Darnitsa bread from fugaska

Yesterday I tried to bake Darnitsky, but on the rye program and with a spatula for kneading rye bread. It turned out to be a freak (the edges rose in the middle of the pit.) Today I'll try a normal scapula ... and now I think I can put the usual program

and I made an attempt to do it on the main program and with the addition of 1 clove of garlic ..., the result was puzzling: not a tall brick - okay, maybe a little damp, but not much ... the crumb did not stick to the knife - even a hot cut is even. .. and the roof turned out to be like a flat plate with a thin, even side along the contour of 1.5 cm! Well, at least put something in it and eat it with a plate, in general, it seems to have failed, but not quite in the classic form.

I liked the taste, I will try again, but I don’t know how to adjust the composition ... maybe rye wallpaper flour is too heavy? take a lighter seeded?

By the way, the option to follow the kolobok will not work for me, given my daily routine, I only have a meeting with the stove late in the evening ...

and I made an attempt to do it on the main program and with the addition of 1 clove of garlic ..., the result was puzzling: not a tall brick - okay, maybe a little damp, but not much ...

if interested - in this thread read my posts (№№ 48 - 60) about how I got a "nerve-paralytic" bread with garlic

if interested - in this thread read my posts (№№ 48 - 60) about how I got a "nerve-paralytic" bread with garlic

yes, a similar situation, as if the dough rose and crawled along the walls, frying with crumbs ... it is the comparison with melted cheese that is most suitable. There were simply "Successful attempts" with the failure of the roof, but everything is clear there, just a hole in the middle, and everything is sticky inside but here everything is exactly ... it seems like, if it had not stuck with the edges, then there would simply be a flat top ...
But! I'll try next time without garlic, in general, he didn't really inspire me ... because when trying to spread this bread with butter, it felt like something remotely resembling bacon with garlic, the tongue took it like this: like bread-fat - garlic ... and since this food is not included in my diet I will look for weed for a calmer

Hello everybody! I used to be a guest, but yesterday I decided to register. I've been baking bread for six months already, I've baked Darnitsky from fugaska several times, it always turned out great! The bread is delicious, thank you!

Greetings! Yesterday I finally dared to make a Darnitsa bread. I did everything according to the proportions, but without any additives and did not sift the flour. The bread rose, but the roof collapsed too.
The gingerbread man was molded, but lagged behind the walls. What's wrong? I want a beautiful bread

fugaska thank you very much.
I got great bread. I added 1.5 tablespoons of rye malt, and I didn't have olive oil, so I added sunflower. : :) When kneading a little late I looked in, the bun was a little thin, I added another 1.5 - 2 tablespoons of flour, but the stove was already finishing stirring, so there was a little flour left in the corner. But this did not spoil the look and taste of the bread. The top was a little bumpy, like mountain peaks, but did not fall and this is good news. In general, I will often bake this bread now.

Thank you

.

The only bread that is obtained with an unusual "mountain-branched" roof .... But delicious !!! True, for color and acidity, I always add 2 tbsp malt. l. (without brewing), extra-R - 1 tbsp. l. And yesterday I baked with fried onions - just what you need for dinner!

[fugaska]

And I want to express my gratitude. fugaska tremendous thank you! the bread is always superb, I have baked it several times. I also add 1 tsp.malt, milk instead of water, and ghee instead of olive oil, always rises well, and smooth, crunchy, generally delicious.

And I have everything on the contrary. In the last 4 months, this bread has been produced with a perfectly flat and beautiful roof, but the loaf itself is lower than usual. And before it was more magnificent, but the roof is not even
Maybe the climate works like that?

I baked today according to this recipe, only instead of water - whey, and added 2 tbsp for acidity. l. hop starter, respectively, reduced water to 250 ml and yeast to 0.5 tsp.
It turned out - SUPER!
The gingerbread man was a little sticky during kneading - it stuck to the walls of the bucket with a "comma", but not much

And my problem is the same as that of some of those who wrote above, the middle is just like a deep bowl, sank, and the smell is like a doctor's bread. It doesn't look like Kiev Darnitsky. I didn't add anything, maybe it's the rye flour? The gingerbread man was kind of normal. Or is it time? I put on the wheat program for 3 hours 40 minutes, the main one for me is 3 hours.

This was my first bread with rye flour. It turned out great, but there was a little flour left on one side at the bottom. The roof is flat, well baked. And very tasty !!! Now I will often bake it

Coarse rye wallpaper flour.

Baked on a rye setting with a rye stirrer. And someone tried it in the main mode with a rye stirrer?

I always bake it on the main program. It's 3 hours. The stirrer is ordinary. The roof does not collapse. It bakes well. I bake strictly according to the recipe. Always a great result!

finally dared to make a Darnitsky bread. I did everything according to the proportions, but without any additives and did not sift the flour. The bread rose, but the roof collapsed too.

I'm baking now .. I got up very well .. I was glad .. ... but when 58 minutes remained before the end, the tip began to settle, as it were.
why??? maybe something is wrong?

The bread is baked, the top is fallen, as if crumpled from one side .. But in general - the bread is delicious, did not live to see the evening .. they crushed it all ..

The bread is baked, the top is fallen, as if crumpled from one side .. But in general - the bread is delicious, did not live to see the evening .. they crushed it all ..

Maybe a bit too much liquid, try a little less water, I, when the bread is kneaded, I add more flour in the process, not a lot of course, the maximum is a full table - two tablespoons, so that the bun is round, not sticky, and the bread is always beautiful does not fall through, with a beautiful top.

Good luck and delicious bread to everyone!

Maybe a bit too much liquid, try a little less water, I, when the bread is kneaded, I add more flour in the process, not a lot of course, the maximum is a full table - two tablespoons, so that the bun is round, not sticky, and the bread is always beautiful does not fall through, with a beautiful top.

Good luck and delicious bread to everyone!

Thanks for the advice .. I'll try again .. the bread is delicious !!!!

Here is my Darnitsky according to this recipe ... such delicious food !!!
I put sugar instead of honey, and baked it on the Rye mode ..
Thanks again HUGE for the recipe .. now I bake it daily !!

Somewhere on the site it was already discussed that garlic has a depressing effect on yeast, and that you need to be more careful with it. If you want a bread with garlic, can you try dried in powder or granules?

Greetings to all. This is my first post. An excellent site, I've been cracking it for several days.
And no one tried to use bouillon cubes to add flavor to bread? There is, after all, with garlic, red pepper ... accordingly, there is salt, and some other additives. No, I understand that this is phenolic chemistry, but I would like to know.

The girls tried to use seasonings like Vegeta - the dough did not rise well ...

Darnitsa bread by fugaska

I can share the simplest recipe for darnytsia bread - it turns out very tasty!
1.5 tsp. dry yeast
150 g rye flour
250 g wheat flour
1.5 tsp. fine salt
1 tbsp. l. buckwheat honey (can be replaced with sugar)
2 tbsp. l.olive oil
300 ml of room water pace.
mix honey and butter with water, and sift the flour
put in a bucket according to the instructions (liquids first or vice versa)
I bake in the first mode (basic)
if desired, you can add garlic, cheese, sausage, herbs, etc. on a whistle

I made bread according to this recipe, but with small additions:

Replacement:
honey - 1 tbsp. l. Sahara
broke the water into 200 ml. water and 100 ml of dark beer
olive oil - for sunflower 2 tbsp. l.

Added:
dry kvass 2 tbsp. l.
a mixture of spices 1 tbsp. l. I added spices right away during the first batch.

And this is what happened



And this is in the context



Noteworthy, delicious bread

The girls tried to use seasonings like Vegeta - the dough did not rise well ...

Thank you. Then it's better not to risk it.

And this is what happened ...
Noteworthy, delicious bread

Magic bun. And my "Darnitskiy" top crust is constantly flat. Although I only did it twice.

[Admin]

I made bread according to this recipe, but with small additions:
Added:
dry kvass 2 tbsp. l.
a mixture of spices 1 tbsp. l. I added spices right away during the first batch.
Noteworthy, delicious bread

Admin, very nice bread !!! What spices did you add?

olive oil - for sunflower 2 tbsp. l.

is there really a difference when you change the oil, what changes? taste?

[Juju]

Juju, the oil also has different properties. Olive softer, plastic dough. Sunflower oil has a more pronounced taste and, as it seems to me, is more suitable for rye bread, and it is more substantial in the structure of the dough.

Bread Spice Blend Contains:
whole cumin seeds - 5 tbsp. l.
coarse coriander - 2 tbsp l.
grain anise - 1 tbsp. l.
fennel grain - 1 tbsp. l.

I buy these spices in the market from the Uzbeks, there all this is mixed in a jar and transferred to me in a bag, I buy a double portion and slowly spend it.

This spice mix is ​​the best match for rye (or mixed) bread.
For 400-500 grams of flour, it is enough to add 1 tbsp. l. mixtures.

Greetings to all. This is my first post. An excellent site, I've been cracking it for several days.
And no one tried to use bouillon cubes to add flavor to bread? There is, after all, with garlic, red pepper ... accordingly, there is salt, and some other additives. No, I understand that this is phenolic chemistry, but I would like to know.

Better use the spice mixture I gave in the previous post, you won't regret it

I baked this bread again today. Instead of water - whey of dubious fresheness lying in the refrigerator, added 0.5 tbsp of gluten, 1 tbsp of malt, half flower honey with sugar, coriander and caraway seeds. Delicious bread !!! Fugasca, thanks again !!!

Having baked various types of white bread - yesterday I decided to bake it with wheat flour. I chose Darnitsky. I did everything strictly according to the recipe, only I replaced the water in half with dark beer (there is no malt, gluten, etc.). In the process of kneading, I added a couple more spoons of flour, otherwise it seemed liquid. The result is that it has risen almost to the height of a bucket, baked, a beautiful golden crust and a creamy brown color inside. I did not even expect such a result for the first time with corn flour. The only negative is that my family didn't like it. They said delicious, but that's a little white one. They are used to white bread and do not understand anything about the usefulness. I will retrain nothing. otherwise we will soon get fat on white And the recipe is very good. Thank you. I wrote down my favorite recipes in my booklet

This is the third time I've baked this bread! Well, it turns out very tasty !!! Only I added 0.5 tsp to the recipe. ground mustard (right into the water!) Bread is eaten in the evening !!!

[The scent ....]

On a weekend in Darnitskiy from fugaska, I replaced 50g of wheat flour with 50g of buckwheat. Increased water by 20 ml.
The scent .... Recommend

I also tried to replace 50 g of wheat flour with buckwheat according to the recipe of the Village Stove. Well, I really liked it! Only since I used both wheat and rye flour in half with wallpaper, 10 ml of additional liquid was enough for me (I had serum).I highly recommend trying

I also tried to replace 50 g of wheat flour with buckwheat according to the recipe of the Village Stove. Well, I really liked it! Only since I used both wheat and rye flour in half with wallpaper, 10 ml of additional liquid was enough for me (I had serum). I highly recommend trying

Sveta, next time I will try to add another 50 g of buckwheat flour to this recipe with buckwheat flour (not instead of wheat, but in addition) and a little water.
I want to increase both the buckwheat taste and the size of the bread.

I look forward to the result. I really liked the buckwheat note in bread with rye flour

I look forward to the result. I really liked the buckwheat note in bread with rye flour

Today I put it with a lot of Greek. flour.

Let it be for now:

rye - 150g
wheat - 200g
buckwheat - 100 g
liquid:
kefir 300ml + water 150ml
(yeast, butter, sugar, salt, malt, agram - as usual).
For insurance, I put another 3 tsp. panifarin, next. times I will reduce a little.
It seems to be kneading decently, but so far I can not finally "understand" buckwheat flour, so what will happen "at the exit" - I'm afraid to guess))

Now the bread is rising, I will report in the evening, and if everything is OK, I will post it with a separate recipe.

From my observations.

Buckwheat flour is drier and heavier than rye flour. Rye has any gluten, but buckwheat does not have it at all. It gives taste, but for dough it is heaviness.

I got different results for the amount of yeast when changing the flour. If buckwheat is added to rye, you need 1.5 tsp of yeast. and the bread is dense all the same. If you add the same amount of barley flour to rye flour, then you can put less yeast, because with 1.5 tsp. it rises strongly and becomes more airy and porous.

