Borodino bread in the oven

Category: Yeast bread
Borodino bread in the oven

Ingredients

Rye flour 420 g
Wheat flour 130 g
Dry yeast 1.5 tsp
Warm milk 150 ml
Warm water 150 ml
Hot water for malt 100 ml
Cane sugar 1 tbsp. l
Vegetable oil 2 tbsp. l
Maltose molasses (mix it with warm water) 1 tbsp. l
Rye red malt 3 tbsp. l
Salt 1 tsp with a slide.
Coriander seeds 3 tsp (half into the dough, half into the sprinkle of bread)
Cumin seeds 3. tsp (half in the dough, half for sprinkling bread)

Cooking method

  • Grind coriander and caraway seeds in a mortar, mix them with malt and cover with hot water, leave for 20 minutes to cool.
  • Next we make a dough:
  • We dilute yeast in warm milk, 2 tbsp. l flour, 1 tbsp. l of sugar mix and leave for 10 minutes.
  • Mix wheat and rye flour in a bowl, add salt, mix, then add dough, malt mass, warm water with molasses, and knead a soft dough, the dough will stick to your hands for this several times in the kneading process, grease your hands with sunflower oil.
  • The dough is kneaded, this is how beautiful it is:
  • Borodino bread in the oven
  • and at the same time it is very sticky, as it contains rye whole-grain wallpaper flour.
  • Borodino bread in the oven
  • The softness of the dough is shown below:
  • Borodino bread in the oven
  • We form bread and put it in molds.
  • and put on the second proofing for 30 minutes in the oven at 30 degrees.
  • 30 minutes have passed: grease the bread with some water, sprinkle with caraway seeds and coriander and put in a preheated oven.
  • Borodino bread in the oven
  • We bake at 200 degrees for 15 minutes, 25 minutes at 180 and 10 minutes at 160 grams.
  • Our bread is ready.
  • Borodinsky in the context:
  • Borodino bread in the oven
  • Borodino bread in the oven
  • and this is the second version of Borodinsky, so to speak, Borodinsky lightweight)) it is much softer and more luxuriant, the amount of flour is changed in the recipe, wheat flour 250 grams and rye wallpaper 300g. and removed the cumin.

Note

Enjoy your Appetite !!!

Admin
Well, what kind of Borodino bread is this - the technology is broken, there shouldn't be any warm milk in it!

It's just beautiful rye bread and I have no doubt that it is delicious - but not Borodino !!!
Otherwise, there are many questions - why does Borodino bread have so many different options, which one is correct?
Andrey5757
Admin there are many names of Borodino bread on the forum in recipes and topics) well, I think that I am as close as possible to the original recipe .. although I do not pretend to be)

but there is no baked milk there), there is ordinary milk, and then only for dough, I always use only milk for dough and not water) which makes the bread tastier)

and the recipe is not particularly violated)

State standard: BORODINSKY BREAD GOST 5309-50

Rye wallpaper flour
Wheat flour
Rye red malt
Salt
Sugar
Starch (I did not use starch and I don't really think that this is a mistake, but the bread is already shiny)
Syrup
Coriander, Cumin
Yeast
Vegetable oil

Admin
Andrey, I will not enter into polemics ...

Just clarify gost recipe and technology of Borodino bread (rye flour, wheat flour, (quantity) and preparation technology: Sourdough, Tea leaves, (steaming), Dough, Main dough, Proofing, Baking) and how it should be correct in process and in time.

If we call bread so loudly, then everything else must correspond to the name - otherwise it will be "a la Borodinsky / my version"

Only recently I had to explain about this HERE and further https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100198.0

By the way, your recipe doesn't include malt

Good luck!
Andrey5757
Admin I respect you and I will not argue)

of course this is my personal version of Borodinsky)) he is my personal recipe)
Lvovsky
Good afternoon, Andrey, what are your rectangular shapes? and how are they lubricated?
Andrey5757
Lvovsky one form is made of tempered glass, and the second form is made of foil, sold in Auchan and not only) but at first they are oiled with a little butter and sprinkled with flour .. after that, the hlbushk immediately flies out of the forms like clockwork)
Pogremushka
Super master class! It's hot at home, but I really want to bake right now
Lvovsky
Andrey5757 thanks! vegetable oil, wheat flour, boom!
lu_estrada
very good bread !! I will definitely bake.
Yulya_Yula
Wonderful bread! Tell me, how many average loaves is this norm?
catherine
Hello Andrey, in bakery, I am just starting my journey. Please tell me how much molasses do you put in the dough?

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