Darnitsa bread from fugaska

[Admin]

Admin, Thank you. I made exactly flour into water. But if it turned out to be a bun, then the bread at the exit is heavy, not very tasty, and if there is less flour, the bun does not work, then the bread is delicious, but with a collapsed roof. I added some panifarin. Now I have this bread just a miracle !!!!!!!!! Both delicious and beautiful. Thank you.

[Admin]

Admin, Thank you. I made exactly flour into water. But if it turned out to be a bun, then the bread at the exit is heavy, not very tasty, and if there is less flour, the bun does not work, then the bread is delicious, but with a collapsed roof. I added some panifarin. Now I have this bread just a miracle !!!!!!!!! Both delicious and beautiful. Thank you.

Then you need to find a middle ground between a heavy and a failed roof.

It should turn out and even very tasty

Today, in Darnitsky from fugaska, I added an apple-without panifarin, almost blew the roof off:



The bread turned out to be of increased fluffiness.

Hello everybody
Darnitsa bread "from fudaski" is a miracle
Thanks a lot for the recipe!
You can also ask a question
Explain what whole flour is

Today I bought whole flour - it said "wheat flour with the addition of bran". The fact is that during the grinding of the grain, the bran disappears.
And then there is exactly whole flour, that is, coarse grinding, from whole unrefined grain.

[wheat with the addition of bran]

I'll clarify, the Indian spice store does not sell whole flour, but wheat with the addition of bran... these are two different things. It's one thing to grind coarsely, and quite another to first grind to fine, and then add bran !!!!

certainly these are two different things. I just came across a message earlier on our website that Indian spices contain coarsely ground whole flour. If this is not the case, the rest of the options are definitely whole flour.
I used all three types personally

Today, in Darnitsky from fugaska, I added an apple-without panifarin, almost blew the roof off:

Krosh, thanks for the idea!
Now I began to add an apple to the bread with the addition of rye flour. A half of a small apple is enough, and the bread rises much better.

[Irina @]

Irina @, can you tell us more about the apple? do you rub it on a grater or what?

[vishenka_74]

vishenka_74 ,
The apple can be grated, or you can cut it into small pieces (I do this with the help of a vinaigrette, I like it better). Any method of grinding is welcome, as they say, if only it was!

[Crochet]

Crochet, thanks for the answer I will try
For some reason, I don't always get bread with rye flour and the bun is normal, but the roof always rips off, it tastes very tasty but not photohygienic
but you have to study

And I tried to add apple juice instead of part of the liquid to rye. It turns out great, and a slight sourness, and aroma, and rises well.

so I made this bread very tasty and not heavy. from additives - poured 1 tbsp. a spoonful of unroasted sunflower seeds.
she did not deviate from the recipe, but the bun turned out to be watery, I had to add 5 tsp. with a heap of wheat flour. maybe it happened because I had liquid honey?

Hello! Yesterday I baked a Darnitsky recipe from fugaska, you can't call it Darnitsky, ordinary gray bread. Maybe what's wrong?

Hello! Yesterday I baked a Darnitsky recipe from fugaska, you can't call it Darnitsky, ordinary gray bread. Maybe what's wrong?

We already wrote about this in this thread. This is really "not darnitsky" if you compare it with darnitsky according to GOST (see recipes and recipes according to GOST).But on the site appeared this bread from Fugaski called "Darnitsky" and everyone liked it, so he walks in this thread in this thread for many, many pages and people like it. And how many changes and additions people have made to this recipe!
Well, okay, the main thing is that people get good tasty bread!

And the bread is really gray, but for the color everyone makes different additives, for example, I add kvass wort or chicory.
The bread is very successful and easy to make with wheat and rye!

Why add something to the color?

Why add something to the color?

The bread becomes not gray rye, but with a beautiful brown color.
Kvass wort contains fermented barley and rye malt, which is beneficial for rye bread and the color is better. Chicory is an herb, roasted root, made into a coffee drink.
All products are natural.

As far as I understand, malt also gives ... a sweetish taste.

As far as I understand, malt also gives ... a sweetish taste.

In principle, it is not felt at all, since there are still different additives.
And then, I add only 1 tbsp of kvass wort. l. for 400-500 grams of flour, so it's not worth talking about some kind of aftertaste.
I like to add dark beer, spice mix, honey to rye bread ...

And I put dark malt, and instead of sugar - dark molasses. Both give a darker color, plus the unique aroma of real Ukrainian Darnytsia bread. More - a little sourdough for more sourness

And I don't really like bread with sourness ... more often I baked bread with agram according to the recipe ... and Danish on beer ... the proportions are like in this Darnitsk, only to replace water with beer ...

[kinski]

kinski, in Darnitsky this acidity is insignificant. Not the same as in Borodinsky or Moscow. But still, in the real Darnitsky (who is from Darnitsa) she is present.

fugaska, from me the same thank you very much, this is my second bread, it turned out very tasty, beautiful, a little opal dome, not much at all, but the taste is super. Honey gives a special aroma. I slightly increased wheat flour 270 g, today I will try to add another 10 grams, perhaps this will save the dome.
Baked on the mode and with a rye spatula.

I'll try to add another 10 grams today, maybe this will save the dome.

First, find the cause of the dome, see here, then you will take measures:

The bread rises, but falls inward. Causes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.new#new

Admin, I am very grateful to you for your advice. Before the advent of the bread maker, I read your tips, studied all the recommendations, your topics are a treasure.

Even though I'm a newbie, I want to support you, colobo is the biggest clue. Yesterday, when kneading Darnitskiy bread from fugaski, I set the rye mode, but out of 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 grams, since the topic said a lot that there is too much water, I decided to go the other way, added flour, as Admin advises.
After the first test, it inspired that it was possible to reduce the amount of yeast a little, the crumb is porous, airy and there is a smell of yeast (I use SAF, dry) obsessive, I think in this bread you can have crumbs more dense. So, for these reasons, I decided to add a little more flour, so that the bun would not turn out in the form of a comma, but, as expected, bake on the main mode and slightly reduce the yeast.
Let's see I'll try.

I have a question, Admin, when should I add spices when I bookmark it? I have not read everything yet .... And whether to lubricate the dome before baking, if so, with what?

[Mazurka]

Mazurka , Thanks for the kind words.

I answer based on their observations and their own experience.

In your post, you need to separate the questions into wheat and rye bread.

Wheat bread - wheat bun - should be the same as described in the Manual, I will not repeat myself, try to read to the end, and moreover, I constantly supplement it. Not a comma!

Wheat-rye bread is a little softer, thinner, and worse keeps its shape, more sticky to the hands than a wheat bun. But there shouldn't be a comma!

Wheat-rye + the addition of other flour - the bun can be different, it all depends on the flour itself, its properties.
For example, when adding buckwheat flour, it is better to make the bun more abruptly, otherwise the dome of the bread may fall off, fall through. This is the property of buckwheat flour.
When using oat flour, it is better to make a regular bun.
Therefore, I cannot give exact recommendations on the kolobok when adding third flour to the dough, or when wheat + other flour (instead of rye), because here you only need my own experience and observations of the dough.
Sorry, but this is just your own skill, experience and desire to do this, here it is not always possible to get by with posts on the forum alone.
I think you understood me correctly, although I will not refuse help if you need it.

I try to make bread recipes with different types of flour in order to diversify the recipes and myself to understand what can be expected from the interaction of different types of flour and their variations.
You can see this and take note for yourself here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

Rye bread is a separate song, this needs to be done seriously and for a long time, it takes patience, experience, spoil a lot of products, and your own flair for making rye dough. Then love with the little blackie will develop.

