-Elena-
Floris, Nira! Thanks for the feedback. Earlier (even before purchasing a bread machine) I could not imagine that I would bake bread! And then the panifarin ended, I thought that Borodinsky would not rise at all. But the oven did its job (it seems Admin said that the oven forgives a lot), those loaves in the photo contain more water than needed. They were "dared" in one evening, we had to make them with dried fruits at night, only without malt and coriander. So he also came out great.
I am only confused by the amount of rye flour. After all, the dough becomes heavier from her.
Floris, I bake black bread only according to this recipe and the most "terrible" thing that happened was a failed "roof" of a loaf baked in cotton (I think, due to the fact that I kneaded for a long time - 20 minutes, 10 is enough). But I always added panifarin for greater "fluffiness" .. But for the oven it was not needed. Only 20 minutes after the start of baking, I insert the thermometer into the loaf and wait for readiness. So, try and everything will work out !!! If anything, please, I can talk about bread for a long time.
Vanya28
Quote: Alesis

Can you please tell me which program to use for HB Panasonic 254 to get Borodino bread? Otherwise I love black bread, but I have to do with white for now
Alesis,
Borodinsky or any rye in Panasonic is very easy to bake.
Three hours and the bread is ready.
We read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
In the recipe, if you need the taste of Borodinsky, replace 1/4 - 1/3 of the rye flour with wheat flour; for a sweet and sour taste, the bread should contain sourdough (live or any dry prepared) and sugar, honey or molasses (from what is ), ground coriander, sprinkle with caraway seeds (you can also add ground caraway seeds).
That's it - Borodino bread is ready.
If you have any questions, please write in the topic.
Leave your feedback - this is your help to others.
Wiwates
Here is a proven recipe for "My Borodino" bread:
For 1 kg th loaf
sunflower oil 2 b. l.
salt 1 ml.
sugar (or honey) 2 b. l.
powdered milk 2 b. l.
rye flour 460 gr
wheat flour 190 gr
whey (water, potato broth - everything is great) 345 g
dry kvass 2 b. l.
yeast 1.5 ml
apple cider vinegar 2 b. l
garlic 2 tooth.
coriander to taste
Dissolve dry kvass in a liquid. Finely chop the garlic (do not crush or grind). Pour all the liquid ingredients (whey with kvass, oil, vinegar) into the bucket, pour the sifted mixture of two types of flour, milk powder) and put sugar, salt, spices, garlic and yeast in different corners of the bucket.
I bake on the "Wheat" or "Whole Grain" program (with heating) - 4.00 medium crust. because the bread is already dark. Yummy!!!!!
I tried to add malt - it's actually great, but you can't get malt now. You can add chopped herbs or bacon instead of garlic. Also great, but not for everybody.
Bon Appetit!!!!!
Alex-KV
Good day.
Well, it means after reading various "valuable instructions". And relying on the recipe from the first post. For myself, I brought out the following recipe (I write out the points sequentially, in the same order as the bookmark is made - Panasonic SD-255 stove):

Preliminary:
5-6 st. l. Pour 100 ml of boiling water into malt, stir and leave aside.

1. Dry yeast - 2 tsp.
2. Wheat flour 1 grade - 130 gr.
3. Rye flour (peeled) - 360 gr.
4. Panifarin - 1 tbsp. l.
5. Vegetable oil - 1 tbsp. l.
6. Molasses (if honey is a little sweeter) - 2 tbsp. l.
7. Salt - 1 tsp.
8. Panifarin 1 tbsp. l. + 1 tsp (will give porosity while maintaining elasticity)
9. Chicory liquid - 2 tbsp. l. (for a darker color)
10. Ground coriander - 2 - 3.5 tbsp. l. (with caraway seeds, as they advise here, this is no longer Borodino)
eleven.Throw in the malt (if it's still warm, then it's okay)
12. Water - 330 ml.

Rye baking mode (2 hours kneading dough, 1:30 baking).

At the exit, we get a flat, neat loaf of bread weighing ~ 1 kg.

P.S. Who wants to surprise the guests can at the end of the kneading and before baking sprinkle on top with Whole coriander kernels (just not a lot, purely for decoration, otherwise they will get stuck in the teeth)))))) the main thing is not to open for a long time 10-20 seconds is quite acceptable! Fortunately, this dough is not highly suitable, so it is unlikely to spoil)
P.P.S. I have been looking for malt, molasses and panifarin for a long time. As a result, I found an online store. I paid through the QIWI terminal. The parcel was sent to the post office after 6 days. For information:
🔗.

