Darnitsa bread from fugaska

Thank you so much for the recipe! The fact is that I have never cooked at all, and recently we bought a bread maker. And I wanted gray bread to be simple and tasty. Well, for example, I don't even know what molasses, malt, gluten and other incomprehensible words are and where they get it all :-) I looked through the recipes and finally came across this one without various incomprehensible words. Yesterday I cooked it - everything worked out and the bread turned out so airy and its roof is beautiful and, most importantly, all the ingredients are available and are at hand. So the recipe is super.

Yesterday I tried to bake this recipe and this is what happened:


Problems I encountered while baking:
- flour should have been added
- during kneading, you need to scrape off the flour from the walls (it will not work for the night) = (

[Copok @]

Copok @ Bake the proven XL version, look for it higher on this thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.880 works great on the machine, and you can bet at night

I tried it. The first time "the roof fell". But the bread is still delicious.
The second time I reduced the yeast to 1 tsp. Yeast used Lviv dry. It turned out well, although the roof is slightly dented and soft.
The recipe is good because it is as simple as doors and there are few intrigues. The taste is great too. Like old Soviet gray bread. A loaf of 750 grams was grabbed by four of us, as if thrown for themselves. After a day, the bread is still quite soft.

[Deryni]

Deryni To make the "roof" more beautiful, slightly reduce the amount of liquid.

I want to boast
🔗

Here. I just took it out of the oven. Cools down. The first time turned out so well.
Used Lviv yeast. The amount was reduced to 1 tsp. This is based on a weight of 750 grams. The main top mode is medium.
Everything else is prescription. This one has not tried it yet, but all the previous ones were, although not so beautiful, but tasty. And most importantly, you can eat for 3 days. Of course, on the second day it is not so tasty, but still for 3 days it is soft and pleasant to the taste.
In general, many thanks to the author for a simple and excellent recipe.

baked this bread today. Thanks a lot for the recipe! in addition to the main ingredients, I added 2 tablespoons of dry dill and 2 tablespoons of rye bran. during kneading, the dough seemed thin, added 1.5 tablespoons of bran and it turned into a slurry. corrected the situation by adding wheat flour. the bread turned out to be good and tasty with a flat, bumpy roof, but the usual Darnitsa color. Please explain why when adding bran turned out to be a slurry?

[fugaska]

fugaska, thanks a lot for the recipes!
Yesterday I baked a second one, that with kefir, went up the hills, but very well. True, I added 50ml of water, it was too thick (we have such flour?). And at night, in the morning, I put it according to the recipe with water, again with an extra 50 ml - it rose even better, but the tip settled (apparently condensation?). In both they put dry kvass and in the second caraway + nutmeg.
This is, in fact, my first (apart from the previous three completely edible breads) successful pastries - homemade ones are eaten with great pleasure.

Good day, dear bakers!
Help me to understand. I baked Darnitsky bread according to the recipe from the first page - it turns out that I have it small and damp in taste. I tried adding some more wheat flour - the same result. I can't understand why there is a lot of water?

[Lenusha]

Lenusha Already repeatedly discussed on the thread! There is a lot of water! Try the oven in XL size, see recipe above. Proven, good at it

what came over me today .... I don't know myself .... I wanted to bake a regular bread from Svetik-Fugasca ..... I put everything in the oven as it should ... and put it on PIZZA and then waited for 2 hours to get up test ... I mixed up the directions of the fugasca and the gachina ... I turned on the baking ... I am sitting waiting for the result ...

the experiment was successful .... even my wisdom did not spoil the bread .... the roof did not come out bumpy, a normal dome. Delicious ..... Good recipe. Thanks again to author Fugasca.

to your health! nice to bring ...

For several times I have been baking Darnitsky with whey, where flour 250 + 150 and whey 300, each time the dough turns out to be thin (during kneading part of the dough remains at the bottom of the mold), at the exit "the roof falls", so can you reduce the amount of whey, or add some flour? which one (rye or wheat)? and how many? Please advise. Thank you!

Serums can be safely reduced by 30-40 grams. Since the bread is not completely rye, here you can safely focus on the bun.

