v_v_su
Quote: NatalieN

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.

Congratulations! Well, now you can experiment with the recipe - add raisins or caraway seeds. I sometimes add sesame or sunflower seeds (peeled). How can you achieve the taste that you can eat bread just like that - then you have become a pro! By the way, in what mode did you bake?

Good luck!
NatalieN
Yeah, I added the seeds right away. I love them in bread. Baking on the main WHOLE WHEAT mode. Raisin is also possible. But what if you add flax seed? I recalculated the recipe that is given here according to GOST. It turned out that it contains more rye, and very little wheat. Has anyone tried to do it according to the gost recipe?
Great respect to those who helped. Oh, yes, we are already ready to eat and eat it. Vkuuuuuusno.
NatalieN
Quote: v_v_su
Congratulations!
🔗
Photos here.
v_v_su
Quote: NatalieN

🔗
Photos here.

Quite a decent loaf. I would even say - excellent. There could be more water, then the edges would also fit to the size of the middle.

Good luck!
v_v_su
Quote: NatalieN

Yeah, I added the seeds right away. I love them in bread. Baking on the main WHOLE WHEAT mode. Raisin is also possible. But what if you add flax seed? I recalculated the recipe that is given here according to GOST. It turned out that it contains more rye, and very little wheat. Has anyone tried to do it according to the gost recipe?
Great respect to those who helped. Oh, yes, we are already ready to eat and eat it. Vkuuuuuusno.

Regarding flax seeds and flaxseed oil, I don’t know, I haven’t tried it. But, they say, it is useful - omega 3 there are all sorts of things and everything ...

And I have not tried the stove in accordance with GOST and I do not recommend it - the volumes are slightly different there - add two bags of that, half a bucket of this ... The law of large numbers works. Did you notice that you get delicious borscht in the dining room more often than at home? Because there are large volumes and all the disadvantages are leveled by these volumes.
NatalieN
Quote: v_v_su
Because there are large volumes and all the disadvantages are leveled by these volumes.
"And experience, son of difficult mistakes ..." Who knows ... I want to try. I counted in proportions to this recipe. How-thread I will venture. Well, it will not turn out very beautiful? But I hope I can eat it.
And we really liked this one. Next time I'll add flaxseed and raisins.
v_v_su
Quote: NatalieN

"And experience, son of difficult mistakes ..." Who knows ... I want to try. I counted in proportions to this recipe. How-thread I will venture. Well, it will not turn out very beautiful? But I hope I can eat it.
And we really liked this one. Next time I'll add flaxseed and raisins.

Real Borodinsky is made with sourdough. Check out this link - 🔗./2009/11/blog-post_15.html - here the person chewed everything up, though for the oven.

Take a chance - then you will tell how it happened. you can even take pictures. I started with Borodinsky according to the recipe of my bread machine - I didn't really like it. Hope you do better.
Good luck!
Dripping
I've baked this bread 4 times already. Just delicious. Since the loaf is too big, we eat it for a week, and most importantly, it doesn’t get a bit stale. Thanks for the recipe!
NatalieN
Quote: Kapasya
I've baked this bread 4 times already. Just delicious. Since the loaf is too big, we eat it for a week, and most importantly, it doesn’t get a bit stale. Thanks for the recipe!
And I have some kind of trouble with the rye. Well, it just doesn't work. And in shape and appearance: heavy, not raw, but not what it should be.
v_v_su
Quote: Kapasya

I've baked this bread 4 times already. Just delicious. Since the loaf is too big, we eat it for a week, and most importantly, it doesn’t get a bit stale.Thanks for the recipe!

And to make it stale - like honey - a natural preservative, all products are natural, there is no chemistry

To your health! Good luck!
v_v_su
Quote: NatalieN

And I have some kind of trouble with rye. Well, it just doesn't work. And in shape and appearance: heavy, not raw, but not what it should be.

