Darnitsa bread from fugaska

1.5 tsp. fine salt

does it mean EXTRA salt, not ordinary rock salt? OR MAYBE REGULAR SALT?

FLENKA DONETSK you can use ordinary salt, just some use sea salt and it has a larger grind.

Accept newcomers .. yesterday Darnitsky made a recipe from the topic, in the evening he somehow quickly ended. In the morning the family asked for an encore. Only today I slightly modernized the recipe: 1.5 hours. l dry yeast, 150 rye and 250 wheat flour, 1.5 h. l. salt and mixed in a glass 100 ml. kefir + 100ml. milk + 100 warm water and added 1.5 tbsp. l. honey (I had coriander honey) and 2 tbsp. l olive oil, I mixed it all in a glass and added it to the bucket. Yes, I also poured some caraway seeds and dry coriander. When she took out the bread from the bucket, she brushed the top with olive oil (a little) and covered it with a towel until it cooled. Here's what happened. The taste is very cool, the children have already made half a loaf, we are waiting for dad from work ...

Good time of the day, bakers! The second day I am trying to bake Darnitsky according to a recipe with this topic. The gingerbread man turns out to be very liquid, I add flour - as a result, you have to knead 2-3 circles. The bread is delicious! But the roof is flat ... why is it so? And what kind of bun do you have? thanks in advance!

I had the same problem, but now I reduced the amount of liquid by 15 ml and increased the amount of flour (50 g), I bake whole grain bread on the program, and I forgot what it is to watch a bun and what a fallen roof is today I generally baked bread with stitching, I get up in the morning, the aroma around the house is just lovely and bread is a feast for the eyes
P.S. bread tastes better according to the recipe where there is kefir.

I also reduced the liquids, now I take 250 ml., I leave the amount of flour as in the recipe. But I still look after the bun.

When I baked on the main program, the decrease in the liquid did not help, and the bun had to be watched, and the roof still fell, but with the change in the program everything became easier and easier) I reduce the amount of water and leave the kefir as in the recipe 150 ml

I only bake on whey. And do not tell me where is the recipe with kefir? There were never any problems with the roof, on page 36 there is a photo of my bread, I added malt there, so in general it turned out handsome

DARNITSKY BREAD ON KEFIR
ingredients qty notes
warm water 170 ml (-20 ml)
biokefir 150 ml 3.20%
olive oil 2 tbsp l.
sugar 1 tbsp. l.
salt 1.5 tsp
yeast 1.5 tsp
wheat flour 200 gr +50 gr
rye flour 200 gr
malt 2-4 tsp (depending on what color I want to get bread)
gluten 2 tsp (I just put it because I bought it, I didn't feel the difference with her or without her)

I had the same problem, but now I reduced the amount of liquid by 15 ml and increased the amount of flour (50 g), I bake whole grain bread on the program, and I forgot what it is to watch a bun and what a fallen roof is today I generally baked bread with stitching, I get up in the morning, the aroma around the house is just lovely and bread is a feast for the eyes
P.S. bread tastes better according to the recipe where there is kefir.

Thank you! Today I want to try to bake according to your recipe!
Only in my HP other modes ... I baked in the "Main" mode. And "Whole Grain Bread" - how long does it take?

Thank you! Today I want to try to bake according to your recipe!
Only in my HP other modes ... I baked in the "Main" mode. And "Whole Grain Bread" - how long does it take?

I don't remember exactly, but I think 3.42, I'll definitely look in the evening)

All with EASTER CHRIST !!!
I baked this bread several times with my own small adjustments and additions, I really like the result.
Additions: MK leaven - 2 tbsp. l., saf-kvass - 2 tbsp. l, coriander (a little) - crush.
Corrections: honey - 1 tsp. (because saf-kvass is sweet), butter - as it is, I just add honey and butter after water, without stirring.

[ALONK @]

ALONK @
What a beautiful bread! And in what mode do you bake it?

[ALONK @]

ALONK @
What a beautiful bread! And in what mode do you bake it?

Rye mode, regular scapula. This particular bread was baked on a timer at night, so there was no control, I don't even know what consistency the bun was, the water-flour ratio was exactly according to the recipe.

Good afternoon everyone! Happy Holidays! Take a newbie! I also became a happy owner of a bread maker! This bread is one of the first that I decided to bake. Thanks for the recipe! The bread turns out to be delicious, but I don't know why, after I take it out of the bread machine, the top of the bread becomes wrinkled. Can someone tell me what?

Good afternoon everyone! Happy Holidays! Take a newbie! I also became a happy owner of a bread maker! This bread is one of the first that I decided to bake. Thanks for the recipe! The bread turns out to be delicious, but I don't know why, after I take it out of the bread machine, the top of the bread becomes wrinkled. Can someone tell me what?

Do you get it out of the HP immediately? If it stood in the KhP for some time after baking, then condensation could form, that is, the bread could be moistened and slightly wrinkled from moisture.

Good afternoon everyone! Happy Holidays! Take a newbie! I also became the happy owner of a bread maker! This bread is one of the first that I decided to bake. Thanks for the recipe! The bread turns out to be delicious, but I don't know why, after I take it out of the bread machine, the top of the bread becomes wrinkled. Can someone tell me what?

Don't worry about speed, oh it doesn't affect the taste
Sometimes my roof goes down like that, especially from kvass
Scary uneven

My roof, too, sometimes shrinks, and now after baking the bread, I don't immediately take out the bread, but I let it stand on heating for 10-15 minutes and then everything is in order with the roof.
Natali25, and cover the bread with a towel when you pull it out.

My roof, too, sometimes shrinks, and now after baking the bread, I don't immediately take out the bread, but I let it stand on heating for 10-15 minutes and then everything is in order with the roof.
Natali25, and cover the bread with a towel when you pull it out.

About 10-15 minutes on heating is a controversial issue, depending on what kind of stove the Natali25 has, in Panasonic these minutes can ruin everything, the bread can get damp, the instructions clearly state - Pull out IMMEDIATELY!
I also always cover with a towel, only very light, once covered it in several layers, again unpleasant moisture formed.

[ALONK @]

ALONK @ In Panasonic there is a function of heating the cheb for 1 hour.
If the bread is not sweet, you can not take it out! Does not dampen tested!
But it is not recommended to keep it longer!
Pull the bread out onto a wire rack and grease with vegetable oil. Do not cover until it cools completely!

You can ask a silly question ... why do you grease bread with butter when you take it out of the oven? so tastier, prettier or something else?

[ALONK @]

ALONK @ In Panasonic there is a function of heating the cheb for 1 hour.
If the bread is not sweet, you can not take it out! Does not dampen tested!
But it is not recommended to keep it longer!
Pull the bread out onto a wire rack and grease with vegetable oil. Do not cover until it cools completely!

I carefully read the instructions, I know that there is heating there after the end of baking, I know what it is for, despite this in the same instructions Not recommended to do this, since this function is not able to prevent the formation of condensation, in some stoves (Hitachi, for example) there is also convection, which really prevents condensation from settling, in Panas this is not.
I do not argue with anyone, everyone adapts as best he can, does as he sees fit. IMHO, I do not like the bread left in the HP (it was once for about 30 minutes.) I think 10-15 minutes. will not play a big role.
In general, this topic was discussed in the "Hardware" section https://Mcooker-enn.tomathouse.com/in...mf&Itemid=85&topic=6832.0

You can ask a silly question ... why do you grease bread with butter when you take it out of the oven? so tastier, prettier or something else?

the crust becomes softer, well, the appearance is more pleasant, IMHO.

In fact, I also carefully read the instructions and I also read "immediately take the loaf out of the car", but here on the forum I was advised to leave it for 15 minutes, which I do periodically. Actually, I have a convection oven, maybe that's why I don't know about dampness.

