Borodino bread "The same" in a bread maker

Wrongly wrote the baking time of French bread: not 3 hours 18 minutes (this is my main one), but 3 hours 32 minutes + 30 minutes of heating after the end of baking

Everything worked out for me !!!
Made according to the original recipe, only took 2/3. I cooked on the program "Diet", 2 hours before the end, carefully took out a spatula, greased the cap with wet hands and sprinkled with whole coriander, lightly pressed into the dough. Delicious!!!! Such airy - I did not even expect.

The program "French" was not so tasty. Poorly rose, a very thick crust came out.

Next time I will try to take the full amount of prescription products and try again on the "dietary" one - it ends too quickly

If possible, I'll post the photos later.

It seems like they said that for a Panasonic one does not need a full bookmark - it gets out. And it can not rise for many reasons - either the yeast is of poor quality, or the mixture of kvass with boiling water has not cooled down enough. It should be 20-25 degrees, no more, otherwise the yeast may brew and will not work. Like this.

v_v_su you have the most successful bread recipe. Today I decided to bake Borodinsky according to the recipe from Mulinex 5004. I did everything exactly. It turned out horror, sorry for the time spent. The bread did not fit at all, the taste is terrible to taste. ... Once again a huge PASIBA for the recipe

And I like bread and recipe Moulinex !!! Hell repeatedly, always worked out. These breads have the same name, but the components are different (according to the Mulinex recipe, it is pure rye, so it does not rise much). And it tastes great !!!

The husband tasted the bread and liked it. But I expected to get the result as in the picture. The bread looked like bran (recipe from Mulinex's book). Although, if wheat flour is not added at all, it should not rise. I will experiment, it seems to me that there is not enough water, I had to help HP knead the dough.

v_v_su you have the most successful bread recipe. Today I decided to bake Borodinsky according to the recipe from Mulinex 5004. I did everything exactly. It turned out horror, sorry for the time spent. The bread did not fit at all, the taste is scary to taste. ... Once again a huge PASIBA for the recipe

I baked bread from the Mulinex recipe book. He is good to everyone, but he does not rise. At least for me.

I baked your bread, very tasty, only the top fell off a little, but it was baked well and high, thanks for the recipe, the child is very happy, he loves dark bread.

I baked your bread, very tasty, only the top fell off a little, but it was baked well and high, thanks for the recipe, the child is very happy, he loves dark bread.

I kind of wrote here - the top falls through from excess liquid. We must control the bun. You have to feel here. Not all water can be poured into dry kvass - leave 50 grams separately. And when kneading a bun, add, if there is a need.

Not all water can be poured into dry kvass - leave 50 grams separately. And when kneading a bun, add if there is a need.

The texture of the dough and bread will be much better if you do the opposite - add a little flour to the water.
If there is water in the dough that is already actively kneading, dough impurities may form.

The bread is really tasty, but I messed up a little with the recipe and the dough turned out to be thin. I started adding flour, the bun seemed to roll, but again not very dense. In general, next time I will be more attentive and hope that everything will work out. After all, even in the oven, my roof fell through.Obviously there is a lot of water ...
And who knows if it is possible to put a bucket from a bread machine in the oven at 180 degrees? Could something happen to him? Otherwise, I don't have a suitable shape, but in a bread machine the roof turns out to be flat and ugly ...

Well, why risk a bread maker and a bucket? No one can say what may follow the frequent use of the bucket in the oven.

It's easier to buy a form, it's not so expensive and you can bake in a frying pan, saucepan, bowl and other available utensils

Bread in a bucket can be baked in the oven as an exception to the rule.

v_v_su, thank you very much for the recipe! I got the greatest pleasure !!! So I wanted this and he turned out to be! I have a question for you, the stoves are of the same company and model. Why did you indicate in the recipe that program 2 is for rye bread, after all, it is called "French roll". I will probably not expose the "dark" crust anymore, the sides are very baked, even I am tired of toothy crunching crust.
This is of course a small minus in this bread. A big ++++++ for the fact that everything in this bread is in perfect proportion !!! I did everything strictly according to the recipe, the flour was "peeled" rye flour. The dough was perfectly kneaded, the bread rose perfectly. In general, my husband and I did not wait until the morning, cut it hot and ate a piece at one in the morning. Thank you so much for the recipe, the bread is awesome !!! tasty.

v_v_su, thank you very much for the recipe! I got the greatest pleasure !!! So I wanted this and he turned out to be! I have a question for you, our stoves are of the same company and model. Why did you indicate in the recipe that program 2 is for rye bread, after all, it is called "French roll". I will probably not expose the "dark" crust anymore, the sides are very baked, even I am tired of toothy crunching crust.
This is of course a small minus in this bread. A big ++++++ for the fact that everything in this bread is in perfect proportion !!! I did everything strictly according to the recipe, the flour was "peeled" rye flour. The dough was perfectly kneaded, the bread rose perfectly. In general, my husband and I did not wait until morning, cut it hot and ate a piece at one in the morning. Thank you so much for the recipe, the bread is awesome !!! tasty.

When I was writing the recipe, there was an open recipe book on page 60 - "Auverne rye bread", it is baked there on the 2nd program. That's why I wrote it, and you are right - program 2 is a French bun. Thanks for the additions.
Well, you can experiment with the crust. But to wait an hour after baking without turning it off is desirable. The bread tastes better.

Good luck!

I baked according to your recipe, but instead of plain rye flour, I used seeded rye flour. The bread turned out super !!!!!!!!!!!!!!!! High, porous crumb. BOMB.
If there is an opportunity to buy such flour, be sure to try it, you will not regret it.

I baked according to your recipe, but instead of plain rye flour, I used seeded rye flour. The bread turned out super !!!!!!!!!!!!!!!! High, porous crumb. BOMB.
If there is an opportunity to buy such flour, be sure to try it, you will not regret it.

Thanks, I'll try.
By the way, now I'm experimenting - instead of dry kvass I put kvass concentrate. It contains two types of malt - rye and barley. Better result. How to achieve a technological recipe - I'll let you know in the topic. Follow the ads!

Indeed, the bread is simply gorgeous!
And a soft crust. Well, I liked it very much!

v_v_su, you have the same HP as I have 5004, have you had such a problem that one stirrer is jammed, I already have my HP, the second time I will take it to the service, it's a shame. The bucket was replaced last time, but it was changed for two months.

v_v_su, you have the same HP as my 5004, did you have such a problem that one stirrer jams, I already have my HP, the second time I will take it to the service, it's a shame. The bucket was replaced last time, but it was changed for two months.

There was such a problem. At first, just before cooking, I bluntly turned the stirrers with my hands, then I baked bread. Then I got tired of all this - I changed it in the service. One day - Tula servicemen are the coolest!

There is a thread here in the forum
#
there is everything to repair the shaft.

Thank you! I think!

Thank you very much for the recipe! Baked from rye flour for the first time! It turned out super! Added liquid kvass concentrate)))

Thank you very much for the recipe! Baked from rye flour for the first time! It turned out super! Added liquid kvass concentrate)))

Share the proportions then what? If you just remove the dry kvass and replace it with flour, the number does not work. Kvass draws more moisture on itself. The concentrate is a little sweetish, you must take into account And how many spoons of concentrate then to lay down? If there is a worked-out recipe with concentrate, share it!

More from my experience: look at the composition of the bank. I had one can with a preservative (crustacean !!!) I had to pour it out, now I bought it without preservatives!

And the recipe is so delicious that my son drank tea with him!

I take off my hat to the author ...

I sprinkle the ingredients based on an average of 300 ml of liquid (750g per loaf), flour is about 450-500 gr. I poured the concentrate 2 tablespoons, took about 270-280 ml of water. As for sugar - somewhere a tablespoon + 1.5 tbsp. l. honey, salt - 1.5 tsp. , yeast - 1.5 tsp. -2 tsp., Vinegar - 1 tbsp. l, ground coriander - 1 tbsp. l., vegetable oil - 2 tbsp. l. In general, I do everything "by eye", not adhering to the exact proportions. Initially, in the first batch, I pour 3/4 of the flour. I smort on a kolobok on the second batch, so that it does not stick, and add how much it will "take"
Regarding any chemical nasty - I read it, thanks! Just when I saw the recipe, I quickly began to cook - I really wanted Borodinsky

Thank you.
I remembered! I also add 1 tbsp. l. soluble chicory. Gives color and piquant bitterness.

Share the proportions then what? If you just remove the dry kvass and replace it with flour, the number does not work. Kvass draws more moisture on itself. The concentrate is a little bit sweet, it must be taken into account. And then how many spoons of concentrate to lay down? If there is a worked-out recipe with concentrate, share it!

More from my experience: look at the composition of the bank. I had one can with a preservative (crustacean !!!) I had to pour it out, now I bought it without preservatives!

And the recipe is so delicious that my son drank tea with him!

I take off my hat to the author ...

Well, I'm somehow uncomfortable. By the way, my children also drink tea with this bread. I still add two handfuls of raisins there, 70 grams. Only it must be soaked first. And adjust the water in the recipe.

And the composition of the concentrate is better to read on a jar. Usually there is rye and barley malt and nothing else. If some other garbage - then do not!

To your health!

And in Kursk we also sell "fitness" bread like Borodino bread based on raisins and dried apricots! Unusual taste!
But in a bread maker, dried apricots will probably be broken into small pieces, especially if the bun is elastic, and it’s scary to make it thin, suddenly the roof will collapse ..

And in Kursk we also sell "fitness" bread like Borodino bread based on raisins and dried apricots! Unusual taste!
But in a bread maker, dried apricots will probably be broken into small pieces, especially if the bun is elastic, and it’s scary to make it thin, suddenly the roof will collapse ..

Well, dried apricots will not break, this is a bread maker, not a meat grinder. But I'm afraid it won't be baked, the recipe needs to be edited. Or cut into small pieces.

By the way, I am experimenting with kvass concentrate, as I promised. So far, nothing commercial has been obtained. That is, successive experiments with the same amount of the same products give different results. I write off everything for the time being for the heat and crooked hands. Now it does not rise as it should, then it cracks, then it stands up as a hill. It's bullshit - bread on a concentrate, and some tasteless. Dry kvass is safer.
But so far I can't think of anything better than dry kvass as a substitute for malt.

No no no ! The concentrate should work well. Now I just baked rye with concentrate, it turned out so tasty and aromatic that it was already over. Now it is difficult to guess with the proportions, there is a terrible heat, in all recipes the bun turns out to be tight, to avoid this you have to not enough flour.Flour is now drier than its usual state, and if there is an air conditioner, it dries the air and everything around.

There is a thought. that both kvass wort (or kvass concentrate) and dry kvass differ in quality in different regions. I have a suspicion that malt was not added in my dry kvass and rusks were added, but apparently everything in the wort is right, so it turned out to be rye with a frank malt flavor and very aromatic. I'll try Borodinsky on wort. I will report what happened.

Well, dried apricots will not break, this is a bread maker, not a meat grinder. But I'm afraid it won't be baked, the recipe needs to be edited. Or cut into small pieces.

It's just that my bread maker grinded unsoaked raisins so that only the smell of raisins and small inclusions from it remained in the bread, so I think she will not regret dried apricots ... although you have to try.
To be honest, I added the raisins not at the signal, but at the very beginning. He was so tough that I thought, let him become limp during this time.
Why not baked? Well I will not add a kilogram, cut 6 pieces, so that sometimes you come across, you probably don't need to edit ...

