Borodino bread "The same" in a bread maker

Girls, tell me, if I already have liquid malt, how much should I put? 5 tablespoons too?

Girls, tell me, if I already have liquid malt, how much should I put? 5 tablespoons too?

Can't you tell the girls? 2-2.5 Art. spoons.

I did it 3 times, and all three times the roof cracks (but does not fall!) V_v_su advise what could be? Everything tastes great!

I did it 3 times, and all three times the roof cracks (but does not fall!) V_v_su advise what could be? Everything tastes great!

the roof is cracking due to non-compliance with the proportions, in this case, flour and liquid. it must be remembered that all water (including eggs, vegetable oil, etc.) is considered liquid, but all bulk solids are not. try to think this way.
again, it is necessary to control the consistency of the kolobok by eye during kneading, it should be like a clay solution for laying a stove (you cannot tell for a long time), then everything will be ok. you can try to play with the increase in vegetable oil upwards, but without fanaticism.
and just do - this recipe is not a dogma, it allows you to experiment.
and if it tastes like it - is the roof so important?

Good luck!

v_v_su For yourself, the roof is not important, but when you treat your friends, parents, you would like to be on equal terms! Thanks for the advice! I will experiment!

v_v_su For yourself, the roof is not important, but when you treat your friends, parents, you would like to be on equal terms! Thanks for the advice! I will experiment!

winter comes, the flour becomes overdried. so adjust the fluid to the larger side. Watch the kolobok at the time of the first batch. it is better to leave a little flour and add it during the first kneading. I usually do this.
also - dry kvass must first be sifted from lumps - these are crackers, they are not needed nafig. and pour boiling water over the already measured sifted dry kvass. There is no need to rush, the mixture must cool to room temperature, otherwise you will kill the yeast with boiling water.

Good luck!

Tell me how specialists. Kvass wort 5 tablespoons per 450 ml of water is not a lot? This, if to put it simply, for what volume of kvass in liters? If I put a total of 560 g of flour (300 wheat and 260 rye). I would be very grateful for your answer. I want to try some bread, but I'm confused about the portions.

[DRY KVASS]

Tell me how specialists. Kvass wort 5 tablespoons per 450 ml of water is not a lot? This, if to put it simply, for what volume of kvass in liters? If I put a total of 560 g of flour (300 wheat and 260 rye). I would be very grateful for your answer. I want to try some bread, but I'm confused about the portions.

In the recipe DRY KVASS (sift, 5 tbsp. spoons, you can with a slide) pour boiling water - 450 ml. water, stir, cool to room temperature, use. Dry kvass is sold in the store as a semi-finished product for making kvass at home.

Or am I missing something?

Thanks for the answer! I did it recently, I only took 4 tablespoons dry (it seems to me that 6 is too much). It turned out just class! And I asked about the liquid wort for kvass. Although, as it seems to me, the proportions should be the same (both dry and liquid). In short, you need to stay.

[ONLY]

Thanks for the answer! I did it recently, I only took 4 tablespoons dry (it seems to me that 6 is too much). It turned out just class! And I asked about the liquid wort for kvass. Although, as it seems to me, the proportions should be the same (both dry and liquid). In short, you need to stay.

I tried it on liquid. The results were not encouraging:
1.It is imperative to watch that the wort contains ONLY barley and rye malt. Any additives such as "modified starch" - this means that there is no malt there.
2.the wort turns out garbage - in the sense that today, let's say, put 5 spoons - the bread turned out, tomorrow with the same proportions - unbaked or, on the contrary, unmixed, if you don't adjust the bun

In general, I refused to process the recipe for liquid wort, because this is a thankless task, again, there is obviously less malt in the wort, it is replaced by any chemistry. Well, it didn't work out for me, I'm sorry.

Got it. Thank you very much! So I will make kvass (I bought a whole bunch of this liquid wort). And from dry concentrate I will continue to make! Well, really, very tasty. Still rub coriander in a crush and add dark honey, class! The store version of the fields does not make any comparisons. People, I recommend it to everyone. Miracle bread and miracle recipe !!

Got it. Thank you very much! So I will make kvass (I bought a whole bunch of this liquid wort). And from dry concentrate I will continue to make! Well, really, very tasty. Still rub coriander in a crush and add dark honey, class! Shop version of cornfields which comparisons do not go People, I recommend it to everyone. Miracle bread and miracle recipe !!

