Rye Darnitsky bread (bread maker)

Rye Darnitsky bread (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	3 \ 4 hours
Rye flour	2 1 \ 4 h.
Water	300 ml
Salt	1 tsp
Sugar	1 tbsp. l.
Dry yeast	2 tsp
Dry leaven	1 tbsp. l.

Cooking method

• In the bread maker, setting for rye bread

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Judging by the collapsed and uneven, not smooth surface of the roof - too much water. The dough rose, but during baking the roof sagged - I observe this in myself when I am mistaken with water, although I bake according to a different recipe. But the regularity caught - the dough should be steep, under the mixer should be dry.
My Panasonic mixes such a dough with very great difficulty, the mixer almost stops, and my heart bleeds from pity for the machine. And this despite the fact that I have purchased and use a mixer for rye dough from Panasonic 253. Panasonic does not have enough power to stir tough rye dough.

and if there is no dry sourdough, but there is liquid homemade, how much of what to take? And what about the recalculation of flour (after all, there is flour in the sourdough)?

and if there is no dry sourdough, but there is liquid homemade, how much of what to take? And what about the recalculation of flour (after all, there is flour in the sourdough)?

Add 1 tbsp. spoon, then adjust the lump with flour, nothing terrible will happen, or pour a little less water (per tablespoon) It is necessary to regulate not only the amount of water, but the amount of all liquid in the recipe.

I made bread according to this recipe. Also low, even very low. I had Borodinsky and custard and that was better. But still, the bread is delicious.

I baked this Darnitskiy (this is a recipe from 253 Panasonic).

The bread is excellent. Of course, from such a large percentage of rye flour, it came out low and flat. But the taste, the crumb is excellent.
Such a familiar, rye, very pleasant taste.

I added a couple of tablespoons of wheat flour on my own and sprinkled the top of the head with pumpkin seeds.

I will definitely bake more, next. just add panifarin.

I often see food in recipes. measuring CUP.
So this is skoko ??? Can't you write in grams

I often see food in recipes. measuring CUP.
So this is skoko ??? Can't you write in grams

Go and read here, it will be useful to know.

Grams - milliliters and miscellaneous measuring cups
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=610.0

I often see food in recipes. measuring CUP.
So this is skoko ??? Can't I write in grams

Wheat flour 3 \ 4h. (110gr.)
Rye flour 2 1 \ 4h. (290gr.)

I bake such bread without leaven. I take a teaspoon of baking powder and a tea Saf-moment yeast. Instead of water, weak instant coffee. You can also add a little cumin

goldleon, and why put baking powder in bread, especially in rye? Baking powder is usually used in muffins and sweet baked goods. But the leaven in rye gives sourness and improves the crumb structure.

Tell me, can someone tell me - in what proportions are dry yeast replaced with ordinary yeast in briquettes (fresh)?

Grandma, read here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=697.0

Could you please tell me in what order it is necessary to lay the ingredients for this recipe? And where can you buy sourdough (dry) I have not seen it anywhere ...

I baked Darnitsky rye bread - the first experience of rye bread) it turned out too low, but the smell and taste are excellent, there are simply no words !!!!! The smell is so sour, pleasant! But the stirrer remained in the bread! What does it mean, you need more water ??? A rye gingerbread man should be like a wheat one?

And it turns out to be quite dark ??? And then I baked it once ... it turned out some kind of gray

It turned out good, dark)

Please tell me in what mode you can bake this bread using the Delongey 755 bread maker? There is no rye bread in her modes ...

In my oven, there is also no rye bread mode, I baked it on wheat and on the main one, it turns out delicious. Recently I liked baking breads in the oven and the bread maker regularly kneads the dough

Thank you!
I put the bread maker to knead the dough ... but the bun does not come out. This is my first time baking rye bread. Tell me, is it the way it should be? Or did I miss the ingredients? .. Although I did everything according to the recipe. I have already added flour, but the bun is not working ...

Well, in this I myself am not a pro .... My bun is not so hot either, although still a bun, but certainly not like a wheat bun. And yet - I only had a convex roof once, but it was flat all the time, so I myself work on the amount of flour and water, and, accordingly, on the bun. Yesterday I again baked in a bread maker - the bread turned out to be less than in the oven, it seems that there is simply not enough time for proofing. Next time I'll try to knead the dough, and then take out the mixer and start the program again, it may turn out higher.

I'm baking a custard now. As I read in one of the discussions here, it is necessary to make a couple of additional batches in the Pizza mode before the main baking. I have a Panasonic 255, in the Pizza mode the dough was intensively mixed for 15 minutes, it turned out to be a very good kolobok. I didn't do the second batch, I'll try so far. Now I have launched the Rye mode from start to finish, that is, there will be another batch. I think one, "regime" batch is really not enough for rye bread.