I don't use panifarin and other additives. Yeast and leaven only.

From my observations.
To give the bread a buckwheat smell and taste, 1 tbsp is enough. l. (from HP) buckwheat flour.
And it hardly affects the height of the loaf.
And economically ...

[fugaska]

Thank you ,fugaska , for such a cool recipe!

I baked with (pressed) fresh yeast, once on the main setting and the second time on rye bread. On pressed yeast, I like the smell of bread much more.

First option:

10 g fresh yeast
150 g rye flour
250 g premium wheat flour
1.5 tsp. coarse salt
1.5 tsp. honey
0.5 tsp Sahara
2 tbsp. l. vegetable oil oil
300 ml water
2 tbsp. l. dry kvass (composition: bread crumbs, malt)

I also baked this bread with live yeast - 8 g is enough

[Admin]

Mix yeast with sugar - let it stand
Take 30 ml of the total amount of water, bring to a boil and brew dry kvass.
Heat the rest of the water a little, add honey, salt, oil. Pour into a bucket. Add kvass.
Then sift the flour, pour the yeast into the hole on top (they themselves will become liquid from sugar).
Basic mode.
Control the bun during kneading (special thanks to Admin)
I added 2 tbsp. l. flour. The result is a kolobok with a small comma. We like it better.
After the last settling of the dough, pull out the mixer, spread the dough with a wet hand, and immediately sprinkle the s / w strainer for 1 - 1.5 hours. l. rye flour.
The dough will fit, cracks will form before baking, and when the bread is ready, it will have a very beautiful top.

I don't think I forgot anything.

[Sveta]

SvetaYou know, this is my second bread, after reading the forum I decided to put 10 gr. I thought that rye flour was more suitable, I didn't want to miss. Thanks for the advice, I certainly will not miss the opportunity to reduce the amount of yeast.

When I baked this bread on the "Rye" mode, instead of premium wheat flour, I put 2 grade flour, and 1 tsp. cumin. Do you think 8 grams of yeast will be enough too? It seemed to me that the bread turned out to be higher than the first one. Although, there was nothing to compare with.

I liked both baking options. I highly recommend this bread!

Very simple and very, very tasty!

qween, I also try to use less flour in / s.A mixture of w / c and 2 sec (50:50) is excellent even for butter bread. In almost all table breads, I use 1 c flour or a mixture of 1 and 2 varieties - and everything is fine. In Borodinsky, I generally use 2 grade flour and rye WALLPAPER (I spied the recipe on the bread package in the store). As it turned out, yeast is excellent for raising rye flour. And with wheat you will have to experiment more - take 6 grams per 400 g of flour, I think that's enough, in extreme cases I will give more time to rise. And I highly recommend trying to make this bread with the addition of buckwheat flour (we wrote about this last week). Very good!

Yesterday I baked Darnitsky.
13 g fresh yeast
150 g rye flour
250 g wheat flour 1 s + 1 tbsp. l. buckwheat (when kneading added 2 tablespoons of wheat)
1.5 tsp. salt
1 tbsp. l. honey
2 tbsp. l. vegetable oil - forgot
300 ml water
The taste and color are excellent. Even the capricious husband liked it. But - the roof of the village, next time I will reduce the yeast to 10 grams and take less water. For rye "Pumpernickel" I have 500 g of flour (wheat and rye 3: 1) for 290 ml of water

Dear Fugasca! We need your wise advice: I tried to bake bread according to your recipe three times, but ALL THE TIME IT FALLED AT THE END OF THE BAKING. I'm terribly upset because I hate translating products for nothing. Baked in the main bread mode.
Save my products, fortunately I really want to bake delicious bread.

I will try to help ... first try to reduce the amount of liquid, or reduce the amount of yeast - the roof may fall from this
but first tell me, do you get tasty bread? Is the crumb wet? taste, smell - everything suits?
the fact is that rye bread always has a bumpy roof and, so to speak, even (not round), maybe that's why it seems to you that the roof has fallen

Save my products, fortunately I really want to bake delicious bread.

