Darnitsa bread from fugaska

Darnitsa bread from fugaska

Category: Yeast bread

Ingredients
Room water pace.	300 ml
Olive oil	2 tbsp. l.
Buckwheat honey (can be replaced with sugar)	1 tbsp. l.
Fine salt	1.5 tsp.
Wheat flour	325 g
Rye flour	150 g
Dry yeast	1.5 tsp.

Cooking method

• Put in a bucket according to the instructions (liquid first or vice versa).
• Mix honey and butter with water, and sift the flour.
• If desired, you can add garlic, cheese, sausage, herbs, etc. on a whistle.

Cooking program:

(main)

Note

I can share the simplest recipe for Darnitsa bread - it turns out very tasty!

Photos of Nastasya78

Similar recipes

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Rye Darnitsky bread (bread maker) (GruSha)

Nevertheless, I am inclined to believe that these bran are not suitable for him. I'll try to get others. I even know where :)
And our family really liked the bread itself. Oddly enough, they didn't notice any dryness. I will continue to experiment, and with this bread, and with others :) It remains only to get to the store.
In the meantime, I'll try to make it with rice flour and buckwheat. With corn, something is not very to me.
Thank you for your wishes:)

We tried this recipe from Fugasca, the bread turned out to be cool, but all the ingredients are given for a 750 gram loaf, and what changes will be if you want to make a bread weighing 1000 grams? What will experienced bakers say?

try increasing the ingredients a little ...
I have a darnitskiy on kefir in my arsenal. I don't remember if I brought him to the forum, but here it is:
biokefir 3.2% (thick) - 200-220 ml
warm water (or milk) - 150 ml
olive oil (or vegetable) - 2 tbsp. l.
wheat flour - 250-300 gr
rye flour - 250 gr
sugar - 1 tbsp. l.
salt - 1.5 tsp.
yeast - 1.5 tsp.
rye program (with preheating), dark crust, 1kg
you may need to add flour (depending on the thickness of the kefir). add wheat ...

Well, what have I done, put a stirrer for rye bread. At first I thought to bake it with rye, but having changed my mind, I forgot to change the stirrer and in the end I got a very ugly bread, the top is like many mountain peaks. But I am very pleased with the taste, thanks to Fugaska.

[Andreevna]

The bread is really delicious, Andreevna! Before baking, I climbed into a bucket and with a gauze swab dipped in an egg in the process of smearing the fry, I trimmed the loaf.

fugaska-many thanks for the recipe !!!

My Darnitsky first turned out to be very beautiful, then there were some not so porous and very low. I stopped doing it, but yesterday I made up my mind and it turned out to be just super - compared to the past - it did not overtake growth, but the taste (I used to taste the yeast-yeast-yeast saft-moment) and was very porous, and yesterday during the kneading I decided to add rye flour - and the result was excellent - the taste is normal, but inside it is very similar to the store one, the husband even asked whose bread it was ... because I recently bought half of Darnitsky)))))
And the roof .. yes .. it looks like hills and foothills .. rye flour ... hooligan)))

Yana, thanks! I took a chance and immediately put on M. And now I took this bread out of the bread machine. It turned out! Delicious (pinched off a piece), with sourness. I added a handful of dried green onions and a pinch of nutmeg right at the start. And instead of olive oil, she poured linseed oil, probably from there the sourness. I advise you to put the program on the lightest crust. I did so, and the bread turned out to be a decent brown color. Therefore, it is better not to risk it. In general, the experiment was a success.

Finally, I decided on this bread.I weighed everything, measured it out, put it in the bread maker. With a sinking heart, I pressed START (I try rye for the first time) ... and, oh, horror !!! I see that I didn't put the blade on !!! ! I turn off the stove and in this mixture I try to feel the blade, found it, put it in half with grief, sadly pressed `` START '' and 4.10 waited for the result. Something turned out !!! Delicious airy bread !!! Thanks for the recipe !!

I am very glad that you like this bread! I adore it myself! I did not expect that so many members of the forum would approve of my recipe - I have it one of the first ...

Yes Yes! The recipe is amazing! I baked 5 times, each time it turns out different, I added sunflower seeds, and garlic, and herbs, but still the classic is better (for my taste)
I also put a teaspoon of cocoa and coffee (for color), and Art. a spoonful of dry kvass.
The top also turns out to be uneven, but they have already suggested a correction option, for which many thanks! Let's try!

Can you please tell me if the malt should be steamed (if so, how) or should it be put in powder?

malt is brewed in custard bread - see Borodinsky's recipes .. and here 1 tablespoon of dry malt is enough ..

