Darnytsia bread for husband (bread maker)

[Murrra]

Murrra, to your health! On how to achieve your taste, I wrote in Rye Tips!

Everything is super! I just want to say one thing! Why strive for the taste of store-bought bread ??? 8) What do you like him? : oThen why a bread maker ??? 8) I have a bread maker in order to eat my TASTY homemade bread, but this is clearly not the taste of store bread! : yes: And in the villages they didn't bake bread according to GOST: mail1: But just delicious homemade bread (without chemicals): bravo: Good luck to everyone! Very good site

Vovik, everyone has their own goals and tastes ... I wanted to please my husband, and I adjusted to his taste, and not to the "store" one, although his taste was developed for years by "store" bread, so there is nothing surprising here ... I bake my breads without chemicals. In "Rye Soviets" I wrote about it ... Good luck!

Gasha! I like the word "please my husband" very much: rose: UMNICHKA By the way, I'm already kneading this bread! The gingerbread man is real (as they wrote in the info, like breasts) Let's see what happens! Oven panasonic 2502, rye mode! Thanks Gash for the recipe!

To your health! It is true that the "breast" is swinging, it refers more to the wheat bun ... The rye bun is denser

Thanks for the delicious bread recipe! I liked the whole family, and they are fussy with me! Next time I'll try to make with fermented baked milk

[xxxooo]

xxxooo, not bad bread, in my opinion ... And the roof has not fallen in, and the crumb is not bad ... You can still refine it a little, I wrote to you in "Soviets". And, by and large, you are great! Good bread to you!

[Gasha]

Gasha , thank you very much for the wonderful recipe!) This bread is my first step to rye bread)) I baked 3 times, it turns out amazingly))
For the fourth time I decided to experiment:
wheat flour c. from. - 200gr,
peeled rye - 200g,
buckwheat - 100gr,
water - 350 ml + 40 ml.
salt - 1 tsp l.
maltose syrup - 2 tbsp. l.
mustard oil - 2 tbsp. l.
yeast - 1.75 hours l.
panifarin - 3h l.
agram white 0.5 h. l.
The bread turned out to be tasty, but with a "shrunken" roof, apparently because of the water (in vain I added 40ml).

[mierro]

mierro, to your health!

Gasha, thank you very much for such a wonderful recipe

[Anya I]

Anya I, to your health!

Good day to all! I bake bread recently, I have a Panasonic-2502 oven. I baked rye custard bread according to a recipe from a bread machine, everything seemed to work out. The husband and child like homemade bread. I want to try baking bread according to this recipe. I have a question: I haven't found any additives yet (panifarin, agram, extra), I read that it is possible without them. Is it then necessary to increase the amount of flour immediately? For example, prescription panifarin 4 spoons. This is not enough. Add flour instead? or only in the process of kneading the kolobok?

No, Natasha, you don't need to add flour instead of panifarin, bring the bun to mind and that's it!

Thanks for the quick response! I will try.

Good luck!

[Gasha]

Gasha Yesterday I baked Darnitsky according to your recipe with minor changes. Fresh yeast, gas. I replaced water with curdled milk mixed with water, ordinary sugar, instead of dry malt I used rye malt concentrate and did not include panifarin and extra-R for lack of it, but added 1 tbsp. l. mature rye sourdough. I baked on a program similar to the French one (I have it called "white bread with a big rise" in literal translation somehow). The peculiarity of this program is the increased proofing time. So that's it. As a result, the dough was ready 35 minutes before the end of the proving stage (but I realized this a little later, about 20 minutes), so I had to turn off the oven and start the "baking" program. But the roof sagged a little. The top before baking was porous and the hole did not rise from pressing for testing.Means overstayed. For my taste, a little sourness is not enough Conclusion: choose another program or follow, but about the roof - in confusion. (my sore point) What will be your recommendations ???

Gasha, thank you so much for the recipe !!! This is the most delicious bread (from rye), which I got in a year and a half of using the bread maker !!! My niggardly husband for praise, smacking his tongue with his tongue, said: "Yes, mother, so you learned how to bake bread !!! Aaaaafigeno it turned out !!!"