Bread from fugaski is wheat-rye bread with less than 50% rye flour, it can be baked completely on the main program, the bun is a little weaker than wheat.
Check out my version, if you wish:
Wheat-rye "Darnytskyi" bread by Admin (page 11, Answer 159)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=596.180

This is a good tasty and easy-to-use version of wheat-rye bread that allows you to make changes to the recipe, and there are already many variations of it on the forum.

If punctures happen with the crumb and the dome - look for the reason here:
The bread rises, but falls inward. Causes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.new#new

I put spices in the dough, depending on what is being laid and for what purpose.
If a mixture of spices for rye bread, then immediately with flour and other products. If seeds, raisins - then five minutes before the end of the second batch, so that they have time to mix with the dough and remain intact, and not ground into flour.

How to smear the dome - I have a link to this in the Manual, I need to look, and I don't remember the link myself, I'll tell you later.
For example, I do not grease with anything, I bake this way, but grease with olive oil after baking, while the bread is still hot - I like it this way. And then, depending on which crust you like more, after the butter it becomes soft and tasty.

Hope I answered your questions. If not - write, we will work together.

Good luck!

Mixes for greasing the surface of bread and cakes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4678.0

Thanks for the recipe. The bread is very tasty. BUT My oven does not have the Rye setting so I made the dough using the Basic dough setting. Before the last deboning (20 minutes before the end of the setting) the dough came up very well and could already be baked. After deboning, the dough was deflated, I stopped the program, took out the dough, put it in a mold, distanced it, baked it in the oven.
What I didn’t like was that the dough rose well during the proofing process, but the roof, as it was, remained uneven humps. After baking, it remained the same, did not fall, but the shape is ugly. After the bread cooled down, I cut it and saw that the crumb is too airy, the pores are very large, the crumb is not cut, but torn, but the taste is just excellent. The crust is a little hard, but I myself am to blame, because I overexposed it in the oven.
I adhered to the recipe, but replaced olive oil with sunflower oil, put coarse salt, warmed the water a little.
Corrective action: do not heat the water, take a little less yeast.
Tell me which mode is better to do? Make the dough in the pizza mode, and then distance it in the form and bake in the oven, or do a full cycle on the main mode, or do a full cycle on the diet mode?

[Admin, thanks a lot]

Admin, thanks a lot, I read everything again.

I made a second loaf on the main mode, added 10 grams of flour, reduced the yeast, plus two tablespoons of bran. Everything turned out well, the smell of yeast disappeared, the lid rose, but not exactly, as already written, it turns out to be mounds. I didn't really like the sides, they were loose, porous, they were pretty on the rye mode.

Now I got try number three, just super, the loaf turned out to be even, the lid is raised, a little bit with a small mound, the barrels are even, it’s nice to look at it. I baked it all on the rye mode, I like it more. I'll post the photo in the evening.
My changes to the fugaski recipe are as follows:
Changed the volume of wheat flour (Altai tale) - 280g. (did not add anything when mixing)
A little less yeast
Plus 2 tablespoons of wheat bran
Used sunflower oil
Rye mode

Tell me which mode is better to do?

I practice two varieties of wheat-rye bread and both work.

1. Dough mode - 3 cycles - kneading, pause, kneading - then take the dough out of the bread machine onto the table and knead it manually.
then, after kneading, we put it in a mold and proof it in the oven at 30 * C until it doubles.
then baking in the oven at 180 * C.
Wheat-rye bread with mayonnaise dressing by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7891.new#new


1. Completely bake bread in a bread maker on the Basic (basic) program.
Wheat-rye "Darnytskyi" bread by Admin (page 11, Answer 159)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=596.180


The composition of the products is almost the same, the principle is different

You just have to observe and adapt.