I put everything according to the recipe. The bread turned out to be raw, the donkey was half. According to the recipe, the total weight of flour is 400 g, and 300 ml of water. Isn't there a lot of liquid for such an amount of flour?

strange ... did you control the bun? the fact is that rye flour takes more water, so this is the flour / water ratio. in addition, if you need to add flour, then I add only wheat (there is already enough rye flour there).
in general, rye bread is very capricious, it requires mandatory control of the batch ... perhaps the moisture content of the flour itself is high ...
or try to replace the water with thick kefir. but be sure to check the batch !!!

Here's what my bread turned out to be.



This is a cutaway. I did everything according to the recipe, only I mistakenly put not 250 grams of wheat flour, but 300 grams. I liked the taste! Thanks fugaskе. Next time I want to replace the water with milk.

Congratulations - great bread !!!
for the following experiments I would advise not to replace milk with milk, but kefir - it tastes better

I bought and baked this bread with this dry kvass. It turned out delicious. Look for rye malt in the composition. This kvass has it.

This is the first time I want to bake bread with the addition of rye flour. Please tell me what is leavened wort?
Is this something that is sold in bread kiosks, a small packet on which is written "KVAS"? This is not kvass, but as I understood it is an addition to kvass to make it tastier. This is it? Maybe someone has a photo?

Kvass wort is a thick dark brown liquid, from which kvass is made by adding water and yeast to it.
The composition is what is needed for rye black bread (not at hand, I will not write), it gives both color and taste to rye bread. Sold in stores, grocery stores, fairs in cans and bottles of 0.5 liters. Somewhere on the site I have already given the composition of the kvass wort, take a look. I remember that it contains fermented malt.

And I use Saf-kvass. The box contains two packages. One is yeast for kvass - we don't need it. But the second - a kvass mixture - is used for brewing instead of malt and is simply added to rye bread to add color, taste, and smell. Contains: rye malt, bread crumbs, citric acid and sweetener (therefore, you should take less sugar or honey).

Thank you all very much. I have already bought it, a mixture for KVASS is dry, I did not find another one, but it contains fermented rye malt.
Now I want to put all the products on the timer, but at night I still wake up to control the process.
Tell me who baked this recipe, what consistency should the bread be? Like a wheat ball or thinner dough. Judging by the recipe and my personal ratio, I need 245 ml of water for an ordinary kolobok for 400 g of flour, but here, according to the recipe, as much as 300 ml, that is, it will probably be watery. Although I will bake with rye flour for the first time, so I don’t know how it will behave. Educate a newbie.

rye flour will take up a lot of water, so the bun will be approximately the same as wheat flour (only a little heavier)

Yesterday I made Darnitsky bread on beer (I replaced almost all the water with dark beer, added only a little hot water to keep the liquid warm). It turned out great! I also added mustard seeds, dry dill and dill seeds.

Yesterday I made Darnitsky bread on beer (I replaced almost all the water with dark beer, added only a little hot water to keep the liquid warm). It turned out great! I also added mustard seeds, dry dill and dill seeds.

Sveta, in my opinion a superb idea. I'll try it tomorrow.
Tell me, did you put the whole mustard seeds in? my family categorically does not like any "inclusions" in bread, can crush in a mortar?
In general, Darnitsky from fugaska - I love it very much, I bake it, thanks for the recipe !!!

Yes, I put the whole grain. I don't think you should grind them - then it's better to put a spoonful of ready-made mustard. If you try to do this, tell us about the result. It just seemed to me that beer with mustard would be a good combination. Such a sandwich with cheese is so delicious!

This was my second bread, which I baked after buying a bread machine. Well, delicious! I did everything according to the recipe, without additives, but I put in more flour because I like dense bread. 290 g of wheat flour, I did not change the amount of rye.
Baked on the Rye setting with a spatula for rye bread.
Thank you very much for the recipe!

I baked this bread again ... I liked it very much ... it turned out great (I can't attach a photo, because the camera broke down, it's under repair now)
at the beginning I was going to bake bread on kefir and measured out kefir + water 330 ml, and then suddenly changed my mind and decided to bake Darnitsky ...
as a result, on this amount of liquid 330 ml (water + kefir), HP kneaded the dough from
200g rye flour
280-300 grams of wheat flour (initially added 250 grams during kneading, but no more than 50 grams)
1.5 tbsp honey
1.5 tsp salt
1.5 tsp yeast
1 tablespoon bran
added 1 tsp of Stabilase (Panifarin)

2 tsp cumin
1 teaspoon ground coriander

Basic mode, size - 1 kg, medium crust

The bun looked a little like a comma ... The bread rose well, fragrant and honey-spicy ...

