Darnitsa bread from fugaska

[it's for our taste]

I make this bread almost always (sometimes - different, new and not so recipes, but we return to Darnitsky from Fugaski). For 2 years since the appearance of our bread machine, this bread ALWAYS turns out !!! The water / flour ratio is excellent!

True, empirically we came to the conclusion that it is tastier when the bread contains 100 g of rye flour and 300 g of premium flour (but it's for our taste). I definitely add 2 tbsp. l. bran and 2-3 tsp. Flaxseed.
And recently I have been baking from a mixture - 100 g of rye, 100 g of first-grade flour or wallpaper, 200 g / s.
Here is a photo of such bread:

Fugasca, THANKS for the most beloved bread in the family!

made according to an enlarged recipe - 375 g of wheat 225 g of rye. came out a wonderful loaf of 930 grams. and who will make the conversion for a loaf of 1100-1200 grams? I will be very grateful!

made according to an enlarged recipe - 375 g of wheat 225 g of rye. came out a wonderful loaf of 930 grams. and who will make the conversion for a loaf of 1100-1200 grams? I will be very grateful!

Excuse me why? In Panasonic 600g for flour is the recommended maximum

[sazalexter]

sazalexter stock in a bucket of 2cm somewhere to the top. I wanted to try to get 1100gr (experiment so to speak) and also, the family is large, the first version (730gr) is eaten in a day (I come home from work, I have 2 pieces left) the second option (930gr) baked yesterday by night (I don’t know what to me in the evening will leave) that's why I wanted to try 1100gr - it will work out or not, so I ask for the estimated grams of ingredients

[Davli]

Davli, if you want to experiment and are not afraid to load your oven, then divide 1100 (the mass of the desired roll) by 930 (the mass of the already received roll); you get a factor of 1.18.
The number of all ingredients (in a loaf weighing 930) is multiplied by this coefficient - this will be recalculated for a large loaf (as you say - calculated grams of ingredients).
Good luck!

[Siberian]

Siberian thank you1 I will try !!! then I'll write it off, I think one batch, the test will not spoil anything

Yesterday I also baked bread according to this recipe. I have only a week of baking experience and this turned out to be my best bread! I did it according to the original recipe from the first post, only I replaced the oil with sunflower oil, honey for May and added 1 teaspoon of coffee for color. In the process of mixing, I added 2 tbsp. l. psh. flour. I liked the bread very much! Thanks to the author!

made according to an enlarged recipe - 375 g of wheat 225 g of rye. came out a wonderful loaf of 930 grams. and who will make the conversion for a loaf of 1100-1200 grams? I will be very grateful!

1200 g

Water - 480 ml;
Salt - 2.5 (3) tsp;
Sugar - 1 tbsp. l .;
Olive oil - 3 tbsp. l.
Millet flour. - 400 gr;
Flour hw. - 240 gr;
Yeast - 2.5 hours l.

yeast 2.655 tsp
rye flour 265.5 g.
wheat flour 442.5 g.
fine salt 3.54 tsp.
honey 1.77 tbsp l.
olive oil (you can sunflower or mustard) 3.54 tbsp. l.
water 436.6 ml.

he hung flour with an error of 5g. that is, not 265.5 but 270.5

mode-Basic, XL size dark crust. start on timer at 0-00 on screen 6-30. in the morning at 7-00 he took out a loaf of 1130g it turned out gorgeous !!!
thank you all for your help!

Thanks a lot for the recipe. This is the most favorite bread in my family: girl_love: We can say that it was with him that my development of the bread machine began ... Sorry, there is no camera, so I can not post pictures. But I can assure you that it always turns out delicious and beautiful. Thanks again for the science.

Today, in Darnitsky from fugaska, I added an apple-without panifarin, almost blew off the roof:

... The bread has increased fluffiness.

An apple works wonders with rye bread!
Cut the dried apple into small slices (100 grams) and soak in some of the water from the recipe.
Amazing fluffiness, smell and taste are difficult to convey in words! ..
Even the color surprised me, like amber.



The "roof" turned out to be uneven due to the fact that I looked inside the HP - fearing, and suddenly it will rest against the ceiling of my Panasonic. All right! Apparently a fresh apple, in contrast to a dried one, gives a better rise.

on Sunday I baked a large volume of loaves, this is such beauty in olive oil




and this is in mustard oil




Once again, many thanks to the author !!!

dark crust, loaf size XL

I tried to do it on water, on 1% kefir (it rose poorly and turned out very dense, I will try again) and on dark beer (I liked it the most)

this is the third option


rye mode, for color I add tsp. cocoa and art. l. dry kvass
thanks again for the recipe

I make it according to the original recipe from the first post, only I replace honey with sugar. The taste is simply amazing, but the roof is falling, I can't even understand why.
I'll try again - thanks for the recipe!

