Darnytsia bread for husband (bread maker)

["Rye tips"]

Darnytsia bread for husband (bread maker)

Category: Yeast bread

Ingredients
1. Dry yeast ~	1.8 tsp
2. Peeled rye flour ~	290 g
3. Wheat flour V.S. ~	200 g
4. Brown sugar ~	1.5 tbsp. l.
5. Malt ~ brew 30 ml of boiling water	1 tsp
6. Salt ~	1.3 - 1.5 tsp.
7. Mustard oil ~	2 tbsp. l.
8. Additive Extra-R ~	1.2 tsp
9. Supplement Panifarin ~	4 tsp
10. Water ~ (sparkling ~ Narzan).	310 ml

Cooking method

• Rye bread program, or - knead with Pizza, then turn off the oven. Proofing the dough with the oven turned off and the lid closed until the dough increases (rises) by 2-2.5 times. Then, using the timer button, put on Baking for one hour.
• 

Note

I want to share with you a recipe that I have gained through suffering, my husband said that he didn’t eat bread tastier, and that in no case would I touch anything else in the recipe
It is based on an adjusted recipe from palmirs
I gave detailed answers to all questions in "Rye tips"

Similar recipes

Darnitsky bread with leaven (GOST) (Viki)

Moulinex 3000. Darnitsa bread (Larisa)

Darnitsk classic bread (bread maker) (djania)

[Panasonic 255]

Bread maker Panasonic 255 I bought recently ... White bread always turns out great (milk, egg, with raisins, Quick bread from ElenaBo, Pina Colada with candied fruits) - one is better than the other, but there were problems with black ... I baked Darnitsky for the first time from Fugasca , well, this is not at all that, it is gray, not rye ... I found information that in Darnitskiy, according to GOST, the ratio of rye to wheat flour should be 60 to 40 ... And I began to copy recipes with a similar composition ... Second bread was - from - Lyre-70 ... The whole family really liked both the taste and the color, only the husband noticed that the crust was too hard, but the next day, after lying in the bag, the crust became soft - and now everything suits my husband ... I did not tell them, but I would like another result ... Firstly, I did not like the strongly pronounced smell of kvass, and I decided for myself that three tbsp. spoons of malt is a lot ..., and secondly, a slightly collapsed roof ... I read on the forum that bread with a high content of rye flour, and should not be high and fluffy, that's why I liked the pictures ElenaBo bread from multi ... But I made changes to her recipe, I wrote them in brackets.
The loaf in the cartoon turned out great, but in taste it was nevertheless closer to Borodinsky than to Darnitsky ... And in my family only I love Borodinsky bread ... Then I baked Bread from Lola... And then my husband rebelled !!! He said that it would be better to bake first than all these breads with a similar taste, or he will go to the store for bread !!! I was offended ... You try - you try ... Then I listened to the voice of reason (but not my husband !!), - and realized that I needed to add malt and Extra-R to a minimum, and panifarina to the maximum ... I replaced ordinary water for sparkling on the advice Leski, and did not regret it ... Bread really rises better with such a replacement ... I found Palmyra's recipe, and baked bread strictly according to the recipe, but in the process of kneading I had to add water several times, and baked bread, although I brought the whole family delighted, was a little sweetish, and not very lush ... So next time I brought the recipe to perfection !!! (Here I am so modest), I reduced the sugar, added a little salt, greatly increased the amount of panifarin, and for sure I measured the amount of water ... And then, having tasted a magnificent beautiful loaf, my capricious husband yelled: "I beg you, stop !!! There is nothing more to wish for, this is the most delicious bread that I have ever eaten !!! Don't add or subtract anything else !!! ... "
The children who arrived in the evening finished the loaf ...

Next time on advice ElenaBo I will try to replace 50 g of wheat flour with 50 g of semolina (for even greater splendor), I hope my husband will not notice the change !!!

We do not have all these "Extra-R" additives. How about a liquid homemade starter culture?

[Caprice]

Caprice, I have never used homemade sourdough yet, but I think it will be even better with it ...

This time I decided to replace half of the water with fermented baked milk.

