SvetaI
Kokoschka, according to this recipe, I get black, real sweetish Borodino bread. Made with molasses and honey. I did not notice any difference in taste or color. The only thing is that with molasses, the crumb is drier, and with honey - a little sticky.
I always bake on wholemeal rye flour + 2nd grade wheat flour or seeded rye. Whole-ground and gives this REAL taste, while baked on peeled, there was no such aroma. And I have sourdough on this whole-ground. Try this, the effect will be.
Kokoschka
Quote: SvetaI
I always bake on wholemeal rye flour + 2nd grade wheat flour or seeded rye. Whole-ground and gives this REAL taste, while baked on peeled, there was no such aroma. And I have sourdough on this whole-ground. Try this, the effect will be.

Svetlana thank you for responding I will definitely try!
And I also have my own sourdough on whole-ground.
e
Kokoschka, I bought caramel molasses and baked this bread this weekend. I didn't add honey. Before that I baked without molasses and without honey, only sugar. I didn't notice the difference, to be honest. Maybe you need another molasses or some special honey ... In general, I will bake with those products that will be available at home and I will not bother buying molasses anymore.
Kokoschka
e, and I was driven to molasses ... Elena, now you and Svetlana have reassured me that she is optional ...
Nagira
Kokoschka,
Lilya, I disagree with the girls, I have been baking the most beloved Borodino in our family for 6 years (not according to this recipe) and with molasses it turns out much better and just on sugar it comes out dry, and molasses has the property of keeping moisture in the dough and with it he and keeps - stays fresher for much longer.
Even if I use honey, then a little, together with molasses, since I bake only with sourdough, and honey has antiseptic properties and is shown only in small quantities for wild yeast and micronutrients.
Kokoschka
Nagira, Irina, what recipe do you bake? I would be grateful if you share!
SvetaI
Nagira, IrinaWhen I said that bread is drier with molasses, I compared it to how it is made with honey. Surely without molasses and honey, sugar alone will make it even drier.
Lily, do not bother so much with this molasses, honey in the quantities that we add does not at all inhibit the activity of the leaven, at least I did not notice anything like that.
If you really want authenticity, buy maltose molasses at the Peki store, or let's agree when I order myself, I'll take it for your share.
In general, of course, you need to look for your own recipe, maybe Nagirin will suit you. I tried a lot, until I stopped at this, now I'm not even interested in other Borodino ones.
But here there are several more recipes for rye custard breads according to GOST 1939, they are all close in technology and are very good. If you like more acidic, try this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203554.0
Kokoschka
SvetaI, yes I will try! I followed the link and will try it!
And you will make an order Svetlana, beacon, if I don’t buy before, I will be glad to help!
SvetaI
Quote: Kokoschka
And the order will be made by Svetlana, beacon, if I don’t buy before, I’ll be glad to help!
Agreed!
e
Kokoschka, I am certainly not as experienced a baker as Nagira, I'm just learning, but with molasses my bread really turned out to be moist, without molasses and without honey it was much drier. I will put it down a little, when it's over, I won't be very upset)) But I will have to experiment with flour: both with the quantity and with different varieties, as advisesSvetaI... Just know where to buy 2 varieties and seeded
Kokoschka
Quote: e
Just know where to buy 2 varieties and seeded
Here I am about the same turnips I scratch my head .....
SvetaI
Quote: e
Just know where to buy 2 varieties and seeded
Girls, don't think of it as an advertisement, but I buy such flour and molasses in the Peki store myself. There is a twig of them here on the site. In my opinion, they also deliver to other cities, but I don't know for sure.
Kokoschka
SvetaI, thanks Svetochka! I'll go and see!
Nagira
Kokoschka
Lilya, yesterday I tried to find a recipe here on the website that I bake and did not find
It was so long ago - in 2009 - when I studied everything that is connected with this bread: both types and% ratio of different flours, and sourdough ... and brews ... I tried a lot ... and it seemed to me that it was easy to find and give you a link
As a result, it turned out that the exact recipe that I had formed in my workbook is not here.
