Borodino bread "The same" in a bread maker

[v_v_su]

v_v_su, thanks for the great and simple recipe. Yesterday I baked it half the size. Instead of apple cider vinegar - strong infusion of Kombucha, instead of dry kvass - malt. Bread is airy, moderately moist, not messy in preparation. The taste is really the same I am very satisfied.

A full batch requires 3 tablespoons of malt

Next time I will!
What can be applied to the surface of the bread before applying the coriander?

[Natalia]

What can be used to anoint the surface of the bread before applying the coriander?

Natalia, I highly recommend starch grease: 30 gr. water at room temperature + half a teaspoon of potato starch + a pinch of salt - loose everything well ...

Any sprinkling sticks like glued ...

Natalia, I highly recommend starch grease: 30 gr. water at room temperature + half a teaspoon of potato starch + a pinch of salt - blast everything well ...

Any sprinkling sticks like glued ...

Thanks, I'll try!

[Crochet]

Crochetis it also the lubricant that makes the bread look so beautiful with a whitish coating on top?

Next time I will!
What can be applied to the surface of the bread before applying the coriander?

Well, it seems like CRUSH here answered, in principle, it’s probably better, I grease it with the old time and then sprinkle it. Lightly crush the grains into bread, then another egg. It seems they do not jump off and the crust is shiny. Something like this...
Good luck!

[v_v_su]

v_v_su, thanks for the great and simple recipe. Yesterday I baked it half the size. Instead of apple cider vinegar - strong infusion of Kombucha, instead of dry kvass - malt. Bread is airy, moderately moist, not messy in preparation. The taste is really the same I am very satisfied.

To your health. I tried for everyone, but more for myself, my beloved. I really didn’t like the recipe that came with my bread maker - it’s very dreary, but I wanted to add the ingredients and forget until ready. Something like this...

[v_v_su]

v_v_su, and what weight of bread should you set for baking? I have 750, 1000 and 1500 .. Yes, and I will have to change the avatar)))

[v_v_su]

v_v_su, and what weight of bread should you set for baking? I have 750, 1000 and 1500 .. Yes, and I will have to change the avatar)))

According to the recipe 620 grams of flour + malt. Set the weight of the finished bread to 1000 grams.

[Admin]

THX Admin, I'll try today))

Well what can I say ..... The bread tasted excellent, but the presentation is terrible. The top crust is all in cracks, and huge and deep, why I don’t know + it is almost impossible to cut - it crumbles very much or breaks in pieces. I cooked on the "Borodinsky bread" program, although when kneading the bun it seemed to me for some reason that it was too liquid, and I added 2 teaspoons of flour. But in appearance it has not changed significantly. And in the first minutes I had to help the shoulder blades, as the bun was just standing still. What's wrong? Everything according to the recipe, weighed with scales or a spoon from HP.
P.S. The flour is normal, the white bread comes out great.

And I got a wonderful "Borodinsky" in Panasonic! Thanks to the author for the recipe!
I counted all the ingredients by 2/3 of the author's recipe, otherwise there is a lot for Panasonic and took kvass wort-liquid (kvass concentrate) and agram instead of vinegar. In general, I got the following proportions and manipulations with Panasonic
Structure:
rye flour 250 g
wheat flour 220 g
honey 2 tbsp. spoons
salt 2 tsp
rast. oil 3 tbsp. spoons
liquid wort for kvass 3 tbsp. spoons
agram 1 tsp (or apple cider vinegar 1.5 tbsp.spoons, if there is no agram)
dry yeast 2 tsp (I made a dough 10 g of live yeast + 1 tsp of sugar + 50 ml of water)
coriander seeds-1 tbsp. spoon in the dough and 1 tbsp. spoon for sprinkling on top
water 300 ml

