Darnytsia bread for husband (bread maker)

Enema ...

Gee .......... Deffki-fulyugans

[based]

Good evening! Gasha, thank you for the recipe! Finally, I also tried Darnitsky. Already baked three loaves based of this recipe. But due to the lack of additives so far (and I want a black one, however) I made it according to this recipe:

1. Dry yeast Saf-Moment ~ 1.8 tsp.
2. Peeled rye flour ~ 290 gr.
3. Wheat flour V.S. ~ 200 gr.
4. Brown sugar ~ 1.5 tbsp. l.
5. Leavened wort ~ 2 tbsp. l., dissolved in 50 ml of warm water
6. Salt ~ 2 tsp.
7. Mustard oil ~ 2 tbsp. l.
8. Citric acid - on the tip of a knife
9. Apple cider vinegar - 1 tbsp. l.
10. Kefir (160 ml) + Water (110 ml = 160 ml - 50 ml for the wort).
Mode - Rye, shoulder - rye. Temperature equalization - 60 minutes.

The bread turned out to be very tasty, I didn't even expect it! Ready-made weight - 860 g. In the process of kneading, 1 tbsp was added to the bun. l. warm water, smeared the top with milk And what I want to say: the first loaf turned out with a flat roof (I did not have time to photograph, as usual), but the second and third crashes turned out with a crack, although I even added 3-4 tbsp of water. l, since the bun was with a lateral tongue and all the time strove to climb up the wall. Here is a photo of the latter. What am I doing wrong, tell me ?! It is, of course, not critical, but I want it to be beautiful too

The roof turns out to be cracked in two cases - the bread was not sufficiently proofed (unfortunately, you cannot guess here ... now they sell fake yeast and it is cold in the apartments ... You have to look every time ... And secondly, there is not enough water ... just a little need to add ... ml 20
Try to turn off the stove after kneading and let the dough rise with the HP turned off until the dough increases by 2-2.5 times. And then put on Baking.

Gasha, please tell a newbie: can this bread be baked using pressed yeast? Will it turn out as tasty? And how much of this yeast is needed for this recipe (yeast I have, fresh)?

I would try 25 gr. I still have to ask Gasha ...

You can, of course ... Replacing dry yeast with fresh, multiplying by 3.3. A teaspoon contains 4 grams of dry yeast.

I baked this bread today. Indeed, the classic taste and color. Moreover, the crust is crispy - yummy !!! The only disappointment - the roof of the bread turned out not even straight, but slightly concave. She baked strictly according to the recipe, carefully measured and weighed everything ... only she did not take Narzan, but simple boiled water. Although, it seems that it has already been written here that this does not affect ... I took the tested yeast, and the white bread rose perfectly on them and the "real rye custard" turned out yesterday ... I made two batches on Pizza (15 and 10 minutes in a row, ordinary scapula), then immediately turned on the Rye mode. Gingerbread man looked - he was soft, even ... I don't know what to think, can you tell a newcomer?

Try to reduce the amount of liquid by 20 ml

Thanks for the quick answer, I'll try to reduce the water, I'll write what happens.

Thank you, Gasha, for your answer! I read the whole topic, and according to Darnitsky, and advice on rye, but no matter how much you interpret for a beginner, he will still ask
Already kneaded, rising for now. So, temperature equalization is a function required if the ingredients are only from the refrigerator? And at what stage should you add - should you add it to the bun, at the very beginning of the batch? I pulled out the spatula (comb) after kneading, I don't know, is it right?

[Onega]

Onega

So, temperature equalization is a function required if the ingredients are only from the refrigerator?

If you preheat the liquid (milk or water) to the temperature of fresh milk, then equalization of the temperature is not necessary.

It is necessary to add and add to the kolobok when it actually becomes a kolobok, that is, it becomes clear what it is.

It is better to pull out the spatula after kneading.

Gasha, the bread is wonderful! Lowest bow to you from all my family))) The bread has risen well, the dome is beautiful. The rye mode, no experiments, but I followed the bun, if there was not enough time for proofing, the program would be turned off. Rye scapula, took out immediately after kneading. Before baking, quickly smeared the surface with whipped yolk. In the process of forming the kolobok, another 40 ml of water had to be added. Myakish would like a little drier, maybe less water should have been poured? We have never eaten such delicious bread. The water was divided with half of the kefir, the sourness turned out to be excellent. I am thinking of trying it with lemon juice (how much to pour?), Apple and 1st grade flour, and also replace sugar with molasses. Now a dream has been expressed, it would be better to make beer ourselves

Myakish would like a little drier, maybe less water should have been poured? We have never eaten such delicious bread. The water was divided with half of the kefir, the sourness turned out to be excellent. I am thinking of trying it with lemon juice (how much to pour?), Apple and 1st grade flour, and also replace sugar with molasses. Now a dream has been expressed, it would be better to make beer ourselves

URAAA !!! To make the crumb drier, you need to slightly add the proving time. Try next time not on the Rye mode, but - kneading, proofing, baking. Put lemon juice to start with 1 tsp. , then you try - you will understand how to increase or decrease to your taste. Don't forget to write down ...