160 ml of water, 160 ml of fermented baked milk, plus 20 ml of water needed to be added to the kolobok during kneading, and 30 ml of boiling water to the malt.

I decided to try to bake bread on the Rye mode, WITHOUT additional mixes, such as Pizza and Pelmeni. The scapula is normal.

Here is the result !!!

The next experiment ... Knowing that it is difficult to find additives to bread outside of Moscow, I decided to try to bake bread from generally available products ...

I replaced 320 ml of water with 160 ml of Ochakovsky kvass (it contains only natural products: rye flour, rye and barley malt) plus 160 ml of dark beer (hop products, barley, light, caramel and burnt malt) plus 20 ml of water in a bun. ..

Yeast took 1 hour. l., sugar (brown) 1 tbsp. l. Everything else is unchanged ... Rye mode, simple paddle.






As you can see, although the bread turned out to be a little lower (after all, the panifarin works well, but this time I did not add it), but his crest is beautiful, domed, it would be absolutely correct in shape, if not for my mockery of the roof with aim to make it prettier ...

But here to the peaks - I am clearly far away !!! Maybe someone will tell you how to do it? I did this: five minutes before baking, I made cuts with a sharp knife, sprinkled with seeds on top ... When I took out the bread, I saw that a crust had burst in the places of the cuts, and the seeds did not stick ... Maybe it should be lubricated with something. it is necessary, after being cut, something like warm milk?

I will share with you one secret: when you correct the crest of bread, after kneading, before lifting, then with a palm soaked in water, stroke it, saying: "Yes, you are my beautiful, you are my good !!!" ... Believe me, yeast dough is very gentle words and loves hands ... Try it and see for yourself ...

Py. Sy. And the taste of the bread is still the same - amazing ... And with sugar everything worked out fine ...

Unfortunately, I must admit that this experiment was not entirely successful, because the bread is tasty enough, and there is a place to be, but the taste is not the same. ... When I ate a small piece, it seemed to me - what I need. ... But on the next day I took both options to work - to treat my colleagues ... The taste of the second bread was very different from the first. ... Firstly, a pronounced sourness, respectively, secondly, sugar was not reported, and, thirdly, that taste of malt and smell kvass, which in the first breads, interfered so much, in a small quantity, turned out to be a piquant zest lacking in the second option. ... So in this form, this bread does not taste like the first one, which means that you need to either completely remove the beer and add one kvass, and then reduce the amount of sugar to 1-1.5 tsp. Or leave the beer in a small part, for a slightly noticeable sourness, and the rest is kvass ...

Oh ... I'm finishing it again. Now we were having dinner with the family, the children said that besides the fact that the bread is a little denser than the first one, it is incomparable, very tasty !!! I don't know who to listen to ...: o I ate a piece myself, it seems to be delicious again ... Maybe it's just that when you eat two pieces of the first and the second, then you feel the difference ???

Gasha, tell me, please, what is "Additive Extra-R"? Its composition. Maybe I know her by a different name?

[Extra-R]

Extra-R (most popular sourdough)
Fermented rye malt, acidity regulator, oxidizer, fermented soy flour (manufactured by Niva LLC)

Thank you for the promptness I have not seen this in our stores (Kiev). But I have such a leaven - rye-malt swelling flour, dry whey, citric acid (E330), swelling flour, lecithin. I think it's relatives. I'll try with her. Is Panifarin Gluten Free? And if instead of mustard oil, just sunflower oil?

[k.alena]

k.alena, yes, panifarin is gluten ... And sunflower oil is already a matter of taste ... Anything is possible ... I baked with simple sunflower, pumpkin, and peanut ... Anything is possible ...

I replaced 320 ml of water with 160 ml of Ochakovsky kvass (it contains only natural products: rye flour, rye and barley malt)

Kvass Ochakovsky, according to the label, is made on the basis of kvass wort, which includes the above-listed natures. products. Therefore, kvass is completely replaceable with kvass wort.

[Aglo]

Aglo, yes, of course, we can completely replace kvass with kvass wort, but while reading the forum, I learned that not everyone can buy it, just like dry kvass, so I took products that can be bought everywhere ...

