Bread Borodinsky "Narodny"

Category: Yeast bread
Bread Borodinsky Narodny

Ingredients

rye malt 3 tbsp. l.
ground coriander 1 tbsp. l.
hot water 100 ml.
dry yeast 1.5 tsp.
peeled rye flour 320 g
wheat flour 160 g
salt 1.5 tsp.
sugar (molasses) 1.5 tbsp. l.
vegetable oil 2 tbsp. l.
water 290 ml.

Cooking method

  • Pour hot water over malt and coriander and leave to swell.
  • Put the rest of the components in the bucket of the bread machine according to the instructions for your oven. I use a bread maker Panasonic 257 .
  • Sugar, if desired, can be replaced with molasses.
  • Place swollen malt and coriander last.
  • As a liquid, you can use whey, brine, potato broth, water.

The dish is designed for

One loaf

Time for preparing:

No longer than 3.5 hours

Cooking program:

Rye

Note

This dough can be kneaded by hand or in a bread maker on the "Pelmeni" or "Pizza" program, but no longer than 10-15 minutes, and then baked in a multicooker.

I used :
- Redmond 4502, for this I put the dough in a greased bowl.
She shaped it with wet hands.
I set the Multipovar 40 * program for 30 minutes, then turned off the heating and left it to rise for 1 hour.
Then I switched on the Baking program for 1 hour. 20 minutes, at the end of the program the bread was turned over and put on the Baking for another 20 minutes.

- And also in a multicooker Brand 502, for this I put the dough in a greased bowl, shaped it.
Installed the Manual program in 3 steps:
1.25 * - 1 hour;
2.30 * - 30 minutes;
3.130 * - 1 hour 20 minutes.
At the end, turn the bread over and set the Baking program for 20 minutes.
Wrap the finished bread in a towel and let it cool completely.

The photo shows bread at different stages of preparation.

After placing in the multicooker

Bread Borodinsky Narodny

After proofing

Bread Borodinsky Narodny

After baking

Bread Borodinsky Narodny

On the cut

Bread Borodinsky Narodny

ronika07
: bravo: tell me. Can you bake it in a bread maker?
Any_M
: rose: Thanks for the recipe, I'll have to try it out somehow. I just have a Redmond 4502 multicooker!
Admin
Quote: ronika07

: bravo: tell me. Can you bake it in HP?

Can! A description of the mode is given at the very beginning of the recipe.
ronika07
Quote: Admin

Can! The description of the mode is given at the very beginning of the recipe.
: girl_red: oh! thank you! I didn’t notice, the bread overshadowed everything, so appetizing!
klera1563
Quote: ronika07

: bravo: tell me. Can you bake it in HP?
You can, I highlighted the name of the bread machine in a fatter way.
Quote: Any_M

: rose: Thanks for the recipe, I'll have to try it out somehow. I just have a Redmond 4502 multicooker!
Try it, just unsubscribe about any result, please.
klera1563
Quote: ronika07


: girl_red: oh! thank you! I didn’t notice, the bread overshadowed everything, so appetizing!
Try, bake, I will wait for the report.
ronika07
Quote: klera1563

Try, bake, I will wait for the report.
Appropriate !!! required!
Katerina.K
Svetlana, thanks for the recipe. I baked some bread. I really liked it.
Bread Borodinsky Narodny
klera1563
Katerina, thanks for trying and glad you liked it. Eat to your health!
ronika07
Quote: klera1563

Try, bake, I will wait for the report.

I am with the promised report !!! Thank you very much! Your Borodinsky recipe is perfect for us! I did everything exactly according to your recipe, only sprinkled cumin on top
Bread Borodinsky Narodny
klera1563
Girls, ronika07 and Katerina. TO try adding less water next time so that the roof of the bread is rounder.
I am glad that you liked it, just something is not clear why your roof is different from mine.
ronika07
Quote: klera1563

Girls, ronika07 and Katerina. TO try adding less water next time so that the roof of the bread is rounder.
I am glad that you liked it, just something is not clear why your roof is different from mine.
Thanks for the advice. I'll try to add less water, or maybe it's all about flour? : pardon: Although in fact I like this shape of bread, without a roof.Convenient to cut nicely
klera1563
Quote: ronika07

Thanks for the advice. I'll try to add less water, or maybe it's all about flour? : pardon: Although in fact I like this shape of bread, without a roof. Convenient to cut nicely
Maybe in agony, there was also such a thought.
After all, everyone has different tastes, but I like to have a crust with a crack, and even dry so that. I love crunching.
Mabushka
Good evening, Claire. The recipe is interesting, but please explain to the dull ones: should the malt swell with liquid from the specified amount of 290 ml, or how?
klera1563
No, pay attention to the recipe, read: malt, coriander, water 100 ml, with this water, or rather boiling water, and pour the malt with coriander, and the rest 290 ml. into the bucket.
Mabushka
Thank you very much - I am far from being a magician, I am just learning.
Katerina.K
klera
Svetlana, and I am back to you with bread and gratitude! We all liked it very much ... We ate it pretty quickly. This time I added less water. And the dome of the bread became more convex. I made a little "hooligan", made a sourdough dough. I added 200 g of fermented milk wheat sourdough, and, for safety reasons, 2 g of pressed yeast.
And here is the photo
Bread Borodinsky Narodny
Bread Borodinsky Narodny
I haven't cut bread yet, we'll eat tomorrow. If interested, I'll show you the cut tomorrow. I hope everything is baked.
klera1563
Katerina, well, he turned out handsome! Very beautiful. Well, on sourdough, I generally love bread. Photo, if it is in the context, of course, I want and want everything.
marcy
Thanks for the recipe! I really liked the bread
I kneaded with my hands, baked in a slow cooker.
klera1563
Quote: marcy

Thanks for the recipe! I really liked the bread
I kneaded with my hands, baked in a slow cooker.
To your health!
I bow and take off my hat, respect! I'm too lazy to knead with my hands
Katerina.K
Quote: klera1563

Katerina, well, he turned out handsome! Very beautiful. Well, on sourdough, I generally love bread. Photo, if it is in the context, of course, I want and want everything.
Thanks for the praise on my bread! I also love sourdough bread. : girl_love: In the oven before, only such and baked.
And here is the promised cut.
Bread Borodinsky Narodny
Bread Borodinsky Narodny
Delicious, I really liked it! Thanks again, Svetlana!
klera1563
Katyusha, thanks for the photo. Very good bread came out !!!
Olga from Voronezh
Quote: klera1563

... malt, coriander, water 100 ml, with this water, or rather boiling water, and pour the malt with coriander ...
There is a question.
First measure out 100 ml of water, then bring it to a boil?
klera1563
Quote: Olga from Voronezh

There is a question.
First measure out 100 ml of water, then bring it to a boil?
Olga, well, this will be as convenient for you, if only you pour the malt and coriander 100 ml. boiling water... A 290 ml. poured into the bucket itself.
Olga from Voronezh
Quote: klera1563

... if only the malt and coriander are poured in 100ml. boiling water ...
It was this moment that interested me (when boiling from 100 ml, less will remain)
Thanks for the answer!
July
Thank you! I liked the bread. We will repeat.

Bread Borodinsky Narodny
klera1563
July, thanks for rating! Eat to your health !!!
sabysha
and if the bread maker does not have a "rye" mode? will not work on some other, what do you think?
klera1563
sabysha, it is possible without this program, I bake it in Alaska, but there is no such program.
So you can do this: knead the dough on the shortest kneading that your HP has, so that no more than 15 minutes, or just after this time, stop the kneading program. Then leave the dough in the switched off HP for 1 hour. 30 minutes, it would not be bad to install the HP somewhere in a warm place, say, near a working stove or battery. And then turn on the Baking program, which, I think, is in any CP, for 1 hour, you can 1 hour 10 minutes. But minutes can be added if the HP does not have a strong power, again in Alaska I go for an hour.
Try it, I hope you get it.
What is your bread maker?
sabysha
thanks for the answer, but unfortunately in my HP there is no just baking mode .... - HP elji - there are four programs in it that bake bread - three are 99% similar to each other, and the fourth "French" is different, damn it I thought it was a good HP and not the cheapest ...
valushka-s
Quote: sabysha

thanks for the answer, but unfortunately in my HP there is no just baking mode .... - HP eldzhi - there are four programs in it that bake bread - three are 99% similar to each other, and the fourth "French" is different, damn it I thought it was a good HP and not the cheapest ...
it (baked goods) is in LG, but the program is called "cupcake".
but in general, in the instructions for my stove (I have it on page 8), where "basic characteristics. selection of programs" is written about the Russian chef program:
"baking time of 3 hours and 30 minutes meets the tastes of Russian consumers. you can bake Rye bread, pumpkin bread, honey mustard bread, sour cream bread, Easter cake, etc. "
read the description for your stove, there is the same information. go for it! success!
here is the instruction: 🔗 (though it doesn't open very quickly)
but about your stove: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102011.0
klera1563
Valyusha, thanks for the help to the novice baker, and to me.
sabysha
Thank you very much for your answer! It would take a lot of time until I myself guessed that it is possible to bake separately using the "cupcake" function. I studied the instructions for HP very well, just reading the forum I thought that rye bread is baked in a special way, and according to the instructions, one program a Russian chef can bake different breads ( which, at the same time, is not very different from the other two programs) so she began to doubt knowing that rye dough is capricious. BUT now I will experiment ... thanks again!
argo
I give! : girl_red: and I bought malt and sprinkle it dry! now I will try according to your recipe
Bayka
Thanks a lot for the recipe! Today is the first time I baked such a piece of bread. It turned out very tasty and beautiful. I just didn't add caraway, my family doesn't like it.
Here is such a good one))) In general, my first black bread

Bread Borodinsky Narodny

Bread Borodinsky Narodny
klera1563
Bayka to health.
I am glad that the bread turned out and I liked it!
Umarov
Good recipe!Bread Borodinsky NarodnyBread Borodinsky Narodny
klera1563
Thank you .
And you have a very beautiful bread.
Umarov
Quote: klera1563

Thank you .
And you have a very beautiful bread.
I added 150 grams of rye sourdough (it is in the first photo on the top right). I got up well, baked, I barely managed to take a picture.
fronya40
also put some bread. drew attention to the fact that brown bread turns out better in a slow cooker. so that the SCHS is kneaded in a bread maker, and then I will put it in a multicooker.
Doxy
Svetlana, please answer!
I have no malt, I have kvass wort (liquid), can I use it, if so, in what quantity? I really want to try baking bread according to your recipe, the crumb in the photo is so delicious ...
Crochet
Quote: Doxy

I have no malt, I have kvass wort (liquid), can I use it, if so, in what quantity?

