Darnitsa bread from fugaska

[fugaska]

Hello everybody! Thank you very much to the author of a simple recipe for this bread - fugaska I'm new to baking, only last week my husband gave a Philips 9045 bread maker)) Since the first wheat bakery was successful, both with milk and beer, and French, too, I decided to try rye-wheat. Clearly according to the original recipe, without changes. Mode 1, the main one, as indicated. I didn't have to add anything. The gingerbread man was beautiful, although softer than pure wheat. It rose very well, but, like many others, the lid fell off during baking ... But it did not upset me - it turned out to be an excellent bread, the crust is crunchy, but tender. The crumb is slightly more moist than that of wheat, but does not spoil at all. The light gray shade turned out ... It was baked perfectly!

Admin, has finally baked a second recipe for wheat-rye bread according to your recipe: with beer, whey, chicory. To say that you liked it, to say nothing! Very decent bread. It is a pity that they did not bake it further. I put away not just in a piggy bank, but for everyday use! Rose like wheat. You can't even say that there is rye flour. Very airy, light bread turned out. We finished our night bun in the evening ... This is one of the best compliments to you! THANK YOU!















Admin, I only have one question. I poured chicory into the liquid - after the beer and whey, right into the bucket. Maybe it must first be diluted in this liquid and only then in a bucket ... Or did I do everything right?

[Nastya]

Nastya, very pretty bread turned out!

If the chicory powder is very dusty, fine and crumbles, then you can first fill it with water and stir it, then into a bucket.
And just in general, we do it as it is convenient, there is no intent in the sequence of the bookmark, if the kneading goes right after the ingredients are laid, everything will mix in one heap, sorry.

Everything is done on the basis of expediency.

Thank you Admin :-)

And I have a question about wheat flour in Darnytskyi bread from fugaska: at the beginning of the topic, the recipe costs 325g, and in the discussions they already write that wheat flour is 250g. So how much is correct?

[Irina Vladimirovna]

Irina Vladimirovna, I take strictly according to the recipe rye flour - 150g, wheat flour - 325g, water 300g. I can add some more bran, then I subtract their weight from the flour. Sometimes I also brew malt, I don't add extra water, the rest is according to the recipe.
Perhaps the moisture content of the flour affects, then you need a different amount. In this recipe, the proportions did not fail me, but in another recipe with a similar composition, I reduced the amount of water by 30-40 grams and everything began to work out.

[fugaska]

fugaska, Svetlana, I baked the Element in a multicooker, and the roof was perfect. I did it according to the main recipe without additives, next time I will add something to Dokin and salt. Thanks for the recipe, and the tip separately.

Thanks again for the recipe! The bread has risen above the bucket! I haven't had anything like this with Darnitsky ... from the changes - instead of water, whey, yeast turned out to be enough for 1 tsp., Well, a little more liquid, since the flour is sooo dry.



The roof is all right! Steep top



And I also like to add buckwheat honey. When combined with olive oil, it gives an incredibly pleasant taste, aroma and color!

Thank you!

The bread has risen well (but the lid has fallen a little), the crumb is pleasant, the taste is not bad, but there is not enough zest. I'm thinking of adding more rye flour and maybe some bran, some spices or dried fruits.
Pys. Sugar replaced honey.
Pys. Pys. I take the recipe to the lean menu.

Yesterday, when kneading Darnitskiy bread from fugaski, I set the rye mode, but due to inexperience I thought that the kolobok was allowed to be in the form of a comma in this case.I added flour not 250, but 270 gr.,

I didn't understand something about the amount of flour. The Fugasca recipe on page 1 says wheat 325 g, rye 150 g. Where did the number 250 come from?

Take according to the author's recipe, in the recipe itself - adjust the dough with the flour-liquid balance in fact

This is what happened on the "Basic" program


The recipe is the same but the "Rye" program

On the left, for comparison, a piece baked on the "Basic" program

On the Rye prog, for my taste, it turns out tastier.

Thanks for the recipe

I really love this bread, only instead of honey I put molasses, and in the water I stir a teaspoon of sour cream or a table of kefir. It turns out delicious, but today he surprised me: under the roof, a huge air bag turned out from a crispy crust. What is it for?

Good day to everyone, or night!) I can't understand, everything is according to the recipe, the roof is normal, it is baked, but it is crumbling, something is probably missing. I took the recipe from the first page, the taste of norms, there is not enough sourness and crumbles! (((

Good day! What is the weight of this recipe and can you add invert syrup instead of honey? THANK YOU!

By the amount of flour, the loaf is designed for about 750 grams.
Buckwheat honey in this recipe is very suitable, gives a pleasant taste and smell of buckwheat honey.

Can be replaced with any syrup or sugar.

To help Contents of the section "Basics of kneading and baking"

Hello everyone
I made this bread according to the original recipe in HP Panasonic:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=528444.0
On the basic program (size L, light crust):


There is no cut, bread is prepared for a present. Those who treated themselves liked the bread. The author thanks I will definitely bake some more

Thank you very much for the recipe! For the first time, a beautiful wheat-rye bread has turned out (before that, the roof will collapse, then it will go in hillocks, then there is some other misfortune). Very airy and tender crumb!

Thank you very much for the recipe, although from the total amount of water I added 100 UAH of kefir, literally a little oatmeal and flax grains, instead of sugar, honey. The bread came out literally like downy bread.

Fugasochka, thank you very much for such a wonderful recipe, such delicious bread! : yahoo: I bake it quite often. Serum today. The smell is stunned. Baked in the oven. The liquid was 280 ml, the bun was excellent. I haven’t cut it yet, because it’s hot. Cools down. I'll expose the cut a little later.

For a long time I chose which recipe to start experimenting with rye flour with) I chose this one and did not regret it! I did everything according to the recipe + 1.5 tbsp. l. added dry malt. At first it seemed to me that there was too much flour, the bun was cool and the bucket rumbled so that the stove even moved a little to the side from its place ... but did not add liquid, with the second kneading the bun became smooth, neat. Yes, and the bread turned out to be a feast for the eyes, rose perfectly, there was a fear that even the lid of the HP would lift, but it did not happen, I almost reached out) The lid of the bread itself turned out to be quite decent, it did not settle.
Thanks for the recipe, bookmarked. I have big plans for this recipe: try it with spices, try it on whey, try it on beer, increase the% of rye flour, in general, there is where to deploy experimental activities)))

I baked with (pressed) fresh yeast, once on basic mode,

Good afternoon, tell me how you put food in the bakery. The question is at what stage the yeast is laid.

Fugasca, thanks for the recipe!





Instead of honey, sugar, I added 1 tsp of apple cider vinegar and 2 tablespoons of dry kvass. I set aside 50 grams from wheat flour, kneaded the dough, looking at the state of the kolobok, added 3 tablespoons of flour. After 2 kneading before baking, the kolobok (it was rather tight) was distributed in shape with a greased silicone spatula. Bread maker mode "classic bread", 2 hours 48 minutes (Midea BM 220 Q3-W bread machine).

From above, the navel turned out

.

The roof is not collapsed, it seems so.

Oh, the photos were lying on the phone.

Nice bread turned out!