Darnitsa bread from fugaska

Ingredients
Room water pace. 300 ml
Olive oil 2 tbsp l.
Buckwheat honey (can be replaced with sugar) 1 tbsp. l.
Fine salt 1.5 tsp.
Wheat flour 325 g
Rye flour 150 g
Dry yeast 1.5 tsp.

Hello everyone! Today I baked bread according to the recipe from the first post.
Added 1 Art. l rye malt. HP Panasonic 2502. Size L, medium crust.
I'm happy with the result.


Fugaskе respect!

And if the Extra-R starter culture is not used any worse instead of malt?
And at what weight should the stove be put on 750 or 1 kg?

And if the Extra-R starter culture is not used any worse instead of malt?
And at what weight should the stove be put on 750 or 1 kg?

"Extra-R" never used. I can't say anything.
In my oven, the size is set by the weight of the flour when laying: 400gr-M, 500-L, 600-XL
In your case, I think you should set 750, since this is approximately the weight of the finished bread.

And if instead of malt the Extra-R leaven will not be worse?
And at what weight should the stove be put on 750 or 1 kg?

For 500 grams of flour, it is enough to put 750 ready-made bread.

All the info you need is here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
including The ratio of the weight of the finished bread and the amount of flour

Sourdough and malt are completely different things!

I asked about the leaven, since I saw that it was added to this recipe.
And so having received an answer to 1 question, 2 new ones are born.

I baked this bread in the oven. Very tasty and fast.
Shaped with a loaf.
Detuning with molding for a total of 1.5 hours. Baked at 230 C for 10 minutes with convection. Baked at 200 C without convection

I have been baking this bread for a long time. I like it very much. From additions - malt + ground coriander. Previously, I always baked in KhP, but then I decided to send it to the oven. The taste is just excellent! Liked much more than from HP! Here's what happened:

I bake this recipe, let's see what happens, the smell for the whole house

Hello, can you tell me where to find this recipe? the link sends somewhere not there ((((
At bakeries, leavens are made quickly, and not three days.
It is enough to make a sponge sourdough from rye flour, see my bread, it tastes just like the factory one.
1. Wheat-rye "Darnitskiy" bread from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=596.180

I baked bread according to this recipe. For the first time, I baked not in a bread maker, but in a Brand 37501 multicooker - 1 hour 20 minutes, then turned it over and another 20 minutes. And this is what happened:

I really liked the result. I was very surprised that the bread does not crumble at all. It didn't work that way in a bread maker.
Thanks to Natasha - natalisha_31 for pointing out this recipe and suggesting how to bake bread in a slow cooker.
And, of course, thanks to the author of the recipe!

[Galina]

Galina, Checkmark what awesome bread turned out. I'm very glad that I pleased you with the recipe

I kneaded the dough with handles (I don't have a bread maker yet) I'll wait
It turned out, urrraaaa! Delicious, already a hamster! Thanks for the recipe

I baked bread according to this recipe. For the first time, I baked not in a bread maker, but in a Brand 37501 multicooker - 1 hour 20 minutes, then turned it over and another 20 minutes. And this is what happened:

I really liked the result. I was very surprised that the bread does not crumble at all. It didn't work that way in a bread maker.
Thanks to Natasha - natalisha_31 for pointing out this recipe and suggesting how to bake bread in a slow cooker.
And, of course, thanks to the author of the recipe!

And how long does it take to defuse it and where? in the Multicooker the same way?

I put Lena for 1.5 hours on the dough mode in a multicooker.

I put Lena for 1.5 hours on the dough mode in a multicooker.

IS THIS ON THE RACK ?? and how long to bake?

Yeah at the proofer. And baked on the Baking 1.30 mode on one side, then turned it over and for 20-30 minutes on the other side.

Yeah at the proofer. And baked on the Baking 1.30 mode on one side, then turned it over and for 20-30 minutes on the other side.

I'll start experimenting .....

Yeah at the proofer.And baked on the Baking 1.30 mode on one side, then turned it over and for 20-30 minutes on the other side.

did you grease the bowl with oil?

I'll start experimenting .....