And Borodinsky on wort is already in the stove, oh, I don’t know ...

here's what happened:

The crust was eaten, and the second incision hit the hole from the scapula. And cut a little warm. It tastes very good. But not quite that Borodino and the color is more reddish, I would say that it is a wonderful rye bread.
In general, when there is no dry kvass or there is no time to cool the boiling water, it is quite wonderful.
Conclusion: however, on dry kvass it's still cooler!

Here's how to bake (slightly reduced in size from the original recipe)

The same Borodinsky on kvass concentrate:

360 ml. liquid (4 tbsp. l. concentrate and water)
2.5 tsp salt
2 tbsp. l honey
0.5 tbsp. l. sugar
1.6 Art. l apple cider vinegar.
4.5 Art. l. vegetable oil
0.8 Art. l. ground coriander
320 g Rye flour
220 gr. wheat.
0.8 tbsp instant chicory optional
2.5 tsp dry yeast (saf moment for me)
caraway seeds optional about 5 tbsp.

output 900gr. Mode 2 French

If the oven is in Omega3 mode, the roof will not break. but flatter.
Watch out for the bun, now it's hot, the flour is dry, perhaps in winter the water-flour proportions will change, always don't add a little flour, then adjust, if it's scary, add additional wheat flour,

It's just that my bread maker grinded unsoaked raisins so that only the smell of raisins and small inclusions from it remained in the bread, so I think she will not regret dried apricots ... although you have to try.
To be honest, I added the raisins not at the signal, but at the very beginning. He was so tough that I thought, let him become limp during this time.
Why not baked? Well I will not add a kilogram, cut 6 pieces, so that sometimes you come across, you probably don't need to edit ...

And Borodinsky on wort is already in the oven, oh, I don’t know ...

No, the raisins had to be soaked and added after the signal. And why did you grind - I can't even imagine.
And about dried apricots - I tried white bread with dried apricots, and so there were wet areas around it. There is such an opinion that in the process of mixing, it gains moisture, and in the process of baking it gives, but since everything is already baked outside - such "wet islands" are obtained, in general I now cut into pieces no more than 1 cm.

The crust was eaten, and the second incision hit the hole from the scapula. And cut a little warm. It tastes very good. But not quite that Borodino and the color is more reddish, I would say that it is a wonderful rye bread.
In general, when there is no dry kvass or there is no time to cool the boiling water, it is quite wonderful.
Conclusion: however, on dry kvass it is still cooler!

Here I am about that. There is no product recipe for wort, even with your head against the wall.
About 1.6 tbsp. tablespoons of vinegar pleased.
And the bread is cute. Only something did not fit very well. Is there a lot of water?

It went very well for rye, the crumb is porous and dry in taste without baking, and even the roof is convex. The same is obtained in the original recipe. I could not resist and cut it lukewarm, because it looks damp in the photo.Now we are finishing it, not quite Borodino but magnificent dark bread, when there is no time to fiddle around, I will bake it.
Moreover, in the photographs, the white balance always fails, and as a result, in the photo, the bread turns out to be some kind of red, nevertheless, it is closer to brown tones. (But redder than on dry kvass)

Well, of course, you will need to measure out 1.5 tablespoons of vinegar, run for a pipette and drip up to 1.6 tbsp. spoons. Just as I counted, reducing the recipe, it remained in the record.

And the oven grinded the raisins, I think, also due to the fact that my bun was very elastic and when kneading it she rubbed it on the dough.
I did not try to put dried apricots in large pieces, I always cut them, there is always dry crumb around the small pieces, though it was a cake.

Here on dry kvass the color turns out to be what you need, and on wort - how many I have not tried - everything is lighter. You can, of course, add coffee or chicory for color, but everything turns out not quite right. Another option is to buy malt and panifarin, but this will be a completely different recipe, we do not have malt in Tula, but do you have it in Kursk?
But Borodinsky's recipe, which I didn't like with the stove, that's why I came up with my own.
Bon Appetit!

Unfortunately, we can't get malt either, I think it's not so scary. Whoever did not treat this Borodinsky (on dry kvass), everyone immediately recognizes him. And I like it. Well, where else can you buy such a booze of Borodinsky! No money will be enough!
The wort is inferior in color and taste, and it is better not to replace honey in this recipe with sugar! I tried it, nothing terrible happened, but the shade of taste is different.

Unfortunately, we also can't get malt, I think it's not so scary. Whoever did not treat this Borodinsky (on dry kvass), everyone immediately recognizes him. And I like it. Well, where else can you buy such a booze of Borodinsky! No money will be enough!
The wort is inferior in color and taste, and it is better not to replace honey in this recipe with sugar! I tried it, nothing terrible happened, but the shade of taste is different.

Well, about honey, I immediately wrote in the recipe, which is a must. Can be replaced, but the taste will not be the same.

Dug up on the Internet:
State standard: BORODINSKY BREAD GOST 5309-50

Borodino bread recipe

Name of raw materials Consumption of raw materials per 100 kg of flour, kg
Rye wallpaper flour 80.0
Wheat flour of the second grade 15.0
Starch 0.2
Rye red malt 5.0
Edible table salt 1.0
Pressed yeast 0.1
Sugar 6.0
Sugar molasses 4.0
Vegetable oil 0.05
Coriander 0.5
Total raw materials 111.85


And for 100kg of flour, 100g of yeast ??

Interestingly, the ratio of rye to wheat. And after all, it is somehow baked without any frills, only with yeast ...
Starch is smeared on top, it is not added to the dough.

Recipe for Ukrainian bread, GOST 2077-84
Raw materials Raw material consumption, kg
Wheat bakery flour wallpaper 80.0-20.0
Peeled rye flour 20.0-80.0
Pressed bakery yeast 0.5
Edible table salt 1.50
Total 101.55
New Ukrainian bread recipe, GOST 2077-84
Raw materials Raw material consumption, kg
Wheat baking flour wallpaper 40.0-60.0
Peeled rye flour 60.0-40.0
Pressed bakery yeast 0.5
Edible table salt 1.50
Total 102.0
Borodinsky bread recipe, GOST 2077-84
Raw materials Raw material consumption, kg
Baking wheat flour of the second grade 15.0
Rye wallpaper flour 80.0
Fermented rye malt 5.0
Pressed bakery yeast 0.1
Edible table salt 1.0
Granulated sugar 6.0
Molasses 4.0
Coriander 0.5
Total 111.6
Recipe for Karelian bread, GOST 2077-84
Raw materials Raw material consumption, kg
Bakery wheat flour of the second grade 85.0
Seeded rye flour 10.0
Fermented rye malt 5.0
Pressed bakery yeast 1.0
Table salt 1.5
Granulated sugar 4.0
Molasses 8.0
Dried grapes 5.0
Anise, coriander 0.75
Total 120.35
Recipe for Orlovsky bread, GOST 2077-84
Raw materials Raw material consumption, kg
Baking wheat flour of the second grade 30.0
Peeled rye flour 70.0
Pressed bakery yeast 0.1
Table salt 1.5
Molasses 6.0
Total 107.6
Recipe for bread near Moscow, GOST 2077-84
Raw materials Raw material consumption
Baking wheat flour of the second grade 30.0
Peeled rye flour 70.0
Pressed bakery yeast 0.1
Table salt 1.5
Raw sugar 3.0
Total 104.6
Recipe for table bread, GOST 2077-84
Raw materials Raw material consumption
Baking wheat flour of the second grade 50.0
Peeled rye flour 50.0
Pressed bakery yeast 0.5
Table salt 1.5
Granulated sugar 3.0
Total 105.0
Recipe for Slavic bread, GOST 2077-84
Raw materials Raw material consumption
Bakery wheat flour of the second grade 85.0-70.0
Peeled rye flour 715.0-30.0
Pressed bakery yeast 0.5
Edible table salt 2.0
Molasses 2.0
Total 104.5
Recipe for Minsk bread, GOST 2077-84
Raw materials Raw material consumption
Baking wheat flour of the first grade 10.0
Seeded rye flour 90.0
Pressed bakery yeast 0.5
Table salt 1.5
Molasses 2.0
Cumin 0.2
Total 104.2
Recipe for Riga bread, GOST 2077-84
Raw materials Raw material consumption
Baking wheat flour of the first grade 10.0
Seeded rye flour 85.0
Unfermented rye malt 5.0
Pressed bakery yeast 0.1
Table salt 1.5
Molasses 5.0
Cumin 0.4
Total 107.0
Recipe for baked bread, GOST 2077-84
Raw materials Raw material consumption
Baking wheat flour of the first grade 20.0
Seeded rye flour 65.0
Peeled rye flour 10.0
Unfermented rye malt 5.0
Pressed bakery yeast 1.0
Table salt 1.5
Molasses 5.0
Milk whey 20 / 1.0
Cumin 0.4
Total 108.9

