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Borodinsky bread on dough and on kvass wort concentrate

 
euge
Borodinsky bread with dough and kvass wort concentrate
Category: Yeast bread
Ingredients
Dough:
Warm water 100 ml
Pressed yeast 8 g
Sugar 1 tsp
Wheat flour 70 g
Dough:
Dough all
Kvass wort concentrate 40 ml
Ground coriander 1 tbsp l
Wine vinegar 25 ml
Salt 2 tsp
Sugar 4 tbsp. l
Warm water 190 ml
Rye flour 430 g
RM (vegetable oil) 4 tbsp. l
Coriander grain for sprinkling if desired
Cooking method

Pre-dissolve yeast in a cup, adding sugar.
Pour HP into a bucket, sift wheat flour into it.
Knead on the "Quick bread" mode (only the first batch of 7 minutes).
Turn off the mode and forget for 50 minutes, during this time the dough will "grow".
While the dough is growing, we will prepare a liquid component for kneading bread in a container of a suitable volume: wort, vinegar and water. Add coriander, salt and sugar, stir until the latter are dissolved.
Pour the liquid to the risen dough, sift half the rye flour at once.
Switch on the "Dough" mode, add the rest of the flour through a sieve during kneading, if necessary, use a spatula.
By the end of the flour mixing, a "Kolobok" is formed, add PM in 2 steps.
After mixing the oil, turn off the "Dough" mode (at 15-17 minutes of kneading).
Proofing of the dough lasts 1.5 hours. In the middle of the proving time, turn on the "Baking" mode for 40-50 seconds.
Before baking, moisten the top of the bread with a silicone brush with warm milk and sprinkle with coriander seeds, lightly press them in.
Switch on the "Baking" mode, after 20 minutes switch off the mode and immediately switch it on for a full cycle.
After the signal for the end of the mode, remove the bucket and shake out the bread. Not being tempted by aromas, restrain yourself and your household for 15-16 hours.

The dish is designed for 900 g
Cooking time: 4 hours 10 minutes
Note
The recipe arose after after reading the topic BORODINSKY "The same ..."

OJGG
What is RM?
Joy
It seems to me that RM is a vegetable oil.
euge
Quote: Joy

It seems to me that RM is a vegetable oil.
It does not seem, but it is. This abbreviation has been adopted on the forum for a long time.
Admin
Quote: eugeша

It does not seem, but it is. This abbreviation has been adopted on the forum for a long time.

So many years on the forum, and only today I found out that the RM was accepted on the forum Can you tell me where and when it was written?
If only in conversation.
And to be honest, I also wanted to ask a question: what is RM? Specify in the recipe
euge
Admin, I won't say exactly for RM, but I puzzled over OM for a long time when I first met it in a bread recipe with olive oil.
Admin
Quote: eugeша

Admin, I will not say exactly for RM, but I puzzled over OM for a long time when I first met it in a bread recipe with olive oil.

That is why, in order not to puzzle yourself and others, you should always write in recipes exact and full name of ingredients There are no such abbreviations on the forum. And write the number of ingredients as it turned out in fact exactly in your recipe, and not in the recipe that is taken somewhere.
nakapustina
Evgeniya, thanks for the recipe! I ran out of dry malt, found a concentrate of kvass in the bins, found your recipe, took a chance and pleased the result, delicious bread, if you really find fault, sweetish for me, next time I'll put less sugar. Thanks again, bookmarking.
Fallucho3
it turned out great, thank you very much for the recipe
BunDonut
And we liked it too!
 

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