Preparation:
Place the rye dough mixer in the bread maker. Add all the ingredients including 1 tbsp. a spoonful of coriander seeds. Set a program for kneading quick dough (for example, Dumplings or Pizza Dough). Knead for 15-20 minutes. You do not need to knead for a long time, otherwise you will have to add flour, and this will have a bad effect on the final result. As a result of kneading, you should get a kolobok, but very sticky and soft, almost out of shape, not the same as on wheat bread. During kneading, I propose to help the mixer of the bread maker with a silicone spatula at the corners of the bucket to collect all the flour. In general, after 20 minutes, turn off the kneading and leave the dough in the turned off bread maker for an approach for 2-2.5 hours. A couple of times it is necessary to precipitate the dough by hand. After the time has elapsed, gently grease the dome of bread that has come up with vegetable oil (it is convenient to do this with a silicone brush) and sprinkle with the remaining spoonful of coriander seeds. We set the Baking program for 1 hour. After the readiness signal, leave the bread in the bread maker for another 15-20 minutes - it will come to full readiness. It remains to take the bread out of the mold and cool.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=16786.40

Anastasia, thank you very much for adapting the recipe for our HB !!!!! I bake only this Borodinsky !!!! VERY like everyone !!! I did it with kvass, but it turns out a heavy crumb. Here is my photo report

Good evening everyone! I have long wanted to learn how to bake Borodino bread at home. The baker of me is not that much, so I was looking for a simpler recipe. I stopped there. To begin with, I decided to do everything exactly according to the recipe (the only thing, replacing the kvass with malt). And then, knowing what happens, change something. I put 5 tablespoons of malt, then I found in the comments that it was possible to put 3 spoons. And I put tea and tablespoons without a slide. And 5 tablespoons of malt was just right)))
I have a Kenwood BM450 stove. Baked on the French bread setting, medium crust color. The bread turned out the first time, the roof fell a little, but not critical. Well risen, all baked. Very, very tasty and aromatic. The crust is thick, but it was cut very easily, it didn't crumble much.






I did not expect that it would be so easy to cut, I prepared to make an effort, and as a result, I shredded thick slices)))

There is no particular need to change the recipe, even it is so good. The only thing I will try now on the program for whole grain flour. Well, I'll try to bake it without sugar, only with honey. And then he itself is sooooo tasty (my daughter ate just like that or with sweet porridge), but just like bread for food - sweetish. Yes, I also didn’t want to stick to the bread, the whole thing was crumbling))) next time I’ll put it right in the dough. I love coriander since childhood)))

Thanks a lot to the author of the recipe!

v_v_su: hi: Hello! I want to thank you for the recipe. Yesterday I baked Borodinsky. Peck in Panasonic 2512 according to your bookmark of the main ingredients. Gag - 4st. lies. malt and 250g. light beer. At 2st. l. honey with acacia put 0.5 st. l buckwheat - Greek will no longer be - strongly dominates. Proofing was done in the "Warm" dough rise in the service mode for 2 hours. Baking-1h30m. Here. what happened - so so

The taste is just something. The cooled weight is 1250g. Thanks to Krosh for the starch grease. Criticism is welcome.

Good day!
Thanks a lot to the author for the recipe! I love Borodinsky, it turned out very tasty!
I baked it in a Silver Crest bread maker on the "French" setting No. 2 and left it on the heating for an hour.
My husband liked it very much, he asks more often to bake just such bread

I made it in Mulinex, but on program 9 - Borodinsky bread, since there was no malt or kvass (I decided at night that I would bake Borodinsky and did not buy anything for him, there was only rye flour). I reduced the vinegar, I was afraid that it would be sour - it turned out normal.But the opal is up, but this is my drawback, I decided to put the coriander when the last rise is visible and I opened the lid late, it has already risen enough for baking. And I also wanted to clarify, when the kolobok is formed - is it sticky and sticks to the bottom of the mold a little on the mixers? So everyone or I need to put more flour, if possible, then post a photo of what kind of bun is obtained in terms of viscosity.

