Borodino bread "The same" in a bread maker

It turned out not bad. But this is already leavened, and it takes a long time. The whole point in the recipe was to bake as quickly as possible. Well, accordingly, the most similar in taste.

I baked Borodinsky without sourdough, only increased the ratio of rye, but the recipe is the same, nothing more.

I baked Borodinsky without sourdough, only increased the ratio of rye, but the recipe is the same, nothing more.

Well that's just lucky. Sometimes it works. My bread does not rise at all from just rye flour, I have to add wheat. Maybe your flour is good, rich in fiber?

I add a little wheat flour (1 to 4), the saf yeast is very good moment, I don’t understand why it should not rise, the yeast plays in any way, I tried the dough in the process of lifting with my finger, what stuck to my hand was in structure like strong foam from beer.
My bread maker always burns a little with me, so I always put a pale crust and less weight, all the same, the crust turns out to be quite dark. If we assume that it (the oven) always gives a higher temperature than it should be, maybe even when the dough is allowed to stand, the temperature is also higher than intended, my dough has time to come up as it should and bake accordingly.
And if you try, as is advised here, first the dough mode, then 2 hours just worth it, then baking for 1 hour or more by weight.
But then the sense of automating the process disappears ...
And we take flour wherever necessary, it always works. I even once forgot to put honey and sugar and still baked normal, only without a sweet aftertaste naturally.

I add a little wheat flour (1 to 4), the saf yeast is very good moment, I don’t understand why it should not rise, the yeast plays in any way, I tried the dough in the process of lifting with my finger, what stuck to my hand was in structure like strong foam from beer.
My bread maker always burns a little with me, so I always put a pale crust and less weight, all the same, the crust turns out to be quite dark. If we assume that it (the oven) always gives a higher temperature than it should be, maybe even when the dough is allowed to stand, the temperature is also higher than intended, my dough has time to come up as it should and bake accordingly.
And if you try, as is advised here, first the dough mode, then 2 hours just worth it, then baking for 1 hour or more by weight.
But then the sense of automating the process disappears ...
And we take flour wherever necessary, it always works. I even once forgot to put honey and sugar and still baked normal, only without a sweet aftertaste naturally.

Well, I'm not a guru in baking, I can be corrected, but it always seemed to me that bread rises due to the presence of fiber, which is not enough in rye flour, that's why "bricks" are obtained, how much flour I put in, I got such a volume of bread. Who would explain how the sourdough works, why rye bread does not turn out to be sourdough.
In my bread maker there is a recipe for Borodinsky, where the sourdough is formed just at the first stage, but in half an hour I'm not sure that this sourdough will mature normally.

In the Borodinsky mode in our ovens, at first, not sourdough is formed, but dough, but only it seemed to me. that it does not hurt there it turns out something more confusing.
I read it on the site, the sourdough is put in as many as two glasses, of course, she will raise everything in such an amount, bread is practically baked on it, and it does not have such a taste of yeast.
Of course, gluten (not fiber) affects the rise, but all the same, rye grows about twice in comparison with the amount of flour and grows even during the baking process, so it turns out dense. but all with small holes bread. It tastes great, you can not steam about large holes, if you really need more magnificent, bake according to the original recipe (for a gift, for example)
It rises better on the dough, the dough turns out more fluffy, especially if the dough is rich, heavier, rye can be attributed to this category. In our Borodinsky regime, something was flawed either with the recipe or over time. I watched, dough during this time does not have time to rise properly.
Once I ate a factory-made Borodino one, so it doesn’t make a hole in mine and also some kind of damp crumb inside, in general it turned out worse, that's how!

[v_v_su]

v_v_su, again thanks for the recipe:
🔗

Serving * 1.3. Minor changes: a pinch of ascorbic acid in flour,
water 100 ml - boiling water for brewing malt, and the rest of the water - mineral water with gas.

Who would explain how the sourdough works, why rye bread does not turn out to be sourdough.

Right here: 🔗 Lyudmila has everything in great detail!

Thanks for the link, very informative, another trick for success, the bread is simply royal

People - and apple cider vinegar (in the recipe, by the way) - is it not acid for you? And there is salt too. And no one bothers to add more than to shove ascorbic acid. Better eat it like that!

There will be no harm from ascorbic acid

As soon as I didn't bake this recipe, I poured a little more rye flour and put in the sourdough, keeping everything else, it still works!

With you when we meet a hundred grams and a donut!

Of course, pure vitamin C. Why shove him into bread?

[Admin]

There is a difference.
Here's an example: vinegar (or sourdough) - that is acid, a lot is taken for the test, the change in the acidity of the test, I am sure, can be determined even by litmus test.
Ascorbic acids put a pinch - one or two grams, no more. This amount will not change the acidity of the dough. However, at the chemical level, ascorbic acid acts on the structure of gluten (this is what Admin and Lyudmila), strengthening her.
As I understand it, ascorbic acid is not a substitute for acid (vinegar).

With you when we meet a hundred grams and a donut!

Indeed, there are still donuts from this recipe to bake rye ...
But seriously, when I put the sourdoughs in the same recipe, pretty decently, 4 tablespoons with a slide, not that there is a too noticeable difference, a little higher and some holes are bigger, but I didn't notice the taste radically, and so and so ok, each is slightly different. Sometimes you want bread and thicker in texture, small-hole (more rye plump)

Indeed, there are still donuts from this recipe to bake rye ...
But seriously, when I put the sourdoughs in the same recipe, pretty decently, 4 tablespoons with a slide, not that there is a too noticeable difference, a little higher and some holes are bigger, but I didn't notice the taste radically, and so and so ok, each is slightly different. Sometimes you want bread and thicker in texture, small-hole (more rye plump)

I did my best...

[v_v_su]

v_v_su Thank you very much for the recipe !!! Very tasty. And indeed the same one. Unfortunately, I didn't have time to take a photo, because I baked it and left with the child on the street in the evening, and upon my return, less than half was left. Next time I'll take a picture.
I baked half a portion, I bake a loaf of HP for a maximum of 680g. But it turned out not as big as the store Borodinsky. Next time I'll try the whole portion, it might work. And I replaced dry kvass with malt (since we have it, we do it ourselves).

[v_v_su]

v_v_su Thank you very much for the recipe !!! Very tasty. And indeed the same one. Unfortunately, I didn't have time to take a photo, because I baked it and left in the evening with the child on the street, and upon my return less than half was left. Next time I'll take a picture.
I baked half a portion, I bake a loaf of HP for a maximum of 680g. But it turned out not as big as the store Borodinsky. Next time I'll try the whole portion, it might work. And I replaced dry kvass with malt (since we have it, we do it ourselves).

To your health! For an experiment, try putting 70 grams. raisins - it will turn out very tasty.

Thanks for the idea! Let's try. The son said: If black, then only this one. I liked it very much.

Thanks for the idea! Let's try. The son said: If black, then only this one. I liked it very much.

Only the raisins must first be soaked.

Whoever has a bad stove stirring - try this option:

First, pour half of the flour from the recipe, turn on the stove and during the kneading process, as the flour absorbs the water, gradually add the rest of the flour. As a result, it mixes better, fits more evenly, the quality of the kolobok is remarkable.

If the program has stopped the agitators and you haven’t added all the flour yet, just start the program again. (On my Moulinex 5004, just press and hold the power button until the signal beeps). Since there is no heating during the initial mixing, it should roll.

... Since there is no heating during the initial mixing, it should roll.

Do it if necessary, I do this periodically (it especially happens when water is added, it is bad then it all mixes), the quality of baking does not suffer.

If you sift dry kvass through a sieve slightly larger than for flour (such iron ladles are sold with a handle and hooks), then large crumbs of rye bread are sifted out and the kvass becomes more concentrated in malt content.

Do it if necessary, I do this periodically (it especially happens when water is added, it is bad then it all mixes), the quality of baking does not suffer.

If you sift dry kvass through a sieve slightly larger than for flour (such iron ladles are sold with a handle and hooks), then large crumbs of rye bread are sifted out and the kvass becomes more concentrated in malt content.

By the way, yes. I always sift dry kvass. But I didn't write it in the recipe - I thought it goes without saying. There are a lot of black lumps, as I understand it, the crust from rye bread is badly crushed at the factory

Is the forum buggy?

I baked your bread today. The taste is excellent! True, I reduced the amount of oil to three tablespoons. It was baked perfectly, the smell is like that of Borodino ........ but, unfortunately, not Borodino. And the color is lighter and the taste is a little different. Did everything (except for the amount of oil) according to the recipe. So I think, can the ratio of rye-wheat flour change (put more rye flour)? Or do you need more dry kvass (I had HAAS)?
The bread is very tasty, even a two-year-old child appreciated it - he ate a whole big piece!
WELL VERY WANT BORODINSKY !!! SHOW SOMEONE !!