I don’t know who to listen to ...: o I ate a piece myself, it looks like it's delicious again ...

Galya, just someone ate. Let's not point a finger.

[Elena Bo]

Elena Bo, do you think we need to slow down a little ??? !!!

But it's so interesting ... You really feel like a wizard ...

[Bread for the mother-in-law.]

My husband is going home, so I urgently need to bake two breads as a gift: for my mother and for my mother-in-law.



Bread for the mother-in-law.

I already wrote that, according to GOST, the percentage of rye flour to wheat flour is 60:40. My recipe has a close ratio, but still, not quite. Therefore, by drawing up the simplest proportion, we find out that 200 gr. wheat flour requires 300 gr. rye, i.e. 10 gr. more than the original recipe.

Further, by 10 grams. rye flour requires 7.6 to 8.6 ml of water.

In the last loaves of bread, I always have to add another 20 ml to the preset 320 ml in a kolobok, so let's try to take 340 right away, and then we'll look at the kolobok .... Remember to use the advice from ElenaBo: “In any bread you can replace 50 gr. psh. flour 50 gr. decoys for pomp ". We must try to use the advice from Lisa-Scrat: "In Darnitskiy, replace the water completely with baked milk or curd cheese, add seeds and rye flakes, put on the DIET basic with a rye spatula." I'm afraid to shift the yeast, therefore, let's leave it as it is ...

Total:

1. Dry yeast ~ 1.8 tsp.
2. Peeled rye flour ~ 300 gr.
3. Wheat flour V.S. ~ 150 gr.
4. Flakes 5 cereals ~ 50 gr.
5. Brown sugar ~ 1.5 tbsp. l.
6. Malt ~ 1 tsp, boil 30 ml boiling water
7. Salt ~ 1.3 - 1.5 tsp.
8. Mustard oil ~ 2 tbsp. l.
9. Starter culture Extra-R ~ 1.2 tsp.
10. Supplement Panifarin ~ 4 tsp.
11. Baked milk ~ 340 ml.

Diet basic mode with a rye shoulder blade.
Apparently, due to the addition of flour, I still had to add 20 ml of water to the bun ... The bread turned out to be beautiful this time too !!

Bread for mom or FINAL RECIPE

1. Dry yeast ~ 1.8 tsp.
2. Peeled rye flour ~ 300 gr.
3. Wheat flour V.S. ~ 150 gr.
4. Semolina ~ 50 gr.
5. Buckwheat honey ~ 1.5 tbsp. l (brown sugar, white sugar)
6. Malt ~ 1 tsp, boil 30 ml boiling water
7. Salt ~ 1.3 - 1.5 tsp.
8. Mustard oil ~ 2 tbsp. l. (any vegetable oil)
9. Starter culture Extra-R ~ 1.2 tsp.
10. Supplement Panifarin ~ 4 tsp.
11. Fermented baked milk ~ 170 ml.
12. Water ~ 170 ml. + 20 ml = 190 ml

Advice:

Do not add these added 20 ml of water right away - look at the bun ... Depending on the quality of the flour, you may need a different amount of liquid, but within the range of 340-360 ml. The gingerbread man should look as if he sat down in a puddle, and the legs parted ...

Here's how in the photo Elena Bo

https://Mcooker-enn.tomathouse.com/in...ic=1795.0

If there is no fermented baked milk, then you can 360 ml of mineral water, or plain water, NOT BOILED, from the filter. If sourness isn't enough, try adding half a teaspoon of lemon juice, or lim. to-you on the tip of a knife.

You can take 200 grams of wheat flour without adding semolina. You can take 50 grams of cereal, and 150 grams of psh. flour.

Rye mode, regular scapula.

Five minutes before the start of baking, when the display shows 1 hour and 5 minutes, you can use a silicone brush to grease the surface of the bread with milk ... Carefully, gently, gently ...
It would be possible to put an end to this, I tried the recipe in different versions on different modes, if not for one thing ...