I repeat - "thank you" can be poked under my profile picture. It's nothing for you, but I'm pleased

Many thanks to the author (thanks) for the wonderful recipe.
After wheat-rye, I decided that it was time to switch to rye-wheat, and so successfully switched that now I will bake it all the time. Everyone at home really liked it. The only correction, instead of 5 tablespoons of kvass, I put 2 malts and 3 kvass, I think next time I will add more kvass.
Baked on pressed yeast, translated from dry, it turned out 20 grams, apparently a bit too much, since the roof slightly "tumbled down". But the taste did not suffer in the least, and it rose remarkably, almost to the edge of the bucket.
Today we ate it with bacon. Well, very tasty!
Indeed, store bread does not even hold a candle to this.
I'm glad!

Many thanks to the author (thanks) for the wonderful recipe.
After wheat-rye, I decided that it was time to switch to rye-wheat, and so successfully switched that now I will bake it all the time. Everyone at home really liked it. The only amendment, instead of 5 tablespoons of kvass, I put 2 malts and 3 kvass, I think next time I will add more kvass.
Baked on pressed yeast, translated from dry, it turned out 20 grams, apparently a bit too much, since the roof slightly "tumbled down". But the taste did not suffer in the least, and it rose remarkably, almost to the edge of the bucket.
Today we ate it with bacon. Well, very tasty!
Indeed, store bread does not even hold a candle to this.
I'm glad!

I'm glad I'm happy

Do you need a lard recipe? I understand that it's offtopic, but the request of the moderator is not to scold me - I often do it myself for this bread:

Cut 500 g of fresh bacon to the peel with a comb with a 1 cm thick clove. You will get such a "book" with 1 cm thick leaves of bacon and a binding of skin
Mix 2 tbsp. tablespoons of salt with 2 teaspoons of black pepper and 2 medium cloves of garlic, crushed through a garlic press.
Grate the cut lard with the resulting mass, make sure that the mixture is fully used. In between the "teeth" too.
Wet a piece of cotton cloth, squeeze it slightly, wrap the resulting piece, put the bundle in a plastic bag, tie it up and put it on the top shelf of the refrigerator (not in the freezer!).
If done tonight, you can eat tomorrow night.
With freshly baked Borodino and ordinary Russian mustard goes with a bang.

Good day!
Tell me, why do you write that program 2 on Moulinex for rye bread? After all, it is for a French roll.
And is it possible to use the program for Borodino bread in this oven?
I would like to try this recipe, but it is a little annoying that if it does not work out, then you have to choke, there was already a sad experience
with a native recipe.

Good day!
Tell me, why do you write that program 2 on Moulinex for rye bread? After all, it is for a French roll.
And is it possible to use the program for Borodino bread in this oven?
I would like to try this recipe, but it is a little annoying that if it does not work out, then you have to choke, there was already a sad experience
with a native recipe.

That's right, program 2 for French bread. I was just wrong when I wrote the recipe. But anyway, expose program 2. If you read the whole topic, you would see what they pointed out to me

As for the program for Borodinsky, I don’t know, I didn’t succeed. Maybe your hand is light, try it. But I like my recipe better, both in taste and in technology. For myself, I did it, a bummer I fell asleep once the ingredients and forgot, and there is no need to bother with 3 (three) stages of bookmarking.

Good luck!

Thanks, we will try.

I baked bread today! : drinks: And it really turned out great. The previous ones came out with bricks.
True, a small question arose about sprinkling with coriander.
When we pour it in an hour before it is ready, then why is it better to "attach" it to the bread, otherwise after cooking when you start shaking it out
the bread is out of shape, then most of it is sprinkled.
And the second question, the coriander needs to be moistened with something before sprinkling, otherwise it turns out to be very dry.

I baked bread today! : drinks: And it really turned out great. The previous ones came out with bricks.
True, a small question arose about sprinkling with coriander.
When we pour it in an hour before it is ready, then why is it better to "attach" it to the bread, otherwise after cooking when you start shaking it out
the bread is out of shape, then most of it is sprinkled.
And the second question, the coriander needs to be moistened with something before sprinkling, otherwise it turns out to be very dry.

For guests, I smear with egg white (there is a notable brush for the bread maker :) and sprinkle with coriander, crushing it lightly into the dough. And for myself, I do not sprinkle with coriander, I just add more coriander to the dough.

Thank you, I will.

Here's a bread I got ...
Koreandra was not at hand, I had to experiment - I added raisins. Everyone liked it very much.

Here's a bread I got ...
Koreandra was not at hand, I had to experiment - I added raisins. Everyone liked it very much.

A credit loaf. And what, coriander (aka cilantro) is not sold anywhere? The taste is not the same without it. And in terms of consistency - I do the same, yes!

