Borodino bread "The same" in a bread maker

[v_v_su]

v_v_su , so I baked your bread. Thank you very much for the recipe, the bread is very tasty. The roof cracked for the first time in two years, but this is all fixable (the mode was a little wrong) and does not affect the taste. I baked it in a smaller size: our family is small and we love to eat fresh bread. Although he looks not very good with me, I will still report ... Do not judge strictly.

I will still be sure to bake (with work on the mistakes). Instead of dry kvass, I put malt, but I didn't put sugar at all, I put honey according to the recipe. She put a light crust, but for some reason the bread with black sides turned out. But the taste of the bread is still excellent, real Borodino.

[v_v_su]

v_v_su , so I baked your bread. Thank you very much for the recipe, the bread is very tasty. The roof cracked for the first time in two years, but this is all fixable (the mode was a little wrong) and does not affect the taste. I baked it in a smaller size: our family is small and we love to eat fresh bread. Although he looks not very good with me, I will still report ... Do not judge strictly.
I will still be sure to bake (with work on the mistakes). Instead of dry kvass, I put malt, but I didn't put sugar at all, I put honey according to the recipe. She put a light crust, but for some reason the bread with black sides turned out. But the taste of the bread is still excellent, real Borodino.

I'm glad it turned out to be bread. Black flanks are most likely due to excess malt. I have never made this bread with malt, so I can’t say anything about the number of its bookmarks in the recipe. And so - the recipe withstands changes in the ingredients tab, so fantasize and you will succeed.

And "thank you" can be poked under my avatar. It's nothing for you, but I'm pleased.

Good luck!

Girls, I have liquid concentrated malt. It looks like condensed milk in terms of viscosity. I always get lost with the quantity - how much to put. I got used to 1 teaspoon for a loaf of 400 grams .. Maybe someone else has such malt? how much to put on this bread?

Girls, I have liquid concentrated malt. It looks like condensed milk in terms of viscosity. I always get lost with the quantity - how much to put. I got used to 1 teaspoon for a loaf of 400 grams .. Maybe someone else has such malt? how much to put on this bread?

I'm not a girl, but my recipe needs 2.5 tablespoons of malt. In any case, the topic was considered so.

Here is my handsome! True, the roof burst - I had to add some water, the dough was very dry ...


By the way, a very convenient bread box from IKEA. recommend..

Here is my handsome! True, the roof burst - I had to add some water, the dough was very dry ...
By the way, a very convenient bread box from IKEA. recommend..

Most importantly, she did not say - how does it taste like Borodinsky? But you're wasting water, that's why it's probably cracked. I usually leave a little FLOUR, start the kneading and then add flour to the dough as it kneads, this is how the bun is regulated. The consistency should be "like a clay oven mortar" (C) My. Well, I don't know how else to explain. Like fatty cottage cheese, for example, but this comparison is stretched.

Good luck!

I haven't tasted it yet, I baked my niece, she asked tearfully)) The solution was straight clay, clay and dry cement, besides! therefore I added water.

I haven't tasted it yet, I baked my niece, she asked tearfully)) The solution was straight clay, clay and dry cement, besides! therefore I added water.

The gingerbread man should be plastic, not stick either to the container or to the hands. There should be no dry inclusions.
I think this is a malt problem. My recipe is based on dry kvass, which is filled with boiling water.And in the case of malt, you need to manually adjust the moisture content of the kolobok, so here it is.

She ... he wasn't anywhere near plastic. I think that inside I have not baked it. but this I will find out only at the weekend .... In principle - it's okay - you can fry in a toaster before use.

She ... he wasn't anywhere near plastic. I think that inside I have not baked it. but this I will find out only at the weekend .... In principle - it's okay - you can fry in a toaster before use.

Or maybe you shouldn't scoff at the kolobok? Next time - pour all the liquid, then pour the flour, the rest of the ingredients (the order is written in my recipe) and leave 100 grams of wheat flour from the recipe aside. Start the batch and watch the bun. It will be liquid, but it will mix. Then add flour little by little with a tablespoon. Get a normal kolobok consistency. If the flour remains, it's okay, the most important thing is a bun of normal consistency. By the way, I have water in measured volumes (grams), and bulk products - in weight. To do this, you need to buy an electronic scale. And then the bread will be obtained.

Thank you. next time I will do so. I have made this bread more than once - it always worked out. Maybe this time in the atmosphere that .... And my scales are electr. I measure everything on them ..

Thank you. next time I will do so. I have made this bread more than once - it always worked out. Maybe this time in the atmosphere that .... And my scales are electr. I measure everything on them ..

By the way, I noticed that flour is of different moisture content. This is especially true for rye. Therefore, in each case, the result may differ from the previous one.

Good luck!

[v_v_su]

v_v_su, baked your bread again and the roof cracked again. I look at others as well. What do you think is the reason? We really like the bread, but we really want a whole top crust. Above I exhibited a photo of bread, there is also the same story.

[v_v_su]

v_v_su, baked your bread again and the roof cracked again. I look at others as well. What do you think is the reason? We really like the bread, but we really want a whole top crust. Above I exhibited a photo of bread, there is also the same story.

I would try to reduce the amount of liquid in the dough. As I already wrote above - do not add all the flour at once (leave about a third), but pour it into the dough during the kneading process. Thus, you will kill two birds with one stone - the bun will mix better and adjust the bun for humidity. By the way, you may need a little more flour than is written in the recipe, depending on the moisture content of the flour.

Good luck!

What was it?

And I have a HITACHI HB303 bread maker ... She does not have all these modes ... Maybe someone tried to perform the same Borodinsky on this? I still somehow hesitate - I feel that it will not work ...

And I have a HITACHI HB303 bread maker ... She does not have all these modes ... Maybe someone tried to perform the same Borodinsky on this? I still somehow hesitate - I feel that it will not work ...

Judging by the description of this bread machine found on the Internet, all the ingredients must be multiplied by 2/3 (subtract a third) and use the mode of either wheat bread or bread with additives. Set the crust to the darkest. Everything else is as usual. At the very beginning, we follow the kolobok, adding the deferred flour, then, if desired, take out the stirrers after the last kneading cycle, shaping the dough with wet hands, leave after the end of the baking cycle for an hour in the connected oven, eat.

Good luck!

Yes, of course you have to try! Tomorrow! At least for other Hitachi owners. Thanks for the advice! I will fulfill, I will unsubscribe about the result.

v_v_su, hello! I'm a beginner, and today I'm baking your bread. I bake in a Bork bread machine, it looks like everything is working out so far. Only when kneading a very tight bun turned out ... Now, if I had read everything that is written before, then I would have left the flour to add, as you advise. And as I understand now, it's all about the malt.In the stove, it somehow swelled strongly with flour, in rye mode, at first it was heated. And then it turned out to be a thick bun. But I will experiment, I will write later about the taste. I think it will be delicious! Thanks for the simple recipe!

v_v_su, hello! I'm a beginner, and today I'm baking your bread. I bake in a Bork bread maker, it looks like everything is working out so far. Only now, when kneading, a very tight bun turned out ... Now, if I had read everything that is written before, I would have left the flour to add, as you advise. And as I understand now, it's all about the malt. In the stove, it somehow swelled strongly with flour, in rye mode, at first it was heated. And then it turned out to be a thick bun. But I will experiment, I will write later about the taste. I think it will be delicious! Thanks for the simple recipe!

To your health!
It seems to me that "thick" kolobok is a relative and subjective concept. The bread should be baked throughout the loaf equally, slightly moist (it seems to me, from honey), but not wet. Taste - like the Soviet "Borodinsky". Next time, control the thickness of the bun by adding flour (leave a little). The malt should swell, so it's okay. Be sure to unsubscribe how it happened. Nobody has experimented here on Bork yet, so you are the first. Watch the proportions - I have Moulinex OW5002, there is a capacity for bread up to 1500 gr., You may have less, so you can proportionally reduce the amount of ingredients. And everything should work out!