I have never dealt with homemade sourdough, and to be honest, until I feel a special desire to bother with Tamagocchi ... But I am aware that, of course, bread with homemade sourdough is tastier and healthier. Therefore, a big request to the Masters !!! Please help me bring the recipe to mind. ... To make it easier for you, I will give you Darnitsky's recipe copied from Cooking according to GOST:

"Darnitsky bread according to GOST 26983-86.

Peeled rye flour:
- in the porch * or production starter * 110 g;
- in the leaven 220 gr.;
- 270 g in the dough;
Wheat flour of the first grade:
- 400 gr in dough;
Pressed yeast:
- in the dough 5 gr.;
Salt:
- in the dough 14 gr.
Water:
- in the porch * or production starter * 80 gr.
- in the leaven 160 gr.;
- in the dough 354 gr.
Duration of fermentation:
- starter cultures 180 ... 240 min;
- dough 60 ... 90 min.
Proofing duration:
- for products weighing 900 gr. 45 ... 60 min.
Oven temperature (preferably with steam) +200 ... 240C.
Duration of baking:
- molded weight 900 gr. 55 ... 57 min;
- hearth weighing 900 gr. 50 ... 52 min
Darnitsky's bread yield:
- molded 900 gr.
- hearth 900 gr. and 1250 gr.
Sprinkle the bread with water immediately after removing.

Instead of the production starter, there will be its own homemade one. Where the porch is concerned, put in the leaven. What is called sourdough in a recipe we usually call sourdough. "

["What is called sourdough in a recipe, yams are usually called sourdough."]

"What is called sourdough in a recipe, yams are usually called sourdough."


I do not agree with you

Sourdough and dough are different things, they are prepared in different ways and the taste of bread is also different.

Dough is yeast, flour, water, and maybe sugar, which are combined together and used for proofing until the first rise, then the dough is kneaded.
Dough can be made even in a mug by stirring yeast with water and a little flour, before the first rise.
The dough is tasty, but does not give that specific acidity for rye bread.

Sourdough is a fermented dough made of flour and water (or fermented milk products, hops, etc.), which should sour and ferment well, preferably three days.
At the same time, sourness (sour bread) is obtained, and good rye bread, which everyone likes so much, is loved for this sourness.

Yesterday I baked bread according to the recipe at the beginning of the topic, with changes (where can I do without them). Malt put 2 tsp. and my sourdough 4 tsp, based on the proportions that they gave me when I bought it at the Pekarsky House (the people of Kiev know). The rye flour was not peeled, but seeded (as was in the house). I also added 1/2 cup each of walnuts and raisins. Well, the water is not Narzan, but Mirgorodskaya (well, there is no Narzan on sale). In the process of kneading, there was a desire to add flour, but abstained (and as a result, IMHO, the water can be slightly reduced), the nuts with raisins were superfluous (they cannot be combined somehow). And, as for me, it turned out to be somewhat bland. I understand that I have changed a lot, but maybe the experienced ones will tell me (not the first bread, which seems a little bland), what to add.
Another question for the author,

1. Dry yeast ~ 1.8 tsp.

how to cancel or do you weigh, then how many grams is it?

k.alena, if you have your own sourdough, then put not 4 tsp, but 150 ml of sourdough and 160 ml of mineral water. The leaven will give sourness and the bread will not be insipid.

nuts with raisins were superfluous (not combined somehow). And, as for me, it turned out to be somewhat bland. I understand that I have changed a lot, but maybe the experienced ones will tell me (not the first bread, which seems a little bland), what to add.
Another question to the author, how to cancel or do you weigh, then how many grams is it?

Add, subtract, report and top up - no need to be afraid of this, look for your own taste of bread, no one will tell you. At the forum, each of us does so to achieve our result.
It is not necessary to say that "the nuts with raisins were superfluous (they are not combined somehow)" is not necessary, the author gave his own version of the bread, but it did not suit you to your taste, it also happens. Make your supplements. Otherwise, it will be unpleasant for the author, he seemed to be trying all of himself, put in a piece of bread, but people didn't like it, it's a shame. also criticized. And the reason lies in our personal tastes.

You don't need to weigh anything to a gram. This is 1.5 tsp. + also add so that it does not reach the very top, or vice versa - incomplete 2 tsp. and it doesn't matter if it will be 1.75 or 1.8 or 1.85, the difference is small, the bread will not suffer.

I decided to bake bread according to the recipe. Since I don't have a pizza mode in LG, and the dough mode makes 2 doughs and 2 rises, then I kneaded in the kitchen machine ... for about 20 minutes, then suddenly I decided to add a tablespoon (and it turned out 2) real milk (fresh ) .. it became liquid, added rye flour ... it seemed like the consistency returned after 20 minutes, but after another 5 minutes (that is, it was already about 30 minutes of kneading) the dough became liquid.She turned it off, kneaded it, put it in a round glass form (didn't lubricate with anything, right?)
I put it in the oven, covered it with a lid ... 30-40 minutes at a temperature of 30 degrees, the dough increased almost 3 times. Began to bake without a lid, temperature 180, 40 minutes. Then I inserted a temperature probe to check the temperature is 95 degrees. Another 5 minutes and turned it off.
And I decided to take it out ... the dough stuck on the bottom and on the sides, what I added flour he was a little raw lumps, but mostly baked. Loose, I would even say in layers ... And I also apparently poured ordinary water Just automatically, although I got the mineral water ...
The taste is pleasant, but is it necessary to lubricate the mold?
The bottom is more dense than the top, what is the reason?
I want to make a take two today, without milk)))

I want to make a take two today, without milk)))

That's right!

Rye dough does not like fresh milk, serve it with lactic acid products and more.

For kneading dough in the combine see here. Try to bake these different breads, although the range of products in them is almost the same, I think you will like it.

1. Wheat-rye "Darnitskiy" bread from Admin (page 11, Answer 159)
https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=596.180

2. Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3470.new#new

3. Wheat-rye bread on dough by Admin
https://Mcooker-enn.tomathouse.com/in...6&topic=3626.msg40436#new

Thank you

That's right!
Rye dough does not like fresh milk, serve it with lactic acid products and more.

Thank you)))

It is not necessary to say that "the nuts with raisins were superfluous (they are not combined somehow)" is not necessary, the author gave his own version of the bread, but it did not suit you to your taste, it also happens. Make your supplements. Otherwise, it will be unpleasant for the author, he seemed to be trying all of himself, put in a piece of bread, but people didn't like it, it's a shame. also criticized.

So I'm not criticizing, it was my gag, I criticized myself. On the contrary, I am very grateful to the author, so I find out all the details.

k.alena, if you have your own sourdough, then put not 4 tsp, but 150 ml of sourdough and 160 ml of mineral water. The leaven will give sourness and the bread will not be insipid.

I have a dry starter called Rogi Dunkel (Austria), dosage 0.5% -3%. I looked at the recipes recommended by the seller and counted for this amount of flour. It turned out 10g, but you can do up to 15g (according to dosage). We must try to put more. What gives malt, besides color, what flavor?

What gives malt, besides color, what flavor?

Look here for the future for yourself.

Grain malt and malt preparations
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1781.0

The use of various types of raw materials in the preparation of bread
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1621.0

Wheatgrass supplement.
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=884.0

[Admin]

Admin
, about what and what is called, I did not write ... I just completely copied the recipe in accordance with GOST from cooking, but everything that except this recipe (according to GOST) is yes ... I wrote, but not a word about raisins and nuts, why are they in Darnitsa bread? This is table bread, not dessert, they eat cabbage soup with it ... Now I will try to answer what taste the malt gives ... It is present in Borodinsky, in Zavarnoye, in kvass, do you remember the taste? According to the GOST recipe, there is absolutely no malt in Darnitskiy ... And the bread itself is tasty ... Just for piquancy, I left it a little ...

k.alena , a measuring spoon with divisions is attached to the HP:

1 tsp
0.5 tsp
0,25

In total, it turns out to be 1.75, add a little more on the tip of the knife, here's 1.8 for you ... But personally, I also have a set of measuring spoons, I bought it in the utility room, it's very convenient ...

Thank you, Gasha, for the clarification, at the expense of spoons, I already understood. It's just unusual.