Now, probably no one bakes for these guests, if there are no enhancers in them, and so on. additives, for bread of a marketable type only on yeast, the exact technology must be observed.

[v_v_su]

Here on dry kvass the color turns out to be what you need, and on wort - how many I have not tried - everything is lighter. You can, of course, add coffee or chicory for color, but everything turns out not quite right. Another option is to buy malt and panifarin, but this will be a completely different recipe.
But Borodinsky's recipe, which I didn't like with the stove, that's why I came up with my own.

Respected v_v_su , this recipe is the best Borodinsky recipe I have tried.
I want to share my observations. Initially, I baked your bread with dry kvass SAF, but it disappeared from sale, and I bought malt.
So (here you were asked) it is POSSIBLE to replace dry kvass with malt, but not in a 1: 1 ratio.
For my taste, the options closest to yours are:
1.1 part malt + 1 part bread crumbs
2. 1 part malt + 1 part semolina.
That is, if the recipe contains 4 tables. tablespoons of dry kvass, take 2 tablespoons of malt + 2 tablespoons of crackers. And we brew all this.

Thanks again for the recipe!

Yes, I baked yesterday, so instead of sunflower oil I added sesame oil. interesting nuance in the aroma. recommend.

[v_v_su]

Respected v_v_su , this recipe is the best Borodinsky recipe I have tried.
I want to share my observations. Initially, I baked your bread with dry SAF kvass, but it disappeared from sale, and I bought malt.
So (here you were asked) it is POSSIBLE to replace dry kvass with malt, but not in a 1: 1 ratio.
For my taste, the options closest to yours are:
1.1 part malt + 1 part bread crumbs
2. 1 part malt + 1 part semolina.
That is, if the recipe contains 4 tables. tablespoons of dry kvass, take 2 tablespoons of malt + 2 tablespoons of crackers. And we brew all this.

Thanks again for the recipe!

Yes, I baked yesterday, so instead of sunflower oil I added sesame oil. interesting nuance in the aroma. recommend.

And try mustard oil - just a fairy tale!
As for malt - I came up with this recipe, because we don't have malt in Tula. And there would be malt - there would be a completely different recipe. Here GOST Borodinsky does not work for me, the infection does not rise.

Now we are finishing bread according to the "Rizhsky" recipe There is practically only rye flour, a terrible dough when kneading, sticks like a dog, but the bread turned out with an even top, without a dome and without dips with a dense baked crumb, which is typical for rye bread, though in the recipe I changed something (malt for brewed kvass) and added 2 tablespoons of sourdough. The gingerbread man (sausage in my case) has risen by about 2 times, I liked the crumb. Of course, such a loose crumb like in Borodinsky will not work, but such as a store one, only tastier.
Can't not get up at all? What is the result of the crumb? Brick in general?
This is what I got (crumb)

Maybe something is not right, but it tastes very tasty, the taste benefits from more rye. Next time I will try to increase the amount of rye in the Borodino recipe.

Now we are finishing bread according to the "Rizhsky" recipe There is practically only rye flour, a terrible dough when kneading, sticks like a dog, but the bread turned out with a flat top, without a dome and without dips with a dense baked crumb, which is typical for rye bread, though in the recipe I changed something (malt for brewed kvass) and added 2 tablespoons of sourdough. The gingerbread man (sausage in my case) has risen by about 2 times, I liked the crumb. Of course, such a loose crumb like in Borodinsky will not work, but such as a store one, only tastier.
Can't not get up at all? What is the result of crumb? Brick in general?
Maybe something is not right, but it tastes very tasty, the taste benefits from more rye. Next time I will try to increase the amount of rye in the Borodino recipe.

As far as I understand, in order to rise, you need gluten, which is not enough in rye flour. Therefore, I add wheat flour. You can also buy additives for raising bread - the essence is the same gluten.
And the bread is cute. You baked according to the GOST recipe?

By the way, here's an interesting link. https://Mcooker-enn.tomathouse.com/in...com_smf&topic=2600.0;wap2

I'm still quite a beginner, but the bread was a success:

Thanks for the recipe!

[Almost all rye;]

That bread. what the hell above was based on this site, slightly changing:
Almost all rye;
2h l apple vinegar.
2st. l sourdough with a slide.
340 ml water
2 tbsp. oil pods.
1 tbsp. l cumin
1.5 tsp coriander
4 tablespoons of dry kvass brew (2oo ml of boiling water, then dilute with the remaining water with cold 140 ml to cool faster)
2 tbsp. l. honey
1 5h l. salt
75 g wheat flour
355gr. rye
2h l. yeast
*******
leaven:
1 cup 200g flour
1 tbsp. l. sugar
2 tsp yeast
water until thick sour cream
18 hours warm and refrigerated for later use.
**********************************************
Hurrah! All the same, I baked "the same Borodinsky" with a lot of rye flour !!! Of course he has thickened, not so lush, but just wonderful!



And even the roof is slightly convex!
In general, everything is as in the original recipe on 1 page, but the ratio of rye to wheat is as 4 to 1 (I reduced my recipe, the original one is very large for us, I got 400 rye and 100 grams of wheat) The gingerbread man (sausage) was kneaded perfectly. no problem, this is how it looked in the process

The blotches in the dough are not garbage, but cumin.
French baking mode
The whole trick is that the original recipe does not contain any problems and is available to everyone. And where to get all these supplements and teachers?
Hurray Borodinsky
P.S. I read it from the link, it's good that I've already baked the bread, otherwise it either didn't work out, or I would be scared ... to bake.

I'm still quite a beginner, but the bread was a success:

Thanks for the recipe!

Delicious?

[Almost all rye;]

That bread. what the hell above was based on this site, slightly changing:
Almost all rye;
P.S. I read it from the link, it's good that I've already baked the bread, otherwise it either didn't work out, or I would be scared ... to bake.

It turned out not bad. But this is already leavened, and it takes a long time. The whole point in the recipe was to bake as quickly as possible. Well, accordingly, the most similar in taste.

Delicious?

Yes!!!
He pleased his family and won him at work.

Yes!!!
He pleased his family and won him at work.

Well, to your health! I recommend using the recipe as a basic one and trying to experiment, for example adding raisins. Yum!

The whole trick is that the original recipe does not contain any problems and is available to everyone. And where to get all these supplements and teachers?

In my case, additives and improvers in Moscow at the All-Russian Exhibition Center in the Doka-Khleb pavilion. Agree, bad manners go for them?