Bread maker REDMOND RBM-1908

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In this review, friends, we will talk about Darnitsky bread. As everyone probably already guessed, this is a purely Soviet notion and they guessed it in our area. The peculiarity of such bread is undoubtedly the tricks in the use of flour. There is a whole chemistry in preparation: compounds, additives, subtleties. We will also talk about them, but later, but for now we will dwell on the history of bread and, in particular, Soviet bread.

Brief description

REDMOND RBM-M1921 breadmaker is a versatile 3-in-1 appliance that can cook as a breadmaker, multicooker, and yogurt maker. RBM-M1921 has 25 automatic programs for cooking a variety of dishes. Thanks to its compact size, the appliance can be easily placed even in a small kitchen, and the robust handle allows you to conveniently move the breadmaker or take it with you on a trip. You can treat yourself and your loved ones with fresh bread and your favorite dishes when you are at the cottage or at the country house.

Welcome to Fast2eat! If you’re looking for easy-to-prepare, nutritious, delicious, and Fast-2-eat recipes, then you’re in the right place.

Now you can skip the steakhouse and make the best Outback Bread copycat at home with pantry ingredients.

This recipe is nearly a copycat of one of my favourite bread – The Outback’s steakhouse brown bread – Dark, delicious, semi-sweet and slightly bitter, with hints of molasses and honey. It is so yummy when they bring it out warm.

For those of you who have been to Outback Steakhouse and tried the bread, you know it’s amazing. It is so different from any other bread you have tried.

If you have never experienced it, I would highly recommend it.

You may go to the Outback Steakhouse for the red meat, but the fantastic dark bread, served before the food arrives, is the highlight of the meal. Everyone loves when the warm bread comes to the table. There may have been times (I will not admit to how many times) while eating at Outback steakhouse where I have been too full from the bread I ate before my meal came.

Luckily, you can make it at home. The recipe is super easy to reproduce.

The wholesome and homemade bread is loaded with fibre thanks to the rye and whole wheat flour. The texture is dense but not heavy. Cornmeal adds the signature touch to the Outback bread! It has a crisp crust and soft crumb.

When wrapped correctly, this bread freezes beautifully. Just pop it back in the oven for a few minutes to reheat when you’re ready to eat.

This bread is dairy and egg free; however, it is not vegan, but you can make it vegan by substituting vegetable oil for butter and maple (or dark corn) syrup for honey!

Although it has honey, molasses and brown sugar, this bread is not overly sweet. It’s an excellent side for savoury dishes, and it’s also perfect when making sandwiches with savoury fillings such as pulled pork. It’s perfect for enjoying with a smoked salmon & cream cheese sandwich.

Furthermore, it’s the best way to start any steak, fries or baked potato meal. Or serve it alongside a salad or soup.

I’m pretty sure you’re going to love my Australian Bushman rolls! Who agrees with me that free restaurant bread is some of the best bread? I also love the Texas Roadhouse rolls, the Olive Garden breadsticks, and the Disney Hoop Dee Doo Cornbread.

You can also try other similar versions of the Outback bread copycat recipe:

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100% whole wheat sesame seeds maple bread Fast2eat

A delicious, whole wheat bread, sweetened with maple and with sesame seeds (or various seeds) for flavour and texture.

This is the whole wheat bread recipe you’ve been looking for: delicious, flavourful, soft inside, crusty on the outside, gorgeous crumb, healthy, 100% whole wheat, with no unknown additives, and vegan. You’ll love making this for healthy sandwiches, avocado toast, French toast, and more!

  • – lukewarm – 80-90°F/26-32°C
  • – Or honey, but maple will produce a more delicate sweet flavour
  • Whole wheat flour
  • Vital wheat gluten
  • – or sunflower seeds, or flax seeds, or a combination
  • Active dry yeast

Instacart is available in the US only at the moment.

  • Attach the kneading blade in the Bread Maker pan.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Whole Wheat” bread setting. If available Choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Can I use different (or no) seeds?

You can use any seeds you want. Or use all one seed. Just keep to the roughly ¼ cup total. If you don’t want to use any seeds, just omit them.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the doughball.

The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.

  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.

Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP. It locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients

If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven.

Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it’s crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190-200°F/88-93°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?

I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

How to cook

  • We will prepare the necessary products.We will prepare the necessary products.
  • For the sourdough, mix the base prepared in advance and water in a bowl.For the sourdough, mix the base prepared in advance and water in a bowl.
  • Now we introduce rye flour.Now we introduce rye flour.
  • Now we will cover everything with cling film and leave for 12 hours at room temperature.Now we will cover everything with cling film and leave for 12 hours at room temperature.
  • After the allotted time, the leaven will come up a little and become porous.After the allotted time, the leaven will come up a little and become porous.
  • For the dough, combine the leaven with water in a bowl.For the dough, combine the leaven with water in a bowl.
  • Add some rye flour.Add some rye flour.
  • Cover the bowl with the dough with cling film and set for 4 hours to work at room temperature.Cover the bowl with the dough with cling film and set for 4 hours to work at room temperature.
  • For the dough, combine the dough with water in a large bowl and mix everything well.For the dough, combine the dough with water in a large bowl and mix everything well.
  • Add the rye flour again.Add the rye flour again.
  • We will also send wheat flour and salt there.We will also send wheat flour and salt there.
  • It’s time to knead the dough, and then transfer it to the prepared mold and cover with cling film for two and a half hours.It’s time to knead the dough, and then transfer it to the prepared mold and cover with cling film for two and a half hours.
  • After a couple of hours, the dough will rise and be ready for baking.After a couple of hours, the dough will rise and be ready for baking.

Australian Bushman Rolls Fast2eat

Dough at bread maker + waiting time:

Australian Bushman bread is the bread you get at Outback. It’s a honey, and molasses wheat roll, most well known for its dark brown colour. But since we can’t go out to eat every day, this copycat recipe is perfect! Make this Outback’s favourite Australian Bushman brown bread without leaving your home!

  • – room temperature or Margarine
  • Whole wheat flour
  • Vital wheat gluten – optional but I recommend for a guaranteed fluffy loaf
  • Instant coffee granules
  • Active dry yeast

For dusting loaves and pan

  • Place all ingredients (but cornmeal) in a bread machine in the order listed above (or specified for your bread maker).
  • Use the dough setting.
  • Check the dough consistency during the kneading cycle. If needed, add more flour or liquid.
  • Prepare baking sheets. Line with parchment paper or grease the bottom and sides well, cover with cornmeal, and set aside.
  • When the dough setting finishes, remove the dough from the bread machine.
  • If the dough is a little soft and sticky, make sure you use a well-floured (with cornmeal) cookie sheet and plenty of flour on your hands without making the dough too hard.
  • Spray gently with water or moisten your hands, lightly pass them over the rolls and pass them in the cornmeal.
  • Place into prepared pans and sprinkle the entire surface of the loaves with cornmeal.
  • The loaves may not double in size. But don’t worry: inside the oven, they grow beautiful!
  • Pre-heat oven to 175ºC/350ºF.
  • Rotate the pans halfway through baking.
  • Remove immediately from pans and let cool on a rack for at least 15 minutes before slicing. Leaving them on the pan to cool could result in a soggy bottom crust.

The dough can also be made using a mixer. Knead the dough with the dough hook for about 8-10 minutes on a low setting. When kneading by hand: about 10-12 minutes.

Before shaping the buns, let them rise for about an hour or until about doubled in size, covered in a lightly greased bowl.

Usually, Outback Steakhouse bread is made by adding brown food colouring to make them darker. However, I prefer to skip artificial food colouring. I make the perfect homemade copycat recipe without any food dye! In my opinion, it won’t need food colouring: those rolls get all the colour they need from the cocoa, coffee, and molasses. They add colour and a little depth of flavour, although the bread does not taste like chocolate or coffee. It’s important to use cocoa, not hot chocolate mix! The chocolate mix will add more sugar and less cocoa, compromising colour and flavour. Look for natural, good, quality baking cocoa.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made by using these links don’t cost any extra and provides Fast2eat with a few pennies to keep the lights on.”

I love creating fast and healthy meals that can make a huge difference.

Appetizers & Starters, Breakfast & Brunch

“Appetizer”, “Bread maker”, “Bread”, “Oven”, Australian bread, Bake bread, Baking, Bread machine, Breadmaker, Breadmaking, Breakfast, brown sugar, Brunch, Bushman Bread, dark brown bread, Dough Cycle, Easy, easy-to-prepare, Egg-free, homemade, Homemade bread, Molasses Bread, natural food colouring, Nut-free, Outback bread, Outback Copycat Bread, Outback’s steakhouse bread, Pumpernickel Bread, Rye, Rye Bread, rye flour, Snack, Special Molasses Bread, Whole Wheat, Whole Wheat Bread

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


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Here are views of the top from an angle and of the side.

There were more cracks than in the other types of rye bread that I have made, and my general sense is that perhaps a slightly longer final proofing (mine was 43 minutes) might get the bread closer to its final height and avoid the sudden expansion from oven spring.  The loaf weighed 1537 grams, and the dimensions are 10″ x 6-1/2″ x 3″.  Despite being fairly dense, the bread has a tender crumb and great flavor.

Here are views of the crumb and of a slice.

December 26, 2022 – 6:56pm

Abe’s formula involved a water yeast, however, and I have only a typical sourdough starter.  That began a few modifications to his approach (and an exchange of private messages with Abe, who was very helpful with his advice and suggestions — thanks).  My first attempt was not bad, but I decided to make a few more changes before posting my result.  This is for those of you who want to bake a 100% emmer bread by using a sourdough starter.