I wrote, but not a word about raisins and nuts, why are they in Darnitsa bread? This is table bread, not dessert, they eat cabbage soup with it ...

These are my cockroaches Even before buying a bread maker, we ate rye bread with dried fruits and nuts in a restaurant, I liked it so much that now I have an obsession with choosing a recipe. By the way, they served it to regular snacks as a table and served it for some reason About malt I'll go and read what Admin recommended, there was no time in the afternoon

[k.alena]

k.alena

There is such a recipe on the site.

Rye bread with dried fruits and nuts from Lola.

https://Mcooker-enn.tomathouse.com/in...mid=82&topic=1004.msg7385

ckovorodka , read on the topic ...This bread turns out great with a high roof and just on Rye mode ... Try to bake in your oven, not in the oven ...

How's take two? In the oven again? And the taste?

[rye]

I opened this topic in order to help amateurs rye- wheat bread, and show that bread with a high content of rye flour can be high and fluffy ...
Conclusions on the main recipe:

Since I began to bake bread according to this recipe, I ended up with problems with a low or a collapsed roof ... Whatever variations I take, whatever modes I use, the bread turns out to be surprisingly beautiful, with the correct dome ...

Change the additives to your liking, change the liquid, use different modes, but the proportions of flour, yeast and liquid, leave it as it is ... And watch the bun ... Do not forget to dip it before lifting ... GOOD LUCK !!!

Hello, I am an aspiring baker. I baked Darnitsky bread according to Gasha's recipe, where 160 ml of water and fermented baked milk are taken. I did everything according to the recipe, I also added 20 ml of water, just right away. I added 1 tsp on my own. ground coriander seeds. I set the spatula for wheat bread (I understood that an ordinary spatula is a spatula for wheat bread), Rye mode. The bread turned out to be delicious, similar to Gasha's photo. I did not touch it in the cooking process, the stove did everything by itself. Thanks for the recipe, now I will always bake such bread. But it seems to me that bread is similar to Stolichny, but I would like to be sour, like the store Darnitsky (husband and eldest son are picky).

... But it seems to me that bread is similar to Stolichny, but I would like to be sour, like the store Darnitsky (husband and eldest son are picky).

Then you need to do with leaven.

[markosha]

markosha , reduce more malt, and add half a teaspoon of lemon juice, or lim. acid on the tip of a knife ... By the way, to raise the roof is also good ... I'm glad that the bread was a success, it remains to vary it according to your taste ... Something smaller, something more ... Check with your family : Do they only lack acid? Maybe more salt, maybe less malt, or remove it altogether? With lim. For a start, take juice as I wrote, if you overdo it, you can spoil the bread ... Please keep me informed of your research ...

PS As for the scapula, you understood everything correctly: Normal, this is for wheat bread ...

Approx. 10 ml can be added. apple cider vinegar.

[Elena Bo]

Elena Bo, Lenochka, thank you very much for your help !!!

So, summing up all the tips, we do conclusion: in order to give bread, inherent in Darnitsa sourness, you can:

1. Use homemade starter culture (thank you, tanya1962), 150 ml of starter culture and 160 ml of mineral water. The leaven will give sourness, and the bread will not be insipid.

2. Reduce the amount of malt (0.5 tsp) or remove it altogether, and add half a teaspoon of lemon juice, or lim. acid on the tip of a knife ...

3. Approx. 10 ml can be added. apple cider vinegar

4. In order for rye bread to rise well, flour improvers can be added to the flour (the simplest and most accessible is ascorbic acid without sugar; sometimes gluten is added; there are such as panifarin and the like). (This advice was given by Lola)

5. And you can do it quite simply: put the Agram sourdough in the dough, instead of Extra-R, and sourness will appear ...


You can add your own instead of the additives that I used. You can bake bread with the addition of kvass wort or dry kvass ... If there is only kvass in bottles or beer (only dark varieties are needed), then you can replace the liquid in the recipe with them ... Just do not forget to read the composition ... composition contains yeast, it is necessary to reduce their quantity in the main recipe.

You can use kefir, whey instead of fermented baked milk ...

Try different options ... Find the perfect bread for your taste ...

