Philips HD9046. Borodino bread

Category: Yeast bread
Philips HD9046. Borodino bread

Ingredients

Rye flour 225 g
Wheat flour 115 g
Rye malt 2.5 tbsp. l.
Hot water 50 ml
Kvass 140 ml
Dry yeast (saf) 1.5 tsp.
Salt 1 tsp
Sugar 1 tbsp. l.
Ground coriander 1 tsp
Ground cumin 1 tsp
Vegetable oil 1.5 tbsp. l.

Cooking method

  • Brew the malt with hot water. Pour kvass and brewed malt into a bucket. Salt, sugar. Spices. Flour. On top of the yeast (so that it does not have contact with the liquid)
  • Borodino bread mode. Weight and rosy do not change
  • If you need to remove the spatula, we do it after the second batch (at the same time, you can tweak the bun)
  • After baking, let the bread cool a little in a bucket and remove
  • Philips HD9046. Borodino bread
  • After cooling completely under a linen napkin, the bread can be cut
  • Philips HD9046. Borodino bread Philips HD9046. Borodino bread
  • Philips HD9046. Borodino bread Philips HD9046. Borodino bread
  • Due to the fact that the volume of the bread is small, during the proofing, the top became very bubbly (it stood a little), so it is better to knead Borodinsky from a larger weight of flour (I mixed 340 grams only because rye flour ran out unexpectedly)
  • Philips HD9046. Borodino bread

Time for preparing:

4 hours

Cooking program:

Borodino bread

gala10
Class! What a piece of bread! Mannochka, sorry for the stupid question, but where do you get rye malt? I have not seen it anywhere. And we have no specialized stores.
Manna
Check mark, thank you dear! Yes, not far from home in the store bought, where they sell flour and so on. But you can make malt yourself (there is a topic on the forum about this with detailed descriptions) And also ... you can use leavened wort
gala10
Quote: Manna
But you can make malt yourself
Yeah ??? Well, live and learn ... I went to study!
Thank you, Mannochka! Otherwise, I only make bread with yeast, it's time to move to a higher level ...
Manna
So, this Borodinsky is also yeast
gala10
Yes, yeast, but there is also malt, and I have not used it yet.
Manna


Malt makes a very aromatic bread. I like on malt
lu_estrada
Mannochka, what a simple and wonderful bread!
And what kind of kvass should be, homemade or store-bought leaven of kvass?
I have a store-bought sourdough somewhere.
Manna
Lyudochka, Thank you
I used already prepared kvass. You can home. If not, then a good store.
Leaven? Do you mean leavened wort? It can be used in place of malt.
If there is no kvass, it can then be replaced with water. If you use wort, then you do not need to add sugar, and if malt, then you need to add 0.3-0.5 tbsp. l. Sahara.
Admin

Manna, what kind of openwork bread turned out, and a black YELLOW, it turned out well
Manna
Admin, TanechkaThank you for your kind words. Very nice
I'm not a fan of posting bread recipes, so very rarely (very, very, very rarely) I do this
gala10
Mannochka, accept the report:
Philips HD9046. Borodino bread

I have never tasted such a delicious bread!
It has only one drawback: it is not enough. Somehow it is necessary to count on a larger portion.
I never found the malt, I replaced it with kvass wort.
Manna
Yes, yes, yes, it is very tasty And I agree, there is very little of it And you are smart, that you baked it And recalculate ... multiply everything by 1.5 this will be recalculated for 500g of flour.
gala10
Yeah, that's what I'll do. Thank you very much, enormous for such deliciousness! I will now assign this bread to my loved ones!
And I will treat my brother to them ...
mixban
How does the Phillips rye program work? This means mixing and lifting modes. Maybe I can program a similar one? (I have one program to set my settings. VR 1404 stove).
Manna
mixban, I described it HERE
mixban
Yeah. I read it carefully. And if you, using the example of the Borodinsky program, draw up your own program, taking into account your notes? I wonder how it goes.Well, flour, so that 400-500 grams was.
Manna
I did not understand the question - to count the ingredients for 500 g of flour, or how do I see the ideal program for rye yeast bread? I have already answered the second question using the link that I gave you with the message above (in the next post). And on the first question, the two messages above
mixban
I'm talking about the perfect program for rye, of course. I have slightly different algorithms in user mode. I will think. Thank you.
Kokoschka
Manna, thanks to Galina, I saw Borodinsky's recipe, I love him very much !!!
Mannochka and if the rye program works in Panasonic? There the whole process is 3. hours and 30 minutes.
Manna
Lilechka, should turn out in Panasonic. True, I didn't bake it there ... I think you can use rye or basic. But in any case, you need to look after the kolobok after all the kneading, and remove the spatula before proofing so as not to spoil the bread with the kneading. I have the 256th model (without rye), I don't know if there are any dips in the proofing
gala10
Girls, I'm sorry to interfere. I counted this recipe for 500 g of flour. I bake in HP LG on the "Basic" mode (3 hours 40 minutes). There are flips, but no damage to this wonderful bread is observed. Instead of malt, I have kvass concentrate. And I do not take out the spatula.
MannochkaThanks again for the recipe!
Manna
Quote: gala10
There are flips, but no damage to this wonderful bread is observed
So that's great! Thank you, Check markthat "intervened"
Sivana
Manna, I'm already here I have an Unold 68615 bread machine, there is a whole grain mode, is it suitable for kneading? Do you need to count all the ingredients?
Manna
Sivana, yes, of course, for kneading any stove (in the sense, any mode with kneading) is suitable
So, we count for 200g flour:
Rye flour - 130 gr
Wheat flour - 70 gr
Rye malt - 1.5 tbsp l.
Hot water - 30 ml
Kvass - 80-85 ml
Dry yeast (saf) - 0.9-1 tsp.
Salt - 0.6 tsp.
Sugar - 0.6 tbsp. l.
Ground coriander - 0.6 tsp
Ground caraway - 0.6 tsp
Vegetable oil - 0.9-1 tbsp. l.
Sivana

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