Zelmer BM-1000. Rye bread "Borodinsky"

Category: Yeast bread
Zelmer BM-1000. Rye bread Borodinsky

Ingredients

Warm water) 450 ml
Malt (rye, dark) 3 tbsp. lodges
Salt (sea) 1h lodges
Sugar 3st. lodges
Vegetable oil 3st. lodges
Molasses (maltose, dark) 2st. lodges
Flour (millet) 120gr
Rye flour (wallpaper) 450gr
Yeast dry 2.5 h. Lodge
Yolk (+ water) 1 PC
Coriander (youth) 1 st. lodges
Cumin (optional) 1 st. lodges

Cooking method

  • We put everything in a bucket according to the instructions. I changed the recipe a little. Bread, delicious!
  • Very, delicious does not stale for a long time. Fragrant, soft, fluffy. How do I:
  • Pour boiling water over the malt and leave until it becomes warm, so that the yeast does not die. I put it 2.5 tbsp. spoons for 450 ml of boiling water. Thanks to Vyacheslav from this site. He is an experienced baker. Took note of his advice. In the original, you just need to add dry malt to the water, but I did not like the taste because I do it better. Although ... everyone will make their own choice. I put yeast for 2 hours. spoons. I use whatever flour is available, you need wallpaper. And I have peeled rye. The total amount of flour you need is 570g. I sow it individually and divide it equally. 570: 2 = 285gr. That's exactly how I put it! 285gr rye and the same amount of wheat premium "Makfa" Grease. not with starch water (before baking 10 minutes before the start of it) And raw yolk + a drop of water. Then sprinkle with Coriander (whole) and cumin. Not always. For taste, I add the corindre to the bread itself directly to the "bun" for an amateur. I like the taste.
  • I want to say right away: the top is falling! But the bread is amazing. I will post pictures (if they work out, they are also not very experienced). If you do not mind, bake the above. to health. I will try to achieve a nice, correct top. But I like it very much anyway. The recipe was not mine found on the net. Thanks to the author Yana.
  • I wish everyone. Bon Appetit! Delicious bread. Health.
  • Zelmer BM-1000. Rye bread Borodinsky
  • Zelmer BM-1000. Rye bread Borodinsky
  • Zelmer BM-1000. Rye bread Borodinsky
  • Zelmer BM-1000. Rye bread Borodinsky
  • Zelmer BM-1000. Rye bread BorodinskyZelmer BM-1000. Rye bread Borodinsky
  • Sorry, the photo is not very good. The bread is not raw! Not gray. So you can see the light hit.

The dish is designed for

1 loaf. Weight-1000g.

Time for preparing:

3h 30m Dark crust. You can light.

Cooking program:

Program number 1 Basic. Or

poncik
The pictures are bad. It is not possible to assess the quality. I doubt very much that with such a ratio of rye flour, anything will come out without sourdough.
Camembert
Lanier Thanks for the recipe Peck it yesterday Here's what happened
Zelmer BM-1000. Rye bread Borodinsky
I think I need to add a little more flour to the bun, I bake rye for the second time, so I haven't got used to it yet, I haven't felt it. But for now, everything is in our hands!
I took molasses and malt at Globus in N-Riga ... (For Moscow and the region)
Camembert
I slightly modified the recipe for baking every 4 days https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396445.0 On eternal leaven.
I express my gratitude to the author.
Lanier
Camembert is very glad that you liked the recipe. This bread is delicious. Good luck to you. And of course delicious bread.
Lanier
Quote: poncik
The pictures are bad. It is not possible to assess the quality. I doubt very much that with such a ratio of rye flour, anything will come out without sourdough.
poncik you just bake this bread. Maybe you will like it. I apologize for the photo again. From a phone (simple). I wish you successful baking.
kmv_13
Thanks for the recipe! Today they baked, instead of molasses they used honey. The top has failed, but the bread is delicious!

Zelmer BM-1000. Rye bread Borodinsky
Zelmer BM-1000. Rye bread Borodinsky
ollechka
And I liked the recipe for dark beer, the taste is generally super !!!!
Recipe:
300 ml. dark beer
2st. l. rast. oils
2st. l. malt or kvass wort
2st. l. honey
1 st. l. vinegar 9%
2h l salt
1 st. l. ground coriander
240gr. wheat flour 1 or 2 grade
160gr. whole grain rye
2h l. yeast
Basic or classic mode, XL size, medium crust.
Admin
Quote: ollechka

And I liked the recipe for dark beer, the taste is generally super !!!!
Recipe:
300 ml. dark beer
2st. l. rast. oils
2st. l. malt or kvass wort
2st. l. honey
1 st. l. vinegar 9%
2h l salt
1 st. l. ground coriander
240gr. wheat flour 1 or 2 grade
160gr. whole grain rye
2h l. yeast
Basic or classic mode, XL size, medium crust.

It’s interesting to know: did not the roof of the bread collapse to the very bottom of the bucket, with this ratio of dry and liquid ingredients and plus yeast?
For 400 grams of dry matter-flour according to the recipe 375 ml. liquids in different versions and yeast is twice the norm
And with such a ratio of wheat and rye flour, we get wheat-rye bread with two proofings - and not rye
Newbie
Quote: Admin
It’s interesting to know: did not the roof of the bread collapse to the very bottom of the bucket, with this ratio of dry and liquid ingredients and plus yeast?
I take 360 ​​ml of liquid for 400 grams of wheat-rye (50/50) (excluding kvass wort and butter). I'm also wondering why my roof doesn't collapse? Apparently, you need to take less water, so that it certainly sags.
antyaneto4ka
Revised many recipes. I stopped there.
I baked it. The smell is just awesome. At 22:30, I had to try
The taste is excellent!
Instead of regular flour, I used whole grain. I used honey instead of molasses, found malt in the form of syrup.
In general, I am delighted with the bread!
Thank you!
Zelmer BM-1000. Rye bread Borodinsky
Ahmadinka
Thanks for the recipe! It turned out! Fragrant, delicious. I added a little more flour. The top did not settle, but cracked. I added flaxseed to the dough.
Zelmer BM-1000. Rye bread BorodinskyZelmer BM-1000. Rye bread BorodinskyZelmer BM-1000. Rye bread Borodinsky
listika
strange, in the description of the ingredients rye-wheat bread, and in the description of the author 50% 50 rye and wheat bread and a photo for him
Anna Ivanova
Excellent bread, good crust. Thank you, #Lanier!

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