Rye-wheat bread 60/40 - Darnitsa motives

Category: Yeast bread
Rye-wheat bread 60/40 - Darnitsa motives

Ingredients

1. Peeled rye flour 300gr.
2. Wheat flour for general use 200gr.
3. Sugar or fructose 30ml. = 30gr.
4. Fine salt 10ml. = 15gr.
5. Dry yeast 15ml. = 16gr.
6. Boiled water t = 35C degrees + -30 ml. 360ml.
7. Sourdough-acidifier Agram light (+ 35 ml more water additionally only for Agram light) 20 ml.
or Agram dark 8 ml.
or Table vinegar 6% 20 ml.
8. Fermented rye malt (red) 10 ml.
or dry kvass 20 ml.
Dough rise time t = 30-32C degrees 2 hours
Dough rise height 1.5-2 times
Baking t = 170-180С degrees 1 hour 10 minutes
Loaf weight 900gr.

Cooking method

  • Rye-wheat bread 60/40 - Darnitsa motives from peeled rye and low-grade wheat flour - a recipe in modern technology in 3 hours in a bread maker or oven. We bake quickly and easily. In almost any bread maker or oven. Today, the updated list of bread makers includes dozens of models. For a complete list, see the topic: Rye-wheat bread 60/40 - Darnitsa motives Rye-wheat bread 60/40 - Darnitsa motives
  • The photo shows a loaf baked in a Panasonic bread maker.
  • Bake in programmable bread makers:
  • Ariete-130 Rye-wheat bread 60/40 - Darnitsa motives a similar product is always available in the Ikea store.
  • We bake in the Panasonic SD-207 (253, 254, 255, 256, 257 and 2500, 2501, 2502) bread maker.
  • Choosing a combination of two programs "Gluten Free" + "Bakery products" (for models SD-2500, 2501, 2502 programs Basic Rapid (Basic Fast) + Bake only (Baking) respectively):
  • I. Program "Gluten Free", set the usual stirring paddle, not a comb.
  • Attention! Mode "Rye" due to baking time 45 minutes does not fit.
  • The dough will immediately begin mixing for 15 minutes.
  • Proving dough in the program "Gluten Free" 60 minutes.
  • After 3 minutes, from the moment the dough starts mixing, armed with a long and narrow spatula, Rye-wheat bread 60/40 - Darnitsa motives we begin to help its mixing in the corners of the bucket and lightly pressing from above to the mixer. This will produce an even crust of bread. from above. Having finished helping stir the dough, close the lid, take the watch and set the alarm for 60 minutes, this will allow you not to forget to reset the program "Gluten Free" in a bread maker 50 minutes before its end, without lifting the lidotherwise the dough will settle. Resetting the program "Gluten Free", we are waiting for the end of the rise of the dough and select the program "Bakery products".
  • II. Program "Bakery products", set the baking time 1 hour 10 minutes.
  • After an hour of baking, you do not need to moisten the surface of the bread with boiling water, since the cracks on the crust will be small.
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on the wire rack in a large saucepan with the lid ajar, the crust will become soft. We look at the result:
  • Rye-wheat bread 60/40 - Darnitsa motives Rye-wheat bread 60/40 - Darnitsa motives
  • The photo shows a loaf baked in a Panasonic bread maker.
  • We bake in the "Moulinex OW 5002 (5004, 6000, 6002, 6004)" bread maker.
  • explanation of the Borodinsky Regime here
  • We choose a combination of two programs:
  • I. Program №13 \ "Yeast dough \".
  • Time 1 hour 25 minutes.
  • Kneading 25 minutes.
  • Ascent 2 hours.
  • II. Program №14 "Baking".
  • Maximum time 1 hour 10 minutes.
  • Information on baking rye bread,
  • in the bread maker "Moulinex OW 5002 (5004, 6000, 6002, 6004)",
  • kindly provided - Crochet .
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on the wire rack in a large saucepan with the lid ajar, the crust will become soft.
  • We bake in the Kenwood BM450 bread maker or in Programmable bread maker..
  • Rye bread program by leaps and bounds in Kenwood BM450 looks like this:
  • 1. Temperature equalization - 0 minutes (0 - 60 min.).
  • 2. Mix 1 = 3 min. (0 - 10 min.).
  • 3. Mix 2 = 12 minutes (0 - 30 min.)... We help with a spatula.
  • 4. Rise 1 = 60 minutes (20 - 60 min.).
  • 5. Wrinkle 1 = 15 sec. Will turn on.
  • Warm-up mode 1 always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
  • 6. Rise 2 = 60 minutes (0 - 2 hours).
  • 7. Wrinkle 2 = 15 sec. Will not turn on.
  • Warm-up 2 mode is always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
  • 8. Rise 3 = 0 minutes (0 - 2 hours).
  • 9. Baking = 1 h. 10 min. (0 - 1 h. 30 min.).
  • 10. Heating = 0 minutes (0 - 60 min.).
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on the wire rack in a large saucepan with the lid ajar, the crust will become soft.
  • For sourdough baking, increase the rising time by 1 - 3 hours.
  • Rye bread program sourdough in Kenwood BM450 looks like this:
  • 1. Temperature equalization - 0 minutes (0 - 60 min.).
  • 2. Mix 1 = 3 min. (0 - 10 min.).
  • 3. Mix 2 = 12 minutes (0 - 30 min.)... We help with a spatula.
  • 4. Rise 1 = 60 minutes (20 - 60 min.).
  • 5. Wrinkle 1 = 15 sec.
  • Warm-up mode 1 always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
  • 6. Rise 2 = 2 hours (0 - 2 hours)... The rise time must be matched to the available leaven.
  • 7. Wrinkle 2 = 15 sec. Will not turn on.
  • Warm-up 2 mode is always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
  • 8. Rise 3 = 0 minutes (0 - 2 hours).
  • 9. Baking = 1 h. 10 min. (0 - 1 h. 30 min.).
  • 10. Heating = 0 minutes (0 - 60 min.).
  • We bake in the oven.
  • We mix everything with a hand mixer for 10 minutes and put it in a mold, which we grease with sunflower oil.
  • Prove dough in the oven at 40C degrees Celsius for 60 minutes.
  • Bakery products... When the dough has risen 1.5-2 times, switch the oven to 170C-180C degrees Celsius and bake for 1 hour 10 minutes.
  • After an hour, we take out the form from the oven in order to moisten the surface of the bread with boiling water, and again send it to the heat - to bake.
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on the wire rack in a large saucepan with the lid ajar, the crust will become soft.

