Borodino bread "The same" in a bread maker

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), then I took a risk, counted a little, took into account the ratio of liquid and flour ... In general, I try to insert a photo. I didn't add yeast at all, vinegar too - there is enough acid in the sourdough. To the taste - really 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 from a long proofing the roof is very dry ...

Well, if there is sourdough, why is yeast? Yeast is not needed, the leaven will work by itself.

Well, to be honest - I made this recipe for myself, lazy. On the principle of "poured everything, turn it on and forget". Therefore, it is not forbidden to experiment with sourdough and with the addition of malt. Honestly - the recipe tolerates errors, well, maybe in the region of 5-10%. That is, flour can be poured or not enough, replace a little rye flour with wheat and vice versa. So I think whole grains instead of peeled grains will do. The most important thing is to control the bun by humidity. I mean, here you just need to feel whether there is a lot of fluid or normal. Therefore, always leave a little flour and add during the first batch. If the bun is still wet, add over the recipe. Rye dough, it should be "harder" than wheat, and rises less, to improve the rise, and wheat flour was added.
In general - experience is needed, the first time will not work - the second time everything will work out!

Good luck!

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 again the catch
In short, I am lovely

ABOUT! But this is an idea - to try to make spicy bread. Cumin there, cilantro, pepper, some kind of herbs ... Some throw spices into borscht and soups, but here in bread the necessary spices. Again - you can adjust the severity - bite off more bread or less. Thanks for the advice - we will think ...

Instead of peeled corn flour, I used whole grain wallpaper corn flour. It rose even better than with the peeled one, and if it were not for the sharpness in the bread, which I mistakenly introduced, everything would be ok!

Instead of peeled corn flour, I used whole grain wallpaper corn flour. It rose even better than with the peeled one, and if it were not for the sharpness in the bread, which I mistakenly introduced, everything would be ok!

Well, try again with cilantro and you will succeed!

Good luck!

I want to bake Borodinsky in Panasonic SD-2502, is there a proven recipe, exact grams?

I bake according to the recipe indicated in the very first message from the author.
The result is excellent!

I want to bake Borodinsky in Panasonic SD-2502, is there a proven recipe, exact grams?

And what does not suit my recipe? For SD-2502 you don't have to divide anything, use the recipe as is. The SD-2502 has a maximum loaf weight of 1250 g, that is, it will work. Buy yourself an electronic scale - everything in the recipe is in grams, not in measuring cups. Or should I even weigh tablespoons and teaspoons? so they are standard -

1 teaspoon (filled "without a slide" / "with a slide", at normal humidity) contains gr.:

water - 5 / - g (gram)
milk - 5 / - g
vegetable oil - 5 / - g
sour cream 30%, condensed milk, honey, tomato paste - - / 10g
sugar, sorbitol, xylitol, ground crackers - 5/7 g.
salt, baking soda - 7/10 g
flour, cocoa, ground coffee - 4/5 g
rice - 5/8 g
medicinal herb - 2/3 g (dry herb weight).
Capacity for a tablespoon (full "flat" / "with a slide", at normal humidity):

water - 12 / - g
milk - 12 / - g
sugar - 10/15 g
salt - 14/20 g
flour - 7/12 g
rice - 12/17 g
ground nuts - 8/12 g
dry herb, tea - 4/6 g
raw herbs - 8/10 g
Note: as a rule, if it says "one tablespoon (teaspoon)", it is most likely about a full spoon - "with a slide"

I have all bulk products "with a slide", all liquid - "without a slide", of course

Good luck!

Tell me, how long is the duration of the rye program in your bread maker?

Tell me, how long is the duration of the rye program in your bread maker?

the default is 3 h 39 m. but this is not worth focusing on - my kneading starts immediately, but in Panasonic, as far as I remember (in dough mode) - before kneading for 20 minutes. heating the flour So - see the 12th page of the instructions for my HP: # - all times are scheduled there, including proving and baking times (for program 2).

Good luck!