I bake Darnitsky on kefir (according to the recipe from this topic), but it turns out to be very dense and it seems to me that the dough does not fit at all ... Like ingredients for a medium loaf, but my output is small and dense. The taste is delicious))) But the crumb is not a drop of air ... What am I doing wrong? Yeast - proven - they made wonderful cakes!

[lisss74]

lisss74 , and how much kefir do you add? 300 ml? Do not dilute with water? Is the gingerbread man very tight?
Try adding 10-30 ml more liquid. It all depends on the thickness of the kefir. Make sure that the bun is soft, but does not grease the bottom

Write the entire recipe - it will be easier to advise something

I bake Darnitsky on kefir (according to the recipe from this topic), but it turns out to be very dense and it seems to me that the dough does not fit at all ... Like ingredients for a medium loaf, but my output is small and dense. The taste is delicious))) But the crumb is not a drop of air ... What am I doing wrong? Yeast - proven - they made wonderful cakes!

Add a little more sugar not 1c. tl and 1.5 st. l or kefir take not bio but simple only "old"

I bake this recipe:

DARNITSKY BREAD ON KEFIR
ingredients qty notes
warm water 150 ml
biokefir 150 ml 3.20%
olive oil 2 tbsp l.
sugar 1 tbsp. l.
salt 1.5 tsp
yeast 1.5 tsp
wheat flour 250 gr
rye flour 200 gr
malt 2-4 tsp

I don’t put the malt, because I haven’t bought it yet. The gingerbread man turns out to be plump, but I can't say that it is tight .. In general, the bread tastes very much ... According to the recipe from fugasky - the bread is also tasty, soft, I correct the liquid-flour (it turns out thin according to the recipe). But I would like to figure this out too, since kefir often remains in the refrigerator.

I suggest increasing the water by 10-20 ml and see what happens I am sure it will be much more airy
When I do it with kefir or fermented baked milk, I take 20-30 ml more liquid than prescription with water alone.

It's really true, there is no comrade in taste and color. This Darnitsky turns out to be lush for me, and my son asks for a fine-pored one, like in a store

Thank you for participating! I think that the roof is skukozhenny all the same from moisture, the heating was turned off, the apartment is damp. And also a question: I baked such bread with the addition of dry kvass for my mother, so it turned sour on the third day! What is the reason?

It’s true, there is no comrade in taste and color. This Darnitsky turns out to be magnificent for me, and my son asks for a fine-pored one, like in a store

Try to reduce the sugar, you should get a fine pore. Good luck!

Thank you for participating! I think that the roof is skukozhenny all the same from moisture, the heating was turned off, the apartment is damp. And also a question: I baked such bread with the addition of dry kvass for my mother, so it turned sour on the third day! What is the reason?

Potato disease IMHO https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0

Hello everybody! I tried to replace the liquid with birch sap, it turned out very well !!!

I baked a darnitsky fugaska recipe from the first page at night. It turned out very tasty! Thank fugaska
I added 2 more tablespoons of flour to the recipe during kneading.
From additives sunflower aromatic oil, dill, caraway seeds, ground coriander, a couple of tablespoons of wheat germ.
It was baked at night, by the morning it had cooled down and the crust was damp - condensation. I held it for another 20 minutes in the Baking mode - and it is dry and crispy.
The roof is beautiful, convex and relatively smooth. Flesh - medium porosity, sweetish honey taste.
Next time I will try to bake it on the delayed mode, taking into account the addition of flour. And add more spices

I have a question, is it possible to replace premium wheat flour with 2nd grade wheat flour in this recipe? And how does 2nd grade flour generally behave in bread products? I want everything grayer and more useful ...

I often use grade 2 flour when baking rye bread. And according to GOST it must be used. In my opinion, an excellent result. Only baking flour should be. And I take the old Oskol one.

