A la borodinsky

Category: Yeast bread
A la borodinsky

Ingredients

water 30-40º 240
salt 1 tsp
kvass wort concentrate 1 tbsp. l
sugar 1 tsp
caraway 1 tsp
chopped coriander 1 tbsp. l
cocoa powder 2 tbsp. l
oil rast 2 tbsp. l
wheat flour 240
rye baking flour 140
yeast 1 tsp

Cooking method

  • Put everything, first, chop the coriander and cumin. And do not look before cooking)))))

Time for preparing:

4 hours

Cooking program:

Borodino bread, but whole grain or any other bread with preliminary proofing is also suitable

Note

I used a recipe from the recipe book for phillips hd9045, I added only kvass wort concentrate for smell and color, but it turned out quite similar to Borodino bread. only on her curious head because of the condensation on the viewing window she decided to look by opening the lid. as a result, the bread went down.

bekla
A la borodinsky inverted crumb
Admin

This is not why the roof fell. She just didn't get high

The dough is very steep, you didn't get a little liquid. It was difficult for the dough to rise, the yeast did not work.
The bread is wheat-rye, the baking mode can be set to Basic (basic)
pawllena
The recipe doesn't indicate the amount of yeast, or I can't see it?
Admin
Quote: pawllena

The recipe doesn't indicate the amount of yeast, or I can't see it?

It is not indicated for such an amount of flour, including rye, 1.5 tsp is enough. dry yeast
Tata
Sorry, but the recipe doesn't contain yeast or sourdough?
Serenity
How do you grind cumin and coriander? I have a problem with It: a simple coffee grinder, which I grind all over, does not take them - they just fly in a circle there and most of them remain unmilled. The millstone will definitely sweep them away, but I don't really want my coffee to smell like cumin for months afterwards
Rarerka
: crazy: in their mortar, in a mortar! if you overdo it, you can get powder
Tata
Quote: Serenity

How do you grind cumin and coriander? I have a problem with It: a simple coffee grinder, which I grind all over, does not take them - they just fly in a circle there and most of them remain unmilled. The millstone will definitely sweep them away, but I don't really want my coffee to smell like cumin for months afterwards

I do that sometimes. I fold a sheet of paper in half with the grains inside and roll it with a rolling pin.
Serenity
Quote: hfhthrf

: crazy: in their mortar, in a mortar! if you overdo it, you can get powder
oh, but you can't mechanize the process? I think it takes so long to crush them in a mortar. And we still need to find her.
Tata
To the pepper mill try
Serenity
Quote: Tata

I do that sometimes. I fold a sheet of paper in half with the grains inside and roll it with a rolling pin.
0! Thanks, I'll try to do this. Will the cumin be ground like that too? He's so small.
bekla
Yeast fixed. I went through the bag with spices with a hammer several times ... and it's done)))
bekla
Quote: Admin

This is not why the roof fell. She just didn't get high

The dough is very steep, you didn't get a little liquid. It was difficult for the dough to rise, the yeast did not work.
The bread is wheat-rye, the baking mode can be set to Basic (basic)
Thank you for the answer .... I will correct it))))
Nut
Yesterday I baked, but instead of kvass concentrate I took red malt and brewed it with warm water. And 300 ml of water. For my taste, the bread turned out to be too "vigorous", next time I will try to reduce the amount of spices and use white malt.
Maggy
Did it.
Terrible.
Not tasty AT ALL, insipid (for me, there is very little salt!), Did not rise as it should.
I won't do this anymore. Bad recipe, in my opinion.
By the way, I bake bread every three days strictly, there were no such punctures for two months, the yeast is checked, I sift the flour.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers