Borodino bread "The same" in a bread maker

Please advise the ingredients for a weight of 450-500g - the maximum for my oven

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

From the amount of flour bookmark 450-500 grams, ready-made bread weighing about 700-800 grams is obtained, from this you proceed when you set the weight of the loaf when baking

[the weight of the loaf is about 480g]

From the amount of flour bookmark 450-500 grams, ready-made bread weighing approximately 700-800 grams is obtained

For 450 - output 700, coefficient = 1.555
Then for 500g the output is 777g, but not 800.

From the recipe
"Rye flour 370 g
Wheat flour 250 g "
it turns out that from 630g of flour the output weight of bread is 964g.
For the weight of the loaf is about 480g the following ingredients are obtained:
Salt 1.5 tsp
Sugar 0.5 tbsp. l.
Honey 1.25 tbsp. l.
Apple cider vinegar 1 tbsp l.
Rast. butter 2.5 tbsp. l.
Pour dry kvass in a separate container
boiling water, stir 2.5 tbsp. l.
225 g
Add coriander
let cool,
add 0.8 tbsp to the stove. l.
Rye flour 185 g
Wheat flour 125 g
Dry yeast SAF-Moment 1.5 tsp.

Right?

For 450 - output 700, coefficient = 1.555
Then for 500g the output is 777g, but not 800.

From the recipe
"Rye flour 370 g
Wheat flour 250 g "
it turns out that from 630g of flour the output weight of bread is 964g.

No need to take the weight "to a penny", it is enough to take APPROXIMATELY within
It is customary to focus on the amount of flour, dry ingredients. If you take the amount of flour 370 + 250 = 620, then the weight of the loaf is approximately 930 grams, and set approximately within 900-1000 grams, depending on the x / oven scale.
The weight of the loaf is set for the time of baking the bread, and the difference in the parameters of the programs by weight is different in about a few minutes, therefore we choose the weight of the loaf ourselves-time to achieve the baking result we personally need.

She baked Borodinsky bread according to a modified recipe from 500 g of flour (70 g of wheat and 430 g of rye) on a bread kvass concentrate containing about 70% of dry substances: rye and barley malt with flour. Used compressed yeast. The mass of finished bread was 925g. When kneading, a perfect bun was formed without a puddle under it. Coriander seeds were poured onto the roof soaked in warm milk. The first bread turned out to be flawless and became a gift; when kneading the next bread, it reduced the amount of water by only 10 ml - the result was a slightly cracked roof. Now the first version of the recipe has become the main one, which does not allow any changes.

She baked Borodino bread according to a modified recipe from 500 g of flour (70 g of wheat and 430 g of rye) on a bread kvass concentrate containing about 70% of dry matter: rye and barley malt with flour. Used compressed yeast. The mass of finished bread was 925g. When kneading, a perfect bun was formed without a puddle under it. Coriander seeds were poured onto the roof soaked in warm milk. The first bread turned out without flaws and became a gift, when kneading the next bread, it reduced the amount of water by only 10 ml - the result was a slightly cracked roof. Now the first version of the recipe has become the main one, which does not allow any changes.

Bread kvass concentrate - liquid or dry? If it is liquid, it is not a fact that it will turn out in the next. time. I, in any case, it was so - about 10 batches spoiled during the experiments. So I recommend using either dry kvass, or 3 tbsp. spoons with a heap of malt, which, in fact, is adequate.

Good luck!

Liquid concentrate. I have already baked 4 loaves. All OK.

I counted it to 750 grams:
Ingredients
Salt 1.2 tsp
Sugar 5.5 gr.
Honey 13.5 gr. gr.
Apple cider vinegar 11 gr.
Rast. oil 2 tbsp. l
Pour dry kvass in a separate container
boiling water, stir 2 tbsp. l. (or 11 g malt + 11 g bread crumbs.)
160 g
Add coriander
let cool,
add 8.5 g to the stove.
(since I didn't find malt,
it turns out
full replacement from dry kvass)
Rye flour 132 g
Wheat flour 90g
Dry yeast SAF-Moment 5.5 gr.
Cooking method

In order to bookmark the ingredients.
(honey can be replaced with 2 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.

I tried the oven. It doesn’t work well, but it’s tasty and quite edible.

Super bread !!!!
The coriander was ground, but that was even for the best (the child did not pick out the seeds).
The malt was dry, I bought it in Auchan (it is on the shelf next to the flour).
Thank you!
Ps. I cooked at the dacha, in an "advertising bread maker" from the Metro (for 1 tr). She did not reduce the portion. Everything is perfectly mixed. I did it on the "dough" mode, then turned on the "baking". Probably it was possible to turn on the "main bread" mode at once.

[Borodino bread in Kenwood BM450 (Kenwood BM450)]

Borodino bread in Kenwood BM450 (Kenwood BM450)
(I will highlight, otherwise I was looking for it, I did not find anything for my HP!)
All drust in this chat!
Finally, I have HP and finally I found rye flour (I went around 10 stores).
Eventually:
Instead of water, I took serum (you have to spend it somewhere, another 2 liters left)!
There was no coriander, I poured dill and granulated garlic into the dispenser.
The rye flour was this: I took kvass like this: I took such yeast (for baking and wine drinks)

The honey was some kind of sugared, linden campaign.
Instead of vegetable, he poured olive.
It seems that he described all the changes.
As it turned out, it was necessary to reduce the portions by at least 1/3, because in Kenwood 450 (Kenwood BM450), such a number of ingredients does not normally mix !!!
But with God's help, and mine (he poked a spatula into the dough of the code), the kneading was done successfully!
And today sutra, I ate a corrected Borodino for breakfast with an omelet (the taste is not quite like that of Borodino, but something close to it, I would say that it is somewhat similar to Darnitsky, but in terms of the consistency of bread crumb it resembles Borodino, in color it is closer to Darnitsky, we should try to reduce wheat flour)
Oh yeah cooked on the third program(it seemed closest to the rye baking program), third crust, 1kg.
Whole Grain Bread Recipes Whole Grain or Wholemeal Flour 30 Minute Preheat.
What else have I forgot ...
Yes! the bread itself! Here is this miracle!

Overall, I liked the bread. One moment, it is necessary to reduce sugar with honey (it turned out to be sweetish), but at work the partner liked it (sitting whetstone brought him a couple of pieces for a sample), the boss said: "- Looks like Borodinsky, only I don't like him!", The wife said: " -I will eat! ", Well, I myself seem to be nothing, but it could be better!
In general, we will experiment further!

Overall, I liked the bread. One moment, it is necessary to reduce sugar with honey (it turned out to be sweetish), but at work the partner liked it (sitting whetstone brought him a couple of pieces for a sample), the boss said: "- Looks like Borodinsky, only I don't like him!", The wife said: " -I will eat! ", Well, I myself seem to be nothing, but it could be better! In general, we will experiment further!

I wrote somewhere that sugar can be omitted, honey is enough. This is for an amateur - who is sweeter, who is not. All markers are different in taste and color
The recipe is balanced for experimentation and withstands up to 10% errors in ingredients, I checked it myself. So experiment, don't be afraid. Ingredient errors will only affect the look of the loaf and a little taste. But the bread will always turn out.
Good luck!

Tell me, is there anyone from the UK who has tried to bake this bread? I did everything according to the recipe and nothing worked. The dough rose very well, at least 2 times.Then, as soon as she began to bake, the entire middle fell almost to the bottom, the bread was not baked even in 2 hours. The color is quite light, there is absolutely no taste of Borodino bread either. I suspect it’s a difference between Russian and English ingredients. I used Wholemeal Rye Flour and Plain White Flour, and instead of dry kvass, Barley Malt Extract, which looks like a thick syrup. Bread Maker Andrew James. Please advise what could have gone wrong? So I want a Russian Borodinsky bread for the soul :-(

Once they treated me to such a Borodino one. This is probably the real Borodinsky. And not something that is sold in retail chains.

Tell me, is there anyone from the UK who has tried to bake this bread? I did everything according to the recipe and nothing worked. The dough rose very well, at least 2 times. Then, as soon as she began to bake, the entire middle fell almost to the bottom, the bread was not baked even in 2 hours. The color is quite light, there is absolutely no taste of Borodino bread either. I suspect it’s a difference between Russian and English ingredients. I used Wholemeal Rye Flour and Plain White Flour, and instead of dry kvass, Barley Malt Extract, which looks like a thick syrup. Bread Maker Andrew James. Please advise what could have gone wrong? So I want a Russian Borodinsky bread for the soul :-(

Rye flour is needed for Borodino bread. It is rye, peeled. (The best option would be a combination of peeled and wallpaper rye flour, but it is problematic to get wallpaper.) And, accordingly, dry kvass, which includes rye and (or) barley malt.
Well, if there is no dry kvass, find malt. Three full tablespoons of malt will replace dry kvass. And if you've read the topic, I don't really like kvass concentrates. The bottom line is that if the composition contains barley and (or) rye malt, this concentrate can still be tried, but the result is unpredictable (from experience, the same bread was never obtained). And recently, concentrates with flavors have appeared, that is, not kvass is obtained, but water with the taste of kvass. Add such concentrates - only spoil the products. But Borodinsky will not work without malt (which is in dry kvass), this is a fact.

Good luck!

Once they treated me to such a Borodino one. This is probably the real Borodinsky. And not something that is sold in retail chains.

I tried to adhere to GOST 5309-50 for Borodino bread as much as possible. I slightly increased the amount of wheat flour, but this is for better lifting based on the short cycle of the bread machine.