Good luck!

Thank you ! the bread is good! bookmarked the recipe! and what will happen if you just make kvass ??

Thank you ! the bread is good! bookmarked the recipe! and what will happen if you just make on kvass ??

In the sense of "kvass"? Kvass instead of water? The result is ordinary black bread, not at all "Borodino" to taste. Dry kvass is my source of malt. Because it is difficult to find malt in our store.

Did I answer the question?

Good luck!

I baked this bread the other day. For some reason, he didn't learn from me. The roof collapsed, sticky, heavy. I think the bread maker is to blame. I have a Kenwood-450. I have never really made bread with the addition of rye flour in it. It may be that it is generally suitable only for those recipes that are attached to it. But there is not a single recipe for rye-wheat bread! And I love him so much! Who has the same bread maker, suggest suitable recipes!

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

I baked this bread the other day. For some reason, he didn't learn from me. The roof collapsed, sticky, heavy. I think the bread maker is to blame. I have a Kenwood-450. I have never really made bread with the addition of rye flour in it. It may be that it is generally suitable only for those recipes that are attached to it. But there is not a single recipe for rye-wheat bread! And I love him so much! Who has the same bread maker, suggest suitable recipes!

You have a normal stove and everyone bakes in it. Learn a little and that's it!
Read here, there are also programming examples
Rye custard bread is real (almost forgotten taste). Baking methods and additives.
and here
Rye-wheat bread 60/40 - Darnitsa motives

Here is such a Borodino made from bread mixture "BreadBurg" With caraway seeds, coriander and raisins ... Hearth in the oven ...

I baked this bread the other day. For some reason, he didn't learn from me. The roof collapsed, sticky, heavy. I think the bread maker is to blame. I have a Kenwood-450. I have never really made bread with the addition of rye flour in it. It may be that it is generally suitable only for those recipes that are attached to it. But there is not a single recipe for rye-wheat bread! And I love him so much! Who has the same bread maker, suggest suitable recipes!

I am not aware of Kenwood's characteristics. But there is such a proposal: try to knead the dough from the proposed ingredients in Kenwood, then leave it for proofing, and then bake in the oven. It should work out, the recipe has rarely failed.

Here is such a Borodino from bread mixture "BreadBurg" With caraway seeds, coriander and raisins ... Hearth in the oven ...

Well, this message is probably for the topic of bread mixtures, but here it seems like a specific recipe is being discussed, huh?

Good luck!

what is "aha?"

what is "aha?"

Aha - affirmative interjection

[the difference between the "experiments", in my opinion, is small and even less significant,]

Hello! I am from Ukraine, Chernivtsi. I'll start from afar. For a long time, but really not very hard, I was looking for a recipe for a real recipe for Borodinsky bread. A few months ago I came across this one, and straight to the point ... But the first time I got a kind of bread. Was once again disappointed, but did not stop ... and again almost a complete failure. At the same time, I carefully studied all the comments and suggestions regarding both the bread machine itself, the use of baking programs, the methods of adding ingredients, and so on. But after another experiment, the same thing - a pitiful likeness of Borodinsky (and so 6 attempts in 4 months). But I didn't give up! The day before yesterday I tried again and hurray came true. It turned out excellent, nothing much better than an excellent real Borodino bread. Today I once again tried to bake it, despite the fact that the day before yesterday was not over, and it worked out too!
I don't know exactly why the bread according to this recipe did not work on the first attempts, because the difference between the "experiments", in my opinion, is small and even less significant, but ..... This is how it turned out in my LG HB-205CJ bread maker: all the ingredients in a half portion; honey, vinegar and vegetable oil minus 10-15%; malt, not dry kvass; coriander, both powder and seeds; dry yeast in plus 15%; bookmarking sequence: first a mixture of water, malt and coriander powder, then vinegar, vegetable oil, honey, flour, salt, sugar, coriander seeds, yeast; the vip program is only "French", and you will be happy!
I want to express my sincere gratitude to the author of V_V_SU for the recipe

[the difference between the "experiments", in my opinion, is small and even less significant,]

