Borodino bread "The same" in a bread maker

Hello! Thank you very much for the recipe, I am a beginner as a baker, but you simply cannot drive my family away from your Borodino))
I baked in a Kenwood VM250 bread maker on mode 2 French bread, I mainly make 0.5 kg (I halved your recipe), it just tasted like a real BORODINSKY! (Only instead of kvass I put malt).
Photo report (I'm also a beginner photographer) Thanks again!

Hello! Thank you very much for the recipe, I am a beginner as a baker, but you simply cannot drive my family away from your Borodino))
I baked in a Kenwood VM250 bread maker on mode 2 French bread, I mainly make 0.5 kg (I halved your recipe), it just tasted like a real BORODINSKY! (Only instead of kvass I put malt).

It turned out to be a loaf of bread. Congratulations.
Good luck and further!

How I just didn't bake it. I have forms like bread bricks. I decided to try Borodinsky. And here's what came of it:

To the author, once again I am grateful.

How I just didn't bake it. I have forms like bread bricks. I decided to try Borodinsky. And here's what came of it:

To the author, once again I am grateful.

Wow! I just tried to put the bun on the oven tray, it turned out such a nice loaf. And here - tin bread, in appearance you cannot distinguish it from the real one. Of course, I like mine more. (not advertising)

By the way, I noticed that my Borodinsky does not grow stale and moldy for a long time. A piece lay here for ten days and at least that. Apparently, the preservative properties of honey are affecting.

Well, here I have baked my Borodinsky! Instead of kvass, I put kvass wort (so I had to add a decent amount of flour). I did half the norm for the first time, so I went up low. Now it is cooling down, we will know the taste only tomorrow, but the smell !!! I would have had patience so as not to cut off the hot! Thanks to the author!

Well, here I have baked my Borodinsky! Instead of kvass, I put kvass wort (so I had to add a decent amount of flour). I did half the norm for the first time, so I went up low. Now it is cooling down, we will know the taste only tomorrow, but the smell !!! I would have had patience so as not to cut off the hot! Thanks to the author!

And he will not rise high even at full rate. Black bread does not rise very much at all, if chemistry is not poured into it.
Thank you, you can poke it under the avatar, nothing for you, but I'm pleased.

The bread is delicious, but a little sweet for my taste. Is it what it should be? It's just that we don't sell Borodinsky, there is nothing to compare. I took half to my parents for testing, they also really liked it. We take into service

The bread is delicious, but a little sweet for my taste. Is it what it should be? It's just that we don't sell Borodinsky, there is nothing to compare. I took half to my parents for testing, they also really liked it. We take into service

try not adding sugar in that recipe. limit yourself only to honey.

Thank you, I will! And this one was devoured in a day!

Happy Holidays!

Cannons, machine guns are shooting,
Rockets with bombs fly
And brave pilots in the sky
Each other is masterfully knocked down.
The flame is burning, the mines explode,
The corpses of the mountains lie everywhere,
And tanks with a deadly wedge,
Peaceful fences are being crushed.
And the commander took an eraser,
Bent over a military map
I understand this - a holiday
Not like damn March 8th.

You ask - what does Borodinsky have to do with it? And despite the fact that bread is the head of everything!

[COGT]

Well, here I have baked my Borodinsky! Instead of kvass, I put kvass wort (so I had to add a decent amount of flour). I did half the norm for the first time, so I went up low.

COGT, I have been baking this recipe for six months now. Really very tasty bread, for which I have already bowed to the author. Let me give you one piece of advice: I also make it from kvass wort. Firstly, I adapted to do this: take into account the wort in the amount of water, that is, I pour 3-4 tables into a measuring glass. spoons of wort, and then water to the desired mark. By the way, I bake it on the "main" mode, because in my HP Kenwood 250 in the "whole grain" mode, the dough was interrupted, the dome became bumpy and rose, by the way, not very well. And in the main mode, everything is fine: it rises under the very lid and is so smooth. Of rye breads, this is our favorite

I kind of wrote here - there should be a certain amount of water in the recipe. dry matter too. Then everything will work out. Water can be replaced with kvass, beer, mineral water in different proportions - the taste will change, but the bread will turn out.