Thanks again! I added two tablespoons of rye sourdough on my own, the bread turned out to be amazing! My men are happy. I will experiment because the roof is bumpy

An interesting recipe! I'll try to play it in the oven!

I also have a bumpy roof and then the top begins to crumble, and the bottom is dense, normal. What does that mean?

I also have a bumpy roof and then the top begins to crumble, and the bottom is dense, normal. What does that mean?

Flour must be sieved.
The roof may be bumpy due to lack of liquid. Is the honey liquid or already candied? I pour in salt, sugar, honey, oil, vinegar, then pour in the brewed malt. I stir everything. Honey, if candied, dissolves. And only then do I pour flour and yeast. Try this.

In general, a hilly roof is a badly mixed bun. What kind of bread maker? Can you first run it to knead the dough for half an hour, and then turn on the desired baking program? In any case, it won't get any worse.

In principle, I do everything the same way, only first I steam the kvass, then the liquid ingredients, sugar, flour, yeast. There is a lot of liquid, since there is no cap in the bread, it turns out flat, and sometimes even sunken. Or shouldn't it be like in white? Dex bread maker, copes with other breads. The fact that he is bumpy is not so scary. And that's why the top begins to crumble, it worries.

In principle, I do everything the same way, only first I steam the kvass, then the liquid ingredients, sugar, flour, yeast.There is a lot of liquid, since there is no cap in the bread, it turns out flat, and sometimes even sunken. Or shouldn't it be like in white? Dex bread maker, copes with other breads. The fact that he is bumpy is not so scary. And that's why the top begins to crumble, it worries.

That's right, the kvass must first be steamed and then placed in the bread maker. If the bread maker has one stirrer, it will be difficult for it to stir such a volume. Honestly, my Moulinex is also hard, although there are two mixers. I have to help.
The hat should be small, I get it, like on the first page of the topic, from Kroshi.
The top should not crumble. If the dough is mixed evenly, then the density of the bread should be the same everywhere. I would add at the next. mixing more sunflower oil and looked at the result. But it seems to me that in your case you need to put on the dough kneading program for half an hour so that the bun is kneaded, and then start the baking program.

Good luck!

In principle, I do everything the same way, only first I steam the kvass, then the liquid ingredients, sugar, flour, yeast. There is a lot of liquid, since there is no cap in the bread, it turns out flat, and sometimes even sunken. Or shouldn't it be like in white? Dex bread maker, copes with other breads. The fact that he is bumpy is not so scary. And that's why the top begins to crumble, it worries.

Rye-wheat bread must have a dome, but not as high as that of wheat.
The failure of a roof depends not only on liquid and yeast, there are other indicators The bread rises, but falls inward. Causes.
The bread is lumpy and the roof is crumbling - this is badly mixed and little liquid, the bread is dense in the context.

Well, the moderator does not sleep, I agree with me.
By the way, I looked at your DEX DBM-707 bread maker, it has only one stirrer, and the bread is high. This is the problem. It is necessary either to increase the kneading time (as an option, choose the dough mode first, stir the bun, and then put it on baking), or reduce the amount of ingredients by a third.

Well, we found a gross mistake, I steamed right in a bucket! Will be working! Thank you! And on the contrary, I added flour this time, because the last time there was a roof failure. This time it crumbled less and was without failure, just flat.

I will cut it, for two of us it turns out to be very big bread! I will report !!!!!!!!!!!!

Well, we found a gross mistake, I steamed right in a bucket! Will be working! Thank you! And on the contrary, I added flour this time, because the last time there was a roof failure. This time it crumbled less and was without failure, just flat.

You don't want to believe that there are other reasons for poor-quality bread besides water and yeast.
Indeed, the dough is influenced by the temperature of the proofing, and the temperature of the dough, the time of proofing, and so on ... and all this must be taken into account, especially when working with rye flour

We poured boiling water over the bucket, which means we increased its heating, which is harmful to the dough. And there are many misunderstandings about the recipe. How to check if the dough is ready for baking? Finished dough temperature

Tanya, thank you so much! I just remembered your advice for the rest of my life. we already talked, so I decided that if the roof collapsed, then there is not enough flour. Why don't I believe you, I believe you very much! since I myself do not understand anything at all!

It seems that the recipe says that kvass (or malt) must be steamed separately, wait until it cools down to room temperature, and only then put it in a bread maker. Otherwise, you can brew yeast with a hot mixture, then they will not work.

Good luck!

[v_v_su]

v_v_su, baked bread according to this recipe:

Made 2/3 servings. Dry kvass was steamed separately. The roof is slightly sunken, in my opinion, the dough is not too well mixed. But the taste is wonderful.
I already understood that it was necessary to first set the "Dough" program, and then - the main mode. Should you reduce the amount of liquid next time?
Thanks for the recipe! I will try to fix my jambs.