Good luck!

v_v_su, good day! the bread turned out to be excellent, not raw, mixed and baked. It's a pity, I can't insert a photo. A little shaggy, but it doesn't taste. I baked the second loaf, as YOU taught. I poured flour. Smooth and delicious! Thank you !

v_v_su, good day! the bread turned out to be excellent, not raw, mixed and baked. It's a pity, I can't insert a photo. Slightly shaggy, but it doesn't taste. I baked the second loaf, as YOU taught. I poured flour. Smooth and delicious! Thank you !

To your health. Glad I could help.

Delicious bread. Thank you

Delicious bread. Thank you

Eat for health, I tried for everyone

I was looking for a recipe for Borodino bread, accidentally stumbled upon yours and decided to make it. I'm a beginner, this is my 3rd bread. I have an Electrolux bread maker, I absolutely do not like the recipes from the book attached to the oven. The previous bread was made by Darnitsky, but it turned out to be complete nonsense (because so far I still absolutely do not understand when to add flour, when to subtract it, apparently) After reading the comments on the forum, I decided to adapt the recipe, as for Kenwood bread makers (I heard that they and Electrolux EBM8000 are almost identical). In general, I counted all the ingredients by 2/3, put 750 g, dark crust, "French bread" mode. The only thing, I live abroad, and malt, especially kvass, can not be found here, but in the store I found the so-called "bread syrup", which, as it were, is a malt-based syrup. For 2/3 of the ingredients, I put 3 tablespoons (instead of malt or kvass). And I had vinegar not apple cider, but wine. Otherwise, it did not depart from the recipe. The bread is wonderful! The top of the loaf has settled a little (literally, see in the middle), next time I will add a little flour in the process, as advised on the forum (so far it is still difficult for me to "guess" what the bun should be, I'm afraid to overdo it with flour). But in general, the outside of the bread is very beautiful, including the crust on top is even and thin (not cracked). I don’t know for sure inside the bread yet, because I couldn’t resist and cut it off hot, so naturally it is a little sticky, but it tastes delicious !!! Thank you very much, author!

🔗 this is how my bread turned out (photo is so-so)

I was looking for a recipe for Borodino bread, accidentally stumbled upon yours and decided to make it. I'm a beginner, this is my 3rd bread. I have an Electrolux bread maker, I absolutely do not like the recipes from the book attached to the oven. The previous bread was made by Darnitsky, but it turned out to be complete nonsense (because.so far, I still absolutely do not understand when to add flour, when to subtract, apparently) After reading the comments on the forum, I decided to adapt the recipe, as for Kenwood bread makers (I heard that they and Electrolux EBM8000 are almost identical). In general, I counted all the ingredients by 2/3, put 750 g, dark crust, "French bread" mode. The only thing, I live abroad, and malt, especially kvass, can not be found here, but in the store I found the so-called "bread syrup", which, as it were, is a malt-based syrup. For 2/3 of the ingredients, I put 3 tablespoons (instead of malt or kvass). And I had vinegar not apple cider, but wine. For the rest, it did not depart from the recipe. The bread is wonderful! The top of the loaf has settled a little (literally, see in the middle), next time I will add a little flour in the process, as advised on the forum (so far it is still difficult for me to "guess" what a bun should be, I'm afraid to overdo it with flour). But in general, the outside of the bread is very beautiful, including the crust on top is even and thin (not cracked). I don’t know for sure inside the bread yet, because I couldn’t resist and cut it off hot, so naturally it’s a little sticky, but it tastes delicious !!! Thank you very much, author!

Well, everything turned out very well, only the color should be closer to chocolate. This bread syrup seems to have everything but malt. Look for malt and you will like it even more!

Good luck!

v_v_su, many thanks for the recipe! The taste, smell of bread is awesome! The neighbors came running, said curiosity stuck in what it smells so delicious with us. In general, the first loaf was torn apart in front of my eyes. Now they order only this recipe. Great gratitude from all of us for the unforgettable taste of your Bread !!!

v_v_su, many thanks for the recipe! The taste, smell of bread is awesome! The neighbors came running, said curiosity stuck in what it smells so delicious with us. In general, the first loaf was torn apart in front of my eyes. Now they order only this recipe. Great gratitude from all of us for the unforgettable taste of your Bread !!!

