself.
Suslya, and what kind of flour do you add later: rye or wheat?

I, if necessary, add wheat ...

I do as Admin said, I mix wheat and rye, so that later I don’t have to break my head which one to fill up, and if you still need to fill it up, then I again mixed a spoon with that and that and forward.

[Sponge peasant bread]

Hello bakers!

vera76, and you certainly want to do Darnitsky? I baked it, I did it well, but now I'm carried away Sponge peasant bread... I even increased the amount of rye flour there. I didn’t get such a tall tasty bread according to other recipes. I also do not eat white, but in rye I like more rye flour.

[rit37]

rit37thanks for the tip
let's try to bake such bread.
And I read very positive reviews about Darnitsky, and what I baked I liked to taste, in consistency and appearance - not very

[rit37]

rit37thanks for the tip
let's try to bake such bread.
And I read very positive reviews about Darnitsky, and what I baked I liked to taste, in consistency and appearance - not very

vera76, yes, about Darnitsky from Fugaski, I myself have written many times to her thanks and to the members of the forum, but now I fell for this spooky peasant, and even tried to give more rye flour. And the result turned out wonderful, so now I don’t make another rye. I highly recommend it. I wish you success.

I do as Admin said, I mix wheat and rye, so that later I don’t have to break my head which one to fill up, and if you still need to fill it up, then I again mixed a spoon with that and that and forward.

Wort, and it's a good idea to mix wheat and rye, sift and keep just in case. I will definitely use it. Thank you.

This bread also turned out. The roof is a little wavy, but that's for beauty. I put in less than 270 ml of water and added a little wheat flour 30-40g.


Thanks Fugaska

pretty boy!

[glykoza]

glykoza, the bread turned out good. And most importantly, the roof is shiny.

I tried this recipe today. The bread turned out to be wonderful! ... I made it on kefir. It was baked remarkably in the main mode, the roof is a little hilly, but this does not affect the taste. Fugasca, many thanks from our whole family for the recipe!

Good day! I look at this recipe very often, but every time something stops him from doing it. Already at home there is malt and a mixture of "Borodino", panifarin .... but somehow I did not reach this recipe. Confused by a few points: -1. I don't have rye bread mode
2. In the bread maker there is an ordinary spatula, for rye flour, I know that there is a different type.
Gentlemen, tell me, can I make this bread in the usual mode and with an ordinary spatula?

[BEGiMOT]

BEGiMOT Easy, this recipe is baked in the basic mode, with a wheat scapula, because bread is not pure rye, but wheat-rye 60% -40%

[BEGiMOT]

BEGiMOT, an excellent, easy recipe, with a minimum of ingredients, always an excellent result, I bake it constantly.
You just need to watch the kolobok and add oil a few minutes after the start of the kneading, when the liquids have already been mixed with flour.

[Pakat]

PakatOh, I beg you with this recipe, there is no need to follow the bun, unless there is nothing to do Everything is checked and debugged
Unless you fool around with additives

[sazalexter]

sazalexter, do not declare so categorically ...
Everyone has different ingredients (quality, humidity, etc.), even the water is different, so it is imperative to follow, especially since many have already written that they reduce the amount of water, and I myself reduce it a lot ...

Yes, yes, that's right, I also reduce the amount of water, 300 ml turns out to be a lot, then just do what you pour flour, I take 260 ml. So Pakat says everything right ... and I'm not wise with additives, I do everything according to the recipe.

For everyone ... In this thread there is an EXACTLY verified recipe for water, and there is no need to be smart with a bun, an automatic bread machine, so let it work for yourself.In order not to look, I bring here ...
Darnitsky bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
Everything is as in the original recipe. I only increase it by one and a half times.
2.25 tsp yeast
225 g rye flour
375 g wheat flour
2.25 hours fine salt (salt, it is better to increase to 3 hours l)
1.5 tbsp sugar (sugar, it is better to reduce)
3 tablespoons olive oil (sunflower or mustard oil can be used)
370 ml water
If there's
Glofa ekktakt 1h l or kvass wort extract ~ 1 tbsp. l (take into account the amount in a place with water, and first dilute in water)
Fugasuke once again respect

Hello everyone! Yesterday I baked according to this recipe))) The bread was just super, it rose well, it was very fragrant, alas))), I didn't have time to take a picture, and in the morning there was nothing to photograph))
The roof is a bit wavy ...
I added 20 ml less water and warmed it up a little, added 1 tbsp. l panifarin and 1 tablespoon of malt, coriander and cumin))) The smell of standing in the kitchen is breathtaking)))

I bake this bread according to the original recipe (only liquid: 100ml water / I have filtered water, oosmos / + kefir 200ml), add concentrated kvass, about 1.5 tbsp. l. (this is more for color, concentrate is black and very thick). I always put it at night, in the morning - beauty and awesome smell So far I have never noticed that there is a lot of liquid. Everything is weighed on electronic scales. The crust, by the way, turns out to be round, sometimes even in a gap I put it overnight so that the temperature of all the ingredients evens out (usually kefir is in the refrigerator, because it is cold, and there is no time to wait or warm it). Italian and Darnitsky are two main breads that we bake almost every day.

Gentlemen !!! today there was a complete embarrassment! I made bread, everything is the same as last time, but I added 2 tbsp. spoons of malt, in general, when I took out the bread, it turned out like a brick, it is tasty, but not at all high))) I don't know. what worked, or there was a lot of malt or fig yeast (opened the saf-moment), before that the bread was baked on Lviv and was very tasty and airy, but put 1 teaspoon of malt))) Who has what versions?

[BEGiMOT]

BEGiMOT Liquid malt? if yes then a lot of liquid. If malt is dry, replace yeast

[BEGiMOT]

BEGiMOT Liquid malt? if yes then a lot of liquid. If malt is dry, replace yeast

sazalexter, dry malt, yeast seems to be good, shelf life is normal, now I put bread with a proven recipe. if it does not work out, then yeast dated by this date, or rather from one batch, will have to be thrown out (((

[BEGiMOT]

BEGiMOT, maybe this yeast needs more time to rise. After kneading, after standing, a few minutes before baking,
see how the dough has risen, if not enough, then turn off the mode and let it stand still and bake in the baking mode ...

Pakat, thank you very much, I somehow hadn’t thought of it yet))) True, yesterday I left to watch the movie and was sure that everything was in order, since I checked the recipe earlier))). Sometimes I look at the rise of the dough before baking, but mainly in order to spread it with milk and sprinkle it with something))) It never occurred to me to look, in order to check the yeast! Live and learn)))

[fugaska]

So I got to bread with rye flour, I chose Darnitsky bread from fugaska. I noticed that many take it as the first experience in baking dark bread.
In the process of kneading, the bun looked normal, only sticking to the hands and leaving a circle of dough at the bottom of the bucket. Added 2 tbsp. l. wheat flour, at first everything returned to normal, and then again returned to its previous state. I decided not to add any more flour, leave it as it is. The result is a low but well-baked bread, with a bumpy and slightly sunken roof
Now I read here that you need to either increase more flour, or reduce the water. I will consider these recommendations next time !!!
Thank you, fugaska, for an affordable recipe and delicious bread made from it !!!

I did not reduce the water, I did everything strictly according to the recipe. The main mode, the crust is medium, that's just the size L pressed. As a result - I had a very beautiful roof, "in the gap", as they wrote here I did not have time to take a picture, a small piece is already lying now. Now I'll put it on for the night, just add more malt. And for the purity of the experiment, I will not reduce the water. Let's see what happens.

And for the second time I have a complete fiasco for the second time according to this recipe))) The first time the bread came out just super, but the second and third time did not work out. Last time, just do the roof collapsed so that it looked funny))) While I’ll put the recipe aside, I don’t understand what’s missing))) The gingerbread man controlled and was excellent, and when the second kneading began, the dough spread and rose poorly, in general he turned out like a brick with a concave roof))) Horror !!!

[fugaska]

I have been baking this bread for almost a year and in different variations of spices, additives, on whey, milk, dough. But I was afraid to bake with honey (there was a sad experience with another recipe), baked with brown and white sugar, the result is excellent. I always want something new, so I decided to add honey. The bread turned out! And already several times in a row. And the last one I baked in 400 ml of water with honey. And it turned out so huge! He directly propped the cover of the HP, but surprisingly not that, but the fact that the roof turned out to be not pale, but rosy. and his taste is different, richer.
Here is his photo, but not very high quality.

And in the context:

I am writing this all to the point that one should not be afraid, but try, try ...
fugaskaThanks again for the recipe!

[Elenka69]

Elenka69
I also bake it with honey, and I heat it up with sugar and salt a little in microwave, then gently dilute it in warm milk, kefir, whey, apple juice and other liquids to suit my mood. What is interesting - the bread has more uniform holes And it rises better and the bun is kneaded when - I immediately understand whether there is enough flour or not, since the flour is different, the flour is dry too

[Shurshun]

Shurshun
Thank you for your advice! I will definitely use it, because I have become bolder with honey.

By the way, I do not use liquid honey, but candied honey. And everything works out, and not too sweet, but if I drink more by the eye, it turns out to be similar to Riga. And I also tried to add 1 tablespoon of saf kvass there, for a change.
Do not think badly about me This sugar-coated honey was given to me by my husband's grandmother, she managed to get sugar from her. I am the honored bear of the Soviet Union - honey ABAZHAYU. I would even sleep with a barrel in my arms

[Shurshun]

Shurshun
That's right, honey should be candied in late autumn. Only a few varieties of honey are never actually candied, NEVER, they only thicken, this is May, acacia, naturally, if they are without admixtures of other flowers and are pumped out on time (maybe some more). My grandmother was a beekeeper. And in stores, ever-liquid honey is most likely with some kind of molasses.

[BEGiMOT]

And for the second time I have a complete fiasco for the second time according to this recipe))) The first time the bread came out just super, but the second and third time did not work out. Last time, just do the roof collapsed so that it looked funny))) While I’ll put aside the recipe, I don’t understand what’s missing))) The gingerbread man controlled and was excellent, and when the second kneading began, the dough spread and rose badly, in general he turned out like a brick with a concave roof))) Horror !!!

BEGiMOT, for rye breads, you need one long kneading, without kneading and a long rise. The more beautiful the bun at the end of the batch,
the better the bread is. If there are two batches, especially the Piglet,
do on the mode with a long batch, or two short ones in a row.
I often do on dough, knead for 30 minutes, rise for 1 hour, if necessary, let rise more, then bake ...

[BEGiMOT]

BEGiMOT, for rye breads, you need one long kneading, without kneading and a long rise. The more beautiful the bun at the end of the batch,
the better the bread is. If there are two batches, especially the Piglet,
do on the mode with a long batch, or two short ones in a row.
I often do on dough, knead for 30 minutes, rise for 1 hour, if necessary, let rise more, then bake ...

That is, in the French mode? There is a 6 hour cycle and in my opinion one cool batch)))

[BEGiMOT,]

BEGiMOT, You know better, you're on Piglet, and I'm on Pekar ...

[BEGiMOT,]

BEGiMOT, You know better, you're on Piglet, and I'm on Pekar ...

Forgive my dullness, decipher. what do you mean piglet and baker?)))

[BEGiMOT]

BEGiMOT, Piglet - Panasonic, Baker - Breadman,
bread makers, devil ...

[BEGiMOT]

BEGiMOTWhy be wise? There is a proven recipe! See above

[BEGiMOT]

BEGiMOTWhy be wise? There is a proven recipe! See above

I baked according to the recipe on the first page and the first time it turned out very well, but the second one was just disgusting, I thought that the flour was bad, and I made bread according to a proven recipe. then it rises very well, so it's not about flour, otherwise I wanted to throw out or distribute Kievmlin flour out of grief)))