klera1563
Admin, Tatiana... On account of the remarks you are right.
But the recipe for a loaf on the site does not exist in one copy - this is a loaf from the times of stagnation. The recipe indicates 260 ml, but then the loaf crumbles, and 280 is better.
Once again, I'm sorry that this is not the topic of rye bread.
Lagri
Quote: fronya40

I also put some bread. I noticed that black bread is better in a multicooker. so I will knead it in a bread maker, and then put it in a slow cooker.
And what is really better in black bread? Interesting ... gotta try! I have a Multipovar program in Redmond 4502. I went to try Borodinsky "Narodny" Bread, although I already baked it once, but in a bread maker.
Doxy
Quote: klera1563

Vera,
And what kind of Fragrant loaf?
It is similar in structure to Riga, only "Fragrant" is darker and not caraway, but cardamom. Now I don't even see him in stores. If the experiments are successful, I will paint my variation on the theme of "fragrant")))

Yes, I also wanted to note that bread according to your recipe does not stale for a very long time!
klera1563
Quote: Lagri

And what is really better in black bread? Interesting ... gotta try! I have a Multipovar program in Redmond 4502. I went to try Borodinsky "Narodny" Bread, although I already baked it once, but in a bread maker.
On the first page there is a photo of how the bread looked at different stages of production in a multicooker.
I also wrote there that I baked it in Redmond 4502, and in Brand 502, and now I will add it in Smiley too.
Well, yes, he is not at all like that in the cartoon. It seems to me that even the loaf is larger.
Quote: Doxy

Yes, I also wanted to note that bread according to your recipe does not stale for a very long time!
Thank you, but we somehow couldn't check it, it was eaten quickly.
Gallla
I baked breads according to your recipe. It turned out SUPER! Thanks for such a simple recipe. Baked in a bread maker. First, the "Dough" mode - 1, 30 hours, and then the "Baking" mode - 1 hour.
klera1563
Galllathanks for the praise.
Eat and bake with pleasure
IriSSka_A
Claire, I liked your recipe according to the description and reviews, decided to bake it. This is my first Borodino experiment. Hell in HP. Replaced sugar (molasses) with honey. I used water, since there was no brine and other things at home. Reduced water by 20 grams, as you recommended to someone on 1 page. As a result, I liked the bread in terms of taste, but the lid of the bread was all cracked, but inside it was sticky ... tell me where I went wrong ...?
klera1563
IriSSka_A, and there was no need to reduce the water, I recommended that the roof not collapse, and your roof cracked due to the small amount of water. Even from yeast it can be like that, due to excess or old. But I lean towards water. On the first page there is a photo of the dough after kneading and before baking. Does your structure look like my dough?
And the fact that the crumb is sticky, because it is so. Borodinsky's crumb is not dry, because there is more rye flour.
Water can always be slightly underfilled, and already by the appearance of the dough, add a little.
So I think there are no mistakes either.
And I love from childhood when the roof is cracked, such a crust is delicious
IriSSka_A
My dough before baking was less raised, some kind of knocked down ... I thought that nothing would work out at all, but during baking it became much prettier. And I reduced the water, because when I tried to bake rye-wheat bread before, I got it with a failed lid
klera1563
Well, yes, the roof can collapse from excess water. And the quality of bread also depends on flour.
IriSSka_A
Today I will try to start according to the recipe, without changing the amount of water, but I want to try baking in a slow cooker.You made it so delicious))
IriSSka_A
Hurrah!!! Happened!!! Everything according to the recipe (water, not only 290, but 280), and I poured the yeast straight into the dough, not into the dispenser and just started it on "pizza", and everything else according to your recipe in a slow cooker)) the result suits me !!! The only lid was a little too much fried, 20 minutes at the end was too much ... apparently 15 minutes were needed ...