[where flour 250 + 150 and whey 300,]

where flour 250 + 150 and whey 300,

Have you counted the recipe? on 1 page (if you want the Fugaskin version): the proportions are different, naturally 300 serum is too much ...

Thanks for the recipe! Baked without reducing the water, but with wheat 325 gr with the addition of anise, coriander and caraway seeds (both in the dough and on top of the crust).

pretty boy!!!

[Olga from Voronezh]

Olga from Voronezh, and yeast I suppose Voronezh?

Good day everyone!
Can you please tell me, according to Darnitsky's recipe described above, is it possible to add maltose syrup instead of honey or sugar? And how do you think this will affect the taste of the bread and its quality (baking, raising)?

Well, just a feast for the eyes, but where to see your recipe?

[Scarlet]

Scarlet Search here in the thread in terms of XL

[Olga from Voronezh]

Olga from Voronezh, and yeast I suppose Voronezh?

And the yeast "Pakmaia"

[fugaska]

fugaska , I baked your Darnitsky repeatedly, but I had to adjust the proportions of the ingredients, otherwise the roof just got bored. As a result, the recipe was changed beyond recognition.

But! This was until Panasik appeared. I, yesterday, put it for the night exactly as it is written on the first page of the topic (my comments in red):

1.5 tsp. dry yeast (10 grams fresh)
150 gr rye flour
325 gr wheat flour
1.5 tsp. fine salt (sea ​​salt)
1 tbsp. l. buckwheat honey (can be replaced with sugar) (honey)
2 tbsp. l. olive oil (sunflower)
300 ml of room water pace. (poured from a bottle on the floor)

From myself I added 15 grams of malt, filled with 30 ml of boiling water. Has cooled down.

All. In the morning I got this handsome man:



fugaska, that plus sign that I gave you a hundred years ago, when I baked your Darnitsky in Kenwood, does not count. I'll put you one more.

What can I say, the taste, aroma and, in general, the quality of the finished bread in Panas is very different for the better from the bread baked in the former KhP. Although the recipes are the same.

[Qween]

Qween, in Panas, too, this bread turns out amazing, and from the first time, I was one of the first to bake it, when I had no idea about the correct kolobok, I just loaded everything and, but in Binaton, the kolobok has to be regulated, and that is not always the roof beautiful, although the recipe is the same

And this is my Darnitsky. Although I must admit that the flour had to be added great. And since for me rye was a priority, it turned out more like rye-wheat. But oh-oh-very tasty. And little crumbled.

[Qween]

Qween, and baked in the main mode, in Panasika? And what size to stand? Judging by the amount of flour "L"? And use a rye scapula? So many questions at once ...

[julia74]

julia74, medium size (L), Basic programs, regular paddle. This bread contains little rye flour, so it is baked like pure wheat.

[Qween]

Qween, many thanks for the tip!

[julia74]

julia74, to health.

I have a ZELMER bread maker, so I had to slightly change the number of ingredients:
Rye flour 200g.
Wheat flour 350 gr.
Fine salt 2 tsp.
Sugar 1.3 tbsp. l.
Olive oil 3 tbsp l.
Warm serum 330g.
Dry yeast 2h. l.

I put butter, sugar, salt and yeast into the whey, shake it a little to dissolve.
Then I weigh, sift and stir the flour (at this time the yeast starts to "work"). I fall asleep flour and turn on program 2 (French), weight 900g, dark crust. The bread turns out to be perfect, my homemade ones are against switching to other recipes. It's daily. Thanks fugaske

well, my first "darnitsky" recipe from the first page .. added only a bit of kvass wort concentrate
baked on rye mode.
only a bit sourness is missing, although the bread is already very tasty ..
who adds what for sourness?

fugaska, thanks a lot for the recipe! I am a beginner in baking, only yesterday they gave me a stove (which I am incredibly happy about) and bread according to your recipe was my very first. Of course I was worried, but in vain, the bread turned out to be excellent, very tasty and beautiful. My family of 3 ate it in one sitting and needs a supplement, so this is now one of our favorite recipes.

[Olka O.]