Trust me ... it's worth it !!!
Teen_tinka
Alex-KV, so how much panifarin - 2.5 or 1 or 1.5 spoons?
I try to bake without a panifarin .... I just let the bread stand a little longer, stopping the program before baking ... but when there is no time, I can do with the rye program as well.
Fields
And what is panifarin in general? What's in it, another chemistry.
There was recently a film about bread, so I was so glad that for a long time I myself bake and do not eat store-bought muck.
Girls, tell me where is the topic about the eternal leaven, so that you refuse dry yeast.
Lana
Fields
All about leaven here Choose any!
Alex-KV
Quote: Tinka_tinka

Alex-KV, so how much panifarin - 2.5 or 1 or 1.5 spoons?
I try to bake without a panifarin .... I just let the bread stand a little longer, stopping the program before baking ... but when there is no time, I can do with the rye program as well.

1 tbsp. l. enough. It just depends on the stove. In fact, this is not a required ingredient. It is just that without it (with the current quality of flour) the bread will turn out to be very dense, and it is quite possible that "dips" are possible. But in general, it is not critical!

Well, if you let the bread "stand", then it really can correct the situation! There is no doubt about it!

Panifarin is a flour "improver".
hielga
Hello, please tell me where in Kiev you can buy malt, molasses, paniferini golden syrup, or what is it replaced by?
Lana
Quote: Hielga

Hello, please tell me where in Kiev you can buy malt, molasses, paniferini golden syrup, or what is it replaced by?
hielga
Follow the link to the page of your fellow countrymen and they will answer you any question!
Kiev
Ronaverona
I baked this bread, fortunately it turned out the first time and even the roof did not sag. The taste is unusual, especially considering that I bake rye bread for the first time in my life.

Got a question. Is Panifarin chemistry? I was told at the House of Bread at VDNKh that Panifarin and dry German sourdough were made from natural raw materials. In Panifarin, in addition to gluten, only enzymes are present, maybe they are the "chemistry"? And there is no composition at all on the can with the leaven.
Please advise a beginner.
muccya
Quote: Linka

I have baked Borodinsky according to this recipe (i.e., according to the first post) several times already, my husband loves him very much, and so do I.
In general, I immediately changed the recipe for grams, since I measure everything on the scales:

2 tsp dry yeast
130 gr wheat flour
280 gr peeled rye flour
1.5 tsp. Esktra-R
1 tbsp. l. panifarin
4 tbsp. l. rye malt
1 tbsp. l ground coriander
1 tsp salt
2 tbsp. l. vegetable oil (I take flaxseed)
2 tbsp. l. honey (or sugar)
390 ml. water (of which 80 ml. for brewing rye malt)

Good day! Yesterday I baked bread for this recipe, because I always weigh flour in grams, but I don't understand anything in cups! My heart felt that this translation in grams was not correct! And so it happened! The bread is awful. The roof has collapsed and is too porous and lacks sourness! During kneading, I had to add flour, 50 grams for sure. The dough (not the bun) stuck to one wall, the dough stuck to the bottom too. I had to turn off HP and turn on the program again!
Judging by the recipe: flour 410 g, and water 390 ml !!!! (it's a lot for this amount of flour !!!)
What needs to be added to make the bread sour? Malt? And how to convert cups to grams correctly.
tat-63
I take this amount of water for 500 g of flour, and there is too much yeast for 400 g. Take yeast 1 tsp
kava
muccya, here is Temka about converting cups to grams and ml. Perhaps you will find it useful

Grams - milliliters and miscellaneous measuring cups
muccya
Quote: kava

muccya, here is Temka about converting cups to grams and ml. Perhaps you will find it useful

Grams - milliliters and miscellaneous measuring cups

Thank you!
muccya
If you recalculate the recipe for this bread in grams, you get 150 g of wheat flour and 358 g of rye, that is, a recipe error from Links is -100 g of flour in total!
reta
finally got hold of panifarin and extra-r. But the scales broke, I had to look for a recipe where they hang in cups, not grams. I made bread according to the recipe from 1 post, only put a little more flour. I was surprised already during the kneading: usually there is no kolobok, as such, but here it's just a super-duper kolobok, almost immediately perfect.
I baked in the oven, as I like the oven mold more

Borodino bread I (bread maker)

I almost missed the sourness. But the consistency is just perfect - soft, fluffy, and at the same time with a slight stickiness. At first, my husband cut off a small piece, since I used to get Borodinsky ... no ... And then he ate it, and began to cut off piece by piece, praising in every way. Super!
Admin
Quote: reta

But the scales broke, I had to look for a recipe where they hang in cups, not grams.

Why look far away?
Here we look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

The bread turned out to be beautiful!
reta
Admin, I discovered these topics a little later when the bread was already ready

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers