Darnytsia bread for husband (bread maker)

In my version, for 330 grams of flour, 100 grams of flakes (1/3 of the weight of flour), and what kind of bread came out and water is normal for a kolobok, you can see this by the crumb.
[/ quote
According to this recipe, you need to choose the smallest loaf size?

I also wanted to ask why we take an ordinary stirrer when we bake Darnitsky bread for my husband? And if you take a mixer for rye bread, will it be worse? Or is it not important?

[markos]

markos , Marish, and you try to bake yourself with rye and with an ordinary spatula and with rye, compare and see ... It seems to me that with rye - the top of the bread turns out to be more uneven IMHO.

author = markos link = topic = 4582.0 date = 1215622712]

I also wanted to ask why we take an ordinary stirrer when we bake Darnitsky bread for my husband? And if you take a mixer for rye bread, will it be worse? Or is it not important?

With a stirrer for rye dough it is easier to oven, because the dough is tight, and it mixes better with the rakes of a soft kolobok

[/ quote
According to this recipe, you need to choose the smallest loaf size?

I also wanted to ask why we take an ordinary stirrer when we bake Darnitsky bread for my husband? And if you take a mixer for rye bread, will it be worse? Or is it not important?

the loaf is not quite small - take 400-500 grams.

You have already been explained on the forum that you can use a simple mixer for wheat bread, there is no rye flour in this bread at all, the dough is light.

It is advisable to use a rye mixer for heavy rye dough, when rye flour is more than 50% in relation to wheat.

[Leska]

LeskaTHANKS so much for your support !!!

[markos]

markos , Marish, and you try to bake yourself with rye and with an ordinary spatula and with rye, compare and see ... It seems to me that with rye - the top of the bread turns out to be more uneven IMHO.

The "evenness" of the roof does not depend on the spatula, it has been checked, I bake rye bread and wheat-rye bread with a special spatula - the roof is as smooth as a mirror. A couple of hours ago Romin was baked with wheat-rye with sourdough

[Celestine]

CelestineThank you, so it seemed to me ...

I also want to supplement for newcomers like me ... My husband brought a new batch of rye flour ... The name is the same - Sokolnicheskaya Rye peeled ... And even to the touch the flour was very wet, sifted poorly, so I immediately added to the dough less water - 330 ml, put it on the Rye mode, and did other things, didn't look at the bun ... The resulting bread looked worse than usual ... The roof was not so lush, and with irregularities ... So water could be added and 320 ml ...

Experienced masters already know this subtlety that in different batches the flour is different ... So this is only for novice bakers ...

Galin, I made your bread, according to the recipe from the 1st post. Only instead of water I took 310ml beer (I urgently needed to finish it off).
The first batch is 15 minutes on "pizza", the second also on "pizza", but 10 minutes. At first, the bun was "correct", but at the end of the second batch it seemed to me that it was thick, like wheat in sensations, it did not stick to the hands ... and it was hard for the car to pull it and the smell of a "burned" engine appeared (maybe this is my nose like that " sharp "just?). And I poured a spoonful of water from above ... and the batch was just over ... I had to stir in the water with my hands, it seemed like a good bun came out, and I turned on the "rye" mode ... first the proofing turns out (temperature equalization), and when the kneading began, it turned out that my bun was too "squelching", I began to add flour, but while she intervened the kneading and ended ... I smoothed my freak with wet hands, poured coriander on top (it entered my head so) and left him to rest ...
This is what worries me: if you take 160 ml of kvass and beer, you pour another 20 ml onto the bun ...and I have only 310ml of beer and 20ml (spoon) per bun, totaling 330ml, that is, 10ml less than yours. But despite this he "squished" terribly.
Well, okay, everything is already in the past. Maybe I didn't measure dry ingredients exactly.
And I'm also curious, and thinking that it won't be worse than it is anyway, quietly, through the dispenser, without driving air in the cell, I peeped at the dough ... it seemed to rise well.
While baking, it smelled very tasty.
Bake. Here's what happened:

It smells very even, but while hot, I have not tried it.
The roof is flat, like that of a multi-storey "panel", because with wet hands I smeared it all over the pan

Cutting off a piece, I could not resist! Galya! He is UNLIKELY !!! Thanks to you, I baked a real "Darnitsky"! Thank you so much!

