v_v_su
Quote: Lyubasha 25

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?

There is little liquid. The amount of dry matter (flour, yeast, salt, sugar, dry kvass) and the amount of liquid (honey, water, vegetable oil) should always be proportional, then everything will work out.
Well, a small correction for the heat - the flour dries up, absorbs more liquid. I would recommend controlling the bun during the first batch and not pouring all the flour at once. You can leave 50 grams and add more as needed. The gingerbread man must have the consistency of clay mortar for laying the oven
Good luck!
Lyubasha 25
Thank you all for your responses: smartass: the bun has recently begun to turn out very beautiful, already in the first batch it is round, which is not typical for a dough with rye flour, we have a heat and the flour has dried up, of course, I didn't take this into account due to inexperience ... in the bakery business is still a complete layman,: girl_red: although I can bake and love, bread requires a completely different approach, I hope to master it and this is not a simple, but exciting business. The site is excellent and the people on the forum are not indifferent, always ready to help with advice
Admin

Thanks for the kind words to the forum

Bake for health, master the art of baking homemade bread
* Gulya *
I came to the author of the recipe to say THANKS for the recipe for Borodino bread !!!!! the batch was done in HP. baking in the oven at t-200 degrees 30 min. Very tasty bread, slightly sweet and sour.
Ksyushk @ -Plushk @
It is not entirely clear whether water is 450 GRAMS or is it MILLILITTERS?
Crochet
Quote: Ksyushk @ -Plushk @

It is not entirely clear whether water is 450 GRAMS or is it MILLILITTERS?
Ksyushk @ -Plushk @
Absolutely no difference, bo 450 grams of water will weigh 450 grams .
Ksyushk @ -Plushk @
Quote: Krosh

450 grams of water will weigh 450 grams
I got even more confused. In short, I will measure it with a measuring cup 450 milliliters water. I hope the bread will work out
Poul
You need to weigh in grams!
Admin
Quote: Poul

You need to weigh in grams!

Yes, for correct measurement of water, liquid, they are better weigh on the scales

Why?
Because when measuring water, liquid, the level (indicator) of division on a glass, cup is difficult to track at eye level, from here you can pour in both + excess liquid and minus liquid, and this amount can "jump" up to 10-20 ml. in one measuring container.

Why?
1. our eye! it seems that he sees correctly the mark on the glass, in fact, not so, no matter how they try to do it correctly.
2.The same water can change its volume under different outdoor weather, pressure, sea level, etc.
3. The amount of water and the amount of other liquid, juice, etc. differ in their weight based on the density of the liquid.

I have already done a review topic somewhere with measurements on this issue, you can read it. I found https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=354.0


If we need accuracy in measuring water, then we measure it in grams.
To do this, we put the glass on the scales, zero the weight of the glass, pour water to the desired weight.
Conventionally, the density of water is taken as 1 (unit), so you can equate the weight of water in grams to the volume of water in milliliters.

Like this....
magari
And I am grateful to the author of the recipe!

My first Borodinsky ... Do not judge strictly, in KhP my 5th bread.

🔗
Baked with malt. I'll report on the taste tomorrow, but outwardly I made me happy, let alone zapaaah ...
magari
Well, the taste did not disappoint! Indeed Borodinsky, the same one!
Thanks again!
Mandarinka
Good day!
Can you please tell me who knows which program you can use to bake such bread  in the oven Moulinex baguette and co?
Thank you in advance!
magari
Mandarinka, so you should have Borodinsky in your regimes? Am I wrong? It's just that when choosing HP, I studied different models .... It seems like it should be.
Mandarinka
Quote: magari

Mandarinka, so you should have Borodinsky in your regimes? Am I wrong? It's just that when choosing HP, I studied different models .... It seems like it should be.
Yes, it is there, I was just confused by the running time of the program only 1 hour 42 minutes and the weight of the loaf for some reason does not change ... 
Mandarinka
In general, I baked bread according to your recipe. In my hp I chose the "white bread" mode, it turned out very tasty! Thank you and beautiful! 

It’s interesting to see what happens in the "Borodinsky" mode ...  After all, the program is two times shorter.
Ksyushk @ -Plushk @
Quote: Mandarinka


I wonder what happened in the "Borodinsky" mode
And nothing good would have happened. Mandarinka, I have the same CP, Borodinsky does not rise, even though you crack. Little time for him. I read forums and bake Borodino bread not on an automatic program, but in combination.
Mandarinka
Quote: Ksyushk @ -Plushk @

And nothing good would have happened. Mandarinka, I have the same CP, Borodinsky does not rise, even though you crack. Little time for him. I read forums and bake Borodino bread not on an automatic program, but in combination.