Gashenka, thank you very much for such a simple and problem-free bread!
It turned out the first time in exact accordance with the recipe proposed in the first post! I hope my husband will also appreciate the result and I will no longer have to periodically buy "black" in the store!

[Sandra]

Sandra, let's hope together!

[Sandra]

Sandra, let's hope together!

Well, there is nothing more to hope for ... He said: "Oh, this is exactly what you need!", And left ... along the way, having eaten a quarter of a loaf! Thank you!

Gasha, your bread has become my favorite, next to him is Darnitsky from the store - a wrinkled brick! Added lemon juice 1 tbsp. l. - very well! With flour of the 1st grade, the bread is made with crumb, more fatty, like a cake, I really liked it! I replaced sugar with molasses or honey, I liked it, I don't even understand which is better for bread? If you replace it with apple cider vinegar - how much should you pour it? So far I am doing everything on the rye mode, watching the kolobok. Now I'm trying to learn how to correctly determine when to start baking. The dough has risen, pressed it with a finger, the hole after that does not level out for a very long time - start baking? So? And after proofing, I don't take out the scapula, but the bun turns out to be crooked, the dome does not fall through. Is it possible to take out the bun after kneading, remove the spatula, align the bun and put it back?

Girls, and if there is no Rye mode in the bread maker, then in which one to bake this bread ???

[elenka54439]

elenka54439,
Right at the beginning of the recipe it says:

or - knead on 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.

And read, please, Gashin's "Rye Tips"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0

Thanks for the quick response, I read the tips, everything is so difficult for a beginner,

Hello!
Recently we bought a Panasonic 257 bread maker. We tried white bread (from cotton recipes) - it turned out great, as well as rye bread with kvass - also good. We decided to bake Darnitsky according to your recipe: it turned out delicious but too loose inside and not so roasted. We used the "Rye" mode.
What could be the problem?




(do not pay attention to the color - the white balance is violated)

Help me please! It so happened that we live in South America and here black bread is something between white and slightly gray.And I can't live without Darnitsky, and the whole family loves him. tried all the recipes. but apparently the problem is in flour. Bread does not rise, even though you crack. There are no additives to bread (such as panafirin, agram, extra-r) and no one has heard of them. Exotic malt. There is no mustard in the powder, so you have never heard of mustard oil. They don't eat black bread here in principle. Rye flour is sold only finely ground. And it is not gray, but white-gray, interspersed. How to change its amount in a recipe in order to compare it with peeled rye flour. And what can be added to the dough to raise it. Monku tried the same result. So far we are content with what comes out. but it certainly looks like a disgrace, and it's not so hot to taste. And so I want sour Darnitsky.

[Gasha]

Gasha Thank you!

I had your recipe in my bookmarks, and today I got to it. It is a pity that not earlier. The bread is delicious. I did it in water with mashed potatoes, tomorrow I'll try it with kefir or whey. I am going to the oven very often!

Gasha, thank you so much for the recipe)) Already 5 times I probably bake the recipe Bread for Mom - just super. (the first successful bread with rye flour - otherwise all the bricks turned out)
the top is really cracked

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with seeds)) well, very tasty

Gasha, thank you very much for the recipe. The bread maker was bought just a few days ago, and this is my third bread, and the first one using rye flour.





The bread is really tasty, though alas, it does not look like the store Darnitskiy. Very similar to bread from childhood, I do not remember its name, it was sold in small bars. so I sit, chew and nostalgic
And my husband wants something like in a store ... so I will experiment.

[Gasha!]

Gasha! Thank you so much for the recipe! Today I baked rye flour, malt, and molasses after we bought myself in Peki. Took a basic recipe. Almost did not change anything, only instead of sugar there was 1 tsp. molasses and 100 g of kefir and just water, and a little apple cider vinegar. And there were no additives Panifarin and extra-r. The gingerbread man was steep, added 30 grams of water. It turned out not very tall, but terribly tasty, just like Darnitsky. I have never had this. I'll insert the photo a little later. And before that, I baked rye, based on Elena Bo's bread. But lately it has begun to turn out badly. And your recipe is just great !!! Now I will improve myself to be higher. Although for me the main thing is taste!

