Darnitsk classic bread (bread maker)

Category: Yeast bread
Darnitsk classic bread (bread maker)

Ingredients

Stage 1
Pour into container:
Peeled rye flour 50 g
Water 100 ml
Dry yeast 1 tsp
Agram
(or live sourdough 1 tbsp. l.
+ 2 tbsp. l. rye flour additionally)
2 tbsp. l.
Stage 2
30 minutes after the signal, add:
Peeled rye flour 235 g
Wheat flour 1 grade 200 g
Water 240 ml
Salt 7 g
Dry yeast 0.5 tsp
Panifarin (gluten) 1.5 tbsp. l.

Cooking method

  • weight of finished bread 750 g
  • after the signal, before baking, I crush and shape the bread with wet hands

Cooking program:

Program at Moulinex Borodino bread

Note

there is one drawback, in Moulinex the top crust does not brown at all

tu-tu
The recipe is good, I just adapted it a little for myself, or rather for my bread maker.

Stage 1: Rye flour 50 g (about 2 tbsp. Spoons with top) + 1 tbsp. l. Extra-R + 1 tbsp. l. dry rye malt + warm water (40 degrees) 100 ml.
These components are kneaded in test mode. When a homogeneous mass is obtained (for speed I help with a spatula), then I turn on the "Rye" mode. It starts in my bread maker with a 30 minute warm-up.
Stage 2. A minute before the start of the first batch of the rye regime, I add the rest of the ingredients. I replace only half of the water with whey or kefir. The water is also warm. I also add a spoonful of molasses, or if there is no honey.

Yeast should not be added at the 1st stage together with ferments (Extra-R or Agram), then the dough does not rise well. And for Darnitsky, Exra-R is better, not Agram, then the bread turns out to be blacker.
And I also slightly changed the ratio of wheat to rye. 300 gr rye (total, including stage 1) and 200 gr. wheat, it's easier. Everything else is in accordance with the recipe.
The result is stable and much better than in your picture. Sometimes I add spices, coriander or cumin, to taste.

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