To your health! Glad you liked it!

just don’t laugh, please, I’m going to bake something other than a wheat oven for the first time.
boiled malt, pour the seeds into a bucket together with grains of malt or strain the seeds into a sieve, and water into a bucket? and how many minutes should they be kept in boiling water?

I baked some bread.
In my opinion, it did not work out, but for my taste, it’s not bad at all
And his color is not black, but gray. The roof is flat, with bumps, did everything according to the recipe.
Somehow it didn’t come out, heavy.
I made "French bread" on the program, I have Moulinex, there is a "whole grain" program, maybe I should have done it?
Well, I will try to achieve a beautiful bread.
Thank you!!

just don’t laugh, please, I’m going to bake something other than a wheat oven for the first time.
boiled malt, pour the seeds into a bucket together with grains of malt or strain the seeds into a sieve, and water into a bucket? and how many minutes should they be kept in boiling water?

I understand you have unmilled malt? That is, the sprouted grains are dried and that's it? This is the first time I've heard of this. But in any case - it is better to grind it to a state of flour, pour boiling water over it, wait until it swells and cools down to room temperature. After that, just add to the bucket. Never add above room temperature - yeast will brew and will not work. Why don't you want a baked dough brick?

Good luck!

I baked some bread.
In my opinion, it did not work out, but for my taste, it’s not bad at all
And his color is not black, but gray. The roof is flat, with bumps, did everything according to the recipe.
Somehow it didn’t come out, heavy.
I made "French bread" on the program, I have Moulinex, there is a "whole grain" program, maybe I should have done it?
Well, I will try to achieve a beautiful bread.
Thank you!!

The roof collapsed and came up less from below than from above.
Try replacing the yeast with another (change manufacturer).And you immediately poured all the flour, or as I wrote here - "leave a little and add in the process of kneading, controlling the quality of the bun". In general, you have a lot of liquid for some reason.
Gray - because there is no (or little) malt. Have you used dry kvass? Is there any malt there? (should be indicated on the package). Recently, I often meet in the composition of bread crumbs in large quantities and very good. little malt. Are they saving on it, or what?
Dry kvass must be sieved, then the bread crumbs will remain in the sieve, and the malt will be eliminated. And then use it in the recipe, then everything will work out.
And about the program - everything is correct, on Moulinex program 2 is rye bread, use it.

Good luck!

[v_v_su]

v_v_su Vyacheslav, thanks for the clarification
Of course, I read the twig, but it turned out that between the lines somehow
I used dry kvass, did not read the contents ... we have no choice,
I bought what was in a Russian store, without options.
Yes, and one more note: my family said that the bread is sweet for them.
I will smoke Temka again and again !!

Happy BIRTHDAY to you !!! Happiness and love !!!!

[v_v_su]

v_v_su Vyacheslav, thanks for the clarification
Of course, I read the twig, but it turned out that between the lines somehow
I used dry kvass, did not read the contents ... we have no choice,
I bought what was in a Russian store, without options.
Yes, and one more note: my family said that the bread is sweet for them.
I will smoke Temka again and again !!

Happy BIRTHDAY to you !!! Happiness and love !!!!

Thanks for the compliments!

You can also ask, I found malt on the Internet.
Czech site about brewing. They offer light malt, the minimum package is 5 kg.
I thought that since there is light, it means dark too. What kind of malt is needed in Borodino ??
although, maybe in vain I ask .. 5 kg is very good. a lot, I don't bake bread so often, so my packaging will be stale

You can also ask, I found malt on the Internet.
Czech site about brewing. They offer light malt, the minimum package is 5 kg.
I thought that since there is light, it means dark too. What kind of malt is needed in Borodino ??
although, maybe in vain I ask .. 5 kg is very good. a lot, I don't bake bread so often, so my packaging will be stale

Here is a bag of dry kvass in your hands - the composition: Fermented barley malt, Fermented rye malt, Rye crumb. It is light brown in color, while dry. When I sift it and it is brewed it becomes the color of chocolate. As I understand it, the color of the bread is from him. And my Borodinsky has never been bright for me.
That's why I made this recipe because I didn't find malt in my area.
You can read what light and dark malt is here: 🔗 in principle, there is no difference, I think.