Hello! I am from Ukraine, Chernivtsi. I'll start from afar. For a long time, but really not very hard, I was looking for a recipe for a real recipe for Borodinsky bread. A few months ago I came across this one, and straight to the point ..... But the first time I got a kind of bread. Was once again disappointed, but did not stop ... and again almost a complete failure. At the same time, I carefully studied all the comments and suggestions regarding both the bread maker itself, the use of baking programs, the methods of adding ingredients, and so on. But after the next experiment the same thing - a pitiful likeness of Borodinsky (and so 6 attempts in 4 months). But I didn't give up! The day before yesterday I tried again and cheers came true. It turned out excellent, nothing much better than an excellent real Borodino bread. Today I once again tried to bake it, despite the fact that the day before yesterday was not over, and it worked too!
I don't know exactly why the bread according to this recipe did not work on the first attempts, because the difference between the "experiments", in my opinion, is small and even less significant, but.....Here's how it turned out in my LG HB-205CJ bread maker: all the ingredients in a half portion; honey, vinegar and vegetable oil minus 10-15%; malt, not dry kvass; coriander, both powder and seeds; dry yeast plus 15%; bookmarking sequence: first a mixture of water, malt and coriander powder, then vinegar, vegetable oil, honey, flour, salt, sugar, coriander seeds, yeast; the vip program is only "French", and you will be happy!
I want to express my sincere gratitude to the author of V_V_SU for the recipe

thanks for the compliment

Well, I don't know why you didn't get the bread at the beginning. I honestly did this recipe without expecting people to use malt. That is, dry kvass also contains malt, but when the mixture is poured with boiling water and cools down, and then the rest of the ingredients are added, in principle, almost all of the liquid is already "bound" with dry products, so it is already stirred. Maybe due to the fact that your liquid is present in an unbound form (water and malt)? Try to think this way.

Can you try first just the "dough" mode to knead a normal bun, and then baked goods? Well, here you have to count on time for kneading, proofing, baking. I'm too lazy

Here the factor that the ingredients were divided in half may also affect. I counted everything for Moulinex. I know that in Panasonic it is necessary to take 2/3 of the ingredients. can you try 2/3 too, not half? Does LG have such a small bucket? Basically, rye bread does not rise as much as wheat bread, so I would take a chance.

Good luck!

Thanks a lot for the recipe!
The bread turned out to be even tastier than in the store
I baked yesterday until 2 am, did not have time to photograph.
By the time I woke up, half a loaf had already been eaten!
I want to add nuts and raisins to the next one.

Thanks a lot for the recipe!
The bread turned out to be even tastier than in the store
I baked yesterday until 2 am, did not have time to photograph.
By the time I woke up, half a loaf had already been eaten!
I want to add nuts and raisins to the next one.

I tried raisins, it turns out delicious. I don't know about nuts. Tell me later how it happened!

Good luck!

thanks for the compliment

Well, I don't know why you didn't get the bread at the beginning. I honestly did this recipe without expecting people to use malt. That is, dry kvass also contains malt, but when the mixture is poured with boiling water and cools down, and then the rest of the ingredients are added, in principle, almost all of the liquid is already "bound" with dry products, so it is already stirred. Maybe due to the fact that your liquid is present in an unbound form (water and malt)? Try to think this way.

Can you try first just the "dough" mode to knead a normal bun, and then baked goods? Well, here you have to count on time for kneading, proofing, baking. I'm too lazy

Here the factor that the ingredients were divided in half may also affect. I counted everything for Moulinex. I know that in Panasonic it is necessary to take 2/3 of the ingredients. can you try 2/3 too, not half? Does LG have such a small bucket? Basically, rye bread does not rise as much as wheat bread, so I would take a chance.

Good luck!

Hello. The day before yesterday I tried to make 2/3 of the ingredients, the bread turned out ... but not the one - a somewhat viscous and uneven structure, the cap is a little saggy, and even the aroma with taste is different. But yesterday I did it as before with a half recipe and everything is OK. I think it’s just the amount of ingredients. Probably my LG can not cope with a large volume of "heavier" rye dough. By the way, I made the last bread with caraway seeds and without coriander - a great thing, try it. P.S. I also noticed that the bread turns out better if, after the end of baking, it remains in the bread maker until the end of heating (in my LG it is another plus 3 hours). In this case, the crust is especially good.

Like this. All the best to you!

Hello. The day before yesterday I tried to make it with 2/3 ingredients, the bread turned out ...but not the same - a somewhat viscous and uneven structure, the cap is a little sagging, and even the aroma is different with taste. But yesterday I did it as before with a half recipe and everything is OK. I think it’s just the amount of ingredients. Probably my LG can not cope with a large volume of "heavier" rye dough. By the way, I made the last bread with caraway seeds and without coriander - a great thing, try it. P.S. I also noticed that the bread turns out better if, after the end of baking, it remains in the bread maker until the end of heating (in my LG it is another plus 3 hours). In this case, the crust is especially good.

Like this. All the best to you!