Here's the result:
Bread Borodinsky Narodny

It can be seen that the excess was fried on top .. But still it turned out very tasty))
klera1563
Excellent bread!
What is your multicooker? Wow, how everyone bakes differently.
IriSSka_A
Redmond 4502, just like yours ...
klera1563
I have Brand for a long time, and Redmond, yes, powerful.
St dragonfly
Katerina. Tell me in detail, if not difficult, the sequence of modes in the bread maker. I have no experience, I'm afraid what to do wrong. Thank you .
Genazb
I have two questions. The first question is how much weight of a loaf to put on the stove? The second question is which malt you need fermented or not? I just bought a stove recently, please tell me.
Elena Bo
Quote: Genazb
The first question is how much weight of a loaf to put on the stove?
Look in the recipes for your bread maker, for what weight of flour what size is set. From this and dance.
Genazb
There are only three parameters in the oven settings that you need to set the weight of the loaf, the program and the degree of frying of the crust. Why don't people who post the recipe list them? It is so easy for them, but for beginners it is very important. I do not swear or scandal, I just want to understand.
Admin
Quote: Genazb

There are only three parameters in the oven settings that you need to set the weight of the loaf, the program and the degree of frying of the crust. Why don't people who post the recipe list them? It is so easy for them, but for beginners it is very important. I do not swear or scandal, I just want to understand.

They do not indicate - since such a function is triple "weight of the loaf, program and degree of frying of the crust" is not available for all x / ovens
Here, in my hitachi there is only a program and a crust - but there is no loaf weight.But the bread from the x / oven comes out gorgeous
Genazb
Yes, I understand that yours is gorgeous. And this is good! But I can't figure out every recipe. Lots of recipes.
kavmins
Genazb, you can put on a 750 gram loaf, I think so also on the rye bread mode, if you have one, but I did not feel much difference in my oven when I bake a small loaf on the large mode - just a little longer, it’s better to sit, which for rye is only a plus.

about malt - I would also like to know if it is fermented, should it be steamed ???
klera1563
Quote: Genazb

There are only three parameters in the oven settings that you need to set the weight of the loaf, the program and the degree of frying of the crust. Why don't people who post the recipe list them? It is so easy for them, but for beginners it is very important. I do not swear or scandal, I just want to understand.
Gennady, I'm sorry I didn't answer for a long time. But I’ll hardly help you now. The fact is that I haven’t had a Panasonic for a long time and I don’t remember at all whether there is a possibility to choose a weight on Rye or not, the owners of this stove will only prompt. And in the absence of this program in my present stove, I manage perfectly well without it. At the beginning I put the Dough on the program, it is 1.5 hours, and at the end of the Baking. Again, in my HP, the weight is not set on these programs.
Well, you can also count the amount of all the ingredients and there will be about 750 grams.
Yes, and about malt, when steamed, it means fermented. but if the malt is liquid, then just add 2-3 tbsp. l., and then pour the whole water into a bucket, since you do not steam.
Something like that .
Marya-83
Thanks for the delicious bread! I bake in a bread maker with whey - everything is great!
Bread Borodinsky Narodny
klera1563
Marya-83-Marina, beautiful bread turned out!
Eat to your health!
July
Hello everyone! I tried to bake it - it didn't work. The roof fell off while baking and the crumb is soggy! Tell me what the problem is. Mystery Bread Maker
Admin

The problem is a large amount of liquid in the dough, therefore it is moist inside.
Judging by the author's recipe, the flour-liquid balance is observed here, the dough is not liquid.
klera1563
Quote: July

Hello everyone! I tried to bake it - it didn't work. The roof fell off while baking and the crumb is soggy! Tell me what the problem is. Mystery Bread Maker
Hello, apparently you poured too much liquid. The bread does not fall. I also have Mystery now, I bake normally in her.
July
I did everything exactly according to the recipe, as written. advise how much water to take. And I also used pressed yeast. maybe a lot of yeast sprinkled?


Posted on Friday 18 Nov 2016 10:53 PM

Svetlana, what is your HB model?
klera1563
Quote: July

I did everything exactly according to the recipe, as written. advise how much water to take. And I also used pressed yeast. maybe a lot of yeast sprinkled?


