Darnitsa bread from fugaska

Please clarify the situation, the original recipe says:
150g rye flour
325g wheat
And then everyone starts off from other numbers:
150g rye flour
250g wheat
This is my first time on the forum, I just don't understand, I read everything inside and out ...

in the first post the amount of flour was corrected, start from the corrected recipe!

Right:
rye 150g
wheat 325g ???

exactly! that's right
and don't forget to share a photo

Thank you so much for the recipe! This is how I baked, but counted for 1 kg, the bread turned out to be excellent, but I also saw the recounted recipe on your forum, but the numbers were not at all, so I asked again!

And then everyone starts off from other numbers:
150g rye flour
250g wheat
This is my first time on the forum, I just don't understand, I read everything inside and out ...

This is what it means, I haven't looked into this topic for a long time. This bread has long become a favorite, and I still bake using these layouts. The strangest thing is that everything works out for me ...

a lot of people complain about an excess of liquid, so, according to the majority, I corrected the recipe. personally, I initially baked according to an uncorrected recipe, but then I began to "finish off" with wheat flour until I stopped at the maximum figure of 325g

This bread is the favorite in our family! I bake it on kefir in half with water. I take 300 gr of wheat flour, and 260 gr of rye flour. I have already worked out the recipe and the baking of this bread has been brought to automatism. It always turns out beautiful and tasty! And absolutely everyone likes it! Thanks to the author again and again for the recipe! And low bow!

I want to add that, of course, to correct the "kolobok" I add wheat flour when kneading. How much I don't measure, I do it by eye, because I already feel the dough well. But initially, 300 wheat and 260 rye.

added 1 measured tbsp to the basic recipe. l of kvass wort (bags for making kvass at home), the bun did not track, the baking mode was the main one. It turned out great, and the color is good, but I love bread with spices, now I will repeat it with the addition of caraway.
The recipe is successful. Thanks to the author

many people complain about an excess of liquid, so, according to the majority, I corrected the recipe. personally, I initially baked according to an uncorrected recipe, but then I began to "finish off" with wheat flour until I stopped at the maximum figure of 325g

I constantly bake according to an uncorrected recipe (250 grams of wheat flour and 150 grams of rye). Instead of water (260 ml), I partially steam the malt in boiling water, partially the sourdough in a proportion of about 200 ml of broth and 60 ml of sourdough. Apparently the fact that there is flour in the sourdough, I have to add water when mixing, and not flour, or, reduce the amount of flour. Otherwise, the bun was badly assembled, mixed, was completely dry and somehow heavy.
On my own, I add, during the second kneading, a measuring teaspoon of ground cumin and ground coriander, plus 1/4 cup of sunflower seeds.
As an option: I sometimes replace half of the rye flour with whole wheat flour. It seemed to me that the taste is softer.

in the first post the amount of flour was corrected, start from the corrected recipe!

Tell me, does the size remain "M"?
Can I replace all the water with kefir? (don't swear too much, I'm a beginner, and I understand that everything has already been discussed. I have mastered only 20 pages and if you read on, there will simply be no time for the oven ...)

I also read that when baking in the main mode, after the main batch, it is recommended to remove the spatula. Do you do that?

size remains M

you can bake completely on kefir, but here you must definitely follow the bun during kneading, you may have to add kefir ...
and I always get the scapula. this is a question as for me of a purely aesthetic nature - the bread in finished form has a small hole on the bottom, and not a hole ripped apart from a spatula

and I always get the scapula. this is a question as for me of a purely aesthetic nature - the bread in finished form has a small hole on the bottom, and not a hole ripped apart from a spatula

No, I'm not talking about that. I read that rye dough after kneading loves peace, but in the main mode (on my HP), before baking, there is also a kneading, which, like "kills" the rye dough (put it in my own words, as I understood ...).

for rye it is really better to take out the spatula, but if there is no desire to tinker or the opportunity to jump to HP in time, then you can not do this - just the bread will not rise so high

Thank you!
The process has begun.

just bread won't rise so high? this is necessary in the observation section, I will definitely try to remove the scapula, with the addition of coriander and cumin the bread came out excellent. Thanks again to the author

[fugaska]

The bread is really wonderful. Today I baked for my mother-in-law, she really liked it.
I bake according to an updated recipe from 350 gr. flour.
True, instead of olive oil, I add rosehip oil extract and a mixture of corn, mustard and camelina oils. And the honey, which is currently available. And such a composition of taste turns out ...

thank you fugaska per recipe.

for rye it is really better to take out the spatula, but if there is no desire to tinker or the opportunity to jump to HP in time, then you can not do this - just the bread will not rise so high

I never take out the scapula, because after the second batch I also have a crush in my HP. The bread rises remarkably. Sometimes I add a dough improver that contains dextrose and ascorbic acid. The bread then turns out just wonderful!