Thank you. You have great recipes, but they contain ingredients that are difficult to obtain (leavened wort, ground chicory, curd whey, etc.). Therefore, I took the recipe from fugaska, because I have all the ingredients.
I realized my mistake - when I took out the dough from the bread maker, I didn't knead it, perhaps because of this, a torn crumb turned out. In store bread, the crumb is finely porous, the bread is easily cut into very thin slices. In bread from a bread machine, the crumb is loose and tender and it is quite difficult to cut off a thin piece. Why is there such a big difference in crumb structure and how to achieve fine porosity?

I do not urge you to follow my recipe, to each his own

I have provided links so that you can see two approaches to baking, but practically from the same products.

Good luck!

increase the amount of flour! I have been making bread "to the maximum" for a long time: 375 ml of liquid per 600 g of flour (sometimes you have to add flour), but bread can be cut even very thinly !!!

I've just made a variation on the theme ... I took as a basis a wheat recipe for 500 g of flour (basic Panasonic) and instead of the usual wheat I put (250 g of branded flour (premium grade + 1 grade), 90 g of wholemeal flour, 90 g of rye flour, the rest - premium wheat flour), added 2 tbsp. l. chopped dill ice cream, citric acid on the tip of a knife, a little granulated garlic for flavor. Baked on the main mode for 4 hours.
The loaf looks great. The apex is slightly tubercles, but rose well. Tomorrow I'll cut it and try
fugaska, I understood you correctly - if you bake to the maximum, then the loaf will be high, but the crumb will be less porous, more like a store crumb. True, our store is impossible to eat The last loaf of white bread bought before buying the stove threw out the fortel - in 3 days it dried out almost half in width for the first time I saw this. I made crackers out of it. What did they put in there? What did they even start putting on the bread? It is impossible to eat it, on the second day it loses its smell and taste, like you chew sawdust

"to the maximum" - I meant a tighter bun, and for half a kilo you can make bread with a fairly dense crumb. here it is necessary to find such a water / flour ratio so that it bakes well and has a dense structure.
my stove is designed for a maximum bread weight of 1 kg, but I put a little more ingredients - the stove can handle it. those recipes that are in the instructions for the bread maker are mainly designed for puffed bread.try adding flour during kneading (just weigh in advance) - in a couple of times you will achieve the desired result

Today I baked my first Darnitsky with this recipe. Hurrah! turned out and not opal
(Only I added more flour during the kneading process.)

I pressed something wrong
I repeat: what can replace dry kvass, whey and chicory?

I pressed something wrong
I repeat: what can replace dry kvass, whey and chicory?

dry kvass - kvass wort, dark beer
whey - ayran, TAN, diluted yogurt, kefir
chicory gives only color - kvass wort, roast, dark molasses, cocoa, instant coffee - anything that gives a dark color.
chicory may not be added at all.

fugaska, this bread is great !!!!! Everything is better from time to time! I'm baking - I'm not overjoyed!

I also like this bread terribly. All other recipes with rye flour have long been on the sidelines, I only bake this one Thanks again to Fugaska

Good day to all!!

I decided to bake this bread today. Here I sit and wait - the baking process will start soon. When I measured the ingredients, I strictly adhered to the recipe data, but during the kneading I added somewhere 1.5 tbsp. tablespoons of wheat flour, and then it seemed to me that I needed more. My gingerbread man was somehow elongated, it didn't seem to stick to the walls. Maybe it was not very beautiful because I have 2 blades (I have Moulinex 5004). And the blades rotate in opposite directions, or the kolobok is torn into two parts, or twisted like a rope. How to bake a khebushek - I will definitely report back.

... well, here's my bread !!! On the one hand, it broke a little bit during baking, apparently, there were still 1.5 tbsp. tablespoons of flour during kneading. To taste o-b-a-l-d-e-n-n-o !! My family squeaks with pleasure, they say they ate nothing tastier. I added 2 tbsp to the recipe. l malt and 1 tsp. cumin. I want to try the next loaf to bake on kefir ... but I just need to age it .. yes ??