[Gasha]

Baked according to the recipe from the first page.
Main program, full dough mode. After the main kneading (approx. 20 minutes), took out the spatula. Then bake for 1 hour.

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Delicious bread turned out! Gasha, - another thanks for the recipe!

Tell me please!
Can this bread be run in 256 Panasica in the "French" mode?
From start to finish? I'm afraid not to keep track and understand the time of proofing for the first time. I realized that I should rise 2-2.5 times, but it's scary to miss this moment ..
And if possible - on Franz. mode what cycles does HP have?

[Rye Tips]

In the French mode, I baked and bake this bread, because my daughter loves a crisp crust. Unfortunately, I cannot describe the cycles, because the instruction has disappeared somewhere, but if you need it, you can download it from the Internet. In my opinion, it is even on our website.

I haven't looked into this topic for a long time, for some reason no notifications have come, but here a lot of questions have accumulated. I have collected answers to all questions on the technology of baking rye bread in the topic Rye Tips

And if possible - on Franz. mode what cycles does HP have?

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Excellent thank you. Today I put French wheat, and tomorrow !!!! tomorrow I will bake Darnitsky!

Cool bread! I'll go bake

Well! happened! I did it! Simply amazing bread! Of all the few that I baked - the most delicious (so my family decided) and so did I. Made on fermented baked milk and dissolved mustard in 2 tbsp. l. rast. oils.
The gingerbread man was straight classic with a puddle below. Interfered with Pizza: flowers: e, baked for exactly one hour. The dough was allowed to stand for 55 minutes. When I opened the lid to look at the dough, it fell sharply, but then in the baking process it rose as it should.
Thank you for a huge recipe and helpful advice.

[Moskvichk @]

Moskvichk @, great please !!!

[Gashenka!]

Gashenka! Thanks for the delicious bread! Hell twice already, everyone likes it very much

What a beautiful loaf, Svetik! To your health!

I baked this bread, I have no panifarin, instead of Extra-R Agram is dark, instead of mineral water, whey from homemade cottage cheese, baked on the "rye" mode with a rye spatula. The gingerbread man was excellent, did not correct or add anything. The bread is baked, I have not tried it, but my husband really liked it!

[Dumpling]

Dumpling, oh, what a wonderful loaf! You are great, and you made the replacement very competently! Smart girl! And hello to my husband!

[Gasha]

Gasha, Thank you! I will definitely pass it on! Maybe I'll try it myself. I hardly eat bread, but this one looks very appetizing!

I hardly eat bread, but this one looks very appetizing!

You can smell it !!!

where in St. Petersburg to buy sourdough and malt and in which department?

where in St. Petersburg to buy sourdough and malt and in which department?

Well, ask the St. Petersburg people https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=82.0

I have been baking bread not very long ago. First I mastered white bread. Today for the first time in my life I decided to bake rye. Stopped not this recipe. and this is what happened



The only thing I did not according to the recipe was added ground coriander and lightly sprinkled with caraway seeds on top.

[Aldus]

Aldus, it turned out great! You are smart!

Yesterday I baked rye bread again. At the request of the family, I tried to make the bread blacker: firstly, I slightly increased the proportion of 300g rye flour by 190 wheat flour, and secondly, increased the amount of malt (1.5 tsp. I brewed 50 g of boiling water). The gingerbread man turned out. The bread rose well. It turned out very tasty. Next time I will try to replace Extra-R with Agram dark.

Here's what happened:

[Aldus]

Aldus, You are a great fellow! And move in the right direction !!! Clever girl! Don't forget to write down the recipe changes in a notepad! Good luck!

Thank you for the assessment of my work - when the changes come to a new recipe - I promise to publish it

PS: The next step will be Easter cake, and the improvement of white and black bread ...

Now I put this bread, with changes, really)
I had a leavened concentrate, dark beer and whey from homemade cottage cheese. Specialist. I haven't bought any additives yet, let's see what happens.

PS Wonderful bread came out! Straight real fresh tasty Darnitsky! Thanks for the recipe!

[Gasha]

Gasha, yesterday night I baked bread according to your recipe. The only deviation from the recipe is that I did not add sugar, well, we do not like it in black bread.
The quality of the bread is amazing - airy, tender, lush, the holes are all even, but ...
the taste is still not ours.
Mom came to visit today, tried bread and said that she had never eaten anything tastier in her life.
When she left, she expropriated the loaf.

And I already have thoughts in my head about adapting the recipe to our taste.
So, with your permission, I will scamper over the recipe until I get my perfect bread.

Thanks for the recipe.