You kind of baked this recipe - there were pictures. The main thing is to watch the kolobok. I here the other day thumped rye flour one and a half times more, wheat the same amount. In order not to spoil the product, I put it on the "dough" mode - it stupidly mixed for about 15 minutes, straightened the bun, adding water and sunflower oil in a teaspoon, the dough was mixed. Then I put it on the 2nd program and everything turned out as usual.

If even this recipe does not work out, try adding a flour improver, as advised here. But I'm kind of against chemistry, so it's up to you.

And maybe change the yeast?

Good luck!
v_v_su
People who are interested - finally found the malt and tried it in the recipe. In general, 3 tablespoons is enough, brew as usual, cool to room temperature and into the dough. Everything turns out similarly to dry kvass.
safox73
Hello. tried to bake bread according to your recipe. the bread tasted delicious. one "but" - very raw inside. maybe tell me which baking program is better to choose (I have HP kenwood, it has French bread, and dark bread, and gluten-free bread). how many reviews I have not read, I have not decided on the baking program.
v_v_su
Quote: safoks73

Hello. tried to bake bread according to your recipe. the bread tasted delicious. one "but" - very raw inside. maybe tell me which baking program is better to choose (I have HP kenwood, it has French bread, and dark bread, and gluten-free bread). how many reviews I have not read, I have not decided on the baking program.

Well, I'm not clairvoyant - Kenwood has a lot of models. If there is a rye bread program, then on this program.
If you follow the recipe and baking program, then raw bread does not come out. It is a little "wet", as it happens in the real Borodino. Humidity is from honey. And if really "raw", not baked, then there is not enough baking time. I don't know what kind of stove you have, but try (if any) after the main program without taking out the bread, start the "baking" program for about half an hour, then turn it off, and as in the recipe, leave the bread on heating for an hour. And everything should work out.
It is not in vain that the recipe states that after the end of the main program, it is necessary to keep the bread heated for up to an hour. So he is gaining strength.
Also, if the bun does not mix well, I advise you to run the "dough" program for 15 minutes, let it mix well, and you can easily track the quality of the bun.
Well, if everything is bad at all, knead the dough from the ingredients of the recipe on the "dough" program, then transfer it to a baking dish with wet hands, leave to stand for an hour under a towel in a warm place and bake in the oven at T = 180-200 degrees. Check the quality of baking with a wooden stick, as in pies - if after piercing the bread the stick is dry, then the bread is ready.

Good luck!
muratti
Borodino from half of the ingredients (rye malt)
Borodino bread The same one in the bread maker
Borodino bread The same one in the bread maker
Borodino bread The same one in the bread maker
v_v_su
What kind of bread maker? I think you can fill in 100% of the ingredients - the bucket seems to allow.

Good luck!
muratti
I have such a Midea AHS20AC-P bread maker
v_v_su
Quote: muratti

I have such a Midea AHS20AC-P bread maker
Judging by the parameters - you have a rye bread program and a loaf weight up to 1 kg. Therefore, 2/3 of the ingredients can be used. I would try the full recipe first, then 2/3 and choose which is better.
samyii
Help, your bread is not working. I have HP Pfilips-9045, I don’t know on what mode to cook it. There is a Borodinsky regime, but it doesn't work. I read all your correspondence, I couldn't find it !!!
v_v_su
Quote: samyii

Help, your bread is not working. I have HP Pfilips-9045, I don’t know on what mode to cook it. There is a Borodinsky regime, but it doesn't work. I read all your correspondence, I couldn't find it !!!

The ingredients indicated in the recipe are multiplied by 2/3 (i.e.do not put less by a third), the program "rye bread, after the end of the program, leave the bread until the end of the heating cycle (that is, for another hour). In my opinion, this should happen.

Good luck!
Sister Klitschko
as far as I understand there is no additional water except for the one in which we dissolve kvass there? I just had to add water and how much - I don't know by eye I poured it straight from the kettle ... who will tell you *
v_v_su
Quote: Sister Klitschko

as far as I understand there is no additional water except for the one in which we dissolve kvass there? I just had to add water and how much - I don't know by eye I poured it straight from the kettle ... who will tell you *

The water is indicated in the recipe for brewing kvass. no more.
v_v_su
Malt is on sale. For the recipe, steep three full tablespoons with ground coriander with the same amount of water.