I baked your bread today. The taste is excellent! True, I reduced the amount of oil to three tablespoons. It was baked perfectly, the smell is like that of Borodino ........ but, unfortunately, not Borodino. And the color is lighter and the taste is a little different. Did everything (except for the amount of oil) according to the recipe. So I think, can the ratio of rye-wheat flour change (put more rye flour)? Or do you need more dry kvass (I had HAAS)?
The bread is very tasty, even a two-year-old child appreciated it - he ate a whole big piece!
WELL VERY WANT BORODINSKY !!! SHOW SOMEONE !!

Try to see if dry kvass contains barley and rye malt in the ingredients? Recently, we have come across kvass with some undefined composition, there was definitely no malt. In general, the meaning is simple - I use ordinary Russian dry kvass in bags. There, rye and barley malt is necessarily present as components. Try replacing dry kvass with regular malt (3 tablespoons). You have Bread for sale at the All-Russian Exhibition Center in the pavilion. My recipe was made for Tula, where I couldn't find malt.

Sincerely. Bon Appetit!

Thank you! My kvass really consists of rye rusks and only rye malt. There is no barley at all.Yes, and rye, as I understand it, was not much. I'll be looking for malt.

Thank you! My kvass really consists of rye rusks and only rye malt. There is no barley at all. Yes, and rye, as I understand it, was not much. I'll be looking for malt.

Well, there should be enough rye malt in kvass. Here the options are such - either they did not report at the factory when packaging the malt, but only crackers (it happens, yes), or you put a little kvass (you need at least 5 spoons). Be sure to pour boiling water over kvass. The malt should be steamed. The color becomes dark brown, the color of burnt coffee. If the color is weak - brown, it means that the malt is stolen at the factory, and only crackers are poured. Better not to buy such kvass anymore.

Hello. I also have HP Kenwood. only 350. For baking Borodinsky a special mixture "Borodino" is produced. When baking, add 70-90 gr. for the total amount of wheat-rye flour. I like it with spices, so I additionally add ground coriander and cumin. I bake on the main program or for whole grain flour (so that I have a good distance). Instead of the Borodino mixture (when it ends) I add liquid concentrated malt. The bread always turns out to be very dark, aromatic (instead of sugar, I usually use honey). I always add an additional 10-20 minutes. for baking, you get a beautiful crisp crust. On dry kvass Borodinsky delicious will not work - the composition is not the same. I am from Ukraine, I order these mixtures from Kiev through firms. There are probably such shops in Russia too. Try this option, you won't regret it.

[be sure to sift]

Dry kvass be sure to sift - rusks are quite large, they are well screened out, and the output is a powder with a high malt content.
Now I only bake rye according to this recipe - the best one for my taste! Almost perfect

Today I baked one more bread according to your recipe. If you remember, I had a problem with dry kvass, or rather with its composition. Now I bought kvass wort, added 3 spoons and ..... finally saw what I wanted! It's a pity, I never learned how to insert pictures. The only disappointment - it was the roof collapsed, it was her own fault - she did not follow the kolobok. The flour was apparently damp. I have a question for you. Have you tried to replace some of the water with dark beer?

Today I baked one more bread according to your recipe. If you remember, I had a problem with dry kvass, or rather with its composition. Now I bought kvass wort, added 3 spoons and ..... finally saw what I wanted! It's a pity, I never learned how to insert pictures. The only disappointment - it was the roof collapsed, it was her own fault - she did not follow the kolobok. The flour was apparently damp. I have a question for you. Have you tried to replace some of the water with dark beer?

I tried it while working on the recipe. The taste is not similar, I wanted to achieve exactly the "Borodino" taste, so I did not continue to experiment. And so - it turns out well. It is important to remember that the amount of liquid and the amount of dry matter in the recipe must match your bookmark. So 450 gr. water can be replaced with 450 gr. beer or kvass, or mineral water. It is possible in proportions, it is important that the total is 450 grams.
Try it. Just be prepared for a change in taste. And so the recipe is quite error-resistant, + - 10% tolerates errors. The most important thing is to watch the bun at the beginning of the batch - so that it is not very dry or, on the contrary, liquid. I try not to add all the flour at once, I leave a third so that the bun is mixed well at first, and then I add it during the first kneading. It's easier.