Thanks for the recipe, I have already baked the first two breads in my life in KhP, I took into account all the comments left earlier, but you still need to adjust a little to your taste, but the main thing is that everything turned out practically, and not for throwing away, as I was afraid

Added on Tuesday 17 May 2016 04:41 PM

I made it in Mulinex, but on program 9 - Borodinsky bread, since there was no malt or kvass (I decided at night that I would bake Borodinsky and did not buy anything for him, there was only rye flour). I reduced the vinegar, I was afraid that it would be sour - it turned out normal. But the opal is up, but this is my drawback, I decided to put the coriander when the last rise is visible and I opened the lid late, it has already risen enough for baking. And I also wanted to clarify, when the kolobok is formed - is it sticky and sticks to the bottom of the mold a little on the mixers? So everyone or I need to put more flour, if possible, then post a photo of what kind of bun is obtained in terms of viscosity.

It should be sticky and a puddle at the bottom. The link is not allowed to be inserted, look on the forum for the topic Rye tips from Gasha, there is a photo.

Guys, help! A bread maker similar to Alaska, but Italian ALICA. I need Borodinsky, I bought a lot of fool, and rye and psh-th flour, .... I made according to the recipe from the first st-tsy .. the roof fell .. it's cold, it's still gluten on the teeth, one raisin is delicious .. EVERYONE WITH EASTER CHRIST!

Guys, help! A bread maker similar to Alaska, but Italian ALICA. I need Borodinsky, I bought a lot of fool, and rye and psh-th flour, .... I made according to the recipe from the first st-tsy .. the roof fell .. it's cold, it's still gluten on the teeth, one raisin is delicious .. EVERYONE WITH EASTER CHRIST!

Sorry for the late reply - there were reasons not to visit the forum.

Too little data - which model of the bread machine - the name and numbers after it.
What mode are you using? What modes do exist in a bread maker?
There are no raisins on the first page, so something was not done according to the recipe.

To check, I would simply knead the dough on a bread maker (almost all bread makers have a "dough" mode), bake in the oven in any available form for bread, you can even use a frying pan.

If bread turns out in the oven, then something is wrong with the bread maker mode. If the bread does not work in the oven, then something is wrong with the ingredients.

By the way, they often ask a question about the liquid in the recipe. No water other than 450 gr. to brew dry kvass or malt, you do not need to add, this water, oil, vinegar, honey is enough.

If the bread is damp, sticky, it means excess liquid. Check how much was added.

The recipe contains all measures of liquid in volumetric units, tablespoons of bulk products - with a slide, spoons of liquid products - without a slide, respectively.

Good luck!

Added on Thursday, 04 Aug 2016 20:09

Continuing the topic - I recommend giving up sugar and not putting it in bread. You can put 3 (three) spoons of honey instead of 2.5 according to the recipe. I have been doing this lately, I like it better.

Thank you, Everything has already gone like clockwork .. LEARNED

Thanks to everyone who wished me a happy birthday! It was very nice!

Happy New Years! Good luck in the difficult business of baking!

Thanks so much for the great recipe !!
it turned out very tasty

Tell me why many people do not use the rye bread program, but prefer to independently set up the kneading, proofing, baking? I have a Panasonic 2502. Has anyone tried this bread on the rye program?

[Marina111]

Marina111I have been baking rye just according to this recipe for two years or more. I tried different recipes, this one turned out to be my favorite. I have a Panasonic 2501, I bake rye bread on the program.I do not change the scapula to "rye".

[Marina111]

Marina111, kneaded in a combine, and baked in the oven - the result is super, better than in a bread maker

[alena40]

Good evening everyone, I baked this wonderful bread in Panasika 2502 using the option alena40, thank you very much to everyone, to the author of the recipe, and to all handicraft and caring bakers! The bread recipe is very successful and delicious! I bookmark it as one of my favorites !!!!

[Marina111]

Marina111I have been baking rye just according to this recipe for two years or more. I tried different recipes, this one turned out to be my favorite. I have a Panasonic 2501, I bake rye bread on the program. I do not change the scapula to "rye".

Without additional kneading on the "pizza dough" mode? Just rye and that's it?

[Marina111]

Marina111, I just put the program "rye" and that's it, I don't even look into the bread maker. And I don’t use kvass, but rye malt instead. 2 to 5 tablespoons. When I start a pack with malt, I put 5, and when it ends, I can put 2. And I add water to the malt from a total of 450 per eye.