Good luck!

I want to bake tomorrow according to this recipe (I can't wait any longer). Everything is bought and purchased, everything is re-read. Tell me, please, is it better to knead it for "Pizza" - then proofing with HP off - baking for 1 hour or immediately put on the program (let's say dietary)? HP Panasonic 257. Thank you very much!

I want to bake tomorrow according to this recipe (I can't wait any longer). Everything is bought and purchased, everything is re-read. Tell me, please, is it better to knead for "Pizza" - then proofing with HP off - baking for 1 hour or immediately put on the program (let's say dietary)? HP Panasonic 257. Thank you very much!

I don’t know about Panasonic - they said the recipe should be reduced by a third, otherwise it will go overboard. For baking, try the rye bread mode.

Thank you very much for the recipe and advice!
I did as you advised - I reduced the amount and the "Rye" mode. As I waited for the result and ... did not work. It did not rise at all (it probably came out 4-5 cm), the crust just turned out. Damp inside. What I did wrong. There was no gag, everything was strictly according to the norms. Thank you!

Thank you very much for the recipe and advice!
I did as you advised - I reduced the amount and the "Rye" mode. As I waited for the result and ... did not work. It did not rise at all (it probably came out 4-5 cm), the crust just turned out. Damp inside. What I did wrong. There was no gag, everything was strictly according to the norms. Thank you!

Well, the first pancake is lumpy. And I counted the recipe for Mulinex. Read the whole topic, here people did on Panasonic, their advice will come in handy.
It is always necessary to monitor the quality of the kolobok so that it is neither liquid nor thick. Since rye flour is in different regions of different humidity. Here you just need to feel it ...
By the way, there is a discrepancy in time. I wrote the answer at 19:56, and at 21:30 you wrote that it didn't work out. Considering that I have baking bread in Moulinex on the 2nd program Rye bread for about 2 hours 45 minutes, then hold it for another half hour - an hour and applying the science of mathematics - I did not understand why all the baking took 1, 5 hours?
Good luck!

Read the whole topic, here people did on Panasonic, their advice will come in handy.

Believe it or not, I read it three times. All amendments recorded. Even someone for Panasonic has already counted everything (2-3 from your recipe). I really double-checked, but everything is correct.

It is always necessary to monitor the quality of the kolobok so that it is neither liquid nor thick. Since rye flour is in different regions of different humidity.

I remember your advice and comparison with masonry mortar. Here I was probably a little watery after all. And instead of dry kvass, I had a concentrate (but again, here someone laid out a recipe with an amendment for Panasonic and with a concentrate). The store promised to deliver dry, I will try with dry.

Here you just need to feel it ...

yes, I have a problem with this

By the way, there is a discrepancy in time. I wrote the answer at 19:56, and at 21:30 you wrote that it didn't work out. Considering that I have baking bread in Moulinex on the 2nd program Rye bread for about 2 hours 45 minutes, then hold it for another half hour - an hour and applying the science of mathematics - I did not understand why all the baking took 1, 5 hours?
Good luck!

Believe it or not But I put it on at two in the afternoon, it took 3.30 on the program + I let it stand in the oven for half an hour. But your advice completely coincided with my actions. I was too lazy and just put it on the program "Rye", decided that many can do it and I can do it.

Jewel, nothing comes to mind, try again. Never came out raw inside. You can try less water.

Thank you very much for the recipe for such a fragrant and delicious bread!
Jewel, in the recipe I did not reduce anything, but baked as sve advised here -

two kneads on pizza in a row with a spatula for rye bread, then proofing for 1 hour with the modes turned off (preferably 1.5 hours) and baking for 1 hour.

The bread both rose and was not raw.

I baked two breads: one in a bread maker (I have an LG), the other in the oven. Both turned out delicious, but different. In the oven it is denser, the crust is hard.
In CP, loose, thin crust. And in the oven came out a little darker.
And further. I left it in the HP on heating - the bottom was a little damp.
Thanks for the recipe,

I also baked bread according to this recipe, having counted the recipe for my Rollsen. Delicious, baked, crusty crust, but as always, the roof subsides a little. I've already come to terms with this. You can, of course, add more wheat flour, but this is not the same bread at all. And the reason for the roof subsidence, it seems to me, is in the baking mode itself due to the lack of convection in most bread makers. Somehow I had to bake several breads and, to save time, I kneaded the rye in cotton, put the dough in a Teflon-coated mold for a large cake and, while it fit, I put the ingredients for another bread in cotton. While the process was going on in cotton, the rye rose well and I put the mold in the well-heated oven of the gas stove. After 10-15 minutes, I reduced the gas and put a frying pan with water on the bottom of the oven. She baked for about 40 minutes. It turned out so beautiful, with a convex, reddened lid, it looks like from a store.
For Rolsen owners I will give my recalculation, maybe someone will come in handy:

Water - 360 ml (250 ml - boiling water for brewing dry
kvass +110 ml warm - for breeding
live yeast)
Live yeast - 10g
Dry kvass - 4 tbsp. spoons (measuring) (sifted kvass)
Vegetable oil - 4 tbsp. ordinary spoons
Apple cider vinegar - 1.5 tbsp l. ordinary (6%)
Rye flour
peeled - 300 gr
Wheat flour - 200 gr
Coriander - 1 tbsp ordinary spoon on signal into the dough

I usually bake on the "Whole Grain" mode No. 3 for 3 hours 40 minutes.

I'll visit you with bread! Baked Borodinsky today! It turned out the first time! Everything is fine! And the crust is fried and baked inside. Baked with malt at LG. Program French bread, dark crust. True, the rate was reduced by half, in terms of LG. It turned out a bread weighing 680g
Thanks for the recipe!

I'll visit you with bread! Baked Borodinsky today! It turned out the first time! Everything is fine! And the crust is fried and baked inside. Baked with malt at LG. Program French bread, dark crust. True, the rate was reduced by half, in terms of LG. It turned out a bread weighing 680g
Thanks for the recipe!





I am very glad for you. The bread is simply gorgeous. I also want to offer a recipe for wheat-potato-mayonnaise. Before Lent, I often baked mayonnaise bread according to the recipe of members of the forum, but that recipe contains eggs and mayonnaise is taken fatter. I replaced the egg with mashed potatoes, and took lean mayonnaise. Here's what happened:

Boiled potatoes - 1 medium (mash with a little
broth)
Vegetable oil - 2 tbsp. spoons of ordinary
Warm water - 1 measuring cup (230 ml)
Fresh yeast - 9 g (diluted in warm water + 1 tsp sugar)
Lean mayonnaise - 100 gr (I had "Laska")
Wheat flour - 450 gr
Sugar - 1 tbsp. measuring spoon
Salt - 1 - 1.5 tsp. (taste)

Baking on the "Basic" mode, medium crust, size - 700g.
When kneading, watch out for the bun, since you may need a little more flour, or a little less flour.

Thanks for the wonderful recipe, I liked it very much, I didn't have time to take a picture. I baked in Panas-256 (kneading in pizza mode, 1 hour 30 minutes of proofing, 1 hour 30 minutes in baking mode), although I reduced the recipe (the very first one in this topic) by 2/3, I was completely afraid, but in vain, it turned out! !!

And that is beautiful. I am glad that the recipe brings joy to someone, it was not in vain that it spoiled the flour. in the selection process.

Thanks for the wonderful recipe! walked like a fox around the stove, the smell was awesome, it barely waited until it cooled down, the taste surpassed all expectations, well, just the same Borodinsky that we always bought in a bakery near the Moscow station in St. Petersburg! Well, delicious! I got tall and damp inside!