Good luck!

I share my find. I added a little chopped garlic to the bread. Delicious!

In Panasonic I made a full portion, in dietary bread mode, with some gags - water - 400 ml, 3 tbsp. dry spoons milk, 2 eggs, nuts and raisins to taste - the bread turned out to be super Spasipki for the recipe

korf, tell me in your HP one or two mixer (I can't find it anywhere in the descriptions), I want to change my Mulinex.I heard that Panasonic is the most reliable.

[verner]

verner - in even panasiks (254,256) - one stirrer, no dispenser (device for dispensing nuts, raisins, etc. at the right time), no rye bread baking mode. the odd ones (255,257) have it all. 256 and 257 - with a more reliable bucket. look in the forums, here it is all described repeatedly already

Tell me, please, can I add ground coriander to this bread, and not grains? I love Borodino bread, but I really don't like coriander grains, I am tortured to get them out of there. If so, how much? Also 1.5 st. l.? In a couple of days we are waiting for guests, I want to surprise!

[MOM SONY]

MOM SONY - for the same reason, I put ground, 1.5 tablespoons in the dough, I don't sprinkle it on top, everything is fine

1.5 tbsp. l. too much ground criander (it also fits in a spoon more densely than grains), it is better 1 tbsp. l. , I generally put half st. l.
But of course it's a matter of taste ...

About coriander: When brewing dry kvass, you need to put 1.5 tbsp. tablespoons of ground coriander. And sprinkle whole.
The amount can be varied within reasonable limits.

Today I baked this bread. When kneading, there was a slurry "underfoot", added flour, quite a lot. The bread tasted good, but the crust was oak, and it was already broken. Was it necessary to add flour or should such a smear be at the bottom? I rarely bake rye bread, because it is impossible to find rye flour here, so there is no experience.

Today I baked this bread. When kneading, there was a slurry "underfoot", added flour, quite a lot. The bread tasted good, but the crust was oak, and it broke. Was it necessary to add flour or should such a smear be at the bottom? I rarely bake rye bread, because it is impossible to find rye flour here, so there is no experience.

Try not to add water after starting the batch. It is better not to pour out all the flour, leave a third, start kneading and then add a little bit as you stir until all is used up. The gingerbread man should be evenly mixed, if the gingerbread man is dry, then it will not mix and will not fit well. From this IMHO and a hard crust - a lot of flour. Something you are too clever with technology.

Under my shoulder blades, a certain mass always sticks to the bottom and is present in rye bread in the form of a plastic-like circle when kneading. If you add so much flour that this circle "gets stuck" in the bun, a brick with oak crust will probably be baked.
I make the gingerbread man a little softer than a rubber ball, v_v_su something like that?

Rye ball and should be softer and more vague than wheat

After kneading, I did not add water at all. The gingerbread man seemed to be not bad, but I was confused by the thin dough under the bun. I don't have that in wheat bread. There was no need to touch it, leave it as it is. It's okay, if I find rye flour, I'll try it.

Under my shoulder blades, a certain mass always sticks to the bottom and is present in rye bread in the form of a plastic-like circle when kneading. If you add so much flour that this circle "gets stuck" in a bun, a brick with oak crusts will probably be baked.
I make the gingerbread man a little softer than a rubber ball, v_v_su something like that?

Well, somewhere like that. I am closer to the association with clay mortar for laying the stove.

And so everything is correct, the circle is present. But then, during proofing and baking, it combines with the main dough and is practically invisible. And since lately I have taken out the stirrers from the oven before baking, and then I mold the dough with wet hands on the container, the circle is not visible at all.

Same to you!

After kneading, I did not add water at all. The gingerbread man seemed to be not bad, but I was confused by the thin dough under the bun. I don't have that in wheat bread. There was no need to touch it, leave it as it is. It's okay, if I find rye flour, I'll try it.

Well, the first pancake should be lumpy, otherwise it's not interesting!

[v_v_su]

v_v_su - but that's not necessary))) the first time everything worked out

I, too, did everything at once according to the recipe, and it turns out, but about the solution it is to the point and it looks like (there was a practice to lay bricks more than once, life forced it).

* JOKINGLY * Glad you get it right the first time. It could not be otherwise, if they knew how much flour I translated until something worthwhile turned out. So THANKS you know where to reap.

Same to you!