And how is it "in combination"? 
Ksyushk @ -Plushk @
Quote: Mandarinka

And how is it "in combination"? 
I do the kneading on the program №16 "Yeast dough", at the end - program №15 "baking" I set it for 1 hour. It happens before baking I leave it for another 30-40 minutes in the switched off HP, if I see that the dough has not risen enough.
v_v_su
Quote: Mandarinka

Good day!
Can you please tell me who knows which program you can use to bake such bread  in the oven Moulinex baguette and co?
Thank you in advance!

Mandarin duck, this recipe is for your oven. I also have a mulinex with the possibility of baking baguettes. so - bakes to health!
v_v_su
By the way, for those who are too lazy to read the whole topic - I made this recipe because Borodinsky, according to the recipe from the book, which does not work with my bread maker
Mandarinka
Quote: v_v_su

By the way, for those who are too lazy to read the whole topic - I made this recipe because Borodinsky, according to the recipe from the book, which does not work with my bread maker

As I understand it, this is about me? okay, you really want to be mischievous ... I'm not too lazy, just with a two-month-old baby there is not enough time to read all the comments. I wanted to quickly, while sleeping, load the bread into the oven

By the way, today I made it again, on a French roll (it seems), it turned out just as tasty. Thanks again.
magari
In my Lady, having studied the whole Temka, I beat it a couple of times on the "Dough" mode, as advised, and only then started the "rye". So, just in case, as the senior comrades advised.
Mandarinka
By the way, my handsome
Borodino bread The same one in the bread maker
v_v_su
Quote: Mandarinka

By the way, my handsome

And that, nothing loaf, high. that's why only the top of the crust is not smooth? this usually happens if the stirrers are pulled out and the bread is not formed afterwards. Tangerine, confess, pulled out the stirrers? Why didn't you give the dough a shape with wet hands?

And so - the consistency is what you need!
v_v_su
Quote: Mandarinka

As I understand it, this is about me? okay, you really want to be mischievous ... I'm not too lazy, just with a two-month-old baby there is not enough time to read all the comments. I wanted to quickly, while sleeping, load the bread into the oven

By the way, today I made it again, on a French roll (it seems), it turned out just as tasty. Thanks again.

No, nothing personal, don't be offended! just here in the subject there are a lot of good and useful additions to the recipe people wrote, it's a pity that it is wasted.
Mandarinka
I'm not holding a grudge
And I read almost everything before cooking, just apparently inattentively by the way, today I tried to make bread according to the recipe from my book from the oven (I got the malt), baked on the "Borodinsky" mode, it turned out very tasty! There the products must be placed in a different order.
Jaroslava 333
I baked this bread yesterday, it turned out great, unfortunately, there is no photo, my large family did not even let it cool down ... They took it away in a moment! Many thanks to the author!
Now, as regards specifically my stove (I have Phillips) and the recipe: I put on the program -French bread, and I have a cycle of 6 hours 5 minutes, very long, another time I will run on the Main mode (4 hours 15 minutes ).
When kneading, I saw that the bun was too weak, but for the first time I did not add flour, I decided not to deviate from the recipe, as a result, the roof collapsed, but this did not affect the taste at all and the bread turned out to be dense. I used dry kvass Saf-kvass, you need to stock up on it while there is in the supermarket.
For myself, next time I will reduce the amount of sugar, for my taste it is sweet. Otherwise, great!
v_v_su
Quote: Mandarinka

I'm not holding a grudge
And I read almost everything before cooking, just apparently inattentively by the way, today I tried to make bread according to the recipe from my book from the oven (I got the malt), baked on the "Borodinsky" mode, it turned out very tasty! There the products must be placed in a different order.

if not difficult - throw it here. In my book, the recipe does not work in any way.
v_v_su
Quote: Jaroslava 333

I baked this bread yesterday, it turned out great, unfortunately, there is no photo, my large family did not even let it cool down ... They took it away in a moment! Many thanks to the author!
Now, with regard to specifically my stove (I have Phillips) and the recipe: I put on the French bread program, and I have a cycle of 6 hours 5 minutes, very long, another time I will run it on the Basic mode (4 hours 15 minutes ).
When kneading, I saw that the bun was too weak, but for the first time I did not add flour, I decided not to deviate from the recipe, as a result, the roof collapsed, but this did not affect the taste at all and the bread turned out to be dense. I used dry kvass Saf-kvass, you need to stock up on it while you have it in the supermarket.
For myself, next time I will reduce the amount of sugar, for my taste it is sweet. Otherwise, great!

