Darnytsia bread for husband (bread maker)

[kukurica]

kukurica, of course!

Read about replacing additives here!

Here is my bread. Gasha, thanks a lot for the tips !!!


A bit damp, probably it was necessary to bake for another 5-10 minutes. When you bite, you can see the traces of teeth and the crumb straightens out like that.

The taste is interesting and everything seems to be good in terms of the balance of ingredients. In fact, I do not know how this bread should taste. And probably tomorrow it will be tastier.

Proofing was done directly in HP for 1 hour. Since I have a constant draft in the kitchen, there is no stable temperature, the oven is without a light bulb, and I did not want to stand in the microwave, I turned on the baking mode 3 times during this hour, 25 seconds each, to heat the HP.
Proffie, please comment

Great bread! And we give the taste to the bread ourselves, everything is in our hands!

Yes, the next day tastes better, but you still need to bake a little. And make a beautiful roof. The next such loaf will be a control, and then the ceremonial entry into the recipe book. I love her

Gasha, thanks again for the recipe and advice. It turned out so easy.

I went further

Good luck and health!

I ran around town, but I found gluten and mustard oil.

I kneaded a bun and baked bread.

She obviously did not report flour (she remained in the bowl), she was led by the beautiful appearance of the kolobok (my wheat is not so smooth). The dough rose perfectly, but at the beginning of baking, the roof still fell off.

Malt extract was afraid to immediately plump 30 ml, diluted 2.5 teaspoons in water.

It cools down, I will look what's inside. Although taking out the scapula, I caught a little crumb, it seemed to be airy. I tasted it, I liked it.

And I was surprised ... It turns out that it is very similar to bread, which my husband adores. I didn't know that he was Darnitsky.

So I'm sure that the recipe will take root with us.

I am very happy!

The second loaf was kneaded for the entire norm of flour, it turned out much more beautiful, the dome only slightly bent in one place at the end of the proofing. There were doubts about adding another spoonful of flour, I did not obey myself.

The second time, the loaf is shaken out with difficulty. Teslo sticks to the knife, and as a result, the knife rips out the crumb. Should I remove the knife immediately after kneading?

I am not putting the knife away. OOO Very rarely the bread is shaken out with a spatula / knife. Then I immediately take a wooden stick (for takiz they sell chicken kebabs in the takeaway departments) and insert it into the hole, tilt it so that the tip of the knife comes out first, and then the whole one is easily pulled out. The wooden stick does not burn your hands, and the knife does not scratch

[kukurica]

kukurica, someone takes out the spatula after kneading, someone does not, here it is, who will adapt how ... Sometimes the spatula is still pre-lubricated with oil so that it does not stick

Tell me, at what temperature to bake this bread in the oven?

And at what temperature inside is the bread considered ready? The temperature should be higher than that of wheat bread?

Natasha, you can see about the features of baking in the oven in any topic where bread is baked in the oven. Here is a quote from rye bread "Without nothing"

Oven 220 degrees - 20 min. + 35 min. by 190. The temperature probe determined the temperature of 95 degrees, took it out, cooled it on a wire rack under a towel.

I couldn't keep it in the oven for that long. I set the temperature to 190C, put it in a preheated oven - half an hour before that I pulled out white bread. Half an hour later, there was bread with a high dome and a good fried crust, and a thermometer (though an electronic one) showed 100C. I pulled it out, cool it now.
It confuses me that the baking time is not close to the hour indicated in the recipe. Although maybe I shouldn't doubt it.I counted the recipe for 2/3 of the norms, and my shape was not like in a bread machine. The bread is longer and lower.

It's just that it's all so beautiful turned out, it will be a shame if it's not baked or overexposed.

Intuition screamed for me to pull him out of the oven.

Everything ended well for me. And the bread was baked better than in a bread maker, it didn't fall out. The crumb is soft and elastic, and the crust is not oak. I am inclined to believe that baking in the oven is still closer to me.

Thanks again for the recipe!

To your health, and good bread to you!

Thank you very much for a wonderful recipe for Darnitsa bread. I'm a beginner baker. According to your rye advice, I just started baking rye bread. Baked it today. It turned out very tasty, but the roof is flat. I kneaded it on the Dough mode, because I don't have the Pizza mode. Kneading for 15 minutes, achieved a good kolobok, sticking to the hands, but not very sticking to the sides of the bucket (I think next time I need to add a little water). Then she turned off the kneading and left the dough to rise for 2 hours. It rose 2.5 times and the roof was convex. Before baking, gently smeared with a brush with milk and poured coriander seeds. Included baking for 1 hour. This is where the roof became flat, did not collapse, but simply became flat. Oh!! Upset !! The bread is baked well, delicious. Can you tell me, maybe I should have once again kneaded for about 10 minutes. I don't have the Rye bread mode, but I have Unleavened bread (2 hours 55 minutes). The regime is not detailed in the passport minute by minute. And more ... can you try this bread to cook with whey ??? What do you think? Thanks to all!!