Without additional kneading on the "pizza dough" mode? Just rye and that's it?

As an author, I will explain it again. I made a recipe for my laziness - fill in the ingredients and forget before baking. The GOST recipe from '56 was taken as a basis, only to make the bread fit better, the amount of wheat flour was increased and, accordingly, the amount of rye was reduced. Since at the time when I came up with this recipe, I did not have malt - I found a replacement in the form of dry kvass, which is sieved and 5 tbsp is taken from the sifted kvass. spoons for brewing 450 gr. water. Now there is malt, so 3 tbsp. spoons for this amount are enough.
If you have any questions - write, I will find the time - I will answer.
Good luck!

Thank you for your Happy Birthday! Very nice!

Good luck!

And I got a wonderful "Borodinsky" in Panasonic! Thanks to the author for the recipe!
I counted all the ingredients by 2/3 of the author's recipe, otherwise there is a lot for Panasonic and took kvass wort-liquid (kvass concentrate) and agram instead of vinegar. In general, I got the following proportions and manipulations with Panasonic

Structure:
rye flour 250 g
wheat flour 220 g
honey 2 tbsp. spoons
salt 2 tsp
rast. oil 3 tbsp. spoons
liquid wort for kvass 3 tbsp. spoons
agram 1 tsp (or apple cider vinegar 1.5 tablespoons, if there is no agram)
dry yeast 2 tsp (I made a dough 10 g of live yeast + 1 tsp of sugar + 50 ml of water)
coriander seeds-1 tbsp. spoon in the dough and 1 tbsp. spoon for sprinkling on top
water 300 ml

Preparation:
Place the rye dough mixer in the bread maker. Add all the ingredients including 1 tbsp. a spoonful of coriander seeds. Set a program for kneading quick dough (for example, Dumplings or Pizza Dough). Knead for 15-20 minutes. You do not need to knead for a long time, otherwise you will have to add flour, and this will have a bad effect on the final result. As a result of kneading, you should get a kolobok, but very sticky and soft, almost out of shape, not the same as on wheat bread. During kneading, I propose to help the mixer of the bread maker with a silicone spatula at the corners of the bucket to collect all the flour. In general, after 20 minutes, turn off the kneading and leave the dough in the turned off bread maker for an approach for 2-2.5 hours. A couple of times it is necessary to precipitate the dough by hand. After the time has elapsed, gently grease the dome of bread that has come up with vegetable oil (it is convenient to do this with a silicone brush) and sprinkle with the remaining spoonful of coriander seeds. We set the Baking program for 1 hour. After the readiness signal, leave the bread in the bread maker for another 15-20 minutes - it will come to full readiness. It remains to take the bread out of the mold and cool.

I am grateful to the author, because it was his recipe that became the starting point for me and my Panas. I must say right away that the recipe had to be finalized.
I did this:
Rye flour 250g., Wheat flour 220g.
honey 1.5 tbsp. spoons (no more, you can even one)
salt 2 tsp l.,
melted margarine to a liquid state - 3 tbsp. spoons,
apple cider vinegar 6% - 2 tbsp spoons,
rye malt -3.5 tbsp. spoons brewed with crushed coriander 1 tbsp. spoons,
brewing water - 300 ml.
cumin - 1 tbsp. the spoon,
Dry yeast SAF - 3 tsp.
Kneading 20 minutes + 10 minutes (mode for dumplings). In the process of mixing I add 30-50 ml. water at room temperature. After kneading, sprinkle with coriander - 1 tbsp. lies.
I stand for 2, 5 hours in a switched off stove. Then baking - 1 hour 5 minutes + heating for 30 minutes. At the end of the process, cover with a towel and stand for at least 30-40 minutes.
The result is much better than the store!

I am grateful to the author, because it was his recipe that became the starting point for me and my Panas. I must say right away that the recipe had to be finalized.
I did this:
Rye flour 250g., Wheat flour 220g.
honey 1.5 tbsp. spoons (no more, you can even one)
salt 2 tsp l.,
melted margarine to a liquid state - 3 tbsp. spoons,
apple cider vinegar 6% - 2 tbsp spoons,
rye malt -3.5 tbsp. spoons brewed with crushed coriander 1 tbsp. spoons,
brewing water - 300 ml.
cumin - 1 tbsp. the spoon,
Dry yeast SAF - 3 tsp.
Kneading 20 minutes + 10 minutes (mode for dumplings). In the process of mixing I add 30-50 ml. water at room temperature. After kneading, sprinkle with coriander - 1 tbsp. lies.
I stand for 2, 5 hours in a switched off stove. Then baking - 1 hour 5 minutes + heating for 30 minutes. At the end of the process, cover with a towel and stand for at least 30-40 minutes.
The result is much better than the store!

Well, you can thank me by clicking the button under my profile picture

And as for the proportions, I don't understand why margarine, it turns out much easier with sunflower oil. Again, if you use margarine, it is not necessary to melt it, it is enough to put a bread machine in the bowl, chopping finely into 1.5 cm cubes. It will melt itself.
Further - there is a lot of yeast for Panasonic, 2 tsp is enough.
Borodino bread must be flavored with coriander (cilantro seeds), I don't know why you put the cumin. Well, the taste and the color ...

In any case, if it's not difficult - throw a photo of a loaf in the subject, it's interesting to look.

Good luck!

I don’t know about the avatar yet ... Besides, for some reason it doesn’t appear on my tablet, I’ll look at it on my PC in the evening. Grows. oil is no better than margarine, because lately it more and more resembles motor synthetics))). I melted margarine on a radiator to a gruel rather because of a small experience with a bread maker.
As for caraway, firstly: few people know that the recipe for "Borodinsky" has been developed since the thirties and caraway was included in it. I just tasted it and liked the taste. Secondly: I saw bread in the store, which is sprinkled on top with a mixture of coriander and caraway seeds)). Liked it externally too. My yeast is a little different ... put more and immediately into the dough. Here I just guess. Perhaps yours need a little less ...
As for the photo: I tried to upload, but the site issued an inscription that "newbies are not allowed to upload ..." and I calmed down))) Perhaps the restriction was introduced recently and only for beginners.

eh, it’s already in the stove, I don’t know what will come of it, I have Radmond 1919. first I put the batch, stood for 10-15 minutes, then put it in French, I have it for 4 hours the stove has kneaded everything again, one thing confuses, there was no dry kvass at hand, added 5 tablespoons of liquid wort, and 450 water, now I think, is there a lot of liquid? The gingerbread man turned out, but at the bottom there was, as it were, smeared dough, I put a program on a kilogram, now I think if there is enough bread in the bucket? A solid bun, I don't know how bread is, but the bun looks appetizing. thanks for sharing the recipes. And such a question, I have a "Borodinsky" program, but it is only 3 hours. So I think, maybe the temperature is higher in "Borodino"?

I stand for 2, 5 hours in a switched off stove. Then baking

And why doesn't anyone use Panasonic's proven oven heating when standing? The mode keeps 35 degrees any time. It turns out faster.

Stove test to test the ability to maintain a temperature of 35 degrees. - standard for "warm" aging.
Can be used to raise dough of arbitrary duration.

1. Connect the HP to the network (if it was turned on in the program, press "Stop" and unplug it for a few seconds).

2. Press "Menu", "Crust color", "Start" at the same time.
All symbols should light up on the display - we are in the service mode.
If it didn't work out, disconnect the HP from the outlet and start from step 1.

3. Press the button "Size" - HP will emit several "squeaks" and will periodically emit clicks - 3 seconds. and a pause of 30 seconds. After a while (5-10 minutes) they will become shorter and less frequent. On the display, in this case, there will be one small symbol on the left - the mains plug.

4. We observe the dough in the bucket and how it got to the desired condition - turn off the service mode. To do this, simply press and hold the Stop button until the program number appears on the display. After that, HP is in normal mode and you can select the desired program.

Tell me why many do not use the rye bread program, but prefer to set up the batch on their own

Because in the "Rye" mode (program 7), at first there is standing (equalization of temperature) about an hour of time, it is wasted almost in vain. Therefore, it is more convenient to knead it yourself (mode 19), raise (service mode 35 degrees) and bake (mode 12). If the bread is put at night, in the morning, then you can use the "Rye" program. No difference.

[v_v_su]

And I got a wonderful "Borodinsky" in Panasonic! Thanks to the author for the recipe!
I counted all the ingredients by 2/3 of the author's recipe, otherwise for Panasonic
Structure:
rye flour 250 g
wheat flour 220 g

Question: It turns out a very strange "Borodino". All ingredients are valid with a factor of 2/3 of the main author's recipe from v_v_su... Just one question.
Rye flour 370 gr., Which actually turns out to be 250 gr.
Wheat flour 250 gr., Which is converted into 170 gr. But not 220 gr. Why was there more wheat in the end?
P.S. This is "Borodinsky bread", but it turns out equal amounts of flour and rye and wheat.

P.S. This is "Borodinsky bread", but it turns out equal amounts of flour and rye and wheat.

.... and if we take the original recipe for Borodino bread, then we will get even less wheat flour, and of the 1st grade

Because this is baked goods in a x / oven, where it is impossible to get Borodino bread in the original, so people approach baking the way they do it.

In the original, Borodino bread is baked in the oven, with sourdough + dough, and the time for baking bread in a full cycle lasts about 24-26 hours.

Because this is baked goods in a x / oven, where it is impossible to get Borodino bread in the original, so people approach baking the way they do it.

I'm not talking about that a little, the recalculation is not based on the original technological process of baking Borodinsky, but from the author's recipe, and the author's ratio of rye to wheat is different. This means that you need to count from the original recipe. The result was more flour in total, and less water. Or am I wrong?

[Admin]

By the way, Admin the rights! Here I am here in the open spaces of "your Internet" found an interesting page with pictures, where the author bakes Borodinsky in accordance with GOST 1939:
🔗
Honestly, I would not have enough patience for one loaf of such bread, which is why I came up with a recipe that is similar in taste, but quick and simple in time. Of course, if I worked in a bakery, then it would be easier. For 150 kg. dough is worth tormenting, but sorry

Therefore, I repeat again - I made the recipe for my laziness. I put in the ingredients and forgot until the end of baking. He suffers 5-10% inaccuracies of weight distribution of ingredients.
It's too lazy to bother with leaven and dough. And initially I did not like Borodino bread according to the bread machine recipe.

After all, I have been baking this bread for 10 years now and there are no problems. Already in the bread maker I replaced the fourth bucket.

Good luck!

[alexach]

By the way, Admin is right!

Does anyone really argue with this? It is enough to look at the recipe and production technology of Borodinsky in accordance with GOST.And no one answered my question. Plus 50g. flour from 170gr., this is far from 5-10%. The recipe on the first page says: - "The bread turns out to be dark ...", and with this ratio of flour, the bread turns out to be gray. Well, okay, let's go ...

Therefore, I repeat again - I made the recipe for my laziness.

Yes, it is already clear, why repeat the same thing. How many times I read it again ... Life was not lived in vain, of course you have something to be proud of
I have no doubt that you yourself "got" to this recipe, but about the authorship ... The authorship is doubtful, this recipe was known to me even before 2009. See for example the forum "bread machine. No" - topic "Rye bread", recipe "Borodino bread", authorship alexach... All ingredients are one to one, only the ratio of flour is different ...
So by all the rules of the genre, the authorship belongs to him

Compare yourself (recipe from 1.12.2008):

Borodino bread

cooked in Panasonic 255 (where the styling technology is different from Moulinex)
2 tsp dry shivers
80 gr. wheat flour
470 gr. rye flour
1.5 tsp. salt
4 tbsp. l. rye malt (you can dry kvass) pour 80 ml. boiling water
2 tbsp. l. vegetable oil
2 tbsp. l. honey (we lay down two spoons of honey but such proletarian ones :-))) with a hill. If liquid we put three)
2 tbsp. l a bite of an apple (my wife didn’t understand that the sourness was stopped)
1 tsp coriander cumin
1 tsp coriander seeds
The amount of coriander is not very popular with us when there are a lot of spices
330 ml. water
turn on the rye bread program and after 3-30 we get Borodino bread.