Good luck!
baxus
Quote: v_v_su

Malt is on sale. For the recipe, steep three full tablespoons with ground coriander with the same amount of water.
At 900 grams, I put 18 grams of malt (maybe someone will come in handy).
zlevichek
And I am with the report.
Borodino bread The same one in the bread maker
Borodino bread The same one in the bread maker
All ingredients are split in half. On malt, aromatic rast. butter and ground coriander, sprinkled with caraway seeds.
I liked the bread very much!
Baked according to the recommendation: kneading dumplings (20 min.) Proofing (not rising in 1 hour - 2 hours) baking 1 hour.
I will definitely bake some more. Now for a whole portion.
It will be very interesting to experiment with baking programs. Considering that the dough rose only in 2 hours, I think it would not have worked in the "Rye" mode.
Thank you so much for the recipe! Now I can also bake Borodinsky, so beloved by everyone at home.
v_v_su
Quote: zlevichek

And I am with the report.

All ingredients are split in half. On malt, aromatic rast. butter and ground coriander, sprinkled with caraway seeds.
I liked the bread very much!
Baked according to the recommendation: kneading dumplings (20 min.) Proofing (not rising in 1 hour - 2 hours) baking 1 hour.
I will definitely bake some more. Now for a whole portion.
It will be very interesting to experiment with baking programs. Considering that the dough rose only in 2 hours, I think it would not have worked in the "Rye" mode.
Thank you so much for the recipe! Now I can also bake Borodinsky, so beloved by everyone at home.

Creditable bread. And about the program - everything will be fine, it has been checked repeatedly, it is only necessary to hold the bread on the heating for half an hour or an hour after the end of the program.

Good luck!
mtv
Hello! Yesterday I baked Borodinsky, cooked for a week, with malt. Here's what happened. Borodino bread The same one in the bread makerThe recipe is similar, but for my Zelmera I took it from the book, reducing the water by 50 ml. Liked. I will bake some more.
v_v_su
Quote: mtv

Hello! Yesterday I baked Borodinsky, cooked for a week, with malt. Here's what happened. The recipe is similar, but for my Zelmera I took it from the book, reducing the water by 50 ml. Liked. I will bake some more.

It turned out well. The roof collapsed a little, but this happens in most cases - our rye flour is bad. Doesn't affect the taste. Try further, experiment - and you will succeed!

Good luck!
mtv
Good day. On Saturday I tried to repeat it, but instead of EKO yeast, Saf bought a moment. And here she is the reason for my failures. The bread did not rise at all. It looks like the saf moment has exhausted itself and is only suitable for moonshine. ... I want to try it on live yeast. Which ones would you recommend?
v_v_su
Quote: mtv

Good day. On Saturday I tried to repeat it, but instead of EKO yeast, Saf bought a moment. And here she is the reason for my failures. The bread did not rise at all. It looks like the saf moment has exhausted itself and is only suitable for moonshine. ... I want to try it on live yeast. Which ones would you recommend?

Recently I have been using these:
Borodino bread The same one in the bread maker
from "Home Kitchen", sold in Metro C&C in 5 packs. Of course, this is not live yeast, but the result is normal. I can't say anything about live yeast - because the result is unpredictable. Both from batch to batch and from storage time
mtv
Hello, I am with a new report. Here's what happened and the actual ingredients Borodino bread The same one in the bread maker Borodino bread The same one in the bread maker Borodino bread The same one in the bread maker The shape and germination capacity was greatly influenced by quality yeast and excellent wheat flour!
Admin

The bread looks beautiful! Did you bake bread according to the author's main recipe, or did you add your own additions? If according to your additions, then it is advisable to arrange it as your own author's bread, with your own recipe
mtv
Thank you! I have a Zelmer 43011 bread machine, naturally I had to fit it. The ingredients are the same, just played with the amount. ... And bread at work went for a sweet soul.
Admin
Quote: mtv

Thank you! I have a Zelmer 43011 bread machine, naturally I had to fit it. The ingredients are the same, just played with the amount. ... And bread at work went for a sweet soul.