The dish is designed for

900 gr.

Time for preparing:

4 hours

Cooking program:

A combination of two programs or programmable C / P

National cuisine

Russian

kseniya D
Thank you very much for the recipe. It's so cold outside that I don't even want to go out for bread. Black bread was needed for dinner. My bread maker is ancient, so I didn't even bother with it. kneaded the dough in a la mixer. Instead of table vinegar, I added wine and instead of malt - dry kvass. She put the approach in the oven for 40 minutes, and then decided that the temperature in the multicooker on heating was exactly 40 degrees and moved it there. After 20 minutes (the dough just rose 2 times), I turned on the baking (in the multi). Baked 65 + 25 (checked with a toothpick - not baked), turned it over and for another 20 minutes. It turned out very tasty. The cub all the time asks to cut off a piece, and the husband follows the cub.Rye-wheat bread 60/40 - Darnitsa motives
Vanya28
Quote: kseniya D

Rye-wheat bread 60/40 - Darnitsa motives
Thank you very much for the recipe. It's so cold outside that I don't even want to go out for bread. Black bread was needed for dinner. My bread maker is ancient, so I didn't even bother with it. kneaded the dough in a la mixer. Instead of table vinegar, I added wine and instead of malt - dry kvass. She put the approach in the oven for 40 minutes, and then decided that the temperature in the multicooker on heating was exactly 40 degrees and moved it there. After about 20 minutes (the dough just rose 2 times) I turned on the baking (in the multi). Baked 65 + 25 (checked with a toothpick - not baked), turned it over and for another 20 minutes. It turned out very tasty. The cub all the time asks to cut off a piece, and the husband follows the cub.

Excellent implementation of the idea!
Everything is correct, the ways are different, but good bread is One! And we eat it!
A very wonderful crumb turned out.
Congratulations again!

lega
Quote: kseniya D

She put the approach in the oven for 40 minutes, and then decided that the temperature in the multicooker on heating was exactly 40 degrees and moved it there. After 20 minutes (the dough just rose 2 times) I turned on the baking (in the cartoon)

It's good that you got a good result. But in multicooker heated, the temperature is not 40 degrees, but higher from 65 to 75. Your bread was saved by the fact that it stood on heating for only 20 minutes. Next time, take this into account and do not leave it on the Heating for a longer period.
kseniya D
But in multicooker heated, the temperature is not 40 degrees
... Yes?! : - \ And I came across information only about 40 degrees. I have a Panasonic. Maybe in different cartoons in different ways? Nevertheless thank you. I will dwell on how I did everything today and we will be happy in the form of delicious bread. My daughter (7 years old) even said that I need to be a cook (this is the highest praise).
lega
Quote: kseniya D

... Yes?! : - \ And I came across information only about 40 degrees. I have a Panasonic. Maybe in different cartoons in different ways? Nevertheless thank you. I will dwell on how I did everything today and we will be happy in the form of delicious bread. My daughter (7 years old) even said that I need to be a cook (this is the highest praise).

To receive such a compliment from my daughter ... it's worth a lot ... And about the different temperatures on the Heating ... I took measurements in two different multicooker (one of them is Panasonic) ... you can see the results here
Vanya28
Quote: lga

... And about the different temperatures on the Heating ... I took measurements in two different multicooker (one of them is Panasonic) ... you can see the results here

We looked at the results
very intelligible, -
"... Here are the results of the experiment. I poured a liter of water
(initial temperature of tap water 26.6 degrees)
and turned on the HEATING mode.
In 20min, in Panas the temperature is -39.7
after 33min - Panas- 45,
after 1 hour - Panas -61.3
in 1 hour 40 min - Panas -74.3
in 2 hours - Panas -74.2
Conclusion - as we see on Heated at Panasonic
temperature between 74-75 degrees ...".

but in the instructions for the multicooker there was no data on the temperature.
kseniya D
Wow!!!! So, I will do as today (40 min-oven + 20 cartoon). I made a successful attempt today.
lega
Quote: kseniya D

Wow!!!! So, I will do as today (40 min-oven + 20 cartoon). I made a successful attempt today.

Ksenia, if you are not going to oven in the oven, then why put there at all? Put it right away in the cartoon, just not for 20 minutes (40 degrees is too much for proofing), but for 15 minutes. The cartoon is like a thermos, it will keep the temperature for a long time ... and if the dough rises very slowly, it is better to turn it on again after an hour for 10-15 minutes.
kseniya D
Thank you, I'll try it tomorrow. today they ate everything. ask for more.
Vanya28
Quote: kseniya D

Thank you, I'll try it tomorrow. today they ate everything. ask for more.

And the result, the result for review!
We are waiting - with!
kseniya D
I baked one more bread today. No changes in the test, everything is the same as yesterday. Immediately put it in the cartoon for proofing. Turned it on for heating for 15 minutes, as advised lega ... An hour later, the dough rose more than twice. She turned on the pastries, like yesterday 65 + 25, turned it over and another 20 minutes. I pulled it out and forgot to put it on the grate (I’m a bastard, a bastard), which deprived myself of a delicious crust from below. I already tasted it with jellied meat and mustard. Mmmmmmm yummy. I think I will bake it constantly. There is no comparison with the purchased one. I make white bread quite often, I knead the dough in a bread machine. but bake in the oven. It's faster this way. But with rye there was only one attempt (another recipe) and it ended unsuccessfully. Honestly, I didn't even think that I would succeed this time, I just had to dispose of the rye flour. Now this flour will settle in my locker.Rye-wheat bread 60/40 - Darnitsa motivesRye-wheat bread 60/40 - Darnitsa motives
Vanya28
Quote: kseniya D

.... Now this flour will settle in my locker. [
Rye-wheat bread 60/40 - Darnitsa motives Rye-wheat bread 60/40 - Darnitsa motives
Nice what kind of bread is obtained in a slow cooker.
Earlier I saw only wonderful biscuit cakes cooked in it.
Now I suppose you can already write into permanent members of lovers of good rye bread,
what made me very happy!
nadka
Thanks for the recipe! I liked the bread!
Truth be told, I made it on the "Eternal" sourdough. I took 200 g of sourdough, reduced the amount of flour and water, taking into account the sourdough.Again, due to the fact that I used the sourdough, I did not add agram and reduced the amount of yeast by 2 times. Here's what happened:
Rye-wheat bread 60/40 - Darnitsa motives Rye-wheat bread 60/40 - Darnitsa motives