I baked bread twice according to this recipe. Only during kneading did I add two tablespoons of flour. It turned out great, with a beautiful dome, for which many thanks to the author. This bread has become one of my favorites.
But a couple of days ago I decided to experiment. My changes. I replaced half of the water with kefir (there were leftovers left, I decided to adapt it to the case). And changed the proportions of rye and wheat flour. Took half of that, half of this. In yeast, I could be mistaken by 0.1 teaspoon (woke up by accident a little more). The result is a fallen (not collapsed!) Roof. The crumb is excellent, tasty, not wet, well baked. Since I watched the process through the window, I can say that the dough came up well, and began to fall during the baking process. I really want to understand the reason, because I really liked the taste. Still, yeast (these pernicious 0.1 tsp) or if you increase the amount of rye flour, you need to change something else?

I bake in whey, with three teaspoons of yeast, on a fast setting. the bread is fine-grained with a beautiful roof

If the roof falls, most likely you have gone too far with the liquid, you can see more details here
https://Mcooker-enn.tomathouse.com/in...ic=7690.0
and if you took wheat and rye flour 50:50, then the bun turns out to be rye-wheat and it differs from wheat in that it is more sticky, a smeared trace remains on the bottom.

I don’t sin on liquid, since the bread is perfectly baked, not a dull, elastic crumb - if you squeeze with your fingers and release it, it straightens immediately. With an excess of liquid, he would not behave like that. I just baked with rye flour only three times. And I'm wondering if it is necessary to change the amount of yeast with a different ratio of wheat flour-rye or only the total amount of flour matters?

I have not changed, sometimes not a bun, but a mess, but it is baked and tastes great, and is stored for a long time.

I want to try this bread for the first time. And in general, for the first time with rye flour, I read and read and did not understand which scapula to put for wheat or rye? Program for basic or rye?

for Darnitsky, a wheat spatula is also suitable and the usual mode is if there is more rye flour, then another spatula is needed and of course the rye mode
there is not much difference in Darnitsky

happy bread!
by the way, Darnitsky is tastier with kefir, just replace the water with kefir, in the same amount

fugaska, thanks! This is what I got on the timer for 10 hours. I didn't follow the kolobok, I didn't change anything, only completely kefir and 1 tsp. cumin. On one side the roof has moved down, but the taste is good, I think that this recipe will be loved in our family! This is what I had in the morning, to wake up to the aromatic taste of bread, what could be better than the beginning of a Sunday afternoon!

I bake this bread 5 times in a row in 2 weeks. Everything is super, only I can't try it, they eat it all the time, but I don't have time.

And I came to say thank you to the author!
Very tasty bread turns out, in our family it got accustomed from the first loaf! ) I add a teaspoon of ground caraway seeds to it, the aroma is delicious!

Fugaska, I want to thank you for the recipe. I kept trying to find a recipe in exactly this proportion. I saw yours and realized that this is what you need. And she was not mistaken. The bread is excellent, the loaf is small, but there are a lot of crusts. I made some minor changes, added herbs. I put 1 tsp each. caraway seeds and ground coriander. Perhaps it was possible to put more.
And for the recipes I will be very grateful.I love to bake, and when something is tested, how not to try it. For various reasons, I try not to abuse sweet and white, so your Darnitsky especially came to court. Thank you. It turned out very well Thank you

With additives, this bread is simply incredible taste, for example, I add coriander, pour about a teaspoon into the mortar, and only my Kenya begins to demand additives, I immediately grind and fall asleep, and throw in cumin. Zapaaaah then ... you can't tell, you have to try it yourself. A neighbor came in somehow, I gave her some bread, she purred when she ate, and then she says "I'll buy bread from you"

I’m thinking about dill, now the greens are fresh ... and I also really respect green garlic, I also want to try it with it ...

I’m thinking about dill, now the greens are fresh ... and I also really respect green garlic, I also want to try it with it ...

Yes, I was thinking about fresh herbs, but I was just over. And the cumin and coriander are dry, what will they do. But the smell is awesome. Have you tried it with wild garlic?