Please tell me what you can do instead of leaven (is it some kind of acid? Such as lemon or vinegar?). I live with America, but I want to bake our bread. Help me please.

Nata2947-it's okay, if you don't have sourdough, bake bread, and without it you will succeed. Good luck!

[Nata2947]

Nata2947 , welcome to our forum!

Try these recipes for bread. There is nothing "exotic" in the composition, and the breads are very tasty.

Rye bread "Without nothing" .

Black beer.

Thank you very much, I will try. Very interesting .. actually, I also used to live in Dnepropetrovsk (Pridneprovsk, and now Samara district)

And I have a question about the recipe - no butter at all?

I baked bread according to this recipe. YES, this is Darnitsky ... Now I will bake him all the time. The first attempt was not photographed because the roof was flat, but it was her own fault. It was necessary to put the bake a little earlier and reduce the water a little. I will definitely take a picture next time. Hope it works out right.

Wonderful recipe, finally found what I needed! I baked today according to this recipe, but with minor changes: I added a full spoonful of fermented milk sourdough and liquid (water + 2 tablespoons of kvass wort) and took 240 ml. Still, it was necessary to take less water, since the bun was practically fictional during the second batch. But I did not add flour, as a result, the roof turned out to be flat. Delicious bread turned out, I will definitely bake more, but I will increase the leaven to 3 tbsp. l. and salt up to 1.5 tsp. (I want a little sour and salting).
Yes, I forgot to say, first kneading in the "pizza" mode, then turned on the "main" (4 hours), then something kicked me and after 2 hours turned it off, let it rise for 1 hour and turned on baking for 1 hour.
Thank you for a wonderful and easy recipe !!!

Baked 2 times with changes: sourdough 3 tbsp. l., salt 1.5 tsp., water ~ 200 ml. (water + wort 2.5 tbsp. l.), "rye" mode. Reducing water did not lead to raising the roof (as a result of experiments and knowledge obtained at the forum, I came to the conclusion that bread with a high content of rye flour will not have a high roof), but led to a denser crumb with smaller pores. Next time, the liquid will remain in a volume of 240 ml.
Thanks again for the recipe!

[GruSha]

I baked bread according to the recipe from the first post and, as always, intervened in it:

Dry yeast - 2 h / l.
Rye flour - 290g.
Wheat flour - 110g.
Salt - 1 h / l.
Molasses - 1 tbsp / l. (approximately)
Extra R - 1 st / l
Panifarin - 1 st / l.
Kefir - 300ml. (in the process of mixing, I added another 1 st / l of water)

Bakery products:
1. "Gluten-free" mode. After the first kneading (15 min), I pulled out the spatula.The program was stopped in 50 minutes. before finishing (i.e. before baking).
2. Add. proofing for 30 minutes.
3. Baking 1h. 15 minutes.

Here's the result:

🔗

🔗

🔗

I am quite satisfied with the taste, but I would like the crumb to be "more airy". Tell me what needs to be changed in "my" recipe (only, not an increase in the proportion of wheat flour) to increase the porosity of the bread?

GruSha, - thanks a lot for the recipe!

Beautiful bread turned out

But, if you intervened in the recipe, made changes - then this is no longer the author's recipe, this is your interpretation, your idea, your recipe, it can be posted as your author's recipe on the forum

Beautiful bread turned out

Your praise is worth a lot! Thank you!

But, if you intervened in the recipe, made changes - then this is no longer the author's recipe, this is your interpretation, your idea, your recipe, it can be posted as your author's recipe on the forum

Now, if I achieve the result I want, I will.

And what about the answer to the question?

If the question is how to make it more airy, make the dough not cool, but SOFT!

Or apply other ingredients like old cottage cheese, potatoes, cards. broth, curd whey and some others and soft dough

If the question is how to make it more airy, make the dough not cool, but SOFT!

Next time I'll try to knead it completely. I think the rye dough should soften after the second kneading ... 🔗

The bread is very appetizing, but what are these ingredients? And where can you get them?
Molasses - 1 tbsp / l. (approximately)
Extra R - 1 st / l
Panifarin - 1 st / l.

The bread is very appetizing, but what are these ingredients? And where can you get them?
Molasses - 1 tbsp / l. (approximately)
Extra R - 1 st / l
Panifarin - 1 st / l.

What is it read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0
Where to buy - we search on an Internet in our region or ask our friends where we live https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

Thank you so much for the consultation, Admin !!!