Now I have a question for the author of the recipe. Already in the process of kneading, I remembered that I had forgotten to add somewhere 50 ml of water, so the consistency of the dough I did not work out as it should be according to the recipe. It turned out to be a good "kolobok" like on wheat bread.
Vanya28, why do you need such a consistency of the dough as in the recipe? What does it affect?
Sorry, if you have already written about this somewhere, poke your nose please.
Venus
Hello! It's not the first time I've baked breads according to Vanya's recipe. It always came out very tasty and beautiful. But in the last 2 times, the bread got out with a whitish top, while inside the bread was baked and delicious. I don’t understand what’s wrong?
Xilef
That 16 g of dry yeast is so real? A whole bag of quick Safmoment + another teaspoon
Reindeer
Adapted "Darnitsky" 60 \ 40 for a loaf of 630 g.
I bake in Brand 3801 bread maker. So:
(bookmark in order of description)
1. Rye flour - 210 g.
2. Wheat flour - 140 g.
3. Sugar - 15 g.
4. Salt - 9 g.
5. Dry yeast - 9 g (make a "mouth of a volcano" in a hill of flour, fill it there)
6. Water (room temp.) - 245 ml.
7. Vinegar 6% - 15 ml.
8. Kvass dry - 15 ml.

Baking program (for Brand 3801):
1. Preheating - 5 min.
2. 1st batch - 5 min.
3.1st rest - 5 min.
4. 2nd batch - 15 min.
5.1st ascent - 10 min.
6. 3rd batch - 15 sec.
7. 2nd ascent - 60 min.
8. 4th batch - 0 min.
9.3rd ascent - 15 min.
10.baking - 60 min.
11. warm support - 30 min.

t batch = 30 С
lifting t = 35 С
baking t = 160 С

After kneading (kneading) for 15 seconds, I take out a spatula with wet hands, level the dough evenly along the bottom of the bucket, shape and smooth the top. Do everything quickly, no longer than 2 minutes.

Here I baked it today, we already have half a loaf of fresh bread:
Rye-wheat bread 60/40 - Darnitsa motives Rye-wheat bread 60/40 - Darnitsa motives
Reindeer
I adjusted the recipe: 3rd rise 20-25 min, keep warm for 15 min, baking t 150-155 C. After baking, I keep it in a bucket for 1 hour (including keeping it warm).
Reindeer
Here are some more results of my experiments.
The recipe is as follows:
1. Rye flour - 330 g.
2. Wheat flour - 220 g.
3. Sugar - 12 g (there is a lot of sugar in a mixture of dry kvass)
4. Salt - 10 g.
5. Dry yeast - 16 g (make a "mouth of a volcano" in a hill of flour, fill it there)
6. Water (room temp.) - 380 ml. (separately bring about 100 ml of water to a boil and brew a mixture of dry kvass in it, mix thoroughly, cool)
7. Vinegar 6% - 3 tbsp. l
8. Kvass dry - 3 tbsp. l

Baking program (for Brand 3801):
1. Preheating - 2 min.
2. 1st batch - 10 min.
3.1st rest - 2 min.
4. 2nd batch - 14 min.
5.1st ascent - 10 min.
6. 3rd batch - 30 sec.
7. 2nd rise - 60 min.
8. 4th batch - 0 min.
9.3rd ascent - 45 min.
10.baking - 65 min.
11. warm support - 20 min.

lifting t 1 = 33 С
lifting t 2 = 35 С
lifting t 3 = 35 С
baking t = 155 С

After the end of baking and keeping it warm, I kept it for another 15 minutes in the oven, after the loaf, I easily shook it out of the bucket.
The dough stood a little, I think 5 minutes - the roof has grown a little. In general, the process of raising on rye dough must be controlled manually in order to prolong the spreading, if necessary, or immediately start baking.
Loaf weight 960 g.

Rye-wheat bread 60/40 - Darnitsa motives Rye-wheat bread 60/40 - Darnitsa motives
FRIDLIN
Hello!
I would be grateful for adapting the recipe to Oursson BM1000JY

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