We are waiting for the result
Yeah oiled

HERE !!! report .... everything worked out .. Thanks for the recipe !!!

please delete topic, error

I did everything as in the first recipe, plus I added 2 tablespoons of dry kvass, previously steamed in boiling water and 1 tbsp. a spoonful of chicory. From spices - cumin, coriander and caraway (grinded in a mortar). I will not post a photo, because the top is at the end of the opal. But the taste, I'll tell you! Colour! Smell! I go and come up with something else to eat this bread, in two days alone I crumbled more than half a loaf In general, I wrote it down as favorites. Thank you so much for the recipe!

why did the bread rise well and the donkey? maybe 1.5 tsp. yeast too much?

For this amount of flour according to the recipe, yeast is enough. Most likely, the flour-liquid balance is disturbed, the bun - adjust the consistency of the dough when kneading.
The bread rises, but falls inward. Causes.
Gingerbread man made from wheat-rye flour (master class)

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thank you. it means that my dough has stopped. In my "Whole Grain" mode, the ascent lasts 1.30 minutes. probably a bit too much. Then the question is: in what mode is the oven? Maybe in French? There is only 1.10 minutes. What do you think?

First you need to look at the photo of your bread, including the crumb. And the bread recipe, what was laid and how the ingredients were measured.
Was the dough during kneading controlled for flour-liquid balance?

Admin, I report: both the kolobok and the proportions - I did everything right, because I have been baking for two years (I have an idea, so to speak). It was all the same in the "Wholegrain" program. Still, 1.30 minutes for proofing is a lot. This is exactly the kind of bread that is baked on the "Usual" program (in total it lasts 3.00, and the proofing is one hour) - everything is OK. Then I will try to bake in "French" (proofing there is 1.10 minutes). I mostly bake white bread in the "Basic", "Sandwiches" or "Puff" mode. And I have never used "Whole Grain". In general, it would be nice if they reported not only the modes, but also the cycle times, so that the owners of different HPs could navigate. The names are the same, and the cycle times can be very different! And it will be easier for people like me. I have two HPs (Liberton and Orion-24). The programs are the same, but there are differences in time. And for whole grain in general: in the first proofing for 1.30 minutes, in the second - only 45 minutes. 45 minutes (it seems to me) is not enough ... But I didn't bake on it either. I would like to upload a photo, but I'm such a master))))))))))))))) I just can't figure out the settings ... It's hard for me to work with this site))) But everyone - thank you very much!

I don't know if my experience will help anyone, but I got rid of the sagging top by changing the baking program. Now I put first on the program "Dough", then for 1 hour pastries. Everything is fine, the top does not fall off with the same ingredients and proportions. I have HP Delfa DB-1348, but I think these programs are the same for all brands.

girls! And here, in this bread, what should be the bun (thinner, firmer or medium)? Thank you

girls! And here, in this bread, what should be the bun (thinner, firmer or medium)? Thank you

Like this Gingerbread man made from wheat-rye flour (master class)

So many years have passed, and the recipe for this bread is always on top. My husband got tired of my experiments on bread, he scared him that he would go to buy simple bread. I found this recipe, and wrote it off for something on the quote from Admin, without checking the original. That is, wheat flour. took 250 g (enough), 1 tbsp. l. dry farms. malt, 1.5 tsp. ground coriander. My husband said that I finally baked normal bread. Knead on DUMPLINGS, then test mode and baking. I didn't take a picture, my husband ate half at once.

The second time I decided to bake in the oven, but according to a modified big recipe, I added 2 tbsp. l. dry malt, 2 tsp. apple cider vinegar, 3 tsp.ground coriander, a pinch of marjoram (confused with nutmeg, but it did not spoil the taste), took 75 g CZ and 300 wheat. flour

Overexposed a little in the oven, the crust is too dark, but it did not affect the taste.
Sorry for the upside-down photo

[belockka]

belockka, good evening, but in the context you can see your bread. And the crust is not at all dark, handsome, and what does it mean "according to the big recipe"?

The third time I decided to bake on a rye program with a rye shoulder blade (since it is a tight bun), M, light crust. Yes, I made all three breads on cottage cheese whey, took sunflower oil, some kind of honey. This added 1.5 tbsp. l. dry malt, 2 tbsp. l. oatmeal, a pinch of nutmeg (no longer confused with marjoram), 3 pinches of flaxseed. In this form and on such a program I liked most of all, I will not look for this type of bread anymore, since this one suits 100%, maybe I experiment with different cereals, herbs, the addition of mustard, but the basis is still this. Our main bread on the table for everything !!!