Olka O.
It's a very nice loaf! In order for a slight sourness to appear, try fermented milk products as a liquid. For example, wonderful bread is made with whey. You can dilute kefir or yogurt with some water ... You can also try adding a teaspoon of apple cider vinegar or any other fruit vinegar ...

[Olka O.]

Olka O.
It's a very nice loaf! In order for a slight sourness to appear, try fermented milk products as a liquid. For example, wonderful bread is made with whey. You can dilute kefir or yogurt with some water ... You can also try adding a teaspoon of apple cider vinegar or any other fruit vinegar ...

thank you very much .. and for the praise and advice, I just bought kefir, we will create

I just baked it. Everything according to the very first recipe, only instead of olive oil I put sunflower oil.
3 hours 40 minutes walked around the stove (this is my second bread).
She baked on the Rye program with a simple scoop. I did not open the lid, did not touch the bun.
Here's what happened

Cutaway


Thank you so much for the recipe !!!

who adds what for sourness?

Apple cider vinegar or Weizensauer

Thank you so much for the recipe, FUGASKA! It turned out the first time! The roof has risen so beautifully. I baked according to the recipe, but instead of water I took 320 ml of homemade yogurt, sunflower oil and added 1.5 tablespoons of dill seeds. It turned out to be a handsome man. Thank you!. Baked on Whole Grain mode, time 3:40. And my main one is 2:55, it seems like there should be little time. Yes, and I had a bun (judging by the description) a little liquid, that is, I kept the shape, I almost didn’t stick to my hands (that is, it would be a little more linden), but a little bit behind the walls of the bucket clung to. But still K L A S S !!! I like it that way.

and everything worked out for me with this bread the first time! This is the second recipe I took from the forum.
I recently got a stove, I cooked everything according to recipes from the instructions, and now I wanted something new!
Thanks for the great recipe

[Olka O.]

Olka O.
... In order for a slight sourness to appear, try fermented milk products as a liquid. For example, wonderful bread is made with whey. ..

Thanks for the advice! I read it at the moment when I was preparing cottage cheese. I applied it immediately. I liked the result.







At the first opportunity I will use the advice.

Good day.
I ran through the topic and finally got confused: in the original recipe from fugaska, the amount of wheat flour is 325 grams, and then there is talk of 250 grams. So how much, as they say, to hang in grams of wheat flour? And do I need to add something during the mixing process in the main mode? Help me to understand.

Read about sourness here PRODUCTION OF BREAD FROM RYE FLOUR
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100282.0

Good day.
I ran through the topic and finally got confused: in the original recipe from fugaska, the amount of wheat flour is 325 grams, and then there is talk of 250 grams. So how much, as they say, to hang in grams of wheat flour? And do I need to add something during the mixing process in the main mode? Help me to understand.

Take Fugasca's recipe as a basis, and then adjust the balance of flour and liquid, that is, a bun - by adding flour or water - just get flour or 250 or 325 grams - everything is correct

[fugaska]

Dear fugaska, I baked bread today according to your recipe (first page of the topic). It is something! Fabulously delicious !!!
Thank you for the recipe!
This is my first rye bread.
I replaced the water in it with old kefir in the proportion: 280 ml of kefir + 50 ml of water (it was thick). That is, I added a little water.
I wrapped myself in the kitchen and put it on XL. Rather, she did not switch. This really did not interfere at all, he got up just fine, with a hat, without failures and even. And I also preheated the kefir and stirred the flour in it. And left for 15-20 minutes.
Everything worked out as it should. And the bun was like white bread. The only thing that was even without notches, after the very last deception, pulled out and ironed. The crust from the loaf has already been eaten all over)))). For my taste, light is the most optimal. On the middle one, it can be lighter, just like the top crust of purchased loaves. But let's bake! I liked it very much.
Shl. And the sourdough on the fridge is just so hot ... we will experiment with it too)

Thanks a lot for the recipe!
I am a novice baker ... today I decided to try to bake this bread. It turned out the first time !!!