Anechka, I am very glad that I liked the bread ... And as for the other amount of liquid ... Anh, the quality of flour greatly influences the bread ... from different bags - it is different ...; and humidity outside, in other words, what is the weather ... Therefore, you may need a little less water or a little more ...

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
ADJUSTED DARNITSKY BREAD RECIPE

From palmirs
1. Dry yeast ~ 1.8 tsp.
2. Peeled rye flour ~ 290 gr.
3. Wheat flour V.S. ~ 200 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 ~ 1.2 tsp.
9. Supplement Panifarin ~ 4 tsp.
10. Water ~ 310 ml (sparkling ~ Narzan).
First I put on "Pizza", (kneading 15 minutes), stop, then I duplicated "Pizza" - the second batch went - 10 minutes, stop,
switch to the program "Rye.
Well, I didn't get a high roof - and that's it ... I tried various recipes, and then I read this advice on the HP website, it turns out that rye dough loves a longer batch ... I first tried to bake just on Rye, then on Pelmeni + Rye, it was better, but not perfect ... And then I read that such torn Pizzas - it turns out - the kneading is the longest ... 15 minutes in the first batch, and ten - in the second - it was the oven itself that decided ... is, you need to press the stop after the end of the first batch and turn on the new Pizza right there. And when the second batch is over, immediately switch to Rye ...

And now, at last, we have got a great BREAD !!!

Help reduce the recipe in half, we don't eat that much. I bake in the oven, just super! I knead in a food processor for 30 minutes and proof for 30-40 minutes.

ckovorodka, what's the problem? Divide everything by 2

The fact of the matter is that bread does not work ... in a couple of days I will lay out the recipe for another attempt to divide by 2.

What exactly doesn't work?

[ckovorodka]

ckovorodka, and what exactly does not work out ???

[ElenaBo]

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 !!

I'm just starting, just yesterday I bought an oven, a Panasonic 255, and the first thing I decided to bake was rye bread. It turned out both in appearance and in taste just like round rye, tasty but very dense, I want a little something else, maybe someone from St. Petersburg remembers a Soviet brick for 12 kopecks, that's exactly what I want, but I'm afraid it's unattainable. So I attacked this topic, I read, I study. I must say that I approach everything too pedantically, I weigh everything on a scale (for the first time I weighed the ingredients on a photo balance) On the advice of the website people, I went to Trier for panifarin and agram, so they gave me recommendations there, and I want to share them if anyone is interested :
when calculating panifarin, one must focus on the ratio of rye and wheat flour (rye / wheat)
80/20 1.5 - 2.0% panifarin (by weight of rye flour)
70/30 1,0 - 1,5 %
60/40 1,0
50/50 0,5 - 1,0
40/60 0,5
30/70 0,5
20/80 0,3 - 0,5

"Provides a mandatory increase in water to achieve the desired result (for each% of panifarin 1.5% water)" - this is a quote from the instructions ...

i.e., as I counted, panifarina in this recipe should be used. two to three times less (1%, i.e. 2.9 grams), according to the recommendation (although I don’t think this will affect the taste of the bread), but, of course, you have to increase it ... so I think ... In general, I'm going to try this recipe tomorrow, because I really hope that it will meet my expectations and thanks in advance

And today I also baked milk (from standard recipes) beauty, deliciousness, um, I will continue to try ...

I bake this bread often, because only it is allowed to the table by my husband ...

Usually I go out of my way, modifying the ingredients: liquid, sugar ... However, last time the highly sensitive papillae on my husband's tongue found the substitution of honey for sugar !!! Once again I was strictly forbidden to change anything, but since he did not notice anything else, today I baked like this ...