I didn’t count the gramme for the author so meticulously. Well, he did it well.

Due to the presence of malt, the bread is always black. It has never been the other way around.

The fact that you have found a similar recipe is good. It proves once again that GOST was not written in vain. I made my recipe, relying on GOST, adapting it to Mulinex and to the peculiarities of baking in it. So I do not pretend to be the author, and there is nothing to be proud of - everything has been written in the State Standard for a long time and the "palm" belongs to the creators of Borodinsky.

Good luck!

set the dietary program, only at the end of the baking time set 1.30

Good day! I don't quite understand, but is it possible to change the baking time on automatic programs? H. p. I have recently, Panasonic 2501. While baking only white bread. I would like to try this recipe, but I would like without "dancing with tambourines" like that: knead on pizza, then let them come up on their own and bake on baked goods. I would like to find an automatic program to load the ingredients and take out the finished bread! I read the entire topic from the first to the last page, but I still did not find a clear answer on how to do this in Panasonic. Please respond, owners of this stove, who did it!

For baking bread in Panasonic, refer to this topic Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

refer to this topic

Thank you, I often visit this thread. But in this case I would like to deal with THIS SPECIFIC recipe. Which one is better to take for his program: rye, dietary, French, so that the bread is cooked in automatic mode.

I tried to cook such a bread in my new ow210 Mulinexin (I cooked in it only the second time, maybe that's why at first there was a failure). I have a double impression, but not from the recipe, but rather from the process. This is not the first time I baked Borodino, but I didn't find my old recipe, but I found this one. I must say right away that the bread turned out to be delicious, and I love it that way. I had problems with the batch. I put in all the ingredients, put on the program "rye bread", a large loaf of 1000g, a medium crust, and it seems like wait and enjoy it after 3 hours, but ... After 5-7 minutes the kneading looked in, and there all the flour on top was not even sways, although xn interferes. I helped her, interfered a little with a spatula, put the program over again, after 10 minutes again, it seems to be a fiasco and interferes, but does not interfere.Once again I mixed it well by hand, put it on the "French bread" program, and then the consistency of the dough suited me. At the end of the program, the bread remained on the heating for about an hour, in the morning we tried the already cooled one. Tasty, very tasty! The lid has settled a little, but I sin on opening the stove in the process.

I suspect you have put in a full bookmark like a prescription. I have Moulinex OW5004, the maximum weight of bread in it is 1500 g. Your oven can make a maximum of 1000 g. Therefore, take 2/3 of the ingredients in the recipe and everything should be fine.
Further - my stove has two stirring blades. Is there one in your stove? Therefore, it mixes poorly. I sometimes help mine too. So that's it.
The fact that the bread maker was opened is not critical. Will not greatly affect the baking process.
I hope the answer works.

Good luck!

Well, it seems, judging by the ingredients, there it turns out 700-800 g of a loaf. That's why I figured that I had to cope. I will try again, and by trial and error, adjust it to fit my model. The main thing is that it's delicious !!!)))
I have one stirrer, but a rectangular bucket. The donkey doesn't have a lot of bread, so I don't even worry.
Thank you again for the recipe !!!

[venera88]

venera88, when baking bread, there is such a concept as "hot", that is, the weight of the bread turns out for some reason more than the weight of the ingredients. I don't know the physics of the process, who would explain it. My loaf turns out in different ways. Within 1200-1400 grams.
For your bread machine, I still recommend taking 2/3 of the recipe's ingredients. There are many Panasonic owners in the subject, they do this.

Good luck!

[v_v_su]

v_v_su, I didn’t know this. We must try to weigh before and after) Well, I will probably use your advice next time, I will try to reduce it. Thank you!

And also such a question, can you tell me what function does vinegar perform? I had not added it before (I had another recipe, but was lost somewhere) and it worked out well too. Is there a need for it?

About vinegar here Vinegar - use in bread dough

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CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Admin]

Admin, Thank you!