I cooked according to this recipe:

1.5 tsp. dry yeast (SAF-Moment, yellow)
150 g rye flour (French, 350 rubles / kg)
325 g wheat flour (regular bakery)
1.5 tsp. fine salt
1 tbsp. l. honey (buckwheat, candied)
2 tbsp. l. vegetable oil
300 ml water

Water + oil + honey mixed, did not sift flour. Pitch in Panasonic 256 in basic mode with medium crust, size M. It turned out just perfect. The bread is tasty, but not Darnitsky (flour is to blame). The roof did not fall, the crumb inside is even, without holes. The crust is crispy.

I also decided to try this kind of bread Borodinsky has already mastered, you need variety!
The recipe has changed a little:
1.5 tsp. dry yeast
200 gr peeled rye flour
200 g whole grain flour
75 gr premium wheat flour
1.5 tsp. fine salt
1 tbsp. l. honey
2 tbsp. l. vegetable oil
200 ml of old kefir
100 ml of water room pace.
1 tbsp. l. Agram
2 tbsp. l. apple cider vinegar
2 tbsp. l. malt

The gingerbread man was dense, sticky to the touch, but not sticky to the walls. There were "mugs" under the stirrers. Baked in a small size and on a light crust, basic mode (white bread). The bread came out wonderful! It did not rise high, but an excellent roof, a fairly dense crumb (as we love), the color is just like that of the store Darnitsky. The sourness is very distinct, the crust is delicious! It's a pity that the batteries are in the camera, if the bread "survives", I will certainly lay it out. Next time I'll add caraway seeds - the taste just begs!
Thanks to the author for the recipe, and to the participants in the topic for their experiences. I did not master the whole topic, of course, but I read a lot. The spirit of bread spreads through the apartment, I write, and I myself smile - it's so good that the culture of baking is returning to our homes. Still, bread is the head of everything! (from)

Hello! I am just learning how to bake, today for the first time I baked bread according to a recipe from fugaska, slightly modifying the recipe. The result is not very good, to be honest. I want to ask, what did I do wrong?

The crust is very thick, but crispy, the roof has fallen and the dough is salty, slightly crumb in the middle is not baked (it seemed to me so, others did not notice). Baking in the Basic mode (HP Panasonic 257), a regular blade, medium size, medium crust. Maybe it's also the lack of accurate weighing, there are no scales yet, I used a measuring glass (I noticed that 2 cups of different ones hold different amounts of flour, although there are risks for flour there).

1.5 tsp. dry yeast
150 gr rye flour
325 g of 1st grade wheat flour
1.5 tsp. fine salt
1 tbsp. l. honey
2 tbsp. l. olive oil
300 ml mineral water room pace."Essentuki 17", then added 20 ml at the end of the batch, right into the bun (did you think there was not enough water?)
She mixed honey and butter with water, and sifted the flour.
I put it in a bucket according to the instructions (yeast and flour first).

The taste of the store Darnitsky is in no way similar, only in color.
Is it possible to look into the oven at the kneading stage and how often?
Thank you.

[high concentration of mineral salts and high saturation with carbon dioxide]

"Essentuki No. 17 has a chloride-hydrocarbonate sodium composition and a relatively high mineralization - from 11.1 to 13.6 g / l. Waters of this type are clearly divided into 2 groups in terms of temperature: cold with a temperature at the mouth of 10-11 ° C and thermal - 36-37 ° С, alkaline pH - 8.6.All these waters belong to medicinal drinking, a characteristic feature of which is high concentration of mineral salts and high saturation with carbon dioxide."
Plus the salt in the recipe. Yes, and added additional water.

Yesterday we baked bread according to the main recipe from the first page in Kenwood BM900, mode 1, the weight was set to 1 kg. We took ordinary honey, added olive oil another quarter of a tablespoon.
This is the first use of a bread machine in general in our family, so they were very afraid, but everything worked out - it was kneaded perfectly (there were two scoops in this model, there were no problems), it also rose (the yeast was chosen dry, but produced only a month ago), it was baked wonderfully. The roof is domed, but the crust was decided on the trail. time to do the darkest - to make it even more beautiful.
It tastes great! It looks like field bread more than Darnitsky bread, but very tasty!

Thank you!

[Admin]

Admin
Thank you for the recipe: flowers: Indeed, I made a very airy and delicious bread!