Here, I baked bread according to this recipe:
Yeast - 1.5 tsp
Wheat - 300 g.
Rye - 150 g.
Sugar - 1 tbsp. l.
Salt - 1.5 tsp.
Rust oil - 2 tbsp. l.
Dry kvass - 2 tbsp. l.
Liquid - 150ml \ 150ml kefir \ water
Mode "Basic", size "M", crust "Medium" (in vain did not heed the advice to put on "Light")

Oh, and it was hard to interfere with the stove, and now, it creaks and squeaks when kneading ... not in vain, not in vain they came up with a special scoop for rye dough ...
The roof, of course, turned out - "Along the valleys and over the hills" ... After the main batch I removed the shovel.

As for the recipe, next time I'll add spices, vinegar (it tasted fresh) and, instead of liquid, I'll try beer. By the way, who did this, they write about dark beer, and light beer will do? And what is needed - alive, or simple, from a bottle?

Here, in fact, are pictures of what I am talking about:

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what a handsome!!!
and beer can be any. although I personally used a dark bottle

Girls and boys, experienced bakers !!!
Tell me who counted this recipe for the weight of a finished loaf of 1 kg, or maybe someone counted 1.5 kg. I just can't do it with my recounts of bread. Help, newbie. Thank you.

Tell me who counted this recipe for the weight of a finished loaf of 1 kg, or maybe someone counted 1.5 kg. I just can't do it with my recounts of bread. Help, newbie. Thank you.

Here is 600 g of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.230

Thank you very much! I have mastered only 10 pages so far. Thank you.

Pekla brought her own friend for bread according to the recipe, but instead of honey, she put sugar and threw a little dry kvass mixture. The bread did not rise so much high, but the loaf turned out to be neat, and the crust was relatively even, and the smell in the house was such that I could not resist and cut off the top of the bread from the still hot bread. Well, and not to admire me at her, smeared with oil thinly and in my mouth.What can I say: I don't care now, whether he looks like the real Darnitsky or not, because the yummy turned out - no words !!!!!
Thank you heartily for the recipe

to your health !!!!

[fugaska!]

fugaska! Overpowering 99 pages of the topic is something unreal !!! I am ripe for your bread, there are questions.
Help, pzht, figure it out:
1. Can the water be replaced with whey, kefir and water?
2. Is it possible to replace buckwheat honey with honey from small tea? Malocha honey is darker than buckwheat honey.
3. What size should I use for baking: M or L? If L, what would the size M recipe look like? The size L will be too much. In my family, only one person eats bread.

answer
1. Whey can be replaced, but not more than 50% of the total volume of liquid - my taste buds sense whey even at this concentration, so I do not recommend adding more whey. kefir with water, kefir with milk, kefir with whey - any options are good
2. buckwheat honey can be replaced not only with any honey, but also with sugar. just buckwheat honey gives a subtle flavor, which I really like
3.I don't understand the size, I can answer in grams if possible, give an approximate recipe for these sizes of any bread, and I will rustle in my bins for the size of interest

[fugaska!]

fugaska! Thank you very much for the advice and answers
In this proportion of the main products, I bake bread with dill and onion from LaraN in size M for Panasonis-257

1. Dry yeast - 1 hour. l.
2. Wheat flour - 400g.
3. Salt - 1 hour. l.
4. Sugar - 1 tbsp. l.
5. Olive oil - 1 tbsp. l.
6. Kefir + water or kefir + water + bioyogurt - 260 ml.

I'm sitting waiting for kefir to be baked instead of water (real, which has a shelf life of 5 days) + water, and on a signal I added cumin and coriander ...
the kolobok seems to be nothing))))) but does not really rise ... let's see what happens as a result ...
but thanks anyway ))))))))))

well, it's baked, it turned out pale, but I put it on a light crust, having read here

and in texture, I'll post it later, the top has risen and the side is an uneven break ...

I'll try to taste later, as it cools down)))

Dear fugaska! Sometime about 3 years ago, when I was presented (and I was a fool who resisted) HP, I came across your recipe for this bread and ... fell in love with my HP. Now, without your own severinochka, nowhere and all thanks to you! And recently I remembered on which site I found it, searched through the waves of the site and realized - I lost a lot without looking here regularly! All of you here are so smart, hostesses, craftswomen! I admire your skill and I confess honestly, now my men eat goodies regularly and I am happy to see their happy pugs. And all this thanks to you! Thank you very much!

to your health! and join our friendly fun company - you probably have an interesting hobby that you can share

thanks for the invitation . But my hobbies don't quite fit in: indoor flowers, cross-stitching, making soap, painting a little, but my main hobby is making my men happy, that is, I spend most of my time in the kitchen. Thanks again and deep bow

here we have a home soap factory: https://Mcooker-enn.tomathouse.com/in...37564.0

here we have cross stitch: https://Mcooker-enn.tomathouse.com/in...38793.0

and here they are all crazy! https://Mcooker-enn.tomathouse.com/in...ic=7716.0

Welcome!

Thank you! This is for your kindness and warm welcome. Bread according to your recipe

what a handsome!!!

what a handsome!!!

please tell me what kind of crust are you showing?

if the question is for me, then I always put a golden brown crust and leave the bread to be kept warm for 1 hour. the only exception is butter bread - it can be taken out immediately after baking, its ruddy suits me

[fugaska]

fugaska,

I leave the bread warm for 1 hour

And why are you doing this, Light?

I personally do this for additional browning - I generally like a crispy crust, but in HP I rarely like rosy, well, perhaps on butter bread

[fugaska!]

fugaska! And how much can you add a panifarin? I would like to have a fluffier and trickier bread. Or shouldn't you add it at all?

I don't remember how many ... I added a little bit, once

Good afternoon, Admin!
I want to bake Darnitsky or Borodinsky, but in them you have such components as rye malt, red must and dry kvass, CHES THEM CAN BE REPLACED, please tell me. beer can probably be replaced with a drink. but everything else that can be replaced. Thank you

[fugaska!]

My bread maker gave me a wonderful Darnitsa bread!
All the main ingredients were bookmarked according to the recipe. From gag: 1 / 2h. l. caraway seeds, 1/2 h. l. coriander, 1 hour l. dry dill, 1 + 1 / h l. panifarin. The gingerbread man was beautiful, the dough rose very well. Baked on Basic setting with Medium crust and size L.
However, when 1h 50m was left until the end of baking, the adventures began with the bakery. She began the third batch. Everything would be fine, but only after the second batch I took out the spatula. My beauty rustled for about a minute and calmed down. In 20 minutes this miracle was repeated. To be honest, I was fainted from such unexpected surprises. What kind of jokes were that? Or is this the way it should be, and I, stupid, removed the spatula.
But the bread turned out to be amazing with a very tempting crust. The weight of the bun is 700g.
The spouse said that the bread is simply exceptional. True, the roof fell from one side quite a bit. But I think that the first experience of working with flour other than wheat was quite a success with our bread maker.
fugaska! The recipe is great. Thank you very much .

It turned out great. Baked on Rye mode, with a rye stirrer. I almost did not change the recipe, instead of honey I put sugar, added a pinch of nutmeg, 1 hour. l. cocoa and 1 tbsp. l. dry kvass. Delight!
Thank you very much for the recipe!

well, ooooochen it turned out delicious!
Congratulations on your lucky bread!

here we have a home soap factory: https://Mcooker-enn.tomathouse.com/in...37564.0

thank you, I didn't know that there is such a thing

well, ooooochen turned out to be delicious!
Congratulations on your lucky bread!

thank you, this is the premiere, I did it for the first time in a bread maker with rye flour, and I used the Rye mode for the first time, and a spatula, now nothing is scary

super! thanks for the recipe. since Friday made 5 loaves (relatives, family) very tasty and easy to prepare.
loaf comes out 710-730 grams
wheat flour Stary Oskolskaya of general purpose, peeled rye from them. buckwheat honey (thanks to the nephew, supplies), olive oil.
already found a large version of the recipe in the subject, we will try. otherwise this size is eaten very quickly