[Tata]

Tata, about the roof, I told everything in detail in the Rye Tips ... A convex roof is achieved by the selection of liquid and the time of rvsstayka ... Good luck

tatynka90, Thanks for the kind words! I am very pleased!

Good day! I am new to bakery. Can you please tell me if this bread can be baked in Kenwood 900, if possible, then on what mode? In our city (Ryazan), neither panifarin nor the Extra-P additive is sold anywhere, but do you want to try to bake Darnitsky for your husband?

Bake on basic, replace Extra-R with vinegar, you can bake without panifarin

Darnytsia bread for husband (bread maker)


5. Malt ~
brew 30 ml of boiling water

1 tsp
10. Water ~
(sparkling ~ Narzan).

310 ml

water 310 ml, and 30 ml for brewing malt are included in these 310?

[Meggi]

MeggiNo, not included ... The first time I baked on Narzan, and, of course, I did not boil it. 30 ml - regular boiling water from a kettle

But you may need not 310 ml for your flour, but a little less or a little more. I usually look at the kolobok. Narzan is optional. You can take plain water.

I was just about to ask about Narzan, but already the answer.) Thanks) I went to try.

I found mustard oil only in a pharmacy, shas the dough in a bread maker, so I think, could you use pharmacy oil? maybe it's not food? there is nothing written on the box ...

I don’t need a pharmacy, I don’t know how to you, but the pharmacy will give it to me ... Take any vegetable that is in the house

Gashenka, your bread is baking! The smell is awesome in the apartment. Neighbors probably swallow drooling. I bake it for the second time. The bread is delicious, my family loved it. Everything about him is the same. Thanks for the recipe. I don't have Extra-R, I replaced it with lemon juice, and Panifarin with flour improver. Everything else is strictly according to the recipe. But I counted the recipe for 400 grams of flour. Yeast - pressed. The gingerbread man is dense, but elastic or something, the dough is wonderful. In general, everything is OK with the recipe and bread.

Thank you for your kind words, and good health!

Again I baked this bread. But the roof is not convex in any way.

The dough fits nicely (the roof is convex), and after baking it looks like this. I baked bread on the Rye mode, I did not knead it on Pizza and baked it according to the recipe, the amount of flour (the same as in the recipe) and liquid was observed. All 3 bread with such a roof turned out. Of course, this does not affect the taste of bread (), but I can somehow achieve a slightly convex roof.

Masha, everyone has flour of varying degrees of moisture, so the original recipe must be adjusted to suit your flour. Reduce the amount of water by 10-20 ml

Tomorrow I'll try to reduce the gram by 20-water, maybe the roof will be convex. This loaf has already been halved. And most importantly, the bun is good ... Yes, I forgot to write, I used to bake everything with pressed yeast. I'll try the next one on dry, maybe that's the case ...

No, not that

[Gasha]

Gasha! I have baked bread according to your recipe a dozen times already. This recipe is a lifesaver for me thanks to the precise ingredients. I apologize for being late with gratitude, I carry a report (until they took the loaves home)

🔗

Thank you so much! 🔗

Nadia, what bread!

And chicks like it ...

Yes ... the bread is excellent! Handsome men are straight! But probably they baked in the oven, in an aluminum mold?

Mercy for the compliment! Yes, I bake in forms L11 (I bought 2 pieces in the Peki Sam store, and one more L7). I really like to bake bread in them. I tried repeatedly to bake in x / p, for my taste - not that. I use cotton only for kneading and proofing.For a long time I was attached to my oven (I have a gas "Zanussi"), I have it without specifying the temperature. How many unbaked bread at the beginning was spent on crackers! .... I can't remember ... but now all my plants in the country will have a useful bread dressing all summer long! And I, in the end, know my oven like my own!

Mercy for the compliment! Yes, I bake in forms L11 (I bought 2 pieces in the Peki Sam store, and one more L7). I really like to bake bread in them. I tried repeatedly to bake in x / p, for my taste - not that. I use cotton only for kneading and proofing.

I also like to bake in aluminum molds, but I bake in bread makers: Panasonic or Moulinex (after the last mixing, I transfer the dough to the L7 mold, put the mold in the bread maker and the dough rises in it for about an hour and bakes). But lately, there is not enough time for these manipulations and I bake on the machine in a bread machine.