I can say that in 2009 there was one big topic Borodino bread according to the recipe of 1939 Borodino bread according to the recipe of 1939 Borodino bread according to the recipe of 1939
I am proud of the look of a loaf, I do not need any starch-talkers for lubrication, almost always the gloss arises by itself
But for the photo of the cut, sorry, they still do not turn out to be similar to the original, and the right one is an old fotik, and the left one is a new one ... and both - they somehow cunningly transform the type of crumb ... and he is just like it is necessary - not airy-soft like a store, namely - dense, elastic, but not wet, just juicy ... but variegated because I put a lot of medium-ground coriander
Albina
Irina, Nagira, design your bread with a recipe But somehow I can't get this black. Most likely gray
OlgaGera
Nagira, I like Kokoschka - Lily, I want Borodinsky.
Can share a note from your magic notebook, if not difficult.
Just based on some closely related recipe with your comments. You have already come this way. Maybe share with us
Kokoschka
Nagira, Ira issued a recipe! : rose: I'm trying ... and all that is not right ...
SvetaI
OlgaGera, and you baked this bread in which we write? I searched and tried, for my taste this is the very best.
But of course, if you don't like it, you need to keep looking.
Quote: Albina
somehow it doesn't work so black
Albina, maybe your malt is wrong? Are you putting fermented, brown? Because without it, rye bread is really grayish.
Albina
Svetlana, with malt the ambush is complete. You won't find him here with fire during the day.
OlgaGera
Quote: SvetaI
Did you bake this bread in which we write?
Svetlana, I actually got on the bread maker because of him
I will say this. I tried, experimented, but ... it didn't work out for me. Perhaps then it was not enough experience.
But now I would take it up again. Periodically I look into the topic, I read it.
SvetaI
Quote: Albina
full ambush with malt. You won't find him here in the afternoon with fire
Ah, here is the answer! Without malt, it is not at all the same, and the color and, most importantly, the taste.
It's a shame to me that you won't try the real Borodinskaya. For me, any rye without malt is not Rye. Would you like to send you some malt?
OlgaGera
Quote: Albina

Svetlana, with malt the ambush is complete. You won't find him here with fire during the day.
Albina, try to ask at the bakery.
I have tortured the bakery in the past with requests for malt. This year they sell at 70 rubles per kg. Purchased
Albina
I had malt, but it didn't give that color.
Svetlana, Thank you. Not yet malt. But if anything, I know who you can turn to. To be honest, we rarely eat black bread.
spring
miculishna, Irina, thank you very much for the recipe! What a wonderful bread I have baked, this is not bread, this is a miracle. Everything is strictly according to the description, not difficult at all, I advise everyone who does not bake!
degteva
And my bread was not baked in a bread maker. I did everything according to the recipe by the hour. Sourdough made from Admin fast. I put it to bake in the bread maker for 70 minutes. The bread did not fall off, but it was not baked in the inside - raw. Sadness.
SvetaI
Quote: degteva
not baked inside - raw.
Natalia, and you accidentally began to cut it right away? Rye bread can be cut only 6 hours after baking, and better - after 12 hours. It takes a long time to ripen and if you cut it too early, you will feel that it has not been baked, but in fact it is simply not ripe yet.
spring
I BAKED ANYWHERE AT AN HOUR OF THE NIGHT, WRAPPED IN TOWELS, AND CUT ALREADY IN THE MORNING, AT 8 HOURS, EVERYTHING WAS GREAT. NOW I WANT TO BAKE BY ADDING RAISINS. KURAGU, PRUNE.
spring
Yes, I baked in the oven.
degteva
I also cut in the morning, while I baked in the evening. One reason is still being cut out, that it was not baked in the oven but in a bread maker.
SvetaI
Quote: degteva
cut in the morning, while baked in the evening
Then yes, there was not enough baking time. I now remember that I baked rye bread in a bread maker for an hour and a half. It's just that I switched to an oven and a temperature probe a long time ago, so now I don't even know how long it takes me to bake, it's just that the temperature inside the bread is 94-96 degrees
degteva
Thank you girls for responding to my question and for your advice. Probably I'll try to bake this bread again. After all, the fact that he did not fall out, but was in good shape for me already speaks of the fact that all the ratios were maintained correctly.
e
Natalia, began the process of baking Borodino bread in KhP. And immediately the question arose. Everything is clear with the dough, but why put the dough on the "Rye dough" mode, if there is kneading there after standing, because it is already mixed in the "Pelmeni" mode?