[v_v_su]

v_v_su, baked bread according to this recipe:

Made 2/3 servings. Dry kvass was steamed separately. The roof is slightly sunken, in my opinion, the dough is not too well mixed. But the taste is wonderful.
I already understood that it was necessary to first set the "Dough" program, and then - the main mode. Should you reduce the amount of liquid next time?
Thanks for the recipe! I will try to fix my jambs.

It all depends on the model of the bread machine. If it does not mix well, it is better to help her or stir the dough in part of the program so that a well-mixed bun is formed. When kneading, the bun can be controlled and if it is too liquid it is better to add a little (one tablespoon - two) flour. Something like this.

[v_v_su]

v_v_su, thanks, next time I will. And the bread is wonderful!

[v_v_su]

v_v_su, thanks, next time I will. And the bread is wonderful!

To your health.

Good luck!

Hello, my bread did not work out, I counted it to 2/3 of the volume, since the maximum weight in my bread maker is 750 gr. Baked on "whole grain" mode, the roof collapsed and the crust was thick. Judging by the kolobok, there is too much water, although I did everything according to the recipe. I will try again, I love rye bread, especially if it contains a lot of all kinds of grain and nut additives.

Well, for starters, try hanging everything on a kitchen scale. I have a weight in grams, volumes in milliliters, a spoonful of bulk products with a slide. If the roof falls through, there is a lot of liquid. When kneading the kolobok, make sure that it is correct. The consistency of the mortar for laying the oven. Well, or the softness of the earlobe. I do not know how to explain it. Rye dough is slightly denser than wheat dough. Look at the topic, here someone gave a weight distribution for Panasonic, stick to it

Good luck! ...

Well, for starters, try hanging everything on a kitchen scale.

The fact of the matter is that the kitchen scales are ELECTRONIC, I weighed everything exactly, that's why it didn't work out, I saw that the structure of the dough was "wrong", but as I baked rye bread for the first time I was afraid to add flour. It is clear that the recipe needs to be adapted to the products you use. I will try again. Thanks for the advice.

This time it worked out almost as it should. I made 2/3 of the norm and added a batch beforehand. I didn't add flour, everything was strictly according to the recipe, only without sugar. The downside is that it turned out to be low (the norm is small), but even with a convex roof, but for some reason cracked: girl_haha: Today is the second day, but it does not crumble and tastes better. Thank you

I want to say thank you to the author of the recipe !!!! Baked in a Panasonic 2501 bread maker. First, 2/3 of the recipe ... and yesterday I loaded a full portion as on the first page, set the diet program, only at the end of the baking time set 1.30 and did not add sugar, since the previous one was sweetish. The bread is delicious !!!

[McKsyusha]

I want to say thank you to the author of the recipe !!!!

McKsyusha, Click the "Thanks" button in the author's profile.

McKsyusha, Click the "Thank" button in the author's profile.

Already!!! And hello fellow countrymen !!!! Itself comes from the Zaporozhye region

[McKsyusha]

McKsyusha,

Today I baked Borodino bread for the first time according to this recipe, only with malt.
Divided all ingredients into 2. Added balsamic vinegar.
Zelmer bread maker, Whole wheat program.
I liked the taste and the crust was crispy!
Thanks for the recipe

Today I baked Borodino bread for the first time according to this recipe, only with malt.
Divided all ingredients into 2. Added balsamic vinegar.
Zelmer bread maker, Whole wheat program.
I liked the taste and the crust was crispy!
Thanks for the recipe

Well, put thanks under your avatar. It's a trifle for you, but I'm pleased Only here, purely out of greed, I would better balsamic vinegar in a salad, but in bread and apple cider vinegar.

Good luck, bon appetit!

There was no other vinegar ((I had balsamic.
There was malt and a desire to bake bread with rye flour

[lidiany]

lidiany, you took the same malt 5 tbsp. l., how does the author replace it with dry kvass?

[lidiany]

lidiany, you took the same malt 5 tbsp. l., how does the author replace it with dry kvass?

Malt is enough 3 tablespoons.

Good luck!

There was no other vinegar ((I had balsamic.
There was malt and a desire to bake bread with rye flour

Well then, to health and bon appetit!

Since the recipe was halved, and the malt took 2.5 spoons.

Well then, to health and bon appetit!

Thank you))

[v_v_su]

v_v_su, lidiany, thanks for the advice!

Since the recipe was halved, and the malt took 2.5 spoons.

A bit wrong. A full batch requires 3 tablespoons of malt or 5 tablespoons of dry kvass. Since dry kvass contains about half of the malt, the rest is crackers, something like that. I sift it even dry kvass, the crackers, as large in size, remain in the sieve. But still, I take 5 spoons of dropout.

Good luck