Thanks for the wonderful recipe! walked like a fox around the stove, the smell was awesome, it barely waited until it cooled down, the taste surpassed all expectations, well, just the same Borodinsky that we always bought in a bakery near the Moscow railway station in St. Petersburg! Well, delicious! I got tall and damp inside!

So that it was not wet, you had to wait half an hour or an hour after the program was stopped. the oven is heated and the bread "comes" to a condition. And I would not recommend eating hot bread anyway, the stomach will be bad.

And thank you, you can poke it under the avatar, it's a trifle for you, but I'm pleased

I also tried to bake according to this recipe. It turned out like this:

For me it is not as dark as Borodino, but rather resembles a familiar Ukrainian one. Probably, such dry kvass was caught, it was just necessary to pour red malt instead of it. And in terms of the ratio of flour, it is also similar to the Ukrainian one, the Borodino classic has a ratio of rye to wheat flour 80:15 according to GOST.
The bread, however, is very tasty, I liked the recipe)
The only deviation from the recipe here is the added tsp. cumin.
Bake in 450 kenwood with a homemade program from Vanya28, suitable for dark bread. It is the simplest, consists of 1 batch for 15 minutes, proofing for 1 hour, and baking for 1 hour 20 minutes (in this case).

I also tried to bake according to this recipe. It turned out like this:
For me it is not as dark as Borodino, but rather resembles a familiar Ukrainian one. Probably, such dry kvass was caught, it was just necessary to pour red malt instead of it. And in terms of the ratio of flour, it is also similar to the Ukrainian one, the Borodino classic has a ratio of rye to wheat flour 80:15 according to GOST.
The bread, however, is very tasty, I liked the recipe)
The only deviation from the recipe here is the added tsp. cumin.
Bake in 450 kenwood with a homemade program from Vanya28, suitable for dark bread. It is the simplest, consists of 1 batch for 15 minutes, proofing for 1 hour, and baking for 1 hour 20 minutes (in this case).

it is necessary to sift dry kvass, we have already written here. manufacturers cheat - they put a lot of rusks. when sifting, the malt remains, and crackers, as a larger fraction, are sifted out. then it will turn out to be dark and the taste will be more like Borodino.

Good luck!

Thanks for the wonderful recipe, I liked it very much, I didn't have time to take a picture. I baked in Panas-256 (kneading in pizza mode, 1 hour 30 minutes of proofing, 1 hour 30 minutes in baking mode), although I reduced the recipe (the very first one in this topic) by 2/3, I was completely afraid, but in vain, it turned out! !!

I'm a newbie. I also have Panasonic-256. I am suffering now. She also baked according to the first recipe for this topic, however, she reduced it in half. Kneading on Pizza - 30 minutes, 1 hour 30 minutes of proofing without turning off the oven, then Baking for 1 hour. The bread didn’t work, that is, it’s edible, but low and very dense. I also tried another recipe for rye bread: wheat and rye flour 50x50 on the Diet program - full portion, - an identical situation - the bread did not rise and is very dense. White bread is perfect, gray bread is also delicious. How do I adjust? Tell me what's wrong.

[Having chosen a proven recipe, you need not to mess around with changes until you learn how to get a good result.]

.... How do I adapt? Tell me what's wrong.

There is always only one problem with rye bread - how much water and how much, and what yeast you add, your case is no exception.
Having chosen a proven recipe, you need not to mess around with changes until you learn how to get a good result.
If the thirst for help remains, then you need to show a large cut and completely, describe in detail the recipe, what was done and how.
The dough should rise by about half or slightly less in 50-80 minutes.
I will comment on the recommendations set forth below by the author of the recipe -
1. Flour must be sifted through a sieve. - (preferably, especially wheat)
2. Dry kvass is also sieved. We measure and brew what has crawled through the sieve. - (it is not at all necessary to separate it so carefully, you can brew everything at once, the crumbs of bread crumbs do not change the taste and will disperse in the bread)
3. The temperature of the brewed dry kvass should not be higher than room temperature (important!) Otherwise the yeast will brew and will not work. - (you can speed up the procedure by brewing with half the amount of water and adding the rest of the water to the kvass after 5 minutes, thus cooling the mixture)
4. When kneading, the bun should have the consistency of an earthen masonry mortar. (this is difficult to comment on, especially if the bread does not work, it is better to show the crumb result)
5. The program should be for rye bread.
6. For Panasonic, 2/3 of the products are taken from the entire recipe. As they wrote here, Panasonic has a small bucket. (I didn’t read who wrote it, but this is stupidity, the tested weight of rye bread flour in Panasonic is 700 grams and there is still a small supply)
7. Use normal yeast. - (this is very correct).
8. Well, there should be a little bit of luck. - (I do not agree with this, if everything is selected correctly, any person will bake bread, it is verified).
The proposed recipe for Borodino bread is not difficult, since there is a very decent amount of wheat flour in it.

