Borodino bread "The same" in a bread maker

I baked this bread in LG, I took everything in half. There was no honey, I put 2 tbsp. l. Sahara.
But I also added a handful of fried seeds to it.
Baked on wheat setting. I forgot to sprinkle.
The taste is delicious, and the seeds are also delicious, but probably this is no longer Borodino.
I think it will be even tastier when it cools down.




Thanks for the recipe!
Next time I will bake it with whey. And in Panasonic.

And here I am with my report: I baked in LG-205, the bun turned out to be very thick (I did not take into account that it was not necessary to lay down all the flour at once), but I added a little water and had to mix it with my hand in cotton, help cotton, next time I'll do it with half the norm, I'll see what happens, but for now:



and in the context:


And this he made friends with a loaf of ripe dough:


I'll be honest: my husband is delighted! It tasted well, very tasty. I'm not a big fan of black bread, but this one !!!!!!

Thank you very much to the author, I went to put "+" !!!!!!!

And why did it turn out so bright? If you put kvass as in the recipe and brew it turns out to be great darker, or do you sell such kvass?

I baked this bread for the second time today. I didn't add anything and didn't add anything. I closed the lid and went to cook pilaf. I open it, and there again, thank God! The roof broke. What's wrong this time? It’s already a shame, this bread spoils my show bread. > :( I will starve out who will.

[MOM SONY]

MOM SONY - I add water - 400 ml instead of 450, and on the mode dietary, and everything turns out fine) for a full portion, fell asleep and do not look at all)

So I have the Rye mode, isn't it better for this kind of bread? I'll really try to reduce the water. Thank you.

And sometimes my roof breaks too. I suspect that it is due to the too thick unmixed kolobok. If you help knead with your hands, then nothing. And lately I've been taking out the stirrers from the bread machine before baking. Then I stir the dough a little with my hands and put it back in the container. And it does not crack at all.

And here I am with my report: I baked in LG-205, the bun turned out to be very thick (I did not take into account that it was not necessary to lay down all the flour at once), but I added a little water and had to mix it with my hand in cotton, help cotton, next time I'll do it with half the norm, I'll see what happens, but for now:
I'll be honest: my husband is delighted! It tasted well, very tasty. I'm not a big fan of black bread, but this one !!!!!!

Thank you very much to the author, I went to put "+" !!!!!!!

The mix is ​​really cool. The bread maker can barely cope. Therefore, helping her is a holy cause!

I baked this bread in LG, I took everything in half. There was no honey, I put 2 tbsp. l. Sahara.
But I also added a handful of fried seeds to it.
Baked on wheat setting. I forgot to sprinkle.
The taste is delicious, and the seeds are also delicious, but probably this is no longer Borodino.
I think it will be even tastier when it cools down.
Thanks for the recipe!
Next time I will bake it with whey. And in Panasonic.

Well, no one forbade experimenting.

Here in Tula we did not have tea leaves; instead of tea leaves, they began to brew cabbage leaves. This is how cabbage soup appeared!

And why did it turn out so bright? If you put kvass as in the recipe and brew it turns out to be great darker, or do you sell such kvass?

I suspect malt in dry kvass is becoming rare in some areas. Is barley so expensive today? It's time to make your own malt factory and send it out to everyone.

We have, on the contrary, rye malt is both lighter and darker, dry kvass is sold in every supermarket.And rye flour is almost impossible to find. Poltergeist!

And we, too, do not have rye in every store, or rather, it is a rarity there, we take it in markets, wholesale warehouses. Look at your markets especially agricultural, should be. We have 5 kg packages. And in bulk. What happiness. Let's go to the oven ...

About the lack of rye flour - ask around at the bakery. Usually the bakery has its own shop, right there.

MAMA SONY, go to the website 🔗 and order whatever you want, the auto carrier will send everything. So far, I have met such a service only in Ukraine. Good luck !!

Good day! I am a beginner baker. I want to try baking bread using this recipe, but there are a number of questions.
1. The recipe indicates water in grams. It is logical to assume that its quantity will not change in ml? But I have liquid rye malt that I want to use instead of dry kvass. Naturally, it will be heavier in grams than water. Hence the question: do you still measure liquid in ml or in grams?

2. Rye flour is sold here in different ways. Coarser and finer grinding. Which one is better to take?

3. Do I need to sift wheat flour?

4. What is the weight of the loaf for this quantity of ingredients? From the discussion I realized that for this amount it is better to choose a mode of 1.5 kg.

5. Baking mode ... So I realized that you need to select "French". In my bread maker there are also modes "Whole grain" and "Omega 3", which are suitable for rye bread. (Moulinex 5023 (5024))

Good day! I am a beginner baker. I want to try baking bread using this recipe, but there are a number of questions.
1. The recipe indicates water in grams. It is logical to assume that its quantity will not change in ml? But I have liquid rye malt that I want to use instead of dry kvass. Naturally, it will be heavier in grams than water. Hence the question: do you still measure liquid in ml or in grams?

2. Rye flour is sold here in different ways. Coarser and finer grinding. Which one is better to take?

3. Do I need to sift wheat flour?

4. What is the weight of the loaf for this quantity of ingredients? From the discussion I realized that for this amount it is better to choose a mode of 1.5 kg.

5. Baking mode ... So I realized that you need to select "French". In my bread maker there are also modes "Whole grain" and "Omega 3", which are suitable for rye bread. (Moulinex 5023 (5024))

1. Liquid in ml.
2. Peeled rye flour. But as here in the subject of writing, coarse grinding is still preferable, although I have not tried it.
3. It is better to sift flour.
4. I put 1.5 kg and a dark crust, then after baking for up to an hour I leave it to warm up, without turning off the oven, so that it will stand better.
5. Mode 2, French. Moulinex 5004 and 5024 are no different, just a slightly different design.

Good luck! Bon Appetit!

1. Liquid in ml.
2. Peeled rye flour. But as here in the subject of writing, coarse grinding is still preferable, although I have not tried it.
3. It is better to sift flour.
4. I put 1.5 kg and a dark crust, then after baking for up to an hour I leave it to warm up, without turning off the oven, so that it will stand better.
5. Mode 2, French. Moulinex 5004 and 5024 are no different, just a slightly different design.

Good luck! Bon Appetit!

Thanks for the answer! In principle, I did just that (in ml liquid, sifted flour, coarse rye). Liquid malt 3 tbsp. l. added, mixed with water. I put it on the "French" mode (it is number 5 in my bread maker). Now the dough is standing, and soon a slight heating will begin to rise.
But when mixing, the dough was sticky and around the mixers, as it were, circles of dough formed during mixing. I added a tablespoon of wheat flour (I was more afraid), in principle it also remained. Is this normal, or did you need to add more flour?
Before that, I baked rye bread 2 times according to recipes for a bread machine (the first with wheat flour, the second only with rye), the dough was thicker, drier, although it did not rise well. And the top crust was ugly, cracked and thick.

Thanks for the answer! In principle, I did just that (in ml liquid, sifted flour, coarse rye). Liquid malt 3 tbsp. l. added, mixed with water. I put it on the "French" mode (it is number 5 in my bread maker). Now the dough is standing, and soon a slight heating will begin to rise.
But when mixing, the dough was sticky and around the mixers, as it were, circles of dough formed during mixing. I added a tablespoon of wheat flour (I was more afraid), in principle it also remained. Is this normal, or did you need to add more flour?
Before that, I baked rye bread 2 times according to recipes for a bread machine (the first with wheat flour, the second only with rye), the dough was thicker, drier, although it did not rise well. And the top crust was ugly, cracked and thick.

The dough should be the consistency of an earthen solution for laying a furnace. I don’t know how to explain it — evenly mixed and not too liquid. Spread the yeast evenly over the flour. If there is a crack on top or thick, rough crusts, then the dough is poorly mixed. If the roof fails, there is a lot of water. In general, you need to feel the bun.

Good luck!

Thanks again!
The bread is baked, but the crust is cracked on top. Perhaps that extra spoonful of flour was too much.
The bread is tasty, airy, but there are some "humid" places inside. After the end of the program, I kept it in the bread maker for another 40 minutes. The truth did not wait for complete cooling, after 20 minutes I cut off a piece.
And the crust turned out to be a bit thick, although I put the middle one.
In principle, if you customize the recipe for yourself, then the bread in the family will take root.

And when I bake it, I bake it for the night, and only cut it in the morning. Such delicious food turns out! Never got it raw!

Thanks again!
The bread is baked, but the crust is cracked on top. Perhaps that extra spoonful of flour was too much.
The bread is tasty, airy, but there are some "humid" places inside. After the end of the program, I kept it in the bread maker for another 40 minutes. The truth did not wait for complete cooling, after 20 minutes I cut off a piece.
And the crust turned out to be a bit thick, although I put the middle one.
In principle, if you customize the recipe for yourself, then the bread in the family will take root.

And I did the recipe with the expectation that everyone would "modify it for themselves." Try to add 70 grams of raisins (pre-soak in water) - it turns out - YUM!

And when I bake it, I bake it for the night, and only cut it in the morning. Such a delicious treat! Never got it raw!

By the way - the way out. The bread maker keeps heating for an hour, then cools down for a long time. During this time, the bread will reach its condition!

By the way - the way out. The bread maker keeps heating for an hour, then cools down for a long time. During this time, the bread will reach its condition!

No, I didn't mean that I leave it in a cotton bag overnight, I take it out, let it cool on a wire rack, cooled down - in a paper bag - and sleep! And in the morning - it turns out so tasty and keeps for a long time!

Let's try it now!)
Thanks for the recipe !!! True, some adjustments had to be made in the absence of a prescription. I will unsubscribe: how and what happened!

I made a batch for 3 loaves. For the sake of interest, I decided to bake in the oven, in the HP and in the MV ...
I will say right away that the dough is simply incomparable. But either my kvass is not like that, but the dough initially turned out to be watery, although I did everything using electronic scales.
But how it got up is just beyond praise ...
The bread is ready in the oven, HP and MV are on the way, let's see in an hour what and how ...
Respect for the recipe to the author!

I made a batch for 3 loaves. For the sake of interest, I decided to bake in the oven, in the HP and in the MV ...
I will say right away that the dough is simply incomparable. But either my kvass is not like that, but the dough initially turned out to be watery, although I did everything with an electronic scale.
But how it got up is just beyond praise ...
The bread is ready in the oven, HP and MV are on the way, let's see in an hour what and how ...
Respect for the recipe to the author!

Thank you, you can add to my profile.

I wrote somewhere that rye flour in different regions has different humidity, mine is like dust. If the dough turned out to be liquid, in the next. try less water once. Actually, the bun should have the consistency of an earthen solution for laying a stove.
Do you have a convection mode in the microwave? Or how do you bake? Just wondering.

Let's try it now!)
Thanks for the recipe !!! True, some adjustments had to be made in the absence of a prescription. I will definitely unsubscribe: how and what happened!

And what for the adjustments? I sort of made a recipe for zamkadya, where there is no malt or other panifarin. If you use ingredients that are poured into bread according to Moscow recipes, then it will be a completely different recipe.

Thanks for the recipe! It turned out very tasty, despite the fact that the roof was blown off specifically by bread (this is the first time) ...
v_v_su, I wanted to ask, but if you replace honey with half molasses with dark, it won't get any worse? , otherwise there was no dark honey, and light bitterness did not ...

Thanks for the recipe! It turned out very tasty, despite the fact that the roof was blown off specifically by bread (this is the first time) ...
v_v_su, I wanted to ask, but if you replace honey with half molasses with dark, it won't get any worse? , otherwise there was no dark honey, and light bitterness did not ...

I can't say anything about molasses - I haven't tried it. Take a chance, tell me how it happened

By the way, I tried to replace 50% of coriander with cumin. It turned out well, I recommend it!

By the way, I tried to replace 50% of coriander with cumin. It turned out well, I recommend it!

Chief, I understand you!

and here is my bread! well, very tasty! all according to the recipe, although there is malt.

here in the context.

thanks to the author!
there was only sprinkling, I think next time I will get

here in the context.

thanks to the author!
there was only sprinkling, I think next time I will get

Thanks to the button you can press

Sprinkle coriander (cilantro seeds) on top. And so - very beautiful. Glad my recipe came in handy!

Hello! Today the first bread maker appeared in our house - 257 Panasonechka. Here is the first bread, the same Borodinsky!


The kneading was done on pizza, defrosted for 2 hours and baked on baked goods for an hour, then another hour the bread reached on heating. It turned out delicious, airy, with a crispy crust!

Hello! Today the first bread maker appeared in our house - 257 Panasonechka. Here is the first bread, the same Borodinsky!
The kneading was done on pizza, defrosted for 2 hours and baked on baked goods for an hour, then another hour the bread reached on heating. It turned out delicious, airy, with a crispy crust!

Glad I liked the recipe! Bon appetit, good luck in baking, Merry Christmas!

[v_v_su]

v_v_su, baked according to your recipe, we are delighted !!!

C / p Bork VM500, program 2, loaf 750, dark crust

Put in all the ingredients 2/3 of your recipe.

There is a wish, create more! A very sensible (and simple) recipe! And for me, as a beginner in baking, this is just some kind of holiday! I would like more other delicious bread recipes!

[v_v_su]

v_v_su, baked according to your recipe, we are delighted !!!