Yeast 1.8
Peeled rye flour 290 g
Wheat flour 200 g
Brown sugar 1.5 tbsp spoons
Malt 1 tsp + 30 ml boiling water
Salt 1.4 tsp
Mustard oil 2 tbsp spoons
Extra-R 1.2 tsp
Panifarin 4 tsp
200 ml of old fermented baked milk + 120 ml of Narzan (Mix in a glass) + 20 ml of Narzan was added to the bun.


Rye mode, Rye scapula.

Galyunya, it was according to this recipe that Darnitsky baked yesterday (it's easier for me without any preliminary kneading, you know, I'm a sloth)

see what kind of bread I got:



Only I didn’t have fermented baked milk, so I cost one mineral water and olive oil instead of mustard oil. Thanks from our whole family!

Ol, well, how good your bread is ...

Gal, today I had to bake your Darnitsky again: yesterday's loaf was grunted just like that, even with tea instead of any cookies, this despite the fact that I bake bread every two or three days, and this one is great!

So today's one got out under the cover:



SUPER!!! Thank you!

and this is a set of products that made up such a wonderful Darnitsk bread:

wheat flour from a large sack was brought from my mother, I think it's some kind of Altai flour ...
composition of mineral water in mg / l:
Hydrocarbonate 850-1200
Sulfate 150-300
Chloride 250-500
Calcium <10
Magnesium <10
Sodium + Potassium 600-800
Total mineralization is 2.0-3.0 g / l.

[Sade]

Sade , Olgunchik !!! If it depended on me, I would immediately give you a GOLDEN MEDAL !!! In my opinion, no one has ever baked rye bread from an oven of such height and with such an ideal dome !!!

SUPER - bread !!!

Thank you very much for such a wonderful embodiment of the recipe in reality !!!

Well, everyone succeeded, but I, inspired by the general success, put it on for the night, and did not control something - the roof fell through. But the most important thing is that I thought of filling this Borjomi bread (there was no other in the house). Well, what do I think is not narzan?
Can you imagine this taste?
Tomorrow I will try to repeat all this, but with a mixture of water and beer. How do you get so tall.Is it on the rye program?

[tusechka]

tusechka, let's try to figure it out ... Something is wrong ... Write in detail what and how you did ... Borjomi, of course, is not suitable for the test ... The taste of water should be neutral ... Something for me I don't really like the combination of mineral water with beer ... Better take plain water from the filter. Recently, I have been doing only on the Rye mode - too lazy to bother ... But the bun in the rye must always be controlled ... The roof has collapsed - it means you added a lot of water ... Next time try to reduce the amount of water that you added by 20 ml. And look at the kolobok ..., if necessary, add water literally on a spoon ... Did you sift the flour?

So I copied a post from BoraBor for you from the topic Borodino bread, maybe it will come in handy?

Beer saves bread!
Only I add a spoonful of sour cream and more sugar (3 tablespoons) to the dark beer. It turns out incredible! Incredibly delicious!

From Rustic stove

Beer should be taken dark and unpasteurized.
Such varieties (dark unpasteurized) are both very expensive (I saw German), and inexpensive from ours (Smolensk plant "Bakhus", very good), Tinkoff.

Yes, I sifted everything. With Borjomi - this was a complete rut on my part
And as for the mixture of water (not carbonated) with beer, I spied it from Admin in her topic about dough on dough. It tasted very good with beer
I have peeled rye flour. In general, I'll try it all again, when I have time to look after the kolobok.

Galyun, I baked your bread again today. It was take 3. The previous ones were baked on rye flour, but the roof was flat both times (the very first one can be seen on the third page here).
Today I put it on peeled rye from "Large".
Liquid: 100 ml of fairly liquid curdled milk, the rest is drinking water with gas ("Aqua Minerale"). Instead of chara maltose serum. The rest of the prescription is strict. Rye mode, rye blade.
Since the flour is "heavy", and even fermented baked milk, it was necessary to add more than 40 ml of water to the bun, otherwise it was dry and did not roll at all. As a result, I topped up some water to a sticky kolobok, but somewhat far from "ideal" in my understanding. After kneading, I pulled out a spatula, smoothed the bun with water, sprinkled with caraway seeds and put it in place.
Here's what happened:

The roof is available, not crushed. Of course, before Olya's giant, I still have to grow and grow ... boom to try!