We look at another of the convenient rye recipes here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

[(important!)]

I'm a newbie. I also have Panasonic-256. I am suffering now. She also baked according to the first recipe for this topic, however, she reduced it in half. Kneading on Pizza - 30 minutes, 1 hour 30 minutes of proofing without turning off the oven, then Baking for 1 hour. The bread didn’t work, that is, it’s edible, but low and very dense. I also tried another recipe for rye bread: wheat and rye flour 50x50 on the Diet program - full portion, - an identical situation - the bread did not rise and is very dense. White bread is perfect, gray bread is also delicious. How do I adjust? Tell me what's wrong.

1. Flour must be sifted through a sieve.
2. Dry kvass is also sieved. We measure and brew what has crawled through the sieve.
3. The temperature of the brewed dry kvass should not be higher than room temperature (important!) otherwise the yeast will brew and not work.
4. When kneading, the bun should have the consistency of an earthen masonry mortar.
5. The program should be for rye bread. For the first time, you shouldn't manipulate, the skill will come with time. Use the standard rye bread program.
6. For Panasonic, 2/3 of the products are taken from the entire recipe. As they wrote here, Panasonic has a small bucket.
7. Use normal yeast.
8. Well, there should be a little bit of luck

Good luck!

[Having chosen a proven recipe, you need not to mess around with changes until you learn how to get a good result.]

There is always only one problem with rye bread - how much water and how much, and what yeast you add, your case is no exception.
Having chosen a proven recipe, you need not to mess around with changes until you learn how to get a good result.
If the thirst for help remains, then you need to show a large cut and completely, describe in detail the recipe, what was done and how.
The dough should rise by about half or slightly less in 50-80 minutes.
5. The program should be for rye bread.
The proposed recipe for Borodino bread is not complicated, since there is a very decent amount of wheat flour in it. [/ B]

[/ quote
Thanks for the answer. I did everything as in the recipe on the first page of the topic, but I reduced all the ingredients in half. She sowed flour, but did not sow kvass. Dry yeast CAF (as in the recipe - note). Perhaps the temperature of the brewed kvass was slightly higher than room temperature, but in my bread maker, yeast must be filled with all dry ingredients, and then liquid. And, most importantly, I do not have the "Rye Bread" program, so I did kneading on Pizza for 30 minutes, proofing for 1 hour 30 minutes, Baking - 1 hour. So someone did in Panasonic 256-read in the subject. And the rye (just like Borodinsky, it did not fit and dense), which I baked on the Diet program, there was no custard kvass, that is, the temperature had nothing to do with it.I don't invent anything myself, but take proven recipes. I have peeled rye flour, maybe you need wallpaper? White, gray is fine, the problem is with black. Respond, who has Panasonic -256. I will attach a photo in the evening.

/////
///// Please answer who has Panasonic -256. I will attach a photo in the evening.

It looks like you have a difficulty with yeast, show the photo, we'll figure it out.
I read the topic carefully, looked at the photos, the baking time of 1 hour is not enough, as suggested, and the author of the recipe also points out that the crumb has a characteristic structure when any sourdough is absent.
Since there is no starter culture, the sensitivity of the yeast to rise in this recipe in the presence of any acid, and vinegar is acid, is very high. That can easily lead to a situation where slightly stale yeast or not very successful dough will not rise. Again, the author points out this and I absolutely agree with him.
Your Panasonic can easily cope with this recipe, but let's wait with advice until you post photos of the crumb and larger ones please.
What can be said right away is about the baking program in Panasonic.
You can immediately set the baking time for your smaller loaf from 1 hour 10 minutes - 1 hour 15 minutes. and do not keep the loaf hot. For a full loaf, the baking time is 1 hour 30 minutes.
Also, you refer to the unsuccessful baking of rye bread according to a different recipe, which only reinforces the suspicion of poor quality yeast.
There are no miracles.
We will help, try and everything will work out.

Hello, this is what I want to ask. My LG oven is a Russian cook. On what program can you bake such a piece of bread? I will be very grateful for the answer.

And I am grateful! Thanks for the recipe. I liked the bread very much. (y) It turned out smooth, with a crispy crust. Lovely! Got it together in one sitting. I baked a half portion for a sample in LG HP in French mode. After the second kneading, I took out the spatula. In the next. I'll try the rye mode once. Thanks again!!!

Hello @ irina @, how is your result on the rye program? I have an LG Russian chef. I don't know if it will work. Once I baked simple rye bread like Darnitsky - it didn't rise at all. Can share your experience.

The original Borodinsky recipe (which is sold in the store) uses malt. Malt is one of the components in dry kvass, but I just couldn't find malt in the store.
Flower honey. That is, no frills. Any normal honey has a slight bitterness, which is what I needed in Borodinsky. But I experimented with sugar, I even think you can put less on a tablespoon.
As for the "fallen roof" - try either less water (a couple of tablespoons) or less yeast. Usually the roof rides from this

How much malt does this recipe need? Excuse me if there was such a question?

Hello, here's what I want to ask. My LG oven is a Russian cook. On what program can you bake such a piece of bread? I will be very grateful for the answer.

Good afternoon, woodsmen!
If it's still relevant - I also have an LG with a Russian chef.
Today I baked bread according to this recipe, only took half of all the ingredients and rye malt. Baked in French mode, medium crust.
When mixing, I added about 2 more tbsp. l. wheat flour - it seemed watery.
The bread turned out! And baked and delicious!

Many thanks to the author for the recipe !!

What can I say: you can have more malt, it will not be worse. I had unfermented, light, light bread, too. To make it darker, I want to try to brew black tea (like the stove in the rye bread recipe).
I also want to try how they did it here - kneading in dough mode, proofing, bake in cupcake mode. I don't know the truth how our Ski will bake, I have it recently and not all recipes are successful

Hello @ irina @, how is your result on the rye program? I have an LG Russian chef. I don't know if it will work. Once I baked simple rye bread like Darnitsky - it didn't rise at all. Can share your experience.

I bake in my Ski in the French bread mode from wheat and rye flour in half, it turns out a delicious gray table bread
I can give a recipe:

Water + kefir ¾ cup + 2 tbsp. l.
Sunflower oil 1 tbsp l.
Wheat flour 1 cup
Rye flour 1 cup
Salt 1 tsp
Sugar 1 tbsp. l. or molasses ½ tbsp. l. + sugar ½ tbsp. l.
Ground white pepper ¼ tsp
Yeast 1.25 tsp

In the absence of kefir, you can take water, but with kefir it is better or with whey
French mode, medium crust
You can add sunflower seeds at the end of the second batch (at the beep)
Do not cut warm, let cool completely.

Good afternoon, woodsmen!
If it's still relevant - I also have an LG with a Russian chef.
Today I baked bread according to this recipe, only took half of all the ingredients and rye malt. Baked in French mode, medium crust.
When mixing, I added about 2 more tbsp. l. wheat flour - it seemed watery.
The bread turned out! And baked and delicious!

Many thanks to the author for the recipe !!

What can I say: you can have more malt, it will not be worse. I had unfermented, light, light bread, too. To make it darker, I want to try to brew black tea (like the stove in the rye bread recipe).
I also want to try how they did it here - kneading in dough mode, proofing, bake in cupcake mode. I don't know the truth, how our Ski will bake, I have it recently and not all recipes turn out to be successful

Hello Listener, thanks for your help! I'll try to bake it.

Hello, here's what I want to ask. My LG oven is a Russian cook. On what program can you bake such a piece of bread? I will be very grateful for the answer.

An example of baking here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

Thank you for the wonderful recipe, I made it with barley malt and semolina - it turned out just a miracle, not bread!
Catch the plus!

An example of baking here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

Thank you, Vanya28, help out with your advice! Happy Victory Day !!!

Regarding other bread makers (not Mulinex) - the baked goods are similar. Find the rye or French program and bake with it. In Moulinex, the maximum load is 1500 grams; accordingly, level the products under your oven. In the process of cooking, the dough rises to the brim, then after the last kneading it settles, the loaf is two-thirds of the capacity. So if your stove is designed for 1000 gr. - do not experiment, with normal quality ingredients there is a chance that the dough will run away. Here in Panasonic they say you need to take two-thirds of the products from my recipe.
You can use malt, I've tried it. You need about 2-2.5 tablespoons. You can't spoil the porridge with butter, but you don't need to pour it over either.
For thanks, use the button under my profile picture

Good luck!

Hello everyone, I'm new to the bakery craft, I have "KENWOOD BM250?", I would like to try the rye "that one", especially since everyone praises it very much, tell me a 1kg loaf here? And the question is: will the bread not settle if you open it for sprinkling with coriander an hour before the end? Thank you!

: girl_cleanglasses: it seems to me that there is more than 1 kg. When I bake this bread, I count the ingredients based on 250 ml of liquid and put the baking on 750 grams, it turns out great, everything is baked) about the coriander - it will not settle, you can sprinkle the coriander 1 hour 20 minutes before baking and press the coriander into the dough, so that later it just did not crumble when we get it. and in 20 minutes the bread will still fit and in the baking process it will rise a little more))

Hello everyone, I'm new to the bakery craft, I have "KENWOOD BM250?", I would like to try the rye "that one", especially since everyone praises it very much, tell me a 1kg loaf here? And the question is: will the bread not settle if you open it for sprinkling with coriander an hour before the end? Thank you!

Hello! I wrote that in Mulinex the load is 1, 5 KG. Accordingly, for Kenwood, take 2/3 of the products.
If you open and sprinkle with coriander, it will not settle, in any case, until recently it did not settle

Good luck!

: girl_cleanglasses: it seems to me that there is more than 1 kg.When I bake this bread, I count the ingredients based on 250 ml of liquid and put the baking on 750 grams, it turns out great, everything is baked) about the coriander - it will not settle, you can sprinkle the coriander 1 hour 20 minutes before baking and press the coriander into the dough, so that later it just did not crumble when we get it. and in 20 minutes the bread will still fit and in the baking process it will rise a little more))

Exactly! And it is right. Strange, why didn't I write in the recipe about the fact that the seeds need to be pressed a little? Took it for granted ... Thanks for the amendment!

Hello everyone! I want to thank the author for an excellent recipe !!! HP I have the simplest and cheapest ROLSEN, there are minimum programs, I bake on the main one, the bread is excellent, it rises well and bakes, I weigh the ingredients on the scales, I only use live yeast, I reduced the recipe by half, yeast 4g, the roof always turned out round, and today it turned out beautiful ... but it was torn in the middle, please tell me what is the reason?

Hello everyone! I want to thank the author for an excellent recipe !!! HP I have the simplest and cheapest ROLSEN, there are minimum programs, I bake on the main one, the bread is excellent, it rises well and bakes, I weigh the ingredients on the scales, I only use live yeast, I reduced the recipe by half, yeast 4g, the roof always turned out round, and today it turned out beautiful ... but it was torn in the middle, please tell me what is the reason?

The bread breaks if the dough is thick. Try increasing the liquid portion in your recipe slightly.