Inspired by trailrunner and Isand66, I visited the Barton Springs Mill website and ordered some emmer flour.  The flour (along with some rye) arrived nicely packaged, and I will give Barton Springs more business in the future.

For the biga I found that a hydration of around 64% was needed (and aiming for 60% left some flour dry and unmixed).  I combined 20 grams of sourdough starter, 450 grams of emmer flour, and 284 grams of water.  As Abe commented, the result resembles wet sand.  It is easy to mush into a cohesive mass, which I left in a covered bowl overnight at room temperature.  To encourage the flavor, I left the biga for about fourteen and a half hours.

The next morning I combined the biga, 150 grams of emmer flour, 11 grams of salt, and 150 grams of water.  That was fairly simple, and after about eight minutes of kneading by hand (think of the Forkish pincer method) the dough seemed ready.  I took the temperature (72F) of the dough and covered the bowl.  After an hour I did a stretch-and-fold.  Abe waited a bit and then put his dough into the refrigerator, but I decided to do the bulk fermentation entirely at room temperature.  After another three hours the dough had expanded nicely, and I removed the dough from the bowl onto the countertop.

The shaping was essentially merely removing a bit of the gas and then forming the blob of dough into a roughly cylindrical form.  In my first attempt I had flattened the dough and then rolled it up, but this dough isn’t sticky enough and doesn’t bond at the interfaces, so that approach was a mistake.  The way I did it this time will be the one for the future bakes.  I loaded the dough into a loaf pan and covered it for the final proofing.

The dough had risen well in a couple of hours, and I decided to bake.  The loaf pan went into the 410F oven and stayed there for 40 minutes.  Abe had taken his loaf out of his pan to let the crust bake a bit more, but I opted to leave the loaf in until the end.  That doesn’t seem to have hurt anything, so either way is probably okay.

Here is a view of the crust.

Here is the crumb.

My goal was a fairly tight crumb (similar to what Abe described), and perhaps a more open crumb is possible, but I am happy with this one.  The bread has a distinctive flavor, was nice the first day just sliced with nothing added, and was excellent the second day toasted with some butter.  Certainly not what you get with standard all-purpose flour.  This bread has the feel of an old world flour (which I suppose it should).  The loaf weighed 988 grams.

If you are after a 100% emmer bread, I recommend this one.  You have the option of water yeast (see Abe’s post) or sourdough starter.

After several years of thinking about making a loaf of Portuguese Sweet Bread, I finally did so today.  The recipe came from Bread Illustrated (produced by the folks at America’s Test Kitchen) and is very simple.

All-purpose flour, instant dry yeast, and salt are placed in the bowl of a stand mixer.  Separately some water, eggs, sugar, and vanilla extract are combined in a container that can be used for pouring and mixed until the sugar is dissolved.  On low speed with a dough hook the fluid is slowly poured into the mixing bowl until there is no longer any dry flour.  The speed is upped to medium-low until the dough begins to pull away from the sides, at which point some butter is added in small pieces.  When the butter is fully incorporated and the dough is elastic and sticky, the dough is dumped onto the counter, formed into a ball, placed in a lightly oiled bowl, and covered.

The recipe estimates that two to two-and-a-half hours will elapse while the dough roughly doubles, but my 78F kitchen saw a billowing dough mass after an hour and forty-five minutes.  The dough is then deflated, shaped into a boule, placed into a greased 9″ cake pan, given a light spray of cooking oil, and lightly covered with plastic wrap.

When the dough is 1.75″ above the lip of the cake pan, it is ready for the oven.  In my case that occurred after about an hour and a half.  Using a paring knife, I scored the dough around the circumference at the lip level of the pan (to create uniform oven spring) and then brushed the top with a wash of egg, water, and a pinch of salt.

The dough went into a 350F oven and stayed in for forty minutes (longer than the estimated 30-35 minutes in the recipe), but I wanted to hit the 190-195F range stated in the recipe and avoid an undercooked center.  Apparently this was fine based on the results.

Here is another view of the crust.

And here is the crumb.

What a soft crumb this bread has!  The thin mahogany crust is nice too.  If you are looking for a change of pace from your usual sourdough breads, consider this one.  I omitted details on the amounts so as to give a general overview of the bread, but if anyone wants the full recipe just let me know.

Instead of a starter build, I simply used 50g of my starter combined with 50g of bread flour and 50g of water for the levain the night before.  Overnight this did the usual of turning into a frothy bubbly mixture.  The next morning I put emmer flour (113g), bread flour (262g), and water (250g) into my 6-quart Cambro tub and worked them into a unified mass, which sat covered for 45 minutes.  The next step was to add  most of the levain (125g) and a small amount of salt (6.75g).

Leslie used a mixer, but I opted for working the dough by hand.  After a few minutes I had merged the levain and salt into the flour and water mix sufficiently that I felt comfortable dumping the dough onto a granite countertop on which I did 125 French folds (eighty-five and then a pause for a minute or two before the remainder) to build some gluten and strength.  The kitchen was 72F, and the dough temperature was 74F.