I baked bread according to your recipe) the taste is just what you need, but the view from the roof is not as smooth as everyone else's ... It is somehow bumpy or something. and not really he got up .. Well, maybe with a stretch of 2 times .. Do not tell me why? In the recipe, I used malt and sourdough ... And rye wallpaper ... Bread maker lg .. I reduced the ingredients by 2 times as everyone here advised)) and baked in French mode ...

I baked bread according to your recipe) the taste is just what you need, but the view from the roof is not as smooth as everyone else's ... It is somehow bumpy or something. and not really he got up .. Well, maybe with a stretch of 2 times .. Do not tell me why? In the recipe, I used malt and sourdough ... And rye wallpaper ... Bread maker lg .. I reduced the ingredients by 2 times as everyone here advised)) and baked in French mode ...

And rye flour shouldn't rise too much. Wheat was added to the recipe for raising, but it is just enough to rise 2 times, or even less. So everything is correct. And you need to bake on the "rye bread" mode, I had a mistake in the recipe, I already apologized, then the moderator corrected it ... The roof is uneven from wholemeal flour. The flour must be sifted through a sieve - it will be enriched with oxygen (he said!) And there will be no lumps. Try again - everything should work out!

PS: Another bumpy roof may be from too steep dough - water in the trail. try adding more times. Or less flour. When the second kneading is turned on, the dough is already slightly dry and does not mix well, bumps are obtained. The most important thing here is to feel the bun, it should be so ... smoothly mixed and plastic like clay. Get used to it gradually.

Recently, after the last kneading before the baking cycle, I take out the dough, remove the stirrers, put the dough back and shape with wet hands. You can grease with yolk for a store crust, and then sprinkle with cilantro seeds, they will stick to the yolk better and will look beautiful ...

Good luck!

And you need to bake on the rye bread mode

There is no rye bread mode in my oven either, I bake it in French mode. The bread is superb. Since he is now the main one on the table, I bake often. For better baking, you need to keep it on the heat for another hour after baking. Once again GREAT respect to the author !!!

There is no rye bread mode in my oven either, I bake it in French mode. The bread is superb. Since he is now the main one on the table, I bake often. For better baking, you need to keep it on the heat for another hour after baking. Once again GREAT respect to the author !!!

To your health!

I baked this bread today - I just took it out of the KhP and tried it right away, I couldn't resist

Some details: I recalculated the whole recipe by weight 1000g, because for my stove this is the maximum.Taking into account the comments of experienced bakers, for a start, I sifted kvass, which I brewed in the required volume of water without one tablespoon. This Art. compensated for the spoon with kvass wort. In addition, I chose home-pressed UNREFINED sunflower oil (I bought it from a grandpa in the village). The smell - of black bread and sunflower - was simply breathtaking even at the stage of making the dough, and even when it was baking ... The gingerbread man rolled immediately without any problems. She baked on a "French bun" with a dark crust. Then she kept it for exactly another hour.
Here's what I got (I made the cut on warm bread, so it's not perfect):

🔗
« 🔗" on 🔗

🔗
« 🔗" on 🔗

Conclusions: the recipe is just super! maybe not a classic of Borodinsky, but more than a worthy copy! At home, everyone just squeaked. I feel that this is now our main recipe. Next time I'll put it on "medium crust" and keep it in the heating mode for about 40 minutes. I hope that this way I will be able to avoid slightly burnt barrels.

Many thanks to the author! I clicked where necessary

I baked this bread today - I just took it out of the KhP and tried it right away, I couldn't resist

Some details: I recalculated the whole recipe by weight of 1000g, because for my stove this is the maximum. Taking into account the comments of experienced bakers, for a start I sifted kvass, which I brewed in the required volume of water without one tablespoon. This Art. compensated for the spoon with kvass wort. In addition, I chose home-pressed UNREFINED sunflower oil (I bought it from a grandpa in the village). The smell - of black bread and sunflower - was simply breathtaking even at the stage of making the dough, and even when it was baking ... The gingerbread man rolled immediately without any problems. She baked on a "French bun" with a dark crust. Then she kept it for exactly another hour.
Here's what I got (I made the cut on warm bread, so it's not perfect):
Conclusions: the recipe is just super! maybe not a classic of Borodinsky, but more than a worthy copy! At home, everyone just squeaked. I feel that this is now our main recipe. Next time I'll put it on "medium crust" and keep it in the heating mode for about 40 minutes. I hope that this way I will be able to avoid slightly burnt barrels.