Posted on Friday 18 Nov 2016 10:53 PM

Svetlana, what is your HB model?
Somewhere there is a mistake in your actions. I can only advise the amount of water that is stated in the recipe. Here it can also depend on flour. Maybe you have it wet, then you need to pour less water. How many? Only you yourself will achieve it by experience. Pour in 270 first, and add the rest if necessary.
On the first page, there are photos of loaves not with a round roof, where I also advised to reduce the water.
I don't use pressed yeast, only dry (loose) or sourdough yeast, so I can't tell you about pressed yeast.
I have mystery 1202.
klera1563
July, so I baked this bread in Mystery. I changed a little in the recipe. I ran out of rye flour and had to add 50 grams of whole grain instead of it.
I will not say that the roof is domed, but it did not collapse either. And I love cracks. I didn’t take pictures in the section, the bread was still hot.

Bread Borodinsky Narodny
July
What a beautiful. I baked yesterday, reduced the water and yeast. it turned out better, still the roof is a bit of a failure and a little sticky inside, when the bread was hot, a little crumb remained on the knife. Today I will try to reduce the water even more, if possible, I will take a photo. Do you bake rye bread in the mode and weigh 1000 grams?
klera1563
Quote: July

What a beautiful. I baked yesterday, reduced the water and yeast. it turned out better, still the roof is a little collapsed and a little sticky inside, when the bread was hot, a little crumb remained on the knife. Today I will try to reduce the water even more, if possible, I will take a photo. Do you bake rye bread on the mode and weigh 1000 grams?
Yes, on rye, weight 1000
And do not cut the hot bread, let it cool and go under the towel. After complete rest, the crumb will not stick.
All the same, your flour is damp, it seems to me.


Added Sunday 20 Nov 2016 5:08 pm

And in pursuit. You can't call him handsome, because of the cracks. And in the pictures in this thread there are very beautiful and exemplary bread.
July
Thank you very much for your detailed consultation. Today I bought flour from another company, I'll try it. One more question I used unfermented malt, I read it on the forum, they talk about fermented malt. Which one did you use?
klera1563
I am fermented from TM "Divi * nka". I don’t give a link to malt, I don’t know if it is possible.
July
Svetlana, I did it !!! I changed the brand of flour, it really is, even to the touch, drier! Replaced malt with fermented one. And diminished the water! The dome is even, but the crumbling, in my opinion, turned out to be just ideal. Not sticky, tasty, nothing is left of the bread.


Added on Monday 21 Nov 2016 09:55 AM

I can't figure out how to upload a photo (
LanaG
July, Yulia, first to your gallery, and then copy the link to the topic
klera1563, Svetlana, thanks for the recipe, handsome!
klera1563
Girls, Julia, Svetlana to health.
Svetlana, thank you for your gratitude.
Julia, catch your stubbornness.
July
Bread Borodinsky Narodny


Posted Monday, Nov 21, 2016 2:36 PM

Bread Borodinsky Narodny


Posted Monday, Nov 21, 2016 2:37 PM

I am very grateful to you for your help !!!!! this is my first rye successful and very tasty bread))))
klera1563
Julia, good bread!
And also do not rush to shake out of the bucket, let it stand a little, then the mixer will separate more easily and there will be no hole at the bottom
LanaG
Yulia,: rose: beauty!
toffee
Oh, wonderful bread! My recipe is very similar. But instead of sugar, I put honey, yeast - pressed and 20 ml of water. less.
Plus I don't like spices yet, so no coriander.
I knead with handles, bake in the oven.
And the rest is exactly the same!
Here it is - this fragrant bread:
Bread Borodinsky Narodny
Great recipe! Thank you!
klera1563
toffee , and you also do not put malt? Such a light loaf.
toffee
I put it down. It's just that the camera distorts the color. The old man is already ...
Here is the same today's bread taken without a flash:
Bread Borodinsky Narodny
All according to the recipe. With maaaaly tiny nuances. But they don't count.
The main thing is that this recipe is very simple to implement. And the bread is delicious!
Thanks again!
klera1563
Thank you
Ahh, that's what I see. Yes, this photo is what you need, black one. Pretty boy.
ledi
Thanks for the recipe! Delicious, does not crumble! But the roof fell through, although it poured 40 grams less waterBread Borodinsky Narodny
klera1563
Vera, perhaps the flour was damp, so it turned out like this. The cut shows that the bread is good. I'm glad I liked it
Igor777
What is the weight of the loaf after baking?
Admin

There will be about 700-800 grams

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