The dough went back onto the granite countertop for a pre-shape.  Leslie had omitted this step, and I felt that 20 minutes was about right given the extensible nature of the dough.  Shaping into a boule was straightforward, but I needed to flour the top surface and my hands to keep the dough from sticking during that process.  Next time I will also be sure to flour my banneton sufficiently.

The banneton went into a plastic bag and then into the refrigerator for an overnight proofing, which lasted a bit over fifteen hours.  The dough had expanded a little overnight and was sticking to the sides of the banneton more than dough usually does (hence the reminder to flour the banneton a little more next time).  The dough was also a challenge to score as can be seen from the top view photo.  Nonetheless, I managed to get the dough into the Dutch oven and placed into the 465F pre-heated oven.  After 15 minutes I removed the lid, and the total baking time was 42 minutes.

The loaf weighed 649 grams, has a nice soft but chewy crust, and has a pleasing crumb.

Leslie remarked in his post that he could not really detect the emmer flour at 30% of the total flour and felt that more the next time might change that.  I agree, but the next time in addition to slightly increasing the portion of emmer I will likely also slightly decrease the hydration.  This recipe is about 71.4% hydration, and given the nature of emmer I am wary of reducing the gluten and strength provided by bread flour without also adjusting the amount of water.  (Leslie, did you bake this bread again with any alterations to your first bake?)

This was a nice alternative to my typical bakes, and I will definitely try it again.  Thanks to Leslie for posting his bake and giving me the opportunity to try a bread with emmer flour.

Paul (pnguyen951) recently posted a recipe for a spelt loaf, and I decided to give it a try.

His recipe calls for 100 grams of a 60% hydration levain, and I maintain my starter at 100% hydration.  The evening before the bake I mixed 40 grams of my starter, 25 grams of bread flour, 20 grams of spelt flour, and 20 grams of water.  While he used a stand mixer for the initial mixing, my preference is to mix by hand when possible.  After a brief bit of moving the dough around in my Cambro tub, I went to slap-and-fold (French folds) and felt the dough was ready after 125 of those.  The total bulk fermentation was 5 hours and 25 minutes.  After the twenty minute bench rest I shaped the dough into a batard and put it into a banneton, which went into the refrigerator for an overnight retard that lasted a bit over 15 hours.

Here is the loaf,

This bread is really easy to make.  The hydration and bread flour counterbalance the tendency of spelt to spread, so shaping is not a challenge.  The spelt flavor really comes through, and I intend to bake this bread again.  Thanks, Paul, for posting this bread and for providing the recipe.

January 26, 2022 – 5:49pm

Having found a good source for solod (the fermented red rye malt), I have been baking several different rye loaves recently.  This one is a Lithuanian bread based on a recipe from Stanley Ginsberg (

As I described in another post, this dough did not behave well for me when I tried mixing it with a stand mixer (per Stan’s recipe), but mixing by hand works perfectly fine (along the lines of what Rus Brot does with a Borodinsky dough).  So far I have used a mix of medium rye and dark rye flour, but the next time I might go with all dark rye flour.

Here is a top view of today’s bake.

This loaf is going to a friend, so I will not have a photo of the crumb, but here is one from my preceding bake of this bread.

January 23, 2022 – 2:09pm

Recently I posted about baking the Borodinsky 1940 bread.  This bake is the Borodinsky Supreme based on the recipe in a TFL post from February 2014.

Our kitchen was 72F yesterday, and the whole process took a bit longer than in the original post.  Nonetheless the final result was pleasing (although I am still struggling with the gelatinization of cornstarch and did not get the glaze I was seeking).  Perhaps the inclusion of molasses rather than malt extract made the taste different from the Borodinsky 1940 version, but this bread seemed a little sweeter and not as sour.  I intend to bake both types of Borodinsky in the future.

Here is a view from the top.

My wife really liked the flavor of the top crust with the coriander seeds.  Although rye is a dense bread, this loaf is springy too and not at all a brick.

January 12, 2022 – 8:46am

Although there are some large time gaps in the process, I was kept busy at times cleaning up from the preceding step and preparing for the next step.  I wonder how they made this bread in the old country?

The final result was pleasing.  This was the first time I ever gelatinized cornstarch, and I could have waited a bit more toward the end of the bake to do that (which would have made the gelatin a little runnier when I brushed it on), but the shine is on the crust.  There was a crack in the top and another about two inches long on one lower side, but the appearance seemed good overall.  The crumb is dense, but not a brick.  The crust is a little tough but nicely chewy.  Over the next several days I am curious about whether the flavor will develop.

If anyone wants to bake this and save themselves the trouble of writing down all of the ingredients and steps from the Rus Brot video, let me know.  (But definitely watch that video — several times perhaps — if you are going to make this bread.)

The next morning the levain had tripled after about twelve hours.  First I put water (322 g) into a large bowl and added the levain, which I stirred until it dissolved.  To that I added dark rye flour (176 g), spelt flour (176 g), sea salt (12 g), and the soaker (after draining through a mesh sieve).  I used a dough scraper to mix everything, which had the consistency of cake batter, took the temperature (75 F), and then covered the bowl and let it sit for a half hour.

Maurizio used a Pullman loaf pan in his bake, but I don’t have one of those and instead used a 9″x5″x3″ loaf pan, which I sprayed lightly with oil.  Using a spatula, I then scooped the dough into the loaf pan, smoothed the top, and covered the pan with plastic wrap for the proofing.  After ninety minutes the dough had risen to about a half inch below the rim, and I then put the loaf into a 400 F oven that had been steamed in my usual way (lava rocks in aluminum pie pans).

After thirty-five minutes I reduced the oven temperature to 350 F and then continued the bake for another ninety minutes.  In the meantime the loaf rose nicely and took on a dark brown color.  A crack formed around the upper perimeter just below the top crust (something Maurizio mentioned in his description of the recipe), but was more cosmetic than anything else.  By the end of the bake the internal temperature of the loaf was 209 F.  I put the pan on a cooling rack for a little over an hour and then removed the loaf, which I weighed (1215 g) and then wrapped in a tea towel and left on the counter.

Maurizio says to leave the loaf wrapped for 24-48 hours to avoid having a gummy crumb from slicing too early.  I opted for about twenty-five hours and then curiosity got the better of me.  Here is the loaf after being unwrapped.

Here are two photos of the crumb.

The bread has a crisp crust and is easily sliced.  The crumb is moist but not gummy.  The seeds provide a nice addition to the flavor of the three different flours.

This is an extremely simple bread to make and offers a lot of flexibility.  You could vary the types of flours and types of seeds and really play around with the possibilities.  The presence of white rye and spelt makes the crumb lighter than a totally dark rye bread and is not dense at all.  Consider this bread if you are looking for something that combines rye and seeds.

December 23, 2020 – 10:58am

The ingredients in my version of his bread are:

Spelt Flour — 400 g

Whole Rye Flour — 100 g

Salt — 8 g

Pumpkin Seeds — 15 g

Sunflower Seeds — 20 g

Flaxseeds — 10 g

Sesame Seeds (white) — 15 g

Starter — 23 g

Water — 420 g

As Abe described, I mixed the flour, seeds, and salt and made a well, into which I added the starter (which had been fed about five hours earlier).  I then poured in 350 g of water and mixed a bit until that water was absorbed.  More water was needed, and I added a little more until the consistency felt right (sticky, but holding together).  In all, I used 420 g of water.  I mixed the dough some more while feeling a bit of gluten development.  The dough temperature was 76 F, and I covered it for the first of the thirty-minute periods between four stretch-and-fold sessions.

After the fourth S&F the dough went into the refrigerator, and then about five hours later I took it out for an overnight bulk fermentation at room temperature.  In the morning, the dough had sat for a tad over ten hours (but had not expanded much).  I wet my hand and worked the dough gently to feel some resistance in it, shaped the dough into a log, and put it into a 4-1/2″ x 8-1/2″ loaf pan that I had greased with butter.  The loaf pan then went into a plastic bag for a little over an hour-and-a-half while the dough proofed.

Meanwhile I heated the oven to 450 F.  After the proofing, during which the dough expanded noticeably, I put the loaf pan into the oven and left it there for 47 minutes (rotating after twenty minutes).  After thirty minutes the internal temperature was only 179 F, which did not surprise me because of the hydration level, but by the end the internal temperature was about 208 F.  The loaf split on its own along one side (no scoring).

The crust is very crispy and crunchy in a good way.  The crumb is a little dense, but not heavy like a pure rye bread.  Instead, the crumb is soft and allows the various seeds to be tasted.

This is a neat bread.  My wife is not a fan of spelt, but she really liked this bread.  It is simple to make, and I will do so again sometime. If you are looking for a bread with spelt and rye and some seeds, you will enjoy this one.  Thanks, Abe, for your post about this bread.

Happy baking.  Stay safe and stay healthy.

Also check

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source:

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Made with wholesome ingredients, it’s a super versatile bread. It’s soft inside but with a great texture, making it an excellent choice for sandwiches, snacks, breakfast, toast, etc. It is the perfect vehicle for sweet and savoury toppings, so try it as avocado toast one day and honey the next. A great every day bread!

There is nothing better than delicious and healthy homemade bread. The magical smell in your home, the taste and knowing the ingredients you are using!

Maple syrup adds a subtle sweetness; we love it in our bread.

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The affinity of walnuts and whole wheat plays out well in this loaf. The simple addition of walnuts adds character and enhances the deliciously baked whole-wheat flavours. Nut bread is the best.

Italian Whole Wheat Bread Fast2eat

For those who like a lighter texture of whole wheat bread, this wonderful, aromatic basil Italian whole wheat bread is perfect: taste, flavour, appearance, texture, all very good.

100% whole wheat honey walnut Bread Fast2eat

This whole wheat bread is the best. It is packed with fibre and healthy goodness, wheaty, full of flavour, and great texture. It is delicious for breakfast or thinly sliced for sandwiches. You should try this recipe and let me know what you think.

100% Whole Wheat Orange Bread Fast2eat

Moist, easy to slice, and 100% whole wheat, this bread uses orange juice for part of the liquid, which neutralizes any potential bitter taste of whole wheat.

This Orange Whole Wheat Bread is exceptional. In addition to being delicious, it makes the house smell amazing the whole time it is cooking!

Honey Molasses Whole Wheat Rye bread Fast2eat

You may go to the Outback Steakhouse for the red meat, but the wonderful dark bread, served before the food arrives, is definitely a highlight of the meal. Luckily, you can make it at home. I’m pretty sure you’re going to love my Outback bread copycat recipe!

50% Whole Wheat Bread with Molasses Fast2eat

It’s mildly sweet, soft and delicious, with hints of molasses. Sooo yummy!

100% Whole Wheat Pizza Crust Fast2eat

There is nothing better than a homemade pizza. I love it, and I love how easy and versatile it is, especially using a Bread Maker to prepare the dough.

50% Whole Wheat Bread Fast2eat

For those who like a lighter texture of whole wheat bread. Contains equal amounts of bread flour and whole wheat flour.

Whole Wheat Oatmeal Honey Bread Fast2eat

If you’re looking for a simple homemade bread with wholesome ingredients, this Whole Wheat Oatmeal Honey Bread is it. It uses a combination of whole wheat, oats and white flour, and it’s sweetened with honey.

100% Whole Wheat Bread Fast2eat

This is the very best Homemade Whole Wheat Bread. I’ve been making this bread since I bought my bread maker in 2000 and everybody loves it.

Easy 100% Whole Wheat Pancake Fast2eat

If you’re looking for easy pancakes with 100% whole wheat flour, this one will do it for you.

Whole-wheat 12-grain bread Fast2eat

This whole-wheat 12-grain bread recipe is a unique blend of grains and seeds that give the delicious taste & nutrition you love.

It’s delicious. Whether it’s breakfast, lunch, or dinnertime, it’s always a good time to enjoy 12-grain bread. It is packed with the flavour of 12 grains and seeds combined with some whole-wheat goodness.

Quinoa Bread Fast2eat

Super simple quinoa bread recipe made with cooked quinoa, whole wheat and bread flour. The quinoa lends a deliciously nutty flavour to the bread. It also makes the loaf extremely tender.

Honey Oatmeal Bread Fast2eat

Soft, light, healthy and delicious. It uses a combination of whole wheat, oatmeal, white flour, powdered milk, and sweetened with honey.

Special Molasses Bread Fast2eat

This brown bread recipe using bread flour, whole wheat flour, and cornmeal is simply amazing!

Russian dark Borodinsky Rye Bread Fast2eat

Legendary Russian dark Borodinsky Rye Bread made with whole grain, rye and wheat flour and molasses. It is very flavourful, satisfying and healthy.

RBM-M1921 as a yogurt maker

The appliance has an automatic program for cooking natural yogurt and other dairy products. You can create original diet desserts by adding berries, fruits, nuts, jam or honey to yogurt. In addition, homemade yogurt would make an excellent dietary salad dressing.

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  • Rye flour – 380 g
  • Wheat flour 1 grade – 250 g
  • Water – 448 g
  • Salt – 10 g
  • Mother rye sourdough – 22 g
  • Rye flour – 66 g
  • Water – 66 g
  • All sourdough – 154 g
  • Rye flour – 150 g
  • Water – 80 g
  • Whole dough – 384 g
  • Wheat flour – 250 g
  • Water – 290 g
  • Salt – 10 g

The benefits of the dish

The first and most important thing that should be noted when speaking about this wonderful bread is that in the USSR nothing was done just like that. All products on the shelves have been researched, and the recipes are well thought out to ensure that the diet of citizens is correct and balanced. So Darnitsky bread had its own special composition, weighed down with special functions. Namely: such bread provided a sufficient content in the body of manganese, copper and selenium, which are difficult to obtain from ordinary everyday products.

Such bread was responsible for a good mood and helped the vessels not age. That is why we highly recommend using this almost medicinal product today and baking aromatic Darnytsia bread at home, especially since its calorie content is not so great in comparison with the benefits. What do you say? What kind of bread do you like, how do you bake it and how do you knead it? Tell us and our readers, we will be grateful and will certainly tell about your secrets from the pages of our site. Your HozOboz!

RBM-M1921 as a bread machine

With the breadmaker, you can bake not only classic bread, but also bread for healthy eating, bread with natural additives, brown bread with coriander, bread for sandwiches and sweet confectionery. You don’t have to knead and prove the dough yourself. The cooking process is fully automated: just put the ingredients into the bowl of the appliance and set the program. You will be alerted to the readiness of the bread with a beep.

The breadmaker is equipped with the MULTIBAKER program, which allows baking bread to any recipe, setting the time for kneading, proofing, baking and auto-heating.

For healthy eating

The breadmaker bowl is equipped with a multi-layer non-stick Whitford “Xylan Plus” coating. It is absolutely safe for health and even with intense heat does not emit toxic substances. RBM-M1921 allows cooking with little or no oil. Bread, pastries and many other dishes in the breadmaker will turn out more dietary and healthy.

Anadama (cornmeal and molasses) Bread Fast2eat

Brown and crusty with a chewy, springy texture, this old-fashioned bread has an intense, dark sweetness taste from a healthy dose of molasses. The New England tradition of making this bread using molasses, cornmeal, wheat flour, and sometimes rye flour brings pleasure to anyone lucky enough to have ever eaten it.

Old Fashioned Oatmeal & Molasses Bread Fast2eat

Old fashioned Oatmeal molasses bread is easy to make, a rich and tender loaf that is perfect for toast or sandwiches, and great with cream cheese.

Bushman Bread Fast2eat

A dark honey wheat bread that is made sweet by the addition of honey and molasses. The loaf’s iconic dark colour comes from 3 ingredients: cocoa powder, molasses, and coffee. The results are nothing short of mouth-watering.

Pumpernickel Bread Fast2eat

This brown bread is simply amazing! It’s mildly sweet, soft and delicious, with hints of molasses. Sooo yummy!

Pumpernickel Bread II Fast2eat

Homemade Pumpernickel is hearty, slightly sweet, and rich in flavour, with different notes and flavours coming through the crust. The texture is dense but not heavy, just perfect for enjoying with a bowl of soup or a smoked salmon & cream cheese sandwich.


TIME DELAY – the easily programmable delayed start timer allows you to cook by the preset time. The start of cooking can be delayed for up to 15 hours.

“KEEP WARM” FUNCTION – the auto-heat function starts automatically at the end of the program. This function is not recommended to turn off when cooking bread – “Keep warm” works at a lower temperature than the main baking program and allows the bread to “finish” at the optimum temperature. Ready bread is recommended to cool completely at room temperature.

SELECTION OF WEIGHT AND CRUST COLOR – the breadmaker automatically adjusts the cooking time depending on the number of ingredients and the estimated weight of the finished bread, and allows selecting the color of the crust. The ability to select the weight of the bread and the color of the crust is not provided in all programs, read the manual of your breadmaker carefully.

Enjoy your appetite and good health!

History of the dish

In the Soviet Union, bread meant a bakery product, which was prepared by baking from flour with the addition of water or milk and a loosening agent – yeast or sourdough. It is also interesting that, according to GOST, such products included all those whose weight exceeded 500 g, and the humidity should have been at least 19%. Such products included: loaves, bricks, curls, loaves, braids, and so on. One of these was the Darnitsa bread recipe for which we have prepared for you today.

NON-STICK COATING of the baking tray is resistant to high temperatures for a long time, does not stain or absorb food odors. After use, the bowl is easy to clean under running water with non-abrasive detergents.

CRUST COLOR SELECTION allows setting the parameters of the baker so that the crust of the finished bread will be light, golden or dark. Not all programs allow choosing the color of the crust, read the instructions for your bakery carefully.

ADDING INGREDIENTS – if you like, you can add additional ingredients to the bread, such as seeds, nuts or raisins. The baking oven will notify you with a beep when it’s time to do this.

KNEADING PADDLE mixes the ingredients for the dough quickly and efficiently, saving you the trouble of having to do it by hand.

TIME DELAY – the easily programmable delayed start timer allows you to cook by the preset time. The start of cooking can be delayed for 10 to 15 hours. This function is not available in the DESERTS, OUTMEAL, SOUP, STEW, YOGURT, JAM and BAKING programs.

“KEEP WARM” FUNCTION – the auto-heat function starts automatically at the end of the program. This function is not recommended to turn off when cooking bread – “Keep warm” works at a lower temperature than the main baking program and allows the bread to “finish” at the optimum temperature. Ready bread is recommended to cool completely at room temperature. The “keep warm” function is not available and cannot be activated manually in the programs “OATMEAL”, “DAIRY-FREE DOUGH”, “YEAST DOUGH”, “SOUP”, “STEW”, “YOGURT”, “JAM” and “BAKING”, carefully read the instructions for your appliance.

ENERGY-SAVING MEMORY 10 MINUTES – If there is a brief power outage, or if you need to connect the breadmaker to another socket, the appliance will store all the settings for 10 minutes, and after resuming power it will automatically return to work according to the set parameters. Note that if the temperature inside the heating chamber drops by 5°C or more before the power supply is resumed, the running program will be suspended. Study the instructions for your breadmaker in detail.

RBM-M1921 as a multicooker

Special automatic programs allow cooking in the RBM-M1921 not only bread, but also soups, porridge, pilaf, goulash, stew, a variety of sauces, jams, mashed fruit and drinks. The BISCUIT program helps to create the ideal conditions for making hearty and sweet pies, casseroles, classic and chocolate air biscuits.

The appliance comes with a cookbook, which collected a variety of recipes, including dishes of national cuisine around the world. Each recipe is specially adapted for RBM-M1921, so you can easily make Irish bread with dried apricots and raisins, French bread and cheese, Peking chicken, chahohbili with beans, and much more.

REDMOND breadmakers. Fresh bread every day!

Programs and Features

REDMOND RBM-M1921 breadmakers are designed for convenient baking homemade bread, as well as – for automated preparation of some hot dishes and desserts. During operation, the electronic control system maintains optimal conditions for proofing and baking of different types of dough in the inner chamber. To make fresh, homemade bread for toast or delicate biscuits for tea, all you have to do is press a few buttons – REDMOND breadmaker does the rest all by itself.

25 AUTOMATIC PROGRAMS allow the breadmaker to knead and proof dough for wholemeal, rye or white bread, muffins and many other baked goods. Also with the automatic programs you can cook porridge or jams, make stews, cook desserts.

The program is used to bake the classic white bread.

FRENCH BREAD can be used for baking light French bread with a porous crumb and a thin crispy crust. The program provides for a long kneading and proofing of the dough.

WHOLE GRAIN is designed for baking dietary breads made of whole-grain flour. Because this flour is heavier and more heterogeneous than white wheat flour, for better dough kneading, the breadmaker preheats the ingredients and leaves the dough to rise for a longer time.

FANCY BREAD is designed for baking sweet bread with various additives. The time and temperature of the program are designed so that during cooking the sugar contained in the dough does not stick, the pastry rises perfectly and gets a delicious crust.

GLUTEN-FREE is recommended for baking bread made from gluten-free flour. The elasticity and firmness of regular bread doughs is largely dependent on gluten, so to get a quality gluten-free pastry requires particularly careful kneading and proofing of the dough. For quality dough kneading, the breadmaker preheats the ingredients.

Quick Bread – The program is designed for accelerated baking of white bread. For the correct operation of the program, it is recommended to add additional 1/3 teaspoon of yeast to the dough based on a baking weight of 750 grams.

CAKE is recommended for making muffins with various fillings. Since cupcake dough contains a relatively high amount of fat (butter or vegetable oil) and sugar, the time and temperature of the program at all stages are calculated so that the finished products will always delight you with a delightful taste and aroma.

DESSERTS is for preparing various desserts from fresh fruits and berries, confectionary creams and fondants; the program provides for heating of ingredients without stirring.

SOUP is used for making dressing soups, cream soups, vegetarian soups and meat broths, as well as some drinks.

STEW is designed for cooking stewed dishes of vegetables, meat, poultry or seafood.

VITAMINIZED is used for baking the popular Borodino bread made of rye flour with sugar, molasses and coriander. The dough kneading time is adapted to the classic dough recipe, which requires careful and longer mixing of the ingredients. Before baking the bread, it is recommended to slightly flatten the dough with your hands so that the crust of the finished bread is even and without breaks.

FILLED BREAD is used for baking white bread with seeds, nuts or other additives. The program includes all cycles of bread preparation from kneading dough to baking.

ITALIAN BREAD – in this program, the time and temperature of kneading and proofing are specially designed for baking puffy Italian bread with a crispy crust.

RYE is a program for baking the classic brown bread made of rye flour. Before baking, it is recommended to lightly flatten the dough with your hands so that the crust of the finished bread is even and without breaks.

KNEAD is used to knead unleavened dough for homemade pasta, dumplings, ravioli, dumplings, cakes, or dumplings.

YEAST DOUGH provides the ideal conditions for kneading and proving yeast dough, which can then be used to make pies with a variety of fillings.

KEAD WITH TIME CHANGE is a program designed for kneading dough without further baking and provides for manual setting of time.

SANDWICH BREAD is recommended for baking bread for toast or hot sandwiches from wheat flour or a mixture of oat flour and rye flour.

YOGURT is created for making homemade yogurt with or without fruit.

JAM is designed for cooking homemade jams, making toppings for baking and ice cream, ketchups, sauces, as well as for the preparation of some products for canning.

BISCUIT is recommended for baking classic biscuits for cakes or biscuits with additives, which can be served as an independent dessert.

OATMEAL is used for cooking porridge with milk or water from rice, oatmeal, corn and other types of cereals.

АPROOF AND BAKE is intended for the preparation of biscuits, muffins, rolls or other products made of prepared dough, the kneading stage is absent in this program.

BOILING – for cooking vegetables, meat, fish, poultry and beans in boiling water. The program provides for manual time setting.

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