Many thanks to the author! I clicked where necessary

Handsomely! Glad you liked it! At least put a photo on the main page! Here's mine, something like that. Don't worry about burnt barrels - I have the same crispy ones.

Good luck!

THANK YOU!!! +1 very tasty bread, put the second one, since this one will not survive until morning

Thanks for the correct recipe. For two months I doubted about rye bread after reading about failures on the forum. I almost resigned myself to the fact that the bread maker "does not guarantee happiness" beyond 50/50 in relation to rye flour ....... I looked at this recipe for 2 weeks and made up my mind yesterday.
Everything worked out. And the smell, and taste, and even the sight. 🔗
In the recipe, I replaced kvass with malt, added caraway seeds to the coriander and so that "everything was not lost" - for peace of mind I added a flour improver (next time I will bake without it). The dough rose 3-4 times. The loaf is baked as high as a bucket. When I took it out of the bucket after an hour of ripening, there was a feeling of very soft bread inside. Today - in the context of no excess moisture. 🔗
It was not possible to get the spatula before the 3rd rise, in my opinion the dough was too sticky, but the loaf easily slipped off the spatula after baking.
When kneading, I poured flour, as recommended by 1/3 of wheat, then smoothed the roof with a damp hand, but it turned out to be bumpy (lack of skills). The flour is sifted. This is not critical, but I want to be beautiful ....... We will experiment.
THANK YOU.

THANK YOU!!! +1 very tasty bread, put the second one, since this one will not survive until morning

Lesya, as I understand it, baked in the oven? something didn't go up very well. But he looks beautiful. It would be interesting to see the section ...

Good luck!

Thanks for the correct recipe. For two months I doubted about rye bread after reading about failures on the forum. I almost resigned myself to the fact that the bread machine "does not guarantee happiness" in relation to rye flour beyond 50/50 .......For 2 weeks I looked at this recipe and decided yesterday.
Everything worked out. And the smell, and taste, and even the sight.
In the recipe, I replaced kvass with malt, added caraway seeds to the coriander and so that "everything was not lost" - for peace of mind I added a flour improver (next time I will bake without it). The dough rose 3-4 times. The loaf is baked as high as a bucket. When I took it out of the bucket after an hour of ripening, there was a feeling of very soft bread inside. Today - in the context of no excess moisture.
It was not possible to get the spatula before the 3rd rise, in my opinion the dough was too sticky, but the loaf easily slipped off the spatula after baking.
When kneading, I poured flour, as recommended by 1/3 of wheat, then smoothed the roof with a damp hand, but it turned out to be bumpy (lack of skills). The flour is sifted. This is not critical, but I want to be beautiful ....... We will experiment.
THANK YOU.

To your health! The dough rose so well, apparently because of the improver?

And experimenting is not forbidden. Make the recipe better. The most important thing is to throw in the conditions and results of the experiment!

Good luck!

Good day. Thanks for the recipe to the author. I baked it today on the "wrong" Moulinex OW310E30 bread maker. It turned out great. I don't know how to insert a photo.

Well, here I learned to insert!

Good day. Thanks for the recipe to the author. I baked it today on the "wrong" Moulinex OW310E30 bread maker. It turned out great. I don't know how to insert a photo.

Why is it wrong? I also bake on it. Everything turns out - both native recipes and from other sources. And I also baked this bread, my photos are on the same page a little higher.

The author called it "wrong" on page 20. Peck on program 4. True, there was no way to wait for the end, so I don't know how much he defended, but nevertheless it turned out delicious. While I went to get the camera, the children ate 1/3 - and this is the best quality mark.

Vyacheslav, yes, in the oven, he went up as for me well, (of course I’m not right) my shape is long (39cm) and good inside, porous, airy, cut next time. And it didn’t fall out, but the second, when the baking took longer, rose better, but sat down a bit.