[ivy]

ivyTo prevent the roof from falling down, try to slightly reduce the amount of liquid (water, for example) by 10-15 ml. Should help.
Good luck!

I specifically registered to say THANK YOU HUGE to the author for such a wonderful recipe!
everything worked out the first time, I will bake again!

to your health !!!
and good bread!

[fugaska]

Thank you so much fugaska for a wonderful recipe. I added kvass wort to the dough - 1 tbsp. l., everything else is strictly according to the recipe. Baked on Mule 2000 - the lid pumped up a little, but the yeast did not have enough strength - not a very successful batch, the dough had already begun to sink before baking ... this did not affect the taste.

And here's mine:
🔗 🔗
The recipe is without changes and additions.

[Fugaska]

Fugaska, thanks for the great recipe!
I did it according to it, I just added 1 tbsp of Extras, 1 tbsp of apple cider vinegar and a little nutmeg, and of sunflower seeds. It turned out great.

Thank you so much for the recipe. The first time I did everything exactly, I didn't really like the taste. I baked on the basic mode, the bread is wonderful, but not to my taste. Looks like gray, or bran. But the family ate with pleasure. The second time I added 2 tbsp to the water. l. kvass wort and wheat flour put 300 g, rye-175 g and baked on a dietary regime. It is something . One to one with bread, which is sold in Moscow "Perekrestok" under the name "Aromat". Only there you can still feel coriander. Next time I will add. Well, in general, thanks a lot for the recipe. It is now on the first page of my home notebook.

Excellent bread !!!! Thank you very much fugaska for a great recipe.

Thanks for the recipe for a delicious bread.

Thanks a lot fugaska for the recipe. I slightly tweaked it for myself (I hate gray bread, I want black, very black). In the end, it turned out perfect, much better than all the black breads that I have baked before.
I replaced the water with dark beer and added 1.5 tbsp malt. spoons, whistle sunflower seeds and pumpkin seeds. I just baked the bread of my dreams, tender, at the same time quite dense, rose perfectly. Thank you, if I have time, I will attach a photo.

[fugaska]

fugaska, thank you very much for the recipe !!!
The bread turns out to be very tasty !!!!!!
Thank you

I baked bread today according to this recipe. I didn’t change anything, only flour I got millet. slightly less. I looked at the bun. it seemed that it was already good. Fitted well, but then the roof fell through. Eh, probably all the same flour was needed according to the recipe.
But it turned out VERY tasty !!!!!!

Today I also baked this bread. Made a little amateur performance:
- dry dill 1 tsp
-coriander-1/2 h. l.
-malt-1.5 tbsp. l
-cocoa-1 tsp
- apple cider vinegar - 1 tsp.
Baked in "French" mode, pulled out the blade after the second batch. Before baking, it rose very well, the roof was pleasing to the eye.
The taste and color are very, very, but the roof has collapsed.
Pro, help me, what is the mistake. I would like to work on the errors.

[Aksinka,]

Aksinka, reduce the liquid, or add a drop of flour when kneading. In this recipe, as I understood (baked 7 times), the bun should be cool enough.

Thanks, I'll add some flour. A bun shouldn't "stick" to your hands at all? When I took out the spatula after the second kneading, the dough was sticky. In wheat bread, I have a cooler bun.

[Aksinka]

Aksinka try to do this recipe in terms of high weight
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.230
Everything is as in the original recipe. I only increase it by one and a half times.
2.25 tsp yeast
225 g rye flour
375 g wheat flour
2.25 hours fine salt
1.5 tbsp honey (I have a spoonful of sugar and half a spoonful of honey)
3 tbsp olive oil
380 ml of water
Only without "amateur performance", this is later, when you debug it to your stove

Thank you, I will definitely try, especially since a larger loaf will not hurt my family. From "amateur" I will leave the malt for color.

I put the amount on a loaf a little earlier under 1kg or 1100gr

[Aksinka]

Aksinka, I have all the koloboks slightly stick to my hands (rye is not at all slightly). That is, if you touch it, it does not stick, and if you take it out and perform any manipulations, it sticks slightly. She described and showed very well the appearance, tactile sensations and behavior of the kolobok Admin in the section "kneading and baking basics" https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49808.0 ... For which many thanks to her again!

Yesterday I did everything as in 1 post ...
The bread turned out superb. The roof didn't fall ...
I don't put it in the bag on purpose to keep it crisp. I adore her.

[Julia_C]

Julia_C this is one of the few recipes where the crust is amazingly rubbed with garlic and by the way, after standing in a towel, it is perfectly stored in cellophane (bag), the crust does not suffer!

and a favorite homemade recipe!

After reading your rave reviews about this recipe, I went to lay it. Until now, rye bread has not turned out very well (according to other recipes). I will try now this

Worked on bugs with increased bread size. Alas, the result is worse than the previous one. To the previous problem of the collapsed roof, another was added - the bread began to crumble more. In comparison with the previous amateur experience (a piece remained), the first option turned out to be much tastier and prettier. I read a bunch of information on this bread, I will try again. Are there owners of Orion 27g here who baked this bread with success? Respond, please !!!

After reading your rave reviews about this recipe, I went to lay it. Until now, rye bread has not turned out very well (according to other recipes). I will try now this

Yulenka, how are you? Unsubscribe, please.

By the way, I have added dry kvass and dark agram to the recipe. It turned out to be rather low, there is not even a trace of splendor, the taste is sour. In general, I threw it away. Probably, first you need to do everything clearly according to the recipe without amateur performance. I’ll get myself together and do it, otherwise after I transfer the products to the garbage bucket, I need to recover morally. I make wonderful white bread according to a variety of recipes, but black

Julia, something is wrong here ... so many people have baked this recipe, and quite successfully.
Perhaps you gave extra with the agram - it is quite insidious, I tried it once, but I also threw it away. It turns out much tastier from a standard set of products. I bake all the time according to the recipe that Admin provided in this Temka
Agram can generally suppress yeast, so ... Dry kvass is also a question - maybe it was released last year and got old? then, too, there can be a sour-rancid taste. Again, if you don't get gray bread, maybe you should change the rye flour? It may well be - it's her
Those members of the forum who grow sourdough on rye flour paid attention to the fact that sometimes the sourdough is not obtained solely because of the rye flour. sellers and manufacturers do not always offer us a quality product.
Try to bake once strictly according to the recipe, observing the rule of a bun (everyone has different flour, and the moisture content of the flour is not constant, and it is better to add a couple of tablespoons of flour so that the roof does not collapse). And then adjust the already tested recipe to your taste

By the way, I have added dry kvass and dark agram to the recipe. It turned out to be rather low, there is not even a trace of splendor, the taste is sour.

How many agram did you add that it became sour?
I ask because I myself wanted to add acidity to the bread by adding 1 tsp / L ExtraR (the same Agram?) And 1 tsp / L vinegar to the original recipe. So, there was no trace of sourness ...

I liked the bread very much, thanks for the recipe.

[Fugaska]

Fugaska, thanks for the bread! What an open space for the imagination! I will continue to experiment on its basis.
Recently I made wheat-rye from Admin (the version where the correct bun is shown) with beer, leavened wort, chicory - I really liked it! I ate three pieces just like that (which is completely unusual for me)))
But to my dear spouse, it was "too fragrant"

Then this Darnitsky came to the rescue, baked for a pure experiment (for the simplest) not with honey, but with sugar.




My husband liked it, but for me it was too simple, therefore, after reading the whole topic, I have already allocated myself some variations and additions to the "basic" recipe (many thanks to all who wrote):
* different honey (I'll start with buckwheat) / replace honey with molasses
* liquid completely or partially replace with beer / kefir / whey / strong brew
* add malt / kvass / kvass wort
* replace 50g millet. whole grain / buckwheat flour (+ 20ml water) / barley
* add 2st. l. bran and / or 2-3 hours. l. Flaxseed
* add 1 tbsp. l sour cream
* add milk powder 1.5 tbsp. l.
* add apple cider vinegar 1 tbsp. l. (or half an apple, or apple juice)
* I wonder what panifarin will give (1 tbsp. l)
* add spices for bread (cumin, coriander, anise, fennel) / a pinch of nutmeg
* (for color) chicory / 0.5 h. l. coffee / 1h. l. cocoa

[Alena902]

Alena902 Photos are super! I just want to take a bite ...

* I wonder what panifarin will give (1 tbsp. l)

I have behold the roof turned out much worse than "yours", and with the addition of panifarin it was like this:

🔗

what handsome men you have turned out, feast for the eyes!
I'm sitting with a full belly belly (we are now guests in Baku), and bread really just asks in your mouth! SUPER!

Thanks for the recipe !!!!! : girl_claping: Everything worked out, and the roof didn't collapse for the first time !!!!

Fugaska, thank you very much for the recipe !!!
This is how the bread turned out.


Even the roof turned out very, very well ...

I could not resist, cut it to try. And here is the cut, made with whey and added a little flour. THANK YOU!!!

[Kamusik]

Kamusikwhat a handsome man you have!
Urgently share your experience how you got such a flat roof

[Fugasca]

Fugasca, thanks for the recipe! I've been reading since last year, so I decided to bake it. It turned out beautiful and tasty the first time. It's a pity that I still can't upload pictures.