Good day! baked bread today according to your recipe. changes were only in yeast, recalculated to pressed at the rate of 1 g dry-10 g pressed, it turned out 18 g. The bread turned out delicious, only its roof fell off. Here is a mystery for me, is it in yeast, or is there still little flour?

Or a lot of water ...

Thank you!

To your health!

[Darnytsia bread for husband (bread maker)]

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 ~ 1 tsp.
brew 30 ml of boiling water
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 ~ 310 ml
(sparkling ~ Narzan).

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.

Hello Gasha! I want to bake bread according to this recipe of yours, but from additives, I have nothing, I will replace everything.
Instead of Panifarin, there will be Xanthan Gum, Extra-R - brown sugar, Malt - kvass, Narzan - just water.
I have whole grain rye flour, wheat flour is strong. Yesterday I bought mustard oil completely unnecessarily, but it turned out to be necessary
Gasha, in the case of replacing malt with kvass, what to do? how much to pour? And in general with all my ingredients, can you give any advice. I will bake rye bread for the first time.
I baked a quick gray one and followed the advice about a puddle under a bun, the bread turned out wonderful Thank you

Sorry, I podrikhtovala your message for insertion, I do not know how else.

Natasha, for YOU, okay? What is your kvass? If dry, then look in bags - one of them should contain malt; if liquid, then do not add sugar at all, but replace all the water in the recipe with kvass

Then it will look like this:

Instead of Panifarin - Xanthan Gum (I don't know what kind of additive, if it's gluten, it will do), Extra-R - we don't put anything, Malt + Narzan - liquid kvass.

Actually, it is quite possible to do without Panifarin, and add half a grated sour apple or 2 tsp. apple cider vinegar, or 1/4 tsp. ascorbic acid powder. I wrote about replacements in Rye recipes

It's good for YOU!
I have liquid kvass - Riga. Xanthan Gum is a gluten substitute for those who can't get gluten. I didn't buy it for culinary purposes at all.
Usus ... I certainly have it, but if apple sourness is felt, my husband will immediately reject How much lemon juice instead of vinegar can you use in this recipe?

And I will have ... ABSOLUTELY different bread In any case, I want to get delicious

In general, I wanted to write in the same topic of "Rye Tips", but I forgot to transfer it while I was busy with the quote

I should have looked at dry kvass and malt in a Baltic store. I was there yesterday, looked at the flour, but everything is in Lithuanian, Latvian and Estonian The store is in Ireland and there is not even any information in English Well, I turned around and left ...such a disrespectful attitude towards customers. I don't ask in Russian, it should be in English.

How much lemon juice instead of vinegar can this recipe have?

depending on your tastes ... 1-2 tsp.

In any case, you need to bake, try, and then decide for yourself what to add, what to subtract to your liking, and be sure to write it down! Good bread!

For our taste, I will add 1.5 tsp, and then we'll see if our taste is or not

That's it, I went to study. Thank you!

In order for my bun to make a puddle under him, he had to drink another 40 ml of kvass.
Well, I actually didn't come back for this. Since I have whole grain flour, you can't sift it through a sieve, but I always sow! I just wind this flour: I take it with a small cup and blow it into a large bowl. I do this several times and the flour becomes crumbly and fluffy.

The bun smells so delicious like mustard

I sift the whole grain flour, as usual, with a sieve mug, and then what remains in the sieve - pieces of grains - I shake out onto the already sifted flour

Hello!
I only two weeks since joined the ranks of bakers and bread on rye flour has not yet tried to bake. I chose your recipe for Darnitsa bread for my debut.
While I understand the recipe and the following question arose.
Did I understand correctly that the recipe uses dry malt, which is poured with boiling water beforehand? I have never seen dry malt in our stores, but malt extract is such a thick and sticky brown thing, we sell it. If I use it, do I need to dilute it in water?

No, you don't need to dilute the malt extract in water, but for greater uniformity, I would pre-mix the extract with all the water from the recipe

Gasha, thanks, I'll take a note.

And if I have a malt extract, I can probably do without the Extra-R additive (there is also malt in the composition)?
Although I have no choice, there is no such additive in our area.