Only, please, do not forget to tell later what you changed and what kind of bread turned out ...

Gasha, thank you for the recipe for Darnitsa bread, my home people really liked it (I baked according to the very first recipe).The bread came out tall and fluffy, and most importantly delicious (according to the home team).

[Crochet]

Crochet , eat to your health !!! I am doubly pleased to hear such words from the MASTER !!!

[Gasha, today I baked "bread for my husband" (for some reason there is no photo of the lucky one). The result is a tall loaf with a beautiful hat. Excellent bread and in taste, moderately porous, with sourness, you definitely cannot buy this in a store. Gasha, the only thing that has deviated from your recipe is instead of Extra (well, no) put Agram. After kneading, I did not open the stove, I did not direct beauty from above - a pure experiment was needed. Water added only 1 tsp. (The "5 cereals" flakes got slightly wet in the rain and didn't want water anymore). Aftertaste: What is there to dissemble, the bread is awesome. I ate two (!) Pieces with the remaining fermented baked milk. My doctor would have seen it, she would have killed it on the spot. And the smell from the bread is so worth that I wanted to spread a piece of butter and eat it with a soft-boiled egg. Galyusha, come on still think of something like that.]

Gasha, today I baked "bread for my husband" (for some reason there is no photo of the lucky one). The result is a tall loaf with a beautiful hat. Excellent bread and in taste, moderately porous, with sourness, you definitely cannot buy this in a store. Gasha, the only thing that has deviated from your recipe is instead of Extra (well, no) put Agram. After kneading, I did not open the stove, I did not direct beauty from above - a pure experiment was needed. Water added only 1 tsp. (The "5 cereals" flakes got slightly wet in the rain and didn't want water anymore).

Aftertaste:
What is there to dissemble, the bread is awesome. I ate two (!) Pieces with the remaining fermented baked milk. My doctor would have seen it, she would have killed it on the spot. And the smell from the bread is so worth that I wanted to spread a piece of butter and eat it with a soft-boiled egg. Galyusha, come on still think of something like that.

[Leska]

Leska, Marish, I'm so glad !!!

I read somewhere that the Agram sourdough is more sour than Extra-R, that's why sourness appeared ...

Gasha, at night a neighbor scratched me on the light: she returned from the dacha, hungry, and the whole dressing room had a scent of bread, so she ordered hot bread to be shoved under a big pillow - she says that her grandmother always does that in the village. Today I took it out and compared it: the crust is not so hardened, but it still crunches and apparently the bread in the pillow is still ripe. Try this method, I think you'll like it.

[Leska]

Leska, thanks for the good advice !!!

[Darnitsa bread for her husband with thick leaven.]

Darnitsa bread for her husband with thick leaven.
1. Dry yeast - 1 tsp.
2. Peeled rye flour ~ 290 gr.
3. Wheat flour V.S. ~ 120 gr.
MK starter culture - 160 gr.
4. Brown sugar ~ 1.5 tbsp. l.
5. Malt ~ 1 tsp, boil 30 ml boiling water
6. Salt ~ 1.3 - 1.5 tsp.
7. Mustard oil ~ 2 tbsp. l.
8. Additive Extra-R ~ 1 tsp.
9. Supplement Panifarin ~ 4 tsp.
10. Water ~ 230 ml (sparkling ~ Narzan).

Darnitsa bread for her husband with liquid sourdough (like a pancake).
1. Dry yeast - 1 tsp.
2. Peeled rye flour ~ 290 gr.
3. Wheat flour V.S. ~ 150 gr.
MK starter culture - 160 gr.
4. Brown sugar ~ 1.5 tbsp. l.
5. Malt ~ 1 tsp, boil 30 ml boiling water
6. Salt ~ 1.3 - 1.5 tsp.
7. Mustard oil ~ 2 tbsp. l.
8. Additive Extra-R ~ 1 tsp.
9. Supplement Panifarin ~ 4 tsp.
10. Water ~ 200 ml (sparkling ~ Narzan).