Is the bread from behind the roof not tasty?
And the roof really does fall due to more water or yeast. It has already been discussed more than once))

Is the crumb wet? taste, smell - everything suits?

unfortunately, the bread did not work at all. At first it rose normally, but at the end it fell and the crumb is wet and the taste is not very good. Help, maybe the wrong mode?

no, the mode does not play a big role ... most likely there is a lot of liquid (if the crumb is wet), and hence the taste is not so hot ... the rye dough is capricious, you need to correctly capture the state of the bun when kneading (Admin wrote a lot about this, everything is very intelligible ) but I will repeat once again: in the case of Darnitskiy bread, the mode does not play a big role, I was the first Darnitskiy bread too on the main program - the result is excellent

[bereg172012]

bereg172012 , as far as I remember your HP, you need the main mode. This is the first, there is something like the word "norm" and the time is 3h20m

Darnitsky No. 2:
10 g of pressed yeast, 300 ml of whey, 290 g of wheat flour 1 sec, 150 g of rye flour + 1 tbsp. l. buckwheat + 1 tbsp. l. rye bran. Salt, thick buckwheat honey - 1 tbsp. l., this time did not forget the butter - 2 tbsp. l. olive. When mixing, I added 2 more tbsp. l. wheat flour, because the bun seemed sticky. Here's the result:

The crumb was lighter than the first time. The pores are much smaller.

[Wheat-rye "Darnitskiy" bread from Admin.]

Wheat-rye "Darnitskiy" bread from Admin.

Another option (variety) of this bread. Its truth is already difficult to call Darnitsky, too many variants and changes were made to its recipe. But nevertheless, let there be another option from Admin.

Products composition:

rye flour - 150 grams
wheat flour - 250 grams + 2 tbsp. l.
dry kvass SAF - 2 tbsp. l.
curd serum - 220 ml.
dark beer - 100 ml.
sunflower oil - 3 tbsp. l.
salt - 1.5 tsp
sugar - 1 tbsp. l.
yeast 1.5 tsp
chicory soluble in powder - 1 tbsp. l.
a mixture of spices - 1 tbsp. l.

We put everything in a bucket, mode 3.50 is the main one.
I first put all liquid products, then flour, and all additives on the flour in the corners.

Grease the finished bread with sunflower oil on top - the crust is soft and the smell is delicious.

Here's what came out of these products.



Height of bread is 18 cm. Weight is 780 grams.
The crumb structure is like an Easter cake, all airy, a piece of bread just weightless.
Serum has shown itself once again

I don’t know if we did the right thing today from the point of view of nutritional science, when we ate a crust of this delicious bread with a mug (eggplant) of homemade milk for dinner, let the stomach judge. In my opinion he liked it, it was easy and satisfying.
And from the point of view of usefulness - Alexandra will tell us this.

Bon appetit to all

Darnitsa bread by fugaska

I can share the simplest recipe for darnytsia bread - it turns out very tasty!
1.5 tsp. dry yeast
150 g rye flour
250 g wheat flour
1.5 tsp. fine salt
1 tbsp. l. buckwheat honey (can be replaced with sugar)
2 tbsp. l. olive oil
300 ml of room water pace.
mix honey and butter with water, and sift the flour
put in a bucket according to the instructions (liquids first or vice versa)
I bake in the first mode (basic)
if desired, you can add garlic, cheese, sausage, herbs, etc. on a whistle

Yesterday I baked this bread - really well, sooo delicious. But I used 0.5 tsp. yeast and 6 tbsp. spoons of hop sourdough (it is still weak for me and does not work on its own), and also added 2 tbsp. l. Extara-R and 2 tsp agram.
Here's what happened


The crumb is a little rubbery, elastic. The bread is heavy (but not wet in any way).
First, I kneaded the dough in the mode, and then on the first (main) program (removed the scapula right away), and baked for 20 minutes on the 12th program. The crust on the sides is plump and crunchy - just what you need. But the roof settled and did not turn red at all. I will try in the next time to reduce the water and lubricate it with Extra-R (I want the roof of a store to be black - can anyone else advise how to blacken the roof of bread?)