Verochka, as far as possible !!!

In general, the amount of wort is a matter of taste, of course ... you can start with 20 grams. ...

I'm 500 gr. flour I take 35-40 gr. kvass wort.

klera1563
Quote: Doxy

Svetlana, please answer!
I have no malt, I have kvass wort (liquid), can I use it, if so, in what quantity?
Vera, yes you can, Inna answered correctly! I also use kvass wort, it is sold in a sachet.
Quote: Krosh

Verochka, as much as possible
Inna, thanks for the timely response
And also thanks to everyone who thanked for the recipe.
Now I live far from civilization and rarely visit the Internet.
Doxy
Ok, I recorded everything!))
Wait for the report!
Doxy
Svetlana, I am reporting! Baked bread in a Redmond 4504 pressure cooker!

Bread Borodinsky Narodny Bread Borodinsky Narodny Bread Borodinsky Narodny
I describe in detail the sequence of actions:
  • sifted flour into a bowl (320 + 160)
  • measured 290g of water, put 1des in it. l honey, 1des. l sugar, 1.5 tsp salt
  • mixed 1h. l dry yeast with 1 tsp flour and 1 tsp sugar, poured 50 ml with warm water (out of measured 290 g)
  • poured 45g of kvass wort into a glass, poured 5g of cardamom and poured 70g of boiling water,
    for some reason, it seemed to me that just such a ratio should be ...
  • after the "dough" rose, mixed all the liquids, added 30 grams of vegetable oil
  • pouring liquid into flour, spoon "kneaded" the dough
  • covered the pressure cooker bowl (butter + flour)
  • turned on the pressure cooker for 2-3 minutes
  • squeezed the dough a little with oily hands and put it into the pressure cooker bowl
  • left to rise for 2 hours, the dough rose, probably two and a half times!
  • baked in the "soup" mode, the valve is open 1h10 min, turned over and baked for another 20 minutes
  • chilled on the grate


I liked the bread very much, I will still bake it - definitely! It tastes, of course, not Borodino, but we really liked it! What I got is very much reminiscent of the taste of our favorite bread, which recently began to be baked in AUCHAN Belaya Dacha, it is called "Mariinsky". True, the Mariinsky has caraway seeds and raisins, which I will add next time.

Svetlana, thank you very much for the recipe, now I'm not afraid of rye dough)))
klera1563
Vera, thanks for the detailed technology of baking in a pressure cooker, it may be useful for owners of pressure cookers.
Also thanks for the praise.
I also love bread with caraway.
We don’t buy commercial bread, so I don’t know the assortment of shops.
Yes, and now my husband only eats bread and that is grayish. I haven't eaten bread in general for a long time, but yours smells so fragrant, I wanted to break off the crust.
You should not be afraid of rye dough, you just need to understand it. It is heavier and more sticky compared to wheat, and, accordingly, it needs a little different batch. That's all.
Good luck to you !!!
Doxy
Quote: klera1563
We don’t buy commercial bread, so I don’t know the assortment of shops.
You should not be afraid of rye dough, you just need to understand it. It is heavier and more sticky compared to wheat, and, accordingly, it needs a little different batch. That's all.
Good luck to you !!!
Svetlana, thank you again!
As soon as I put on a new stove, I will also forget about the purchased bread, but for now, I have to do everything I can with cauldrons and pressure cookers))) I keep trying to find a recipe for the "Fragrant" loaf, yours is very similar, but, probably, the proportions of rye and wheat flour should be different ... In a word, now, based on your recipe, I will experiment! It's not scary anymore))
klera1563
Vera, but there is a recipe for a very tasty loaf of bread. It is best baked in the oven. But it is possible in MV and HP.
The recipe is simple
Yeast 1.75 tsp
Flour psh. 500 gr.
Sugar 1.5 tbsp l.
Salt 1.2 tsp or a bag of Maggi frying
Sl. Oils 40 gr.
Water 280 ml.
Oven 180 ° until golden brown.
And what kind of Fragrant loaf?
Admin
Quote: klera1563

Vera, but there is a recipe for a very tasty loaf of bread. It is best baked in the oven. But it is possible in MV and HP.

Recipe for wheat bread and water 280 ml. 500 grams of flour will obviously not be enough, the dough will turn out to be steep.

Girls, pay attention: here we comment on the recipe rye Borodino bread! You can bake white wheat bread yourself, and place the author's recipe on your own behalf in the Wheat yeast bread section
You should not mix bread from different types of flour in one recipe, it will be difficult for you to find recipes in the future.

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