C / p Bork VM500, program 2, loaf 750, dark crust

Put in all the ingredients 2/3 of your recipe.

There is a wish, create more! A very sensible (and simple) recipe! And for me, as a beginner in baking, this is just some kind of holiday! I would like more other delicious bread recipes!

Thank you. Glad I liked the recipe. And there are many recipes for delicious bread at the conference! Search. By the way, I recommend using a search engine to look for GOSTs for bread (Soviet) and adapt them for your bread machine by weight division. It turns out very tasty!

https://Mcooker-enn.tomathouse.com/in...16786.0

[By the way, I recommend reading the whole topic "the same Borodino" for beginners who try their hand at baking. A lot of smart thoughts and advice on the merits. Wasted time is cheaper than spoiled ingredients and mood. Thanks to everyone who shared their advice on improving the recipe, the topic has really taken on a finished look and helps to understand this difficult matter - baking BREAD.]

By the way, I recommend reading the whole topic "the same Borodino" for beginners who try their hand at baking. A lot of smart thoughts and advice on the merits. Wasted time is cheaper than spoiled ingredients and mood.
Thanks to everyone who shared their advice on improving the recipe, the topic has really taken on a finished look and helps to understand this difficult matter - baking BREAD.

In ancient Rome, ten shoemakers were given for a slave who knew how to bake bread! (historical joke)

Hello! Do you think you can use wine vinegar instead of apple cider vinegar?

Wine is also quite soft
I even used balsamic

Thanks a lot for the recipe! Made in Panasonic 256, instead of dry kvass - kvass wort. The kneading was done on pizza for about 17 minutes, then two hours of proofing and an hour of baking. The roof has fallen a little, but the taste is incomparable, so far the best thing I have done in my bread maker!

Great recipe, delicious bread !!!!! Used malt. The roof fell a little (apparently you need to make the dough a little denser), but it did not affect the VCS !!! To the author +1!

My sister has been baking bread for five years now, and at last I wanted to. I bought a Panasonic 255 and it started ... Neither I nor my wife eat white bread, so I decided to bake only black bread. I tried to bake according to the oven instructions - the bread was so-so. I found this recipe, but instead of kvass I added rye malt. Finally it worked! I came to show my sister and just then my wife arrives. Well, we decided not to tell her anything. They cut the bread, put it on the table - and my wife did not know that I had brought my own bread. She tried it, said "This is bread, taste, smell, structure! Not like yours ..." You can not further tell about our, and then her reaction. For two months now I have been baking this bread, changing the ingredients a little, modes - but the result remains unchanged. Instead of automatic modes, I put "PIZZA" first, then just stand for 1.5 hours with the stove turned off, then turn on "BAKING" for 1-1.15 hours and it reaches 15-20 minutes. A very talented recipe, so talented that it never turned out badly! Thank you very much!!!

Any vinegar can be done, only without fanaticism.

To prevent the roof from falling through, monitor the humidity. Flour is different, sometimes very dry, sometimes raw. Here's a damp roof blowing. And do not shift too much yeast, it is necessary exactly according to the recipe.

I'm glad I liked the bread. Recently, after the final kneading, I remove the mixers and lay the dough with wet hands. It turns out an almost perfect loaf, and most importantly, the stirrers do not spoil the view from below.

And some people just bake in the oven. Wow, the loaf turns out, delicious, I tried it.

But I'm interested in - you can make butter dough from rye flour (well, add eggs, sugar) and will it be tasty? Who tried the thread?

Yeah, there is also butter. I highly recommend "Tyrolean with dried fruits". I don't remember the section ... You can find it by search.
Awesome bread! Sorry for the slang ...

Yeah, there is also butter. I highly recommend "Tyrolean with dried fruits". I don't remember the section ... You can find it by search.
Awesome bread! Sorry for the slang ...

thanks, I will take a look.

bought a panas 255 stove, decided to bake Borodinsky. read all the messages and wanted a more accurate recipe for this stove. I have agram and malt, how much agram should I put and how to brew the malt?

bought a panas 255 stove, decided to bake Borodinsky. read all the messages and wanted a more accurate recipe for this stove. I have agram and malt, how much agram should I put and how to brew the malt?

I came up with this recipe for the Moscow Ring Road, where there is no agram, no malt, no panifarin For Panasonic, as far as I know, products should be taken 2/3 of the original.
And if there are all these delights in the form of chemistry - wouldn't it be better to look for a recipe that contains them?
Although, the malt is 2.5 tbsp. spoons can be brewed with the specified amount of water, should roll. And agram is not needed.
Good luck!