Darnitsa bread from fugaska

I have molasses in a plastic bottle, squeeze straight into a spoon.

I add molasses to the bread, instead of sugar, good, tall bread ...

My last bread. which I exhibited here a few pages ago, also with maltose molasses

thank you very much for your reply
tomorrow I'll try to replace sugar with molasses. Let's see what happens.
I have already mastered the classic recipe from fugaska. I bake it on dark beer with the addition of dry kvass from Saf Moment. And here on an occasion I bought rye malt, Extra-R and treacle I want to try with them.

Thanks for the recipe. The bread turned out with a soft, porous crumb. Instead of water, I took whey, added dry onions 1 tbsp. l., dry dill 1 tsp., 0.5 tsp. ground paprika. True, I had to add flour (the bun did not form, everything strove to stick to the corner of the bucket), wheat is better to take 300 gr. The taste is excellent, the aftertaste from the onion is felt. The roof rose otichno, even cracked a little.

[fugaska]

I've been reading the forum for 2 weeks already. Last night I first baked Darnitsky bread from fugaska as amended Sofim and specially registered to thank them. The bread turned out to be lush, even more lush than wheat and very tasty. The roof did not collapse, it turned out with a small fold. Before that I tried to bake wheat-rye bread according to other recipes, the roof always fell through, and it was not so tasty either. Here's how I did it, in order of bookmark:
Darnitsky bread from fugaska and Sofim adapted for MOULINEX OW200033
IN THE ORDER OF BREAKING IN A BREADMAKER.
1. Water - 370 -380 ml. (In a measuring cup 300 ml + in the middle between 50 and 100).
2. Sunflower oil - 3 tbsp. l.
3. Rock salt - 2.5 tsp. (Not extra).
4. Granulated sugar - 1.3 tbsp. l.
5. Wheat flour - 375 g.
6. Yeast - 1 tsp.
7. Peeled rye flour - 225 g.
8. Yeast - 1.25 tsp.
Program 1 wheat bread, 1 kg, dark crust.
Yeast - SAF moment, wheat flour "Tsar" - Chelyabinsk (by the way, I really liked it, much better than Makfa. White bread turns out on it more lush and tasty). The gingerbread man turned out to be correct to the touch, such as described on this forum Admin... And here is the actual photo of the first Darnitsa bread:

I carefully read the forum, especially about mistakes in baking. So, so that this bread does not crumble, I slightly changed this recipe. Yes, and IMHO tastes like this recipe more like Darnitsk bread, but it's not for me to judge. Here's a recipe, maybe someone will come in handy:

Darnitsky bread adapted for MOULINEX OW200033
IN THE ORDER OF BREAKING IN A BREADMAKER.
1. Water - 340-350 ml.
2. Sunflower oil - 3 tbsp. l.
3. Rock salt - 2.5 tsp. (Not extra).
4. Granulated sugar - 1.3 tbsp. l.
5. Apple cider vinegar - 1 tbsp. l.
6. Wheat flour - 375 g.
7. Yeast - 1 tsp.
8. Peeled rye flour - 225 g.
9. Yeast - 0.5 tsp.
Program 1 wheat bread, 1 kg., Dark crust.

Here is a photo of this bread:



P.S. Wheat flour - "Tsar", Chelyabinsk, simple white bread only on wheat flour does not crumble on it. Yeast "Minutka - Levure", in my opinion, is not worse than "SAF-Moment", only they are cheaper, and the dough rises the same way.

I will not master the whole topic, maybe they already wrote it somewhere, but how much fresh yeast should I put according to this recipe?

1 tsp dry = 6-7 g fresh

Oh, I have bad karma for bread today, in my opinion. And in general, cooking does not go today .. Darnitsky did it not for the first time, 200 kefir per 50 water +50 water with loose dry kvass. Plus caraway seeds and less than half a glass of sunflower seeds on the whistle. As a result, the rise is well sooo low, although not quite brick. And around the scapula there is an uneven blend along the lower crust. The inside is dense, but at the same time not raw and tasty. The last one was also not high, but then I attributed it to the fact that the PAF pack had been in the refrigerator for a long time. This time there was a freshly opened oetker. Could it really be that the seeds could plant bread? Or could it have given such an excess of flour? (along the way it seemed that at the beginning the bun was a little watery - I added a total of about 1.5 tablespoons of wheat, maybe in vain ..)

something with me with a loaf is not clear, in more detail now.
Yesterday I began to knead the dough, I replaced only 300 grams of water with 150 kefir - 150 water, and added a teaspoon of vinegar. An experiment, so to speak. So, I mixed it on dumplings, I had to add more liquid, since there was not a bun, but like a hedgehog, and I decided to bake in the oven, but not after 1.5-2 hours, on the trail. day, this morning, after 9 hours of standing in the oven with the light on, the dough rose, and settled a little, probably stopped, started to bake 180 grams. with convection. Baked for about 30 minutes for sure, maybe a little more. It turned out to be a coarsely porous, awesomely tasty bread, I have never done this before, BUT, the crust is tough and crumbles so much, what's that !! After the buteur, I already realized that I even scratched the palate !! Dear bakers, what did I do wrong, why did such tasty and beautiful bread turn out with such a hard crust?

litichka80, why did you hold it for so long (9 hours). Obviously, he stopped at you ...

In general, it seemed to me that 1 hour of soaking in the "rye" mode is clearly not enough, perhaps 9 hours is also too much (well, it happened) But can there be such a crust because of this?

There may be a crust from this, and this should also affect the taste.

It is clear, but how this should have affected the taste, because I baked it more than once according to the original recipe, and something is wrong, well, for my taste, but by slightly changing the recipe and letting it stand longer, the taste has improved. And in your opinion, how much should the wheat rye be diluted?

It is clear, but how this should have affected the taste, because I baked it more than once according to the original recipe, and something was wrong, well, for my taste, but by slightly changing the recipe and letting it stand longer, the taste improved. And in your opinion, how much wheat rye should be separated?

something with me with a loaf is not clear, in more detail now.
Yesterday I began to knead the dough, I replaced only 300 grams of water with 150 kefir - 150 water, and added a teaspoon of vinegar. An experiment, so to speak. So, I mixed it on dumplings, I had to add more liquid, since there was not a bun, but like a hedgehog, and I decided to bake in the oven, but not after 1.5-2 hours,

From your reports, the amount of flour and water has been changed. When my dough stops standing, a sour taste appears.
Regarding how much bread should stand .... it's all individually. I always stick to the recipe, and if I change anything it is minor. And from 2 o'clock to 9 is probably too much.

I liked this sourness in the dough, I did it again today, only the dough stood for me, 3-4 hours, and baked it already in KhP. In fact, there is no such crust anymore, but what you don't have to try to taste, your husband will take you to work. And for some reason the roof collapsed

And the roof collapsed because the liquid is too much ..

Thank you, I will definitely take into account, especially since I added a little water, since the bun, as it seemed to me, was too steep.

Here's a recipe, maybe someone will come in handy:
Darnitsky bread adapted for MOULINEX OW200033

Thank you! Baked according to your recipe, amazing bread, real-time stagnation. I just changed the recipe a little, took water from the dark. beer and added 1 tbsp. l. malt and gluten, and 2 tbsp. l. dry milk. For my C / P (Gorenje), it was a little difficult to knead, in the next. reduce the proportions once.

[Keva]

Keva , welcome to our forum!

Happy bread for you!

How to insert a photo into a message can be viewed HERE.

[Keva]

Keva , welcome to our forum!
Happy bread for you!

Thank you! This is my first rye.

Thank you! This is my first rye.

Super- "test of the pen" !!!!

Great recipe, many thanks to the author !!!

I suggest a slightly adjusted "for yourself" version of Darnitsa bread (Panasonic-255 bread maker):

dry yeast - 1.5 tsp.
wheat flour 1 grade - 320 g
rye flour - 180 g
Rye malt (dry) - 2 tbsp. l.
salt (fine) - 1.5 tsp.
sugar (brown) - 2 tbsp. l. or honey + sugar - 1 tbsp. l.
vegetable oil - 2 tbsp. l.
water - 340 ml.

Baking on the "Basic" mode, L, medium crust. It turned out VERY TASTY and pretty neat. I will try on the rye mode.

[mavis]

mavis On rye, there is really no point in baking it because wheat-rye bread
And it turns out better mostly

[mavis]

mavis On rye, there is really no point in baking it because wheat-rye bread
And it turns out better mostly

sazalexter
Psign up Pod TOevery FROMfishing! I have it, too, on the "Basic" is the best!

I have already noted this wonderful bread wherever possible, but once, when I was at work, my daughter wanted to bake bread on her own, carefully weighed and measured everything, but accidentally, instead of rye flour, I added a ready-made rye-wheat mixture, which “was lying around "In my bag, the bread, surprisingly to everyone, turned out to be excellent, rose, under the very roof, the taste is also awesome, in general, this recipe has stuck with us, we call it Darnitsky random.
And one more thing: I tried to bake Darnitsky bread from fugaska on all sorts of modes, on the whole I get it flawlessly

Yesterday I decided to try Darnitsky from fugaska, which I can say, I have been delighted for a long time wanted to find a recipe for such a bread, only for me there is not enough salt, but it's just super, baked well .........

I have already noted this wonderful bread wherever possible, but once, when I was at work, my daughter wanted to bake bread on her own, carefully weighed and measured everything, but accidentally, instead of rye flour, I added a ready-made rye-wheat mixture, which “was lying around “In my bag, the bread, surprisingly to everyone, turned out to be excellent, rose, under the very roof, the taste is also awesome, in general, this recipe has stuck with us, we call it Darnitsky random.
And one more thing: I tried to bake Darnitsky bread from fugaska on all sorts of modes, on the whole I get it flawlessly

What kind of mixture did you have?

Thanks for the recipe. Baked yesterday. The bread came out amazing. Lush, beautiful. True, it took me a lot more flour than indicated in the recipe. For this amount of water (300 ml), approximately 480 -500 grams of flour. I will definitely bake some more.

Thanks for the good recipe.
I, for greater "grayness", half of the rye flour - flaxseed replace.

And yet the garlic dough behaves strangely. I have already read a lot where that garlic somehow affects the yeast and the consistency, but there was still no experience. And suddenly it turned out that I had run out of my favorite cumin, and I didn't want to make empty bread.

Added 1.5 tsp. dry garlic (purchased, I don't remember exactly someone's "kotanyi" or "chicory"). Added immediately to the batch, not on a signal. At first there was no kolobok at all - there was porridge. Despite the fact that I have been doing Darnitsky with caraway seeds for two months now, and the bun is always stable there, if you add some more, then just a little bit completely. I poured flour (a lot) to at least a kolobok - it seemed to roll. But at the end of the kneading, the dough was still "floating" and viscous. I decided to follow through "as is," especially since there is no more flour in the house, and the bread is running out. Now baking is in full swing. Has risen not lower than usual, evenly, categorically does not look like a "sole", but the roof is sunken.

It's still a capricious thing - garlic. Although I read - many people add, both alive and dry, and put a lot ... Why do such miracles wonder about him? Maybe magic combinations of a certain garlic and a certain yeast (I have dry saf moments from the subway, they usually behave very well)? Or garlic with sour milk (I had kefir part of the liquid)?

[Ernimel]

Ernimel, many additives and garlic, among them, are put into the dough when the bun is already formed, 8-10 minutes before the end of the kneading, or on a signal, in some bread makers. The kolobok changes from additives, then it needs to be slightly corrected ...

But at the end of the kneading, the dough was still "floating" and viscous. I decided to follow through "as is", especially since there is no more flour in the house

Here is the answer - the dough is floating, the bun is not formed, the dough is thin - and garlic has nothing to do with it.

It doesn’t have to do with the amount of flour and water, there are many reasons.
If there is no wheat flour at home, you can add the missing amount of any flour - corn, rye, buckwheat and others, even semolina. A small amount of other flour will not particularly affect the taste of the bread, but will correct the situation!
The main thing is that the bun is formed correctly !!!

Here is the answer - the dough is floating, the bun is not formed, the dough is thin - and garlic has nothing to do with it.

A small amount of other flour will not particularly affect the taste of the bread, but will correct the situation!
The main thing is that the bun is formed correctly !!!

Admin, I probably didn't put it very accurately. The gingerbread man was formed and existed for some time after filling up (and I really had to fill up with rye as a result - only a couple of spoons remained of wheat). It looks like a normal millet "Darnitsa" bun, as I usually have on this recipe, except perhaps a little more shiny and elastic, but it didn't stick or crawl along the walls, gathered all the gruel under the scapula, at the time of the dispenser signal it was still there. But by the end of the batch, he is still "limp". I first encountered such behavior of the dough, despite the fact that all the components were tested by combat, the recipe itself was also already (sort of) mastered, adjusted for my favorite additives (+ a spoonful of dry kvass and + a spoonful of caraway, which was not there, and instead of which experienced garlic went ). It turned out that there was a kolobok and there was no kolobok ...

[mavis]

mavis On rye, there is really no point in baking it because wheat-rye bread
And it turns out better mostly

Still, I decided to bake in the rye mode, I really liked it, because I like it when the bread with rye flour is large-porous. Of course, this is not for everybody.

The recipe is unique in that it has spawned many new, a real field for experimentation.

My honey is sugared. Loose it in water?

My honey is sugared. Loose it in water?

Warm up, it becomes liquid. You can use a water bath.

My honey is sugared. Loose it in water?

You can also loosen up in warm water. Then this water is set off in total

I also have candied honey, I put it directly on the flour in the center, then pour some water on it, this is in Panas, and in Orion I pour water on the bottom of the bucket, put honey (at room temperature) in it, everything mixes perfectly during the kneading process.

It's interesting that I don't like honey, I can't even stand the smell. I will not eat any honeymen there for any price. And in this bread I really liked the aroma of honey, and of course the taste too. But my husband respects honey very much, and he doesn't have much bread, and just because of the honey smell, that's the way it is. (sorry if not in the subject)

I report: I baked bread! I replaced honey with sugar, because I took milk instead of water. And I was not sure if the honey in the warm milk would disperse completely. Recently, by the way, I read an interview with one apitherapist (who heals with honey), where he forbade dissolving candied honey in the bath. Like, then some very harmful substance is formed in honey.
I kept the weight and volume of the ingredients exactly according to the recipe. Moreover, usually I always have not to add flour to the bun, but water. This time I looked into the bucket - it seemed that there was a lot of water. I bake in Panas, so I took the size M. The program is basic.
Result: the bread is too small, next time the average size will be given. The roof fell a little, not even fell, but crouched down. I have already broken off the crust-"side" along the edges of the roof and tried it - it tastes like rye croutons from childhood. Next time I will add 60 grams of wheat and take water. There will be no photos yet - the camera has sat down.
I am concerned about the main question: with a fallen roof, bread can be eaten, is it not harmful?

Try replacing milk with water or water + kefir in this recipe, the effect will be greater, the bread will be higher and the crumb is better!
Honey for rye flour is good.

Rye flour does not like milk, but more like acid, kefir, sour apple, etc.

Success

Try replacing milk with water or water + kefir in this recipe, the effect will be greater, the bread will be higher and the crumb is better!
Honey for rye flour is good.

Rye flour does not like milk, but more like acid, kefir, sour apple, etc.

Success

Thank you! Today we tried it - the crumb is porous, soft. True, it doesn't taste as rye as the crust. But I really liked it. As for the kefir ... I'm afraid.The fact is that a few years ago I stopped making dough for pancakes / pancakes with kefir. Kefir killed both soda and yeast. In general, all fermentation. I connected this with the fact that kefir began to be produced with a very long shelf life. And therefore it differs from ordinary kefir. The recipe for pancakes was simply developed back in those days, when kefir was in glass bottles with a green foil lid and had a shelf life of about three days.
What to focus on now in choosing kefir?

how to focus on what? for the shelf life of course! take in bags, they have just three days of expiration date, choose which one you like best, and take it. we stopped at one manufacturer, tried to "jump", but it didn't work! the taste of the finished product depends on the taste of the starting products, so choose the one that you like best

Thank you for the recipe !!! Did twice, once with sugar, the second with honey !!! It turned out better with honey, the smell .... wow, just everyone liked it! Although I don't like honey, I LIKED BREAD !!! Thanks for the recipe. Yes, the first time the roof blew off, but the second time everything worked out as it should !!!!!!

how to focus on what? for the shelf life of course! take in bags, they have just three days of expiration date, choose which one you like best, and take it. we settled on one manufacturer, tried to "jump", but it didn't work! the taste of the finished product depends on the taste of the starting products, so choose the one that you like best

Today I took a chance on a three-day kefir "Lady from Korenovka". Rather, on homemade kefir, which the Korenovskaya ladybird served as a leaven. Fermented three percent milk "Polar Bear". Kefir turned out to be such that you can stick a spoon. Therefore, I spread it in half with water. The bread came out just delicious. True, the roof - along the valleys and hills - not a roof, but everything else worked out great. The crust was set dark, the size is medium, and the amount of wheat flour increased by 50 grams compared to the initial one. The gingerbread man was elastic and soft - exactly like a cat's belly.
Thanks again for the recipe.

True, the roof - along the valleys and hills - and not the roof

aha, he loves that. I also often "walk". Moreover, it does not fail and does not burst, but the relief is still emerging.

The roof is uneven, add panifarin - gluten, improve the quality of flour ...

I've been adding three tablespoons of potato starch lately. Cheap and cheerful