All the more valuable is your experience in baking such bread in Zelmer - design your own bread recipe, it will find its fans
v_v_su
Quote: Admin

All the more valuable is your experience in baking such bread in Zelmer - design your own bread recipe, it will find its fans
Of course, I'm not a goon, but it would not hurt to leave a link to the original recipe in the author's recipe
nalenav
thank you so much for the recipe, the bread is delicious,
the only thing I put with coriander is still raisins!
Lanier
Quote: v_v_su


Borodino bread "The same" (bread maker)

Category:
Yeast bread
Ingredients
Salt

3 tsp
Sugar

1 tbsp. l.
Honey

2.5 tbsp. l.
Apple vinegar

2 tbsp. l.
Rast. oil

5 tbsp. l.
Pour dry kvass in a separate container
boiling water, stir

5 tbsp. l.
450 g
Add coriander
let cool,
add to the stove

1.5 tbsp. l.
(since I didn't find malt,
it turns out
full replacement from dry kvass)
Rye flour

370 g
Wheat flour

250 g
Dry yeast SAF-Moment

3 tsp
Cooking method

Through long experiments, I finally achieved a recipe for baking bread, on Moulinex OW5004 reminiscent of Borodinsky in taste.
In order to bookmark the ingredients.
(honey can be replaced with 3 tablespoons of sugar, but then the \ "bitterness \" will disappear and it will not be that)
Sprinkle with coriander seeds 1 hour before the end of the program - 1 tsp. , but this is not for everybody. After stopping, do not take out another half hour, let him gain strength.


Cooking program:

Program 2 (for rye bread), setting with a dark crust.
Note

The bread turns out to be dark, dense with a characteristic \ "Borodino \" smell and taste.
Bon Appetit.
V_V_SU hello. You can clarify. Kvass leaven (dry) how is it? Which one? I have only from the set in a box there are 2 packs of dry yeast and 2 packs of starter culture in bags for dilution with water. Is that? This set is for 6 liters of kvass. One package of 60gr weighs how much does your bread need? Please tell me. Thank you very much.

Lanier
V_V_SU hello. You can clarify. Kvass leaven (dry) how is it? Which one? I have only from the set in a box there are 2 packs of dry yeast and 2 packs of starter culture in bags for dilution with water. Is that? This set is for 6 liters of kvass. One package of 60gr weighs how much does your bread need? Please tell me. Thank you very much. More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=16786.0
v_v_su
Quote: Lanier

V_V_SU hello. You can clarify. Kvass leaven (dry) how is it? Which one? I have only from the set in a box there are 2 packs of dry yeast and 2 packs of starter culture in bags for dilution with water. Is that? This set is for 6 liters of kvass. One package of 60gr weighs how much does your bread need? Please tell me. Thank you very much. More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=16786.0
The recipe uses the so-called. "dry kvass" - sold in packages, similar to bread crumbs in consistency. In the composition - malt and the actual crackers. This dry kvass is sifted through a sieve, the malt is sieved, the crackers remain. The sifted malt is used in the recipe. Malt is now on sale. Therefore, you can use it - steam three full tablespoons with boiling water (450 milliliters), cool to room temperature (important!) and then according to the recipe.
Lanier
Quote: v_v_su

The recipe uses the so-called. "dry kvass" - sold in packages, similar to bread crumbs in consistency. In the composition - malt and the actual crackers. This dry kvass is sifted through a sieve, the malt is sieved, the crackers remain. The sifted malt is used in the recipe. Malt is now on sale. Therefore, you can use it - steam three full tablespoons with boiling water (450 milliliters), cool to room temperature (important!) and then according to the recipe.
V_V_SU Thank you. Now, it's clear to me what this is about. But I have never seen such "dry kvass" anywhere else, and malt is not sold at all ... As you would like, bake and taste such bread ...
Best wishes to you.
v_v_su
Quote: Lanier

V_V_SU Thank you. Now, it's clear to me what this is about. But I have never seen such "dry kvass" anywhere else, and malt is not sold at all ... As you would like, bake and taste such bread ...
Best wishes to you.
Are there really problems with malt or dry kvass in Astrakhan? At worst, kvass concentrate (liquid) will go, you just need to read the label so that it contains barley and (or) rye malt. I tried to do it on a concentrate, the result is unpredictable, but sometimes it works.

Good luck!
Lanier
Quote: v_v_su

Are there really problems with malt or dry kvass in Astrakhan? At worst, kvass concentrate (liquid) will go, you just need to read the label so that it contains barley and (or) rye malt. I tried to do it on a concentrate, the result is unpredictable, but sometimes it works.

Good luck!
V-V-SU Yes, we can't buy malt in our city. But you can look for dry kvass. Liquid concentrate is easier to buy. But I will look ... Thank you. And all the best to you.
diannab
I really wanted to automate the process, turn on HP at night and not track the kolobok.

I read all 25 pages of the topic and did not decide on which mode is better to bake - French or rye.
I tried both options and decided to write for newbies like me, owners of Panasonic.
The French setting produces a thick, very tough crust. This has been written about several times on the previous pages, but there were also reviews from those who did well in French.
But on the rye bread setting, everything is fine.
The recipe was counted on 2/3 of the volume.

v_v_su
Quote: diannab

I really wanted to automate the process, turn on HP at night and not track the kolobok.

I read all 25 pages of the topic and did not decide on which mode is better to bake - French or rye.
I tried both options and decided to write for newbies like me, owners of Panasonic.
The French setting produces a thick, very tough crust. They wrote about this several times on the previous pages, but there were also reviews from those who did well in French.
But on the rye bread setting, everything is fine.
The recipe was counted on 2/3 of the volume.
Due to my mistake several years ago, the shoals continue. Oven of course in RYE mode regardless of the bread machine.

Good luck!
baxus
Today I ventured to bake bread with live yeast (for the first time, I have never tried it before). The bread turned out to be much more magnificent and taller, tastier !!!

v_v_su, Happy Birthday!!!
We wish you a birthday
A lot of happiness, health, luck
And may everything take shape
Of your daunting tasks!
We are waiting for new recipes!
v_v_su
Quote: baxus

Today I ventured to bake bread with live yeast (for the first time, I have never tried it before). The bread turned out to be much more magnificent and taller, tastier !!!

v_v_su, Happy Birthday!!!
We wish you a birthday
A lot of happiness, health, luck
And may everything take shape
Of your grandiose tasks!
We are waiting for new recipes!

Thanks for the compliments. Very moved!
crassula8
Borodino bread The same one in the bread maker


This is the kind of bread (I reduced the ingredients of the recipe by 1.5 times). Fermented rye malt was used in the recipe. Cooked in a DEX-507 bread maker in the "French" mode, 750g, crust color - medium. The taste is wonderful, in principle, there are few differences from the store. The son said that it tastes better than the store.
Thanks for the good recipe!
nikul
Borodino bread The same one in the bread maker So tasty, so real, I put all the ingredients in the same amount as the author (thank you very much for such a delicious recipe). Baked in a Panasonic SD-2501 bread maker on 5-diet bread mode, 5 hours. I used malt, not dry kvass. How long have I been looking for such a quality recipe, just super
nikul
I confused a little, mode 5 is accelerated, and we need mode 4 dietary in Panasonic SD-2501
OneFrom
Please advise the ingredients for weight in 450-500g - WEEKEND maximum for my stove

Shl

It's a pity, the recipe does not indicate what size of bread in grams it is designed for

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