kuznez84
e, Elena, it's just more convenient for me. After the program "dumplings", you can take out the spatula and place the "rye" dough (in this program the bread maker maintains the required temperature for the rye dough and it is fermented better). Then the dough will not be kneaded, it will be defrosted immediately. Place the baked goods as appropriate. Everything will work out
e
kuznez84, NataliaThank you very much for your prompt response and support. I'll try to do it your way, I don't want to reach the scapula with my hands)) I'll write about the result later. By the way, I also put the second portion of Borodinsky for baking in the form. I will compare the result. This time, I have sourdough on whole-grain rye flour, and dough and dough on peeled flour.
e
kuznez84, Natalia, baked bread in KhP, it turned out to be dense and sticky, baked in the oven at the same time - too moist and sour. I sin on the leaven, threw it away and grew a new one. I'll experiment again on the weekend. This time I'll add yeast.
e
miculishna, Irina, thanks for the delicious bread recipe!
Borodino bread according to the recipe of 1939
Borodino bread according to the recipe of 1939
sersul
I dream of baking such bread. Not only did I understand about the leaven. I always have a rye sourdough with 100% moisture in my refrigerator, that is, a starter. Should I take 125 g from it and add 50 g of flour and 75 g of water when preparing the dough?
kuznez84
sersul, I take 20 g of a starter, feed 50 g of flour + 75 g of water, wait for it to bubble and increase by 2 times. From this leaven I take 125 g for bread, I feed the rest and put it in the refrigerator in an hour.
SvetaI
sersul, you can not bother much with the leaven. Feed as usual and put 125 grams in the brew. I also have a sourdough of 100% moisture, I put it this way. At first, I thought about something, counted, and then stopped, it turns out normally.
sersul
kuznez84, SvetaI, thank you very much. I got it .
I live in Israel and I found malt here only in one place - in a store that sells everything for home brewing. I ordered it already, I should receive it in a couple of days. Immediately I will bake this miracle - Borodino bread.
Vikulyasha
Good morning! Thanks for the bread! I'm a beginner (I've been baking for about a month) and Borodinsky is in the first place in terms of receiving! or just by this time the leaven has grown stronger ...
Now on the way there is already a double portion for our family and parents (I also put them on yeast-free bread) The parents of my husband are Belarusians and, they say, now they will not take Narochansky from trips in reserve
SvetaI
Vikulyasha, you are well done! If you get Borodinsky, all the other baguettes and ciabatta will give you a piece of cake. And show us a photo, brag.
Just please don't call your leavened bread yeast free. Indeed, in the leaven, the main lifting force is the same yeast, only "wild".
Vikulyasha
Svetal, well, I will no longer call sourdough yeast-free
here is my last piece
Borodino bread according to the recipe of 1939
with Borodinsky it turned out right away, but the usual rye time from the third first there were cakes ... I bake in a domestic electric oven.
SvetaI
Beauty, gorgeous crumb! A little overexposed at the last proofing, the convex roof did not work, but it does not matter, but nostril.
Vikulyasha
Thank you! does the tip depend only on the last proofing? Ato my dough stood all night ... And I also want to ask, if, after kneading the dough, I immediately put it into the mold, let it go into the oven (ie skip the crunching on the table), will the result suffer?
SvetaI
How much the dough should stand depends primarily on the strength of the leaven. If the sourdough is young, then the dough needs to be soaked longer, maybe even all night. If the leaven is strong, then 3-4 hours is enough for the sourdough. I baked such bread, where the dough wanders all night. The timing is very convenient, but the bread turns out to be noticeably sour. See what you like best.
rodnik
Thank you very much! A very good and detailed recipe. My dough turned out to be a little thin, but I didn't add flour. Now the bread is ripening, but judging by the aroma, it should be very tasty!Borodino bread according to the recipe of 1939
SvetaI
Olga, handsome! We are waiting for the cut and impressions of the sample!
rodnik
Svetlana, here is Borodinsky in the context, very tasty bread, which cannot be compared with anything, now Borodinsky has a completely different taste. True, the cap sagged a little. Thanks again for the recipe. I will definitely bake this bread!Borodino bread according to the recipe of 1939
SvetaI
Olga, gorgeous crumb! The recipe is not mine, but I am a fan and always very glad to see like-minded people. We will bake and remember the author with a kind word.
Next time, you can reduce the final proofing time slightly to obtain a convex roof.

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