Thanks to everyone who congratulated me on my birthday. I never thought that such attention was paid to my modest person!

Good luck!

I baked bread according to your recipe. Here's what happened.

My bread maker is LG, the amount of ingredients has been reduced by 2 times. Added raisins. Instead of kvass, I put malt. The bread itself turned out to be beautiful and almost like a real one.

But for myself I will make adjustments to the recipe. Reduce vinegar to teaspoons or remove it altogether, if my memory serves me, then in the classic recipe, vinegar is not used. And a little less salt.

Tell me how to bake correctly in Moulinex OW310E30? This model is not listed. Is it really impossible to bake black bread in this oven? Thank you in advance !

Tell me how to bake correctly in Moulinex OW310E30? This model is not listed. Is it really impossible to bake black bread in this oven? Thank you in advance !

This oven lacks a rye bread baking program as a class. I would experiment with the Wholemeal Bread program. The ingredients in my recipe should be reduced by a third. But in general, this bread maker is somehow wrong.

Good luck.

I baked bread according to your recipe. Here's what happened.
My bread maker is LG, the amount of ingredients has been reduced by 2 times. Added raisins. Instead of kvass, I put malt.The bread itself turned out to be beautiful and almost like a real one.

But for myself I will make adjustments to the recipe. Reduce vinegar to teaspoons or remove it altogether, if my memory serves me, then in the classic recipe, vinegar is not used. And a little less salt.

A beautiful loaf turned out
Well, the classic recipe uses malt, so there is no vinegar. And salt is to taste.

Here I recently tried to make just black bread. It turned out like in a store. It will go in haste - whoever doesn't want to mess around may appreciate it. Of course, Borodinsky does not pull, but fidoshniks do not change subjects.

In order to load ingredients.
salt 2 tsp
sugar 1 tbsp. l.
water 580 ml.
sunflower oil 4 tbsp. l.
rye flour 500 gr
wheat flour 250 gr.
yeast 2 tsp
ground coriander 1.5 tbsp l.

an hour before being ready, sprinkle with coriander seeds 1 tbsp. l.

Program 2 weight 1500 gr., Dark crust.
HP Moulinex 5004

Try it. Where to put thanks - you know.
and without leaven it turned out? 500 rye and 250 wheat? something not to be believed, perhaps the other way around?

Everything is correct. as it is in the recipe. I did it. yeast can be 3 tsp.

Good luck!

Hello! I specially registered to express my delight to the author of this wonderful recipe! (And so generally on the site "graze" for a long time). Today I baked this bread. Since for the last month or a month and a half I have only baked bread with sourdough (I have an "eternal" one from this site), so this one, taking a chance, counted a little, took into account the ratio of liquid and flour ... In general, I try to insert a photo. I did not add yeast at all, vinegar too - there is enough acid in the sourdough. To the taste - indeed the same, in appearance - the roof turned out to be convex, but it cracked strongly, although I did not add any liquid or flour additionally. Probably the roof was very dry from a long proofing ...

Once again, many thanks to the author for the recipe, everything turned out very nice and tasty for me.
I want to make some bread again, but the peeled rye flour is over, but there is whole grain, okay?
What is the difference between them I don’t understand, can you tell me

What is the difference between them I don’t understand, can you tell me

What is wholemeal flour - and how is it different from whole grain flour? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143079.0

I'll tell you about my mistake ... instead of coriander, I managed to grind white pepper
Oh mama mia
this is kapets, not bread, so spicy, horror!
I'll have to cook bread again, tomorrow my promised Borodinsky guests are waiting
Recently I bought sorrel instead of spinach, and now it's a catch again
In short, I am lovely