It should be borne in mind that leavened dough is always thinner than usual. Kneading Pizza. During the kneading process, be sure to help the flour interfere with the dough. Perhaps a slight adjustment is needed - the addition of flour, since it is impossible to guess exactly who has which leaven. If you need to add flour, add wheat flour. Proofing for 1.5 hours, but it can be less and more, you have to look. Then Baking 1h 10 min. After 55-60 minutes. check with a splinter. If ready, you can turn it off manually, if not, we bake it to the end.
Bon Appetit!

[Elena Bo]

Elena Bo, Len, I have no words ... Well, what a fine fellow you are !!! Clever woman !!!
What would I do without you?

I bake my own bread again ... according to the final recipe with 300 gr of rye flour and semolina, ryazhenka plus kefir 170 ml, water 170 plus 20 was needed in a bun ... Narzan ... I just didn't have enough ryazhenka ... 140 ml, topped up to 170 ml with kefir ... I put a rye spatula, and checked the state of the bun in the double Pizza modes, it is more convenient for me to track the bun ... A good bun begins to emit characteristic pokey sounds when it sticks to one during the kneading process, then to the other wall ... It should not be liquid, but only slightly disperse at the bottom ... Unlike the opinions on the site that the rye bun does not look like a bun, I just get a real pretty bun .. Only sticky ...

I still recommend when using dairy products: fermented baked milk, kefir, sour cream, to monitor the state of the bun on longer batches, such as double Pizza or Pelmeni, you can put it on the Diet, where the batch is longer. On the Rye mode in 10 minutes of kneading, it is difficult to understand whether he needs more water or not ... After all, dairy products come in different thicknesses and fat contents, and the amount of added water depends on this ...

Gasha, baked bread according to the recipe with thick sourdough. I have sourdough on rye flour, there is no Panifarin or water with gaziks (I poured a simple one), instead of Extra-R - Agram. Delicious, sour bread.Oil distracts, for my taste it is better not to add Water, if, like mine, without bubbles, you need more grams by 20. And of course Panifarin, so that it was taller, because it turned out to be rather low.
But with all this, the bread is very appetizing, you constantly want to eat it

Lenochka, how glad I am that you liked my bread !!!

with all this, the bread is very appetizing, you constantly want to eat it

And I thought that it was he who only acts on my family ... If you don't have time to bake, it's already over ...
Len, please answer, what mode did you use to bake, and which spatula did you use?

I read that sourdough rye is best baked on the French setting ...

And which spatula do you think is the best for baking rye?

I always use one scoop for wheat.
I made the kneading on Pizza, then proofed (this time it took a long time, since the dough turned out to be tight and there was no Panifarin). Then Baking 60 min. I checked it with a splinter - dry. It came out well, the blade was not stuck.

And instead of what or in addition to what recipe can you add rye bran? From them what: the taste improves, the quality or is it good for health? I bought them, but I don't know where or how to add them.

I also read that many add 4 cereal flakes. Can they be added to both rye and wheat bread? When adding them, you need to reduce the amount of some other components? And which mode should you choose?

[markos]

markos, Marish, flakes can be added to any recipe in a small quantity, just like semolina ... 50 grams will be enough ... It is possible in wheat, it is possible in rye, replacing 50 grams of wheat flour in the original recipe with 50 grams of flakes ... It is believed that it is good for health ... But, adding flakes, you must definitely follow the kolobok, most likely you may need more water than in the main recipe ... Somewhere by 10-20 ml ... No need to change the mode.

marcos, bran can be added to any bread. Any bran will go in rye, but I really liked to add oatmeal to wheat - such an unusual taste. I tried 4 cereals, not so tasty, although healthy.
When determining the amount of bran, it is important to consider the fact that the more bran you add, the more the bread will crumble. From 500 gr. flour can be replaced without damage with bran 50-70 gr. Adding more is an amateur.

Flakes are not bran, they are grains that have been flattened in a certain way. Can also be added to any bread. It is very good to add rye flakes to rye bread. In wheat oat. But you can't find these flakes in baked bread - you can't see them. Flakes add flavor to the bread. I don't like bread with all cereals. Here you have to choose for yourself, like it or not.

[Elena Bo]

Elena Bo, Lenochka, thanks for the science !!!