Well, today I tried again, but since the last time the roof collapsed and looked like a deep plate, I put a little less than 1.5 tsp of yeast. And during kneading, I added 2 tablespoons of flour.
From liquid 150 g of beer (dark tuborg) the rest is water. It tasted great - like Ukrainian from the store, only its own and therefore tastier. See for yourself
I would still like to be more airy, or in this ratio of rye to pawn, this cannot be finished
Xia? And that the roof was higher. Probably next time I'll return all the yeast, but I'll add a little more flour.
And someone else can describe in detail the program from Panasonic for rye, I want to compare it with mine in Mulinex. Well, there are how many mixes and landslides, and the recent rise?

Rye mode in Panasonic:
Kneading 10 minutes, lifting 1 hour 20 minutes. - 1 hour 35 minutes, baking 1 hour.

tusechka, yeast does not need to be reduced, since rye flour is heavy to rise.
If you want a higher roof, replace the peeled flour with seeded flour.

So you only get one climb without a collapse? Damn, well, I probably never have a high rye roof on a mulinex. All programs with multiple mixes and lifts

Program	batch	reassurance	batch	under.	batch	under.	batch	under.
1.simple bread (basic)	5 minutes	5m	15m	40m	10s	25m	15s	50m
2.french roll	5m	5m	12m	1h05m	2m	60m
3.whole flour bread	5m	5m	15m	1h10m	2m	60m
4.sweet bread	10m	5m	18m	1h10m	2m	60m
5.fast baked bread	13m	22m
6.gluten-free bread	15m	60m
7.bread without salt	5m	5m	15m	1h05m	2m	60m
8.bread enriched with Omega3	5m	5m	18m	1h10m	2m	60m
nine.borodino bread	5m	25m	20m	39m	10s	26m	15s	50m
13. yeast dough	5m	5m	15m	60m

[tusechka]

tusechka,
Read the topic Rye bread in Moulinex
https://Mcooker-enn.tomathouse.com/fo...um/index.php@topic=3016.0

So you only get one climb without a collapse? Damn, well, I probably never get a high roof on a moulinex on a rye roof. All programs with multiple mixes and lifts

Tusechka, maybe try to take out the mixer in the main mode after a 15-minute kneading? Didn't you? you get 1 hour 55 minutes of proofing without deboning. Or "gluten-free bread", but there is only 1 hour of proofing, can put more yeast (as in a quick)

[tusechka]

tusechka,
Read the topic Rye bread in Moulinex
https://Mcooker-enn.tomathouse.com/fo...um/index.php@topic=3016.0

Oh, Gasechka, thanks, I haven't seen this topic. now read.

Tusechka, maybe try to take out the mixer in the main mode after a 15-minute kneading? Didn't you? you get 1 hour 55 minutes of proofing without deboning. Or "gluten-free bread", but there is only 1 hour of proofing, can put more yeast (as in a quick)

If it doesn't work out again, then I probably will.

I decided not to experiment, but to do it right away, took out the scapula after kneading - the result is identical in appearance. That is, it turns out that with a heap in the middle of the proofing, that without - absolutely did not affect the quality of baking and the type of baking.
This time, half of the liquid was added old yogurt. It tastes more complete to me.

[ElenaBo]

In general, what I want to tell you, my dears ...

I made a sourdough on rye flour (three days) ..
And baked bread in the oven ..

Recalculated recipe with sourdough made ElenaBo... THANK YOU!!!