Lena, hello!

If the roof has fallen, then the water must be reduced, (but not add!) by 10-20 ml.

Kneading for rye dough - the shorter the better. In Rye Councils. I described everything in great detail.

You can bake any bread on whey, the dough will only benefit from this.

Good luck!

Thank you!!! After kneading the kolobok, I moistened my hands with water, took out the spatula and leveled the roof neatly. Do you think it is possible to flatten the bun along the bottom of the bucket or leave it round?

Lena, I leave it round, there are photos in "Rye Soviets".

Thank you!! Upload more of your recipes !! Tell us about your impressions and ideas. I read them with pleasure.

[for husband]

... If the roof has fallen, then the water must be reduced, (but not add!) for 10-20 ml ...

Yeah, yeah, and I'll come next to you Gash, thanks for the clarification, otherwise there is no time to read something to find out where I am
You have a theme "Darnytskyi bread for husband", and I have this bread - "Darnytskyi bread for wife" Rye bread is not good for my husband, but I bake it very tasty

Natasha, in order to read one page you need no more than ten minutes ... if you wish, of course

[(molasses 1 tbsp. l)]

And here's mine from the oven



my deviations from the recipe:

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. (molasses 1 tbsp. l)
5. Malt ~
brew 30 ml of boiling water 1 tsp. (liquid extract 1 h. l)
6. Salt ~ 1.3 - 1.5 tsp.
7. Mustard oil ~ 2 tbsp. l.
8. Additive Extra-R ~ 1.2 tsp. (without her)
9. Supplement Panifarin ~ 4 tsp. (5 g)
10. Water ~
(sparkling ~ Narzan). 310 ml (serum)
+ 1h l apple cider vinegar

kneading in the oven, 19 min on the "gluten-free" program, then vyvychit and put in the form for proofing 1h25min

The bun turned out to be quite steep and elastic, like with wheat dough, I thought it would not work out bread. But I got up well, I haven't cut it yet, I don't know what kind of crumb

kolobok: 🔗

Oooh, how beautiful !!! Well done, Alena !!!

Oooh, how beautiful !!! Well done, Alena !!!

thanks!) but the fact that he cracked, is this a marriage?

kolobok: 🔗
was dense

Gasha! I (to the heap already. To report, so to report) and came here! I have already made friends with HP forever !!! White bread turns out immediately, I baked all sorts, but with rye I was somehow shy right away. I read “rye tips” for a long time (and carefully), studied all sorts of recipes on the site here, before deciding on this bread.And today I have, I think, the final VICTORY !!! It turned out! I tried all sorts, mowed, spoiled (though they ate everything ...), and they were lopsided and even - all sorts of things. Definitely - today is my day !!!



What I did: According to the recipe, yeast, rye flour, salt, oil. I divided the wheat flour 150g + 50 g semolina, I never had brown sugar, so I just put it, 2 tbsp. I diluted 150 ml of kvass wort with water and poured another 150 ml of kefir. Well, there are no additives either (I haven’t even heard of such a thing, not to see it!) Rye paddle, Rye mode. Only it seemed to me that the odds rose a little, turned off the HP, and then turned it on for baking for 1 hour. Probably I will still try different ones, but this one is already "in the cage". (only I will reduce sugar - it turned out sweetish)
Gasha, thanks for the recipe and for the patience to explain the same thing three hundred times !!!

* JOKINGLY * Well, I can't do it without a fairy tale!

Alena, it should be dense, with a fine-pored crumb ... If you like rye bread with large pores, then add water next time.

Cracked because it was still growing in the oven. It is necessary to slightly increase the proving time. They also use this technique - first, the bread is "fired" for several minutes at a high temperature, then the temperature is lowered to medium ...

It should be dense, with a fine-pored crumb ... If you like rye bread with large pores, then add water next time.

Cracked because it was still growing in the oven. It is necessary to slightly increase the proving time. They also use this technique - first, the bread is "fired" for several minutes at a high temperature, then the temperature is lowered to medium ...

aa, well, if it's not scary, let it be cracked))) as it is somehow more picturesque

Irishkaaa !!! In!!!

Well, I can't do it without a fairy tale!

And this is great !!!

The bread is great! The crumb is uniform, fine-pored ... This is how it should be!

aa, well, if it's not scary, let it be cracked))) as it is somehow more picturesque

I love cracks too!