The recipe is very successful! Thank you!
Based on it, I make a variation on the theme of "cereal bread":
yeast - 1.5 tsp.
wheat flour - 250g
rye flour - 150g
salt 1.5 tsp
sugar 1.5 tbsp. l.
vegetable oil - 2 tbsp. l.
cereal flakes ("5 cereals" or "Oatmeal") - 3 tbsp. l.
rye malt - 2 tbsp l. (dry)
Extra-R - 2 tbsp. l.
Water - 300 ml.
Mix "Fitness" (sunflower seeds, flax seeds, dried carrots, pumpkin seeds, sesame seeds) - half a dispenser or 0.5 cups per 200 ml.

Flakes, malt, Extra-R - put in a bucket, grain mixture - in a dispenser.
Mode "Basic with raisins", size - small, crust - medium.

The bread turns out to be very similar to the store's "9 cereals", but with a very pleasant sourness.
The only thing is that my bread has an uneven roof (looks like a rose). Apparently there is a lot of water, but since I put it on at night, I cannot look after the batch. Now this bread is our favorite.

I baked according to the recipe they gave me at the House-Bread:
water - 300-320 ml
yeast 2 teaspoons SAF-Moment
Wheat flour, glass - 1.5
Rye flour, glass - 1.5
Salt, tsp - 1-1.5
Sugar, Art. l. - 1-1.5
Panifarin, h. L. - 3
Extra-R, Art. l. - one
Dry malt 1-3 tbsp. lodges
Rust oil Art. l. - 1-2
Mode - twice for 15 minutes in "Pizza", then in the "Rye" mode.

Thanks for the recipe! :) Very tasty bread turned out! Half ate immediately, half remained the next day. As for me, it just became tastier the next day. And he rose more than white ones. In general, I did not expect it, considering that this was my first rye and the third in general in a bread machine.

I have now baked this bread in the basic mode from start to finish, added dried herbs - dill, parsley, coriander. The loaf turned out to be very beautiful, rose well, and there are simply no words, how pleasant it is.
Only now the spatula remained in the bread, why do you think?

Yesterday I baked Darnitsky bread from Fugaska. There were some questions. It rose very much, got out of the bucket, and when the oven just started, it immediately fell, although I put less yeast than according to the recipe 1 1/3 tsp. When the aroma was baked, it was awesome, crunchy crust. tasty, and the crumb is moist and dull, like the bun was perfect. What's the matter? And your Main baking mode is how long, I set the mode to 3.40 is that much? Tell me please.

Does size matter? I asked 680gr, there is still a 450gr mode. What do you need? You write the size M, and how much is it in grams?

Yesterday I baked Darnitsky bread from Fugaska. There were some questions. It rose very much, got out of the bucket, and when the oven just started, it immediately fell, although I put less yeast than according to the recipe 1 1/3 tsp. When the aroma was baked, it was awesome, crunchy crust. tasty, and the crumb is moist and dull, like the bun was perfect. What's the matter? And your Main baking mode is how long, I set the mode to 3.40 is that much? Tell me please.

The main one in Panasonic is 4 hours, but an hour of this time is spent on equalizing the temperature, that is, from the beginning of the batch to the end of baking, a net time of 3 hours is obtained.

I also baked Darnitsky, several times and here is my report:
1 time. The rye flour was wallpaper, everything else was strictly according to the recipe - the bread turned out to be good, but not very similar to the purchased Darnitsky flour - it was too white inside, and the crust was yellow ..
2 times. Rye flour - Nastya (as I understand it is already peeled) .. Added 2 tbsp. l. malt for color and a little lim. acids - the bread turned out to be small, the color is of course darker, but it seems to me that it should rise more. And when it has cooled down, the crumb is crumbling.
3 times. All by prescription + 1 tbsp. l. malt - also rose badly ..
Yes, I want to say that all the time the mixer was stuck in the bread itself (even though I grease it) .. And I also added flour during kneading (first time - wheat, second time - rye, third - wheat) ..
In general, I was wise, I understand, but help me with advice, what's wrong?
Maybe I need to change the regime? In my HB there is no clear "rye" mode, I bake on "French" mode 2, this is without heating, but longer than the main one - 3 hours 30 minutes. I set the weight to 750 g (no less). There is no temperature equalization in Moulinex ..
Maybe I can try all the same in the "Dough" mode, and then "Baking"?
I just thought that this should be done only for pure rye bread, but here, it seems, most is wheat flour ..
Help, pliiz ignorant!