Yeast 1 tsp
Rye flour 165 gr.
Millet. flour 200 gr.
Liquid sourdough 250 gr.
Sugar brown 1.5 tbsp. l.
Salt 1.5 tsp
Malt 1 tsp (did not brew with boiling water)
Zkstra-R 0.5 tsp
Panifarin 4 tsp
Narzan 185 ml

Pizza mode - kneading 15 min. Stop, Pizza Mode - kneading 10 min. Stop. Throughout all the kneading sessions, I did not stop peeling off the sticky bun with a silicone spatula from the sides of the bucket ... Well, it was sooo liquid ... But I did not add flour, remembering that the oven loves wet dough ...
Put it on a table covered with flour with a silicone spatula ... Well, I spread it not only with a spatula, but also with my fingers, and another, wider spatula ... The sticky-pulling mess did not want to leave the bucket ... Well, my daughter was at home, at least she kept this bucket tilted for me ... Then I had to roll it into a sausage ... Damn, what kind of roll it is ... Sticky to everything that did not hit ... Well, finally - a kind of sausage was transferred to a silicone mold , oiled and sprinkled with flour ... (Apparently, at this moment my brains gave up completely: panic + heat), that I could only act on what was written ... But silicone molds do not need oil or flour ... !! ! Therefore, later, after the bread cooled down, I had to peel off all this plaque with a knife from the bread ...
I covered it with foil and put it in a warm place to approach ...
At that moment, knowing the peculiarities of my oven, I began to set the temperature to 250 degrees ... With the window closed and such heat - this is something exceptional ... !!! But the dough was perforated ... Okay, it rose ... I made several diagonal cuts with a knife. I put a frying pan with water on the grate, on the bottom ... And attempts began to lower the temperature in the oven ... It's not a fact that the thermometer installed on the door showed correctly ...
In general, it seemed to be baked ... I tried it with a stick and judged by its appearance ... Since there was nothing to feel ... Therefore, all the time the bread was cooling, I was worried that it was raw ... After getting out of the mold, I smeared the bread with vegetable oil , and just put it on the wire rack in the oven for five minutes ...





The bread rose very well, but my shape is short and long ... Next time I'll take a cake pan - it's higher ... Vkuuusnoo ...

Today I again baked my own Darnitsky, and decided to try the Agram additive (I got rich thanks to our Light-Lear, Light, again, THANKS!)

Extra-R did not completely replace, because.it contains malt, and in general I like Extra-R in taste, but I replaced half the dose with Agram ... The taste turned out to be such that I ate a third of the loaf myself (despite the fact that I usually eat very little bread). A slightly noticeable sourness of rye bread has appeared ... The bread is very tall and lush.
Baked according to the first recipe, Rye mode, Rye scapula.

Darnitsky for her husband on liquid rye sourdough (eternal)

Yeast 1 tsp
Peeled rye flour 165 gr.
Wheat flour 200g.
Liquid rye sourdough 250g.
Sugar 1.5 tbsp. l.
Salt 2 tsp (to your taste)
Agram 0.5 tsp
Panifarin 2 tbsp. l.
Kvass wort concentrate 40 gr. bring warm water to 185 gr.
Mixed in HP, Pizza mode. I helped the flour mix with a silicone spatula.

🔗 🔗 🔗

I spread the dough with a silicone spatula on a floured silicone mat. She formed a sausage and put it in a mold greased with butter and sprinkled with flour.

🔗 🔗

I covered it with a film and in a warm place for an approach.

🔗
When the dough has doubled, you can start baking.

🔗

Preheat oven to 220 degrees. Place a dish with water on the bottom to create moisture. Bake the bread for 20 minutes. at a temperature of 220 degrees.

🔗

Then another 25-30 minutes. at a temperature of 200g. until ready. Check with a stick or a temperature probe (i.e. ready-made bread 98 degrees).

Grease the top crust with vegetable oil and remove the bread from the mold.

🔗 🔗

To make the crust crispier, you can place the already removed bread in the oven, directly on the wire rack, for 5 minutes.

🔗

I could not resist, I cut it, although it was not completely cooled down yet.
🔗 🔗

[Elena Bo]

Elena Bo, Len, I have no words !!!

You are master!!!

Elena Bo, I understand that this is your answer to my question. And if there is NO agram, no panifarin, is it not worth baking?

Why not? With leaven, Agram is not needed, since the leaven itself will give sourness (I just love sour). Well, it is also quite possible to do without Panifarin. Simply if it is, then it is foolish not to take advantage of the benefits of civilization. When I was too lazy to go to the store, I got along fine without him for 2 months

With leaven, Agram is not needed, since the leaven itself will give sourness (I just love sour).

Here's an indicator of different tastes! I don't like sour

And you are all striving for proportions and how much to hang in grams Only your own taste will show

THANKS, Elena Bo and Admin, I started the leaven because I can't find an agram with panifarin.
And, of course, everyone has different tastes and approaches to the process (baking) too. I live without scales and measuring spoons, focusing on the bun.
But some people like the accuracy to the gram.
If only for joy
... Good bread to all!

Here is my bread according to Elena Bo's recipe - with kefir-rye sourdough from Admin, without panifarin and agram.
Baked in Mulinex-2000. Mode "French" - 30 minutes kneading, then removed the spatula and got one long rise 2 hours, then baking 55 minutes.
The roof fell off even before baking. There was a feeling that the dough had "stood still" - that is, the piece was ready for baking, but everyone did not put it in the oven.
I think that it was possible to remove the scapula after the first workout, then the second test approach would take an hour and a half.
Tell me, please, in Panasonic on the "rye" mode the dough is suitable 1 time or 2?

Thanks to everyone who helped.

[16. Defects Small cracks on the bread surfaceReasons for airing when proving the doughRemedy Eliminate drafts. Proofing in proofing chambers or on special conveyors]

Recipe from Gasha (only added agram and no semolina)

1. Dry yeast ~ 1.8 tsp.
2. Peeled rye flour ~ 300 gr.
3. Wheat flour V.S. ~ 200 gr.
4. Argam ~ 2 tsp.
5. White sugar ~ 1.5 tbsp. l.
6. Malt ~ 1 tsp, boil 30 ml boiling water
7. Salt ~ 1.3 - 1.5 tsp.
8. Olive oil ~ 2 tbsp. l.
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

Quickly looked through the search and did not find an answer to my question.
What are the cracks on the roof related to?
Thanks for the tip or for the link.
Thank you.

P.S. Found this

16. Defects Small cracks on the bread surface
Reasons for airing when proving the dough
Remedy Eliminate drafts. Proofing in proofing chambers or on special conveyors

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2209.0

When the dough rose for half a second, I opened the lid. This is probably my case.
I'm right?

Hello everybody! When raising the dough, I can look into x repeatedly. etc. to fix the bun and the bread does not crack, so this is not the reason.

to get rid of cracks, you need to grease the roof with water (or milk) just before baking, in just a couple of minutes.the dough will become more elastic and no cracks will appear during baking

[DARNITSKY BREAD]

Gasha, thank you very much for the recipe! I did it, though slightly adjusting for myself

I post the report in pictures:



DARNITSKY BREAD

Structure:
1. Dry yeast - 2 tsp.
2. Peeled rye flour ~ 290 gr.
3. Wheat flour V.S. ~ 200 gr.
4. Salt ~ 1 tbsp. l.
5. Additive Extra-R ~ 1.2 tsp.
6. Supplement Panifarin ~ 2 tbsp. l.
7. Malt ~ 1 tsp, boil 30 ml boiling water
8. Olive oil ~ 2 tbsp. l. (I didn't find mustard oil - I combed all the nearby shops, got out of the situation by adding a spoonful of mustard to the olive oil)
9. Apple cider vinegar - 1 tsp. (this is instead of lemon juice)
10. Molasses ~ 2 tbsp. l.
11. Honey 1 tbsp.
12. Mustard - 1 tsp.
13. Water ~ 120 ml (sparkling ~ Novoterskaya).
14. Fermented milk "Agusha" - 190 ml. (there was no ryazhenka at home, but the agushka disappears - they filled it up with milk)

Preparation:
Dissolve honey, molasses and mustard in water; Brew the malt and cool. First I put it on “Pizza”, (kneading 15 minutes), stop, then I duplicated “Pizza” - the second batch started - 10 minutes, stop, switch to the program “Rye”.

Impressions: The bread is excellent, tall, baked, delicious! The roof is a bit blown away (I think the agusha is to blame - after all, the fermented baked milk is thicker)! Overall - respect!

[Goddess_Irina]

Goddess_Irina, Irisha, I'm glad that the recipe was to my liking ... As for the collapsed roof, I don't think Agusha is to blame ... Try to slightly reduce the amount of liquid in the trail. once for 10-20 ml. It seems to me that it is the moisture of the flour.

Mustard oil is optional in the recipe, you can add any vegetable oil.

The cut - the crumb - the bread is just excellent !!!

[Gasha]

Gasha, but can you find out the final version of your bread recipe?
I would like to try to bake it, but I read all the pages and got confused. And if possible - I have an option without sourdough (I don't do it yet)

[Irina @]

Irina @, Irishenka, well, so as not to get confused, then bake according to the recipe that is laid out in the first post ...

I put out this bread when I was only making the first steps in baking ... I cannot say that I am already a master, but I can already answer that, in principle, the same recipe is given on all pages of this topic, with a difference only in a few grams of flour, or in replacing water with kvass, beer, fermented baked milk, kefir, etc.

So the most important thing is to learn how to achieve a good kolobok, to understand what it should be like with rye bread.

Then, by correcting with flour or water, you can achieve a beautiful roof even with 100% rye flour. And it doesn't matter what exactly you "put" in the recipe ... It's all a matter of taste or what is in the refrigerator.

We baked bread, wrote down for ourselves everything that was added to the notebook, next time, based on the result, they either reduced something or added something. Just don't stop !!! Bake more !!! And everything will work out !!!

[Gasha]

Gasha, Thanks for the quick response. I remember baking for a kolobok, I have been baking for 3 months already, I was interested in your bread and it was interesting - with what additives and on what it tastes better for you? And now to figure out the modes: which one works better - on "rye" or pizza + rye?

[Irina @]

Irina @, Irishka, if you take this particular bread, then you can bake it without bothering on the Rye mode. Mode Pizza + additional time for proving (a total of one and a half to two hours), plus subsequent Baking (hour or hour 10 minutes) I use when baking rye breads with a high content of rye breads such as Black with caraway seeds or Lazy Borodinsky, or completely with rye flour of the Westphalian type.

As for my taste, I don't like the high malt content in bread ... I make an exception only for Borodinsky. I really like the taste of rye bread on ryazhenka. But then the tastes of our family differ ... I love both cumin and coriander, and my men do not allow me to add any additives to any, so here - to each his own ... as well as the amount of sugar, salt, acid , the same malt.They say that sweet rye bread is very tasty with the addition of dried fruits such as figs, etc. But, again, in my family they will not eat such bread, and I can not even try, although it is very interesting ... with caraway seeds exactly provided for sweet additives.

In fact, this is a terribly exciting process: every time, in a recipe that has already been worked out to the teeth, add something new ... Try it, experiment ... It's so cool !!!

Questions are often asked about supplements such as Panifarin, Extra-R, Agram. Agree that if they are, then why not use them? But you can do just fine without them. Ascorbic acid, or just a few tablespoons of lemon juice, or apple cider vinegar will help the bread rise and rise, no worse than panifarin, and add sourness like Agram. Extra-R - dry starter culture containing malt. Put bread on any kvass (dry, liquid), use kvass wort or put bread on beer - and the result will be no worse. Old kefir (or any lactic acid product), potato broth (or dry potato flakes), replacing 50 grams of wheat flour in the recipe with 50 grams of semolina - all also give excellent results.

Of course, there is even nothing to argue about, real rye is sourdough bread ... And no additives can compare with it ...

But ... I still have not yet mentally matured to courting "tamagochchi" - that's why I'm getting out of my way.

I tried it ... The bread is very tasty, but the process of feeding itself every day is difficult for me personally, unfortunately ... But, there is hope ... Maybe I'll ripen yet ...