But I noticed that while baking this bread on the "whole grain flour" mode (which is preheated), after the first rise, it rises almost to the edge of the bucket, and then falls down and is baked already low.
what could be the problem or just try a different mode

I baked in the main mode. The gingerbread man began to rise only when the baking process began, and so actively that it broke, but did not fall.

Today Darnitsky baked for the fourth time. The first time the roof caved in, but did not collapse, the color is beautiful, the taste is excellent. I ran to Rominy instructions, baked the second yesterday and it turned out just great. Both have already been filmed. Today I tried a little, I really wanted to make sure that it was correct .. As a result, one of a pleasant brown color with a convex cap, the height of the barrel is 6 cm, and if to the crown. then 10cm. (I don't know how to measure it correctly), and the second is of a beautiful color and you can see that it was baked, but the hat was very surprised. It does not exist at all in the generally accepted sense, but there are such sharp little long needles. They are different and thick and thin. The height of the bread on the barrel is 6cm. The top cannot be measured at all. I think that it was because I decided to help the stove, it seemed to strain and I began to provide help with a silicone spatula, and the spatula glued the dough and I let it dip into a puddle of sunflower oil. It looked like it all - dents began to remain on the surface of the kolobok, similar to traces from a large ridge, but I was frightened and did not smooth it, and now I think - the result is on the cap. Now it is wrapped up and is cooling down. It's a pity I can't take pictures yet. Very funny, well, like a porcupine. Tomorrow I will write as baked

I also want to express my gratitude to the author of the recipe !!! The bread is delicious !! Thank you!! Now I don't bake another rye anymore! I only add water not according to the recipe, but less ... if according to the recipe, then my bread collapses .. I don't know why ..

I report the result according to my porcupine. It just seemed.what is baked, in fact, the crust is dense and thick, the crumb is finely porous, but you can sculpt from it, it turned out to be byak, went into the trash. Yesterday I examined the bucket and felt sticky to the touch, covered it with a thin film, soaked it and washed it off with a sponge with little effort. I think the butter from the spatula turned into drying oil and covered the bun (the sides were shiny), and the bucket also changed color slightly.

Hello everyone!!!

Now I put this bread oven 2 times, very good. I liked it, but my roof sagged 1 time, but it tasted very good and tasty, so I decided to try it again.

The first time it was on mode 2, because I decided that from the recipe book, a similar one was also baked on mode 2, after the sagging roof I decided that I had chosen this mode in vain. Now I'm trying on the main one, that is, on the first, I will report on the result.

And can someone tell me who has a mule 5004, in which mode they baked for a good result?

Admin, hello!

My question is this,

/// due to the fact that I'm new, (only a month at night I bake and read, read, and register only for 2 days as I could) I can write, I can read, but photos, links, and even more a new topic! I do not dare. and I don't know how, I'm waiting for my daughter "with higher computer" to learn ///

the site is super !!!!, the theme is super many times !!!!, but 27 pages - isn't it a lot? Is it possible to open a new topic "Darnitsky in Mulinex 5004" as a continuation and links to this topic to be there. Or are there any rules-laws that are still unclear to me?

It’s hard to “flip through” so many pages, remembering “where is this about my stove”? And I write down and save, but all the same I get confused and search for a long time.
And I'm not the only one such a kettle ...

With great respect to you and other MASTERS.

[Svetkin_spb]

And can someone tell me who has a mule 5004, in which mode they baked for a good result?

Svetkin_spb,
I bake "Darnitskiy" in "Main (1)" mode. I tried to bake on "Whole-grain", the result was not impressive (the loaf turned out to be lower and denser). The first two times, my "Darnitsky" roof also collapsed (it baked in different modes), as soon as the amount of water decreased, the dome became just a sight for sore eyes ... My advice to you is to try to slowly reduce the water (by the way, a lot has been said about this in this topic) ... And for clarity, look at my result on page 22 (answer # 327) of this topic (this is how "Darnitsky" is obtained after reducing the amount of water).