Have you tried the oven in the main mode? I first baked on the main one - an excellent result

Yes, the first time I baked it on the main one, I was confused by the fact that the color was not quite "Darnitsky" .. Tell me, which rye is better to take for this recipe - peeled, wallpaper or something else?

I tried both wallpaper and seeded. There is no particular difference (seeded gives a lighter color). It is the malt that gives the crumb color. If not, then try dry kvass. You can add panifarin to get a better climb. For taste - Extra-R or other ferments for rye bread.

It is the malt that gives the crumb color. If not, then ...

... then replace all the water with dark beer! (I wrote above about my successful experiment with beer)

Today Darnitsky again
Honestly, I was wise with him and in vain (I'm a fool, I'm a fool).
Strictly according to the recipe, I took water, flour and other ingredients, added only 2 tsp. panifarin and 1 tsp. malt. I decided that this time I will not add anything (no water, no flour). The gingerbread man looked like a comma at first, then became denser, but did not stick well from the walls.
But my stupidity was as follows. In general, after reading and confusing everything in the world, I first put the dough on the "Pizza" mode (25 minutes kneading, then raise for 60 minutes) with the thought that then I would simply put it on baking and a mustache! Yes, it wasn’t it - it’s just that you cannot put on baking in my HB: there is no such mode, but you can adjust the time at any stand. mode is also impossible.And the dough went very well on "pizza", I had to ruin everything - I set the "fast" mode ..
The result is better than I had before, but it could have been even better (see photo). The roof cracked, and when it was cut, the crumb crumpled, although it seemed to be baked.

Today Darnitsky again
first put the dough on the "Pizza" mode (25 minutes kneading,

A good long kneading and now after it (without lifting), you can immediately try to turn on the "fast" mode, if there is no BAKING.

This is the third time I bake Darnitsky and I just can't get the roof off ... help me? Yesterday I also poured flour so that the elastic bun turned out, and yeast according to the recipe 1.5 tsp, I put 1 tsp. What else does he want? Rises to the top and then the roof falls. So we liked the taste and smell so much that we want to bake and bake it, but how can we cope with the roof? I bake on 3.40 ... can I bake on a 3 hour program?

Try to put Tanchik on for 3 hours. You do not risk anything, I recently switched to the 3 hour mode.

I always bake it for 3 hours and don't add anything. Try it!

Thanks for the answer today I will try. I will report whether it worked. And the bun should stick to your hands or not, just for this recipe?

Yesterday I tried to bake Darnitsky, but on the rye program and with a spatula for kneading rye bread. It turned out to be a freak (the edges rose in the middle of the pit.) Today I'll try a normal scapula ... and now I think I can put the usual program

[Dominica]

Dominica, I bake Darnitsky from Fagaska CONSTANTLY (this is one of my favorite breads) on the usual 4-hour mode. It turns out ALWAYS, I do not add or subtract anything.

Yesterday I tried to bake Darnitsky, but on the rye program and with a spatula for kneading rye bread. It turned out to be a freak (the edges rose in the middle of the pit.) Today I'll try a normal scapula ... and now I think I can put the usual program

I bake this bread both on the rye mode with a "rye" spatula, and on the basic mode with a regular spatula - the result is always good.
Maybe the products are not measured very accurately?

Yesterday I tried to bake Darnitsky, but on the rye program and with a spatula for kneading rye bread. It turned out to be a freak (the edges rose in the middle of the pit.) Today I'll try a normal scapula ... and now I think I can put the usual program

It's not about the spatula ... but most likely with the measurement of the pledged products ... I bake this bread more often than others, I really like it ... I bake it in the main mode ... it turns out great ...

Darnitsa bread by fugaska

I can share the simplest recipe for darnytsia bread - it turns out very tasty!
1.5 tsp. dry yeast
150 g rye flour
250 g wheat flour
1.5 tsp. fine salt
1 tbsp. l. buckwheat honey (can be replaced with sugar)
2 tbsp. l. olive oil
300 ml of room water pace.
mix honey and butter with water, and sift the flour
put in a bucket according to the instructions (liquids first or vice versa)
I bake in the first mode (basic)
if desired, you can add garlic, cheese, sausage, herbs, etc. on a whistle

Girls! Of course, I threw this bread for the second time now, now without deviating from the recipe ... but I am confused by the proportion of water for the amount of flour

so I'm the only one who didn't work out
moreover, without deviating from the recipe + with weights and not the worst hp

First, all ovens bake well.
Secondly, the proportions are good, but the products themselves can be of different quality, so you need to keep an eye on the bun. Read the basics, and then there will be no problems with proportions