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 particular piece of bread turned out to be great in this HP (see photo on page 21). Baking, as recommended, on the "French bun" mode. In general, I bake all bread with rye or buckwheat flour on program 4 "wholemeal flour". There have been no failures yet, everything is working out great. So HP is the most correct one!

Totally agree with you!

The dough rose 3-4 times. The loaf is baked as high as a bucket.

Wow, how tall it turned out. And they, (improvers), without chemicals? And what and how much did they lay down? It would be cool to take a look at the photo

People, I apologize for calling the bread maker "wrong" In fact, in the original there was also a smiley face, smiling, which means that these words should be regarded as a joke.

Vyacheslav, yes, in the oven, he went up as for me well, (of course I’m not right) my shape is long (39cm) and good inside, porous, airy, cut next time. And it didn’t fall out, but the second, when the baking took longer, rose better, but sat down a bit.

Lesya, I see. Due to the fact that the shape is long, it seemed to me low. Just next to the photo there was nothing with which to compare.

People, I apologize for calling the bread maker "wrong" In fact, in the original there was also a smiley face, smiling, which means that these words should be regarded as a joke.

All OK. And the bread maker is really great. Especially considering that I got it for a share for only 2500 rubles, so I'm not overjoyed at all. I think that over time I will fork out for something that is more expensive, but certainly Moulinex!

Alexander, here they are.
Naturally, it was not without chemistry, but I did not want a bad result. For a loaf (I made more than 1kg according to the main recipe, did not change the volumes), 1 sachet-8g left. There are 6 of them in the package. We sell them in Auchan, it costs 19 rubles.
🔗

I think that over time I will fork out for something that is more expensive, but certainly Moulinex!

You should try Panasonic, this is a real delight!

The dough rose so well, apparently because of the improver?

And experimenting is not forbidden. Make the recipe better. The most important thing is to throw in the conditions and results of the experiment!

Thank you, Vyacheslav! I think this is the "handiwork" of the improver. Although for a long time I looked at the improver with arguments "for and against". I would like to bake bread closer to natural, and here is an improver ...
But the desire for "beautiful bread" won out. Now I know how tasty and beautiful it is - you can start modifying it.
True, yesterday I put the leaven ........
I will definitely experiment. If there are difficulties, your recipe will always save you.

And here I’m baking Borodinsky from Siesi KhlebBurg. Really like.

Thank you, Vyacheslav! I think this is the "handiwork" of the improver. Although for a long time I looked at the improver with arguments "for and against". I would like to bake bread closer to natural, and here is an improver ...
But the desire for "beautiful bread" won out. Now I know how tasty and beautiful it is - you can start modifying it.
True, yesterday I put the leaven ........
I will definitely experiment. If there are difficulties, your recipe will always save you.

Well, according to my recipe, bread will definitely not rise more than twice. I did not experiment with improvers - because it is not for sale within a radius of 150 km

Again (I already said) - making a recipe for myself, lazy - sketched out the ingredients that can be bought in the store and forgot
You can try to throw another 70 gr. raisins - soak for 15 minutes. and add after the first batch. Children like this more, but it will not be quite Borodino. I bake such bread from time to time.

Good luck!

And here I’m baking Borodinsky from Siesi KhlebBurg. Really like.

Well, I don’t want to consider mixtures - because there’s a lot of stuff stuffed in there, and not always natural.

You should try Panasonic, this is a real delight!

All markers are different in taste and color. And each sandpiper praises its swamp.

All OK. And the bread maker is really great. Especially considering that I got it for a share for only 2500 rubles, so I'm not overjoyed at all. I think that over time I will fork out for something that is more expensive, but certainly Moulinex!

I think that they are not looking for good from good - as far as I communicate with Moulinex - it will serve for a very long time. Trouble-free and reliable machine. We constantly make dough for pies on it, we don't buy bread and white and black for a long time in the store - only flour. The fourth year works almost every day. There was one jamb - after about a year and a half of operation, the rubber oil seal at the bucket crumbled - so the bucket was changed under warranty, and on the same day. The stove has a two-year warranty. I was very surprised by the service, in which there was a bucket for my bread maker. New oil seals are made of fluoroplastic - this is an almost eternal material, after replacement it has been plowing for about two years in a merciless mode - the flight is normal.