Made according to the recipe from the 1st page.
Tasty, of course, but absolutely not like Darnitsky in taste

Thank you for such a simple and delicious bread recipe
that's what happened!


Everything according to the author's recipe, only +50 g semolina. Baked in a SUPRA bread maker, dough + pastry program. I think that if I had stood longer on the heating, and not 60 minutes, as on the program, the dough would have turned out even higher) But very tasty, everyone liked it at home. We will try with additives. Thank you.

[misscherry]

misscherry, very nice bread! Well done!

[misscherry]

misscherry, very nice bread! Well done!

Oh, thank you for the recipe!

To your health!

I usually put bread in the night. What setting is better to put it on? (I have a Hitachi oven) Most likely for 3h50min? I think in 2h50m he will not have time to bake
Sorry for such questions, maybe they have already been discussed in the topic. I don’t want to reread everything yet.

Bet on 3-50

Help, please, I can't figure out how much to take yeast. I use pressed ones, for this recipe I get (based on the amount of flour) 10g + 20% = 12 g. On the previous pages they talk about 18 and even 25 g. So how much do you need?

Everything depends on the strength of the yeast. I have super-active fresh yeast and 12 grams is enough.

Everything depends on the strength of the yeast. I have super-active fresh yeast and 12 grams is enough.

Thanks, and added.

Thanks to the author for a wonderful recipe! Loved the bread! I did not deviate from the recipe, I only added 1 teaspoon of dark agram! The bread turned out to be high, beautiful, as in the author's photo! The weight of the finished bread is 804 grams. Baked in the "Rye bread" mode, Panasonic 2501 bread maker.

Wonderful! Thank you for your feedback, Olya! And good bread to you!

[Gashunya !!!]

Gashunya !!!
Almost a year has passed since I reported, right? Well, somehow there is enough time to understand what turns out, what doesn't ...
I came to say something. I've already tried many recipes. But yeah, I've been baking your "Darnitsky for my husband" for a long time.Purely automatically, already in the HP I put food (sometimes sleepy), in the refrigerator there is always a corresponding "set". Yes, and in my family they also said: fatite, mother, experiments, here is the one that is DELICIOUS! Now she took out a loaf and decided to write again.
Thank you, dear, for the science !!! Every time, and this is every other day, I remember you with the kindest words! Your recipe is SUPER !!! (well, for me) I won't post photos, believe me, it ALWAYS turns out beautiful.

You are my storyteller! A century would sit and listen to your fairy tales! To your health!

Darnitsky decided to bake. 300 g rye wallpaper flour, 50 g semolina and 150 g wheat c. s., 1 h. l. I brewed malt with boiling water, dissolved 20 g of fresh yeast in 1 glass of water right in a bucket with 1 tsp. sugar, then added a bit of lemon, 1 tsp. honey, 1 tbsp. l mustard oil, 2 tsp. salt (coarse). Gluten-free / rye program in Redmond 1905, weight 750 g (time 2:55) I added some water during the batch. I'm waiting for the result.
The result is average. Went up well, but fell out. It turned out to be a plump brick. But tasty

I also did something like this, Redmond 1900, on the main program. Which way to dig? What to change?

[yeast-20 g fresh]

Darnitsky decided to bake. 300 g rye wallpaper flour, 50 g semolina and 150 g wheat c. s., 1 h. l. brewed malt with boiling water, yeast-20 g fresh dissolved in 1 glass of water right in a bucket with 1 tsp. sugar, then added a bit of lemon, 1 tsp. honey, 1 tbsp. l mustard oil, 2 tsp. salt (coarse). Gluten-free / rye program in Redmond 1905, weight 750 g (time 2:55) I added some water during the batch. I'm waiting for the result.
The result is average. Went up well, but fell out. It turned out to be a plump brick. But tasty

where is that much? no wonder it collapsed.

[Newbie]

Newbie, I miscalculated with yeast. But today I baked with dry yeast, 1.8 tsp, the result is the same. And it did not rise very much, and it turned out to be dense

Darnitsky decided to bake. 300 g rye wallpaper flour, 50 g semolina and 150 g wheat c. s., 1 h. l. I brewed malt with boiling water, dissolved 20 g of fresh yeast in 1 glass of water right in a bucket with 1 tsp. sugar, then added a bit of lemon, 1 tsp. honey, 1 tbsp. l mustard oil, 2 tsp. salt (coarse). More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4582.0

Did you bake this recipe? How much liquid? Try to reduce the amount of salt.

[Newbie]

Newbie, baked today without malt. Water 340 ml per 500 g flour (300 rye, 150 wheat, 50 g semolina). Same program - rye / gluten-free