I tried it with caraway seeds. Well, good, delicious bread. Only I wanted to do Borodinsky. In my opinion, the recipe worked out.
Regarding LG - sorry, I don't know its parameters, I made the recipe for Moulinex 5004. And the fact that bread "gains strength" on heating and you don't need to take it out of the bread machine right away, I kind of noted in the recipe.

By the way, try changing the baking mode, do you have a rye bread mode?

Good luck!

I tried to bake with raisins and walnuts
food !!!
(I can't insert a photo)

[How to insert a photo into your message]

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How to insert a photo into your message

thanks for the recipe, I did everything according to the recipe, on the French program,

I tried to bake with raisins and walnuts
food !!!

With walnuts - it's interesting. It should be delicious.

How to insert pictures the moderator threw you a link.

thanks for the recipe, I did everything according to the recipe, on the French program,

You are welcome. To your health!

[4nd]

4nd, your post has nothing to do with this recipe, so I moved it to the section
topic My first Borodino bread - help! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167752.0
Then post your photos and questions there

Still, I think that it would be more correct to place a review about this bread here. Let the rest and photos be there in a separate branch.

In general, I really liked the bread. Thank you. Very tasty. You can eat right this way, although I have never considered myself a bread machine. In general, I thought for myself that Borodino bread is the most delicious. The main thing is not to overeat. The spice probably comes from honey. If you remove the malt and coriander, then this recipe is somewhat reminiscent of the rye-wheat Linz bread.

Still, I think that it would be more correct to place a review about this bread here. Let the rest and photos be there in a separate branch.

In general, I really liked the bread. Thank you. Very tasty. You can eat right this way, although I have never considered myself a bread machine. In general, I thought for myself that Borodino bread is the most delicious. The main thing is not to overeat. The spice probably comes from honey. If you remove the malt and coriander, then this recipe is somewhat reminiscent of the rye-wheat Linz bread.

Well, a little about your troubles:

Regarding dry kvass - if you had read carefully at least the recipe, not to mention the whole topic - you would have understood that there is no malt on sale in the area where I live. Therefore, I decided to replace it with dry kvass, which contains malt. I recommend sifting the kvass, then the crackers will be eliminated, the malt will remain.
Regarding any concentrates of liquid kvass, I have already written here many times that all experiments to make a recipe on a liquid concentrate ended unpredictably. Either the concentrates are different, or my hands are from the wrong place. I could not find a product recipe. So I scored. Normal bread is not obtained from the concentrate.
There are many posts in the topic regarding the use of malt, I suppose two and a half tablespoons should be enough, but better read the topic, talk to those who used malt. I repeat - I can't buy malt in my city, it's ridiculous to go to Moscow for malt.
Why doesn't the bread rise? Yes, in principle, he should not really rise. the maximum will double in volume. IMHO, rye flour is not capable of rising, so all kinds of chemistry are added to the production, and I - wheat flour. Therefore, for Panasonic, multiply the recipe by 2/3.
It is best to add coriander (cilantro seeds) one hour before the end of the program. I just crush it with my finger into the not-baked dough. There is an option - using a brush, brush the top of the bread with the protein of a chicken egg and sprinkle the seeds. they will definitely stick. I do that for guests. And the crust will be brown.

Good luck!

Good day!

For everyone who can't get bread, buy yourself a kitchen scale and a measuring cup. In the recipe, all bulk products are in grams, and all liquid products are in grams of volume (well, like half a liter - 500 grams) This, by the way, is important. And all the tablespoons and teaspoons are from the Mulinex bread machine. Although, I measured an ordinary teaspoon and a tablespoon with Mulinex's - the volume coincided. Maybe I was lucky with the spoons?

Good luck!

I get lost What program should I choose? I have a Panasonic 2501 - tell me please I really want this bread: girl_in_dreams: Thanks a lot to the author for the recipe

I get lost What program should I choose? I have a Panasonic 2501 - tell me please I really want this bread: girl_in_dreams: Thanks a lot to the author for the recipe

Rye bread mode. Read the whole topic, there are many Panasonic owners, read their advice.

Thanks for the recipe. I have Kenwood BM 450. I cooked on the main program, weight 750 g, dark crust. I took 2/3 of the ingredients from the recipe. Everything turned out delicious and baked well.

Thanks for the recipe. I have Kenwood BM 450. I cooked on the main program, weight 750 g, dark crust. I took 2/3 of the ingredients from the recipe. Everything turned out delicious and baked well.

To your health. This proves once again that in case of failure, the recipe is not to blame.

Good luck!