Yaroslav, just don’t take away the honey. The taste is not the same without it. And sweet because everyone has different spoons and honey is sometimes liquid, and sometimes thick and there is more of it in the spoon. S?
Mandarinka
Quote: v_v_su

And that, nothing loaf, high. that's why only the top of the crust is not smooth? this usually happens if the agitators are pulled out and the bread is not formed afterwards. Tangerine, admit, pulled out the stirrers? Why didn't she give the dough a shape with wet hands?

And so - the consistency is what you need!

Yes, a high loaf turns out! No, I did not pull out the dough, I have not yet reached this level, I'm afraid to get into the process while in my opinion the uneven crust is appetizing)))
Mandarinka
Quote: v_v_su

if not difficult - throw it here. In my book, the recipe does not work in any way.

Of course not difficult! For my taste, if we compare two breads: your recipe is classic black bread, and the recipe from the book is classic Borodino, both are very tasty! From the book, the bread is not so high, it is about 2-3 cm lower than mine in the picture, the crumb is noticeably blacker, it seems to be very soft and moist, but it does not stick together!

So the recipe from the book to the Moulinex baguette and co stove:

Malt - 5 tbsp l.
Ground coriander - 2.5 tsp
Fast acting dry yeast - 2.5 tsp
Warm water - 30 degrees: 420 ml
Wheat flour - 400 gr
Rye flour - 100 gr
Honey - 1.5 tbsp. l.
Salt - 1.5 tsp.
Apple cider vinegar - 2 tbsp l.
Vegetable oil - 2 tbsp. l.
Whole coriander - 2 tbsp l.

Place the ingredients in a container in the following order:
Malt, ground coriander, yeast, water, flour, honey, salt, vinegar, vegetable oil.
Place the container in the bread maker.
Select the "Borodino bread" program and press the "start" button.
7 minutes after starting, open the lid and add the whole coriander.
At the end of the program, turn off the bread maker, let the bread cool for 30 minutes, remove the container and put the bread out of the container.

Bread weight: 1000 gr.

My notes: I scooped honey with a measuring spoon, it seems to me that I already got 2.5. You can't spoil the whole coriander with honey. I didn't add it. The bread can be pulled out easily, but together with the mixers in the loaf.On the side of the loaf, white lumps of flour remain on the sides, which does not affect the taste in any way, but gives the bread a certain charm, as if a handmade bar does not pay attention to the bun, it looked more like a comma to me and I did not climb there and did not help agitators.
For those who do not have such a program, here is a brief description of this mode: total program time 1 hour 42 minutes = kneading dough (including proofing) 47 minutes + 55 minutes for baking. Later I can observe exactly how long the kneading lasts, but it feels like 7 minutes, because after adding a whole coriander, in theory, the oven should no longer interfere with the dough.
v_v_su
Quote: Mandarinka

Of course not difficult! For my taste, if we compare two breads: your recipe is classic black bread, and the recipe from the book is classic Borodino, both are very tasty! From the book, the bread is not so high, it is about 2-3 cm lower than mine in the picture, the crumb is noticeably blacker, it seems to be very soft and moist, but it does not stick together!

Thank you! The problem is the lack of malt. Well, do not go to Moscow for him? So I will bake according to my recipe.

By the way, I already said here - if you add 70 grams of raisins to the recipe, after holding it for 10 minutes in water, then this bread can be eaten as an independent dish.
Mandarinka
Yes, I have already tried it with raisins, although I added 50 and did not guess to soak dry, but still delicious!
But what if you replace the malt from the recipe in the book with dry kvass in the same quantity and bake in the Borodinsky mode? Have you tried this? (I can try) I also bought a concentrate of kvass wort ... Is it somehow interesting to use it when baking bread?
v_v_su
Quote: Mandarinka

Yes, I have already tried it with raisins, although I added 50 and did not guess to soak dry, but still delicious!
But what if you replace the malt from the recipe in the book with dry kvass in the same quantity and bake in the Borodinsky mode? Have you tried this? (I can try) I also bought a concentrate of kvass wort ... Is it somehow interesting to use it when baking bread?

I kind of wrote that I was making a recipe with dry kvass because I couldn't find malt on the market. Accordingly, you need 2 times more dry kvass than malt. According to Borodinsky's recipe (from a book), I made it on malt (I exhausted everything, it turned out to be nonsense), it doesn't work on dry kvass.
And the liquid concentrate does not go. different results are obtained with the same load of ingredients. Spit and forgot. It is better on dry kvass, only it must be sieved to get rid of lumps of crackers.
Mandarinka
I am now baked on malt in the Borodinsky mode, tomorrow I will show the pictures. It’s strange that you didn’t succeed ... but did they lay it down as I wrote, or did you have another order in your book?
v_v_su
Quote: Mandarinka

I am now baked on malt in the Borodinsky mode, tomorrow I will show the pictures. It’s strange that you didn’t succeed ... but did they lay it down as I wrote, or did you have another order in your book?

Here's a recipe from my book. I have Moulinex OW 5004

Stage 1 (5 min)
• Boiling warm water: 80 ml
• Malt: 3 tbsp. l.
• Coriander: 1 tsp.
Stage 2 (30 min)
• Rye flour: 50 g
• Yeast: 1 tsp.
• Malt: 1 tbsp. l.
• Coriander: 1 tsp.
• Water: 100 ml
Stage 3 (3h08)
• water: 240 ml
• Salt: 1.5 tsp.
• Apple cider vinegar: 2 tbsp. l.
• Sunflower oil: 2 tbsp. l.
• Honey: 1.5 tbsp. l.
• Rye flour: 490 g.
• Coriander: 0.5 tsp.
• Yeast: 1.5 tsp.
• Coriander seeds: 1 tbsp. l

Stage 1:
Pour boiling water into a bowl, add malt and coriander.
Stir for 5 minutes. Leave the resulting mixture on
30 minutes. In the meantime, move on to the second stage.
Stage 2:
Place the ingredients in a container in the following order:
rye flour, yeast, malt, coriander, water.
Place the container in the bread maker. Select program 9, set
bread weight and desired crust color. Click on the "enable-
turn off". After the beep, proceed to the third step.
Stage 3:
Open the cover. Place the ingredients in a container, observing
the following order: the mixture prepared in the 1st stage, water, salt,
apple cider vinegar, sunflower oil, honey, rye flour, coriander,
yeast. Place the container in the bread maker and press the button
"Turn on, turn off". After the beep add seeds
coriander. At the end of the program, switch off the bread maker, remove
container and pour the bread out of the container.
Mandarinka
Wow, absolutely different recipes! And the bookmark is different, and the time of the program too!
Jaroslava 333
v_v_su, once again I want to thank you for the recipe! He has taken root in our family so much that the children no longer want white bread, she even baked lavash, and give them Borodinsky ...
It is very convenient on dry kvass, because you cannot find malt in our province, I didn’t find kvass right away ... Thank you very much!
Mandarinka
Quote: Mandarinka

I am now baked on malt in the Borodinsky mode, tomorrow I will show the pictures. It’s strange that you didn’t succeed ... but did they lay it down as I wrote, or did you have another order in your book?
Here he is:
Borodino bread The same one in the bread maker
Borodino bread The same one in the bread maker
v_v_su
Quote: Jaroslava 333

v_v_su, once again I want to thank you for the recipe! He has taken root in our family so much that the children no longer want white bread, she even baked lavash, and give them Borodinsky ...
It is very convenient on dry kvass, because you cannot find malt in our province, I didn’t find kvass right away ... Thank you very much!

Well, thank you, poke it under the avatar, there is a special button Thank you. Not worth the money, but I will be pleased.
v_v_su
Quote: Mandarinka

Here he is:

Well, I just did not rise according to the recipe from the stove. That is, how much dough there was, this is how a brick turned out. Did not like.
ormandos
Hello.
I baked Borodinsky bread in a Panasonic 2501 bread maker according to the recipe at the beginning of the topic.
It didn't work out very well. No splendor and the crust is cracked. I took the proportions of 2/3 (multiplied by 0.6). I replaced honey with sugar. The taste is generally pleasant.
Baked in 7 Rye setting

Dry yeast "Master Duck" - 1.8 hours. l.
Salt -1.8 tsp.
Sugar-0.6 tbsp l
Sugar - 1.8 tbsp l
Vinegar 1.2 tbsp l.
Rast. oil-3 tbsp. l.
Dry kvass 3 tbsp. l. (poured boiling water and cooled)
Rye flour. -222gr.
Millet flour.-150g.
Boiled water after the filter - 270g.

What are my mistakes?

In this thread it is impossible to post a photo (Probably in additional options, but they do not open)
Photo posted here.
🔗

Are there Panasonic 2501 owners here Tell me the recipe for rye bread where rye flour is used to the maximum and the taste is pleasant. What are the correct proportions for this bread machine.

Thank you.
magari
ormandos, I have the same HP.
I'm not a specialist, but according to this recipe, everything turned out just perfect the first time (well, for me, at least).
The points:
1. in vain you replaced honey with sugar, the taste is not the same, I have already tried
2.size? well, Borodinsky in any case is not particularly splendid
3. in the subject it was said that just the program "Rye" for this bread is not enough time. I did pre-kneading on the "Dough. Pizza" mode, as recommended in this thread. And then she baked it in the "Rye" mode.
4. But in general the photo would be clearer ... By the way, did you follow the kolobok?

ormandos
Thanks Magari.
I will try to knead the dough according to your advice.

And I changed the honey for sugar because my son is allergic to honey. Therefore, I am looking for a recipe for delicious rye bread for him (we also have restrictions on wheat bread).

Borodino bread The same one in the bread maker

Borodino bread The same one in the bread maker

Thanks to the moderator, I figured out the photos.
Admin

How to insert a photo into your message. - read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0
vadvp
Hi there.
Today I baked wheat-rye bread, the recipe is standard, I just replaced water with kefir, well, I also changed sugar for honey, but this is not essential. Climbed up very well. 🔗
In general terms, the recipe is as follows:
Wheat flour - 2 1/2
rye flour - 3/4 cup
bran - 3/4 cup
plus salt, honey, coriander, cumin, yeast.
Basically everything.
o_olga76
Hello dear bakers. Many thanks to the author for the recipe. I bake your bread practically with my eyes closed. It always works! I take half of the food from the specified rate and whey instead of water.
Borodino bread The same one in the bread maker
Borodino bread The same one in the bread maker
v_v_su
Quote: Jaroslava 333

v_v_su, once again I want to thank you for the recipe! He has taken root in our family so much that the children no longer want white bread, she even baked lavash, and give them Borodinsky ...
It is very convenient on dry kvass, because you cannot find malt in our province, I didn’t find kvass right away ... Thank you very much!

Yaroslav, I am also from the provinces (200 km south of Moscow), so the problems are the same. For us, provincials, the Moscow Ring Road made this recipe
v_v_su
Quote: vadvp

Hi there.
Today I baked wheat-rye bread, the recipe is standard, I just replaced water with kefir, well, I also changed sugar for honey, but this is not essential. Climbed up very well. 🔗
In general terms, the recipe is as follows:
Wheat flour - 2 1/2
rye flour - 3/4 cup
bran - 3/4 cup
plus salt, honey, coriander, cumin, yeast.
Basically everything.

Oh, people! Changing honey for sugar is very important. The taste is completely different, believe me. It's like adding bread and a cube of Galina to cutlets instead of pork
v_v_su
Quote: o_olga76

Hello dear bakers. Many thanks to the author for the recipe. I bake your bread almost with my eyes closed. It always works! I take half of the food from the specified rate and whey instead of water.

To your health! Enjoy your meal! I tried to get a recipe to tolerate discrepancies in the proportions of 5-10 percent. It seems to have worked out. I only bake it at home. I don't change anything. Already accustomed. Now I'm thinking how to make the same delicious white bread (read from wheat flour). Experimenting with milk and butter.

Along the way, I learned how to make a gingerbread in a bread maker, I want to achieve the taste of the brand Tula. But you can't put the filling there, and cooking in the oven is not interesting, you want to fill up the food and forget. Again, for the oven, you need a gingerbread board, you need to cut it out, prepare it - there is a whole process. 🔗 and from history: 🔗 I am looking for acquaintances at the confectionery factories "Yasnaya Polyana" and "Staraya Tula" - they make gingerbread here. So far to no avail. And according to old recipes, they only bake to order, and for sale, honey is replaced with molasses and flavors.

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