Good luck!

I think that they are not looking for good from good - as far as I communicate with Moulinex - it will serve for a very long time.

Good luck!

A Zhiguli car also drives for a long time, and who can buy a Mercedes. Somewhere in the forum I met such a comparison that Panasonic differs from Moulinex just like Renault from Toyota. Draw your own conclusions. I have used both stoves, so I choose Panasonic.

Well, I don’t want to consider mixtures - because there’s a lot of stuff stuffed in there, and not always natural.

the mixture of the mixture is different, and now they can stuff anything into ordinary flour.

A Zhiguli car also drives for a long time, and who can buy a Mercedes.Somewhere in the forum I met such a comparison that Panasonic differs from Moulinex just like Renault from Toyota. Draw your own conclusions. I have used both stoves, so I choose Panasonic.

You have your own opinion, I have mine. We will stay with them. And I would still like to see a link to the forum. Maybe I'll read something that will fundamentally change my beliefs. If it doesn't bother you, throw it off here, okay?

Owners of Panas, who tried this recipe, help with advice! I have already tried several times to make custard bread (recipe from Panas's book 2502), the recipe is very similar to the one offered here, only without vinegar. As soon as it was not perverted: and strictly according to the recipe. on the "Rye" mode, and first - "Pelmeni", then - "Rye" .... but the bread turns out poorly raised and with a sloping roof

Someone here wrote about the "Diet" regime, and immediately there were answers - that even on "Diet" does not rise. The "French" mode (which, as I understand it, is used in Muliki) is unlikely to be applicable here, since in Panas the "French" mode is 8 hours of the process.

Maybe try "Main"? Give me some advice as soon as possible, otherwise I have all the ingredients stuffed into the bucket, I'm waiting for the brewed malt to cool ...

Borodino bread "The same" (bread maker)

I really want to bake this bread, but can you tell me if there is a recipe for the Bork 800? I leaf through, leaf through and do not find. Thank you.

I really want to bake this bread, but can you tell me if there is a recipe for the Bork 800? I leaf through, leaf through and do not find. Thank you.

Again I was forced to surf the Internet, look for the characteristics of a bread machine.
Well, first of all, BORK X800, we pay attention to "X", because BORK B800 is, for example, a blender

Nothing is impossible. You need to use a 1250 ml bucket, WHOLE WHEAT mode. Use the recipe as it is. After baking, do not open the oven or remove the bread from the oven for another hour to gain strength.

Better, of course, the CUSTOM mode, but programming it is dreary. But in this mode, you can do everything. I would advise you to download a smart book for my bread maker https://Mcooker-enn.tomathouse.com/im...ulinex/moulinexow5004.pdf and drive the parameters of the 2nd mode into the CUSTOM mode.

I went to download the book.

I went to download the book.

Try the WHOLE WHEAT mode first, maybe you won't need to bother programming the CUSTOM mode? In principle, bread on the WHOLE WHEAT should turn out, just not on the accelerated one, but on the usual one.

Thank you! I downloaded the book. First I will try as you advise. It will work out - I will post a photo in a contact!

Yesterday I answered this question in the topic of a bread machine by types of Bork X800.
Here is my report on the topic above (page 21 of the topic).
In the instructions for the bread maker - page 33 there is a link to the Whole Wheat program. You don't have to change anything. Only, as the author points out, stand for another hour in heating mode.
Having received a satisfactory result, you can correct the same program or Basic through Modify. It's not difficult at all.
For this bread, I did not need to change the parameters - the Whole Wheat program gives the desired result.
Try

Thanks! Already going to do. The malt just had to be poured in advance!
Found your comment at 21 !!! Thank you. I will try !!!

I made it !!!!! I will not say that it turned out to be standard Borodino to my taste. For some reason, something between Riga and Borodino, but vuuuuuuuuuuuuusny. Zvatra will post photos to contact.