[Yulia Vlasova]

Yulia Vlasova, Hi. Yes, the photo may be a bit dark. The crumb turned out to be a little denser than the one baked in KhP, but this, apparently, is characteristic of hearth breads, but the appearance is approximately the same as in the third option, but not so porous. Myakish didn't take a picture, because I thought that I would not exhibit. Thank you for appreciating, I will try again in the oven, but I will reduce the time to 30 minutes, I baked in a silicone mold for 50 minutes (it turned out that it took less time in it). As for the "big recipe", we used to recalculate for XL
2.25 tsp yeast
225 g rye flour
375 g wheat flour
2.25 hours fine salt
1.5 tbsp honey (I have a spoonful of sugar and half a spoonful of honey)
3 tablespoons olive oil
380 ml of water
Once again I thank the main author of this wonderful bread, as well as everyone who made amendments and very good advice. This recipe will delight for many years to come.

[belockka]

belockka, thanks for the detailed answers. I put it on, but on water, for not having serum.

[Yulia Vlasova]

Yulia Vlasova, It's just that I very often make cottage cheese in the Multicooker, there is always a lot of whey, I never dilute it with water. Sometimes I cook bread with a cucumber marinade, any liquid is not thrown away from me. I wish you success, believe me, everything will work out, it cannot fail if the bun is good. Unsubscribe how it went. I wrote out all the additions for myself from 22 pages, read it, here many options have already been tried over the years, long-term, as they say, works.

[belockka]

belockka, thanks for the detailed answers. I put it on, but on water, for not having serum.

For bread dough, you can use other combinations of sour milk, for example, stir kefir (yogurt) with water in any proportion, stir sour cream with water, milk ... and so on ...
Let's get a replacement for curd whey

[belockka]

belockka, what a beauty!!!! and yummy !!!!!

[Svetlana1333]

Svetlana1333That's right, deliciousness, and it's so simple, there is nothing superfluous and difficult in the recipe itself, we add everything else ourselves according to our taste. Of course, I compare other recipes, all of a sudden I find something interesting, but, as they say ---- they don't look for good, this bread is absolutely for everything .... Bake everyone !!!!

Photo report

Added a plus to the main recipe with a teaspoon of malt


The recipe is wonderful, as the basic one fits very well.
But by page 23 of the post, it’s not Darnin’s at all

While the messages were writing, this is what was left of the roll

How wonderful everything is, I think that it will be baked constantly

I continue to bake this bread using two programs - dough + pastries. Sometimes it turns out crooked (like today), but the roof has stopped falling off. Recently I have become addicted to the original recipe - I don’t even put malt for color without any additives. A little pumpkin seeds on top and that's it. Thanks again to fugaske for a reliable and delicious recipe!

[Yulia Vlasova]

Yulia Vlasova, Hi. Yes, the photo may be a bit dark.The crumb turned out to be a little denser than the one baked in KhP, but this, apparently, is characteristic of hearth breads, but the appearance is approximately the same as in the third option, but not so porous. Myakish didn't take a picture, because I thought that I would not exhibit. Thank you for appreciating, I will try again in the oven, but I will reduce the time to 30 minutes, I baked in a silicone mold for 50 minutes (it turned out that it took less time in it). As for the "big recipe", we used to recalculate for XL
2.25 tsp yeast
225 g rye flour
375 g wheat flour
2.25 hours fine salt
1.5 tbsp honey (I have a spoonful of sugar and half a spoonful of honey)
3 tablespoons olive oil
380 ml of water
Once again I thank the main author of this wonderful bread, as well as everyone who made amendments and very good advice. This recipe will delight for many years to come.

Or you can ask the author of the branch or the moderator to bring this simulated recipe to the first page. I also only cook using it, and it's hard to search deep in the pages :)

The recipe for this bread (on the first page) AUTHOR'S. Therefore, we have no right to make any additions and corrections.
Write down your favorite recipe on a piece of paper, bookmark it in the browser, mark it in another way and use it for health

And who has not tried the leaven?

Yes, no problem - you can also use sourdough
There is a recipe in the Sourdough Bread section.

Yes, no problem - you can also use sourdough
There is a recipe in the Sourdough Bread section.

I found only a recipe based on kefir sourdough (by fugaska), I don't know how to adapt my rye semi-finished product to this recipe. If it's not difficult, for beginners, how much ready-made starter culture (100%) should you take?

The principle of one work with leavens - replace with another leaven.
About leavens here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0 including questions-answers