Mirta BM2088. Borodino bread

Mirta BM2088. Borodino bread

Category: Yeast bread

Ingredients
Rye flour	370 g
Wheat flour	250 g
Malt	5 tbsp. l.
Water	450 ml
Honey	2 tbsp. l.
Sugar	2 tsp
Salt	3 tsp
Vinegar (apple cider or balsamic)	2 tbsp. l.
Coriander (ground and whole)	3 tsp
Dry yeast	3 tsp

Cooking method

• A very simple recipe for Borodino bread in a bread maker! I love this wonderful bread, because it is healthy and aromatic. Has a smooth, crack-free surface sprinkled with caraway seeds, coriander or anise. The color of the bread should be dark brown (it is not necessary to bake on the "dark" setting of the bread). The thickness of the crust is not more than 4 mm. The crumb should be elastic, not sticky, not wet, with uniform porosity and without voids. The taste of such bread is sweet and sour with no signs of bitterness.
• I cooked like this:
• 1) Pour 150 ml of hot water into the malt, mix and leave for 10 minutes.
• 
• Meanwhile, the remaining 300 ml of hot water was mixed with 2 tbsp. l honey.
• 
• Then she mixed the malt with honey water.
• 2) I inserted the kneaders into the mold (I took the larger ones, since they are intended for baking bread for 1350 g).
• 
• 3) Then I put all the ingredients in a baking dish. I added in this order: malt with honey water, vinegar, sugar, salt, rye flour, wheat flour (pre-sift to enrich with oxygen) and at the very end yeast. In the corner of the form. To avoid contact with water.
• 4) I switched on the "French" mode, the time appeared 3:50. Set the crust to medium bake. And she pressed the "Start" button.
• 5) After the beep, I added 3 tsp. coriander.
• 6) After the end of the program, I take out the bread. I take out the kneaders with the hook. And I wrap the bread in a kitchen towel for a couple of hours, and then in a bag. I saw that my grandmother did this :) She said that this way the bread remains crispy and does not melt.
• 
• 
• And this is my assistant, bread maker Mirta BM 2088
• 

The dish is designed for

1350 g

Time for preparing:

3.50

Cooking program:

French

Note

For those who use a bread maker for the first time, I will tell you about the stages of baking bread!
- After turning on the mode, the stage of standing begins (the code turned on for the first time, I could not understand why the batch did not go right away).
- Then kneading the dough. Slowly at first, then accelerating. At this moment, you can safely open the lid and watch the process. For example, if you see that the dough is too runny, add flour. And vice versa.
- After a beep, it sounds in the last minutes of kneading the dough, you can add spices and additives. In our case, this is coriander.
- The next stage is raising the bread. During this time, do not open the lid of the bread machine!
- And the last step is baking.
After the end of the program, do not forget to take out the bread and pull out the kneader.

very interesting recipe. apparently cooking is not difficult, it scared me the most in Borodino bread

not a lot of yeast?

not a lot of yeast?

Yes, the rate has been increased. For such an amount of rye flour, plus a lot of malt, with less, you won't be able to raise such bread.

Everything is correct. Less yeast is not worth putting in. The bread is really perfect. I have baked it 10 times already. By the way, I tried to make this bread on the darkest degree of baking of the crust, but not very much. Very black, fried. I do not advise you to deviate from the recipe)

Thanks for the recipe. I liked the bread. only there are a few questions (this is for the gifted)
I added bran. by how much in this case should the wheat flour be reduced or left as in the recipe?
The bread turned out to be delicious: I have HP Panasonic, first I made the Pizza dough on the program. and then to the Main. as in the rye mode there is no choice of weight and crust.The finished bread seemed a little thick, maybe a little flour? how to know when kneading that there is enough flour?
Sorry for the silly questions. but ochcheny want to learn how to bake delicious and proper bread.

Why add bran? There is enough rye flour in the dough. If you have added bran, add a little water so that the density of the dough does not suffer much.

Chop it off to make the wheat flour healthier. Do you think that there is enough in rye?

Chop it off to make the wheat flour healthier. Do you think that there is enough in rye?

Rye flour is self-sufficient, and surpasses wheat flour and bran in useful substances. Especially rye whole grain flour, which contains bran. Therefore, rye bread is more delicious and nutritious, why it is loved practically more than just wheat white and they strive to learn how to bake

Thank you very much for your answers. I liked the bread very much and even appreciated it

Svetlana, I didn’t add bran, I can’t help you with that. My consistency looks like this. This is after kneading, standing.
If you see that the dough is very thick, feel free to add water. I add mostly on kneading dough. Even if the dough is thin, it will still be delicious. If very dense bread is obtained, then this just means that there is a lot of flour and needs to be diluted a little. In general, Borodinsky himself is dense in itself.

Thank you. Added to bookmarks. One of the favorites! Good results the first time.

Girls, daughters can't replace honey with sugar or fructose and how much to put then!

Girls, daughters can't replace honey with sugar or fructose and how much to put then!

Substitution for sugar in the same amount, 1 to 1 for honey, or according to your own taste.

And if you do half the norm, will the result be the same?

And if the half of the norm is done, the result will be the same?

Recalculation of the number of ingredients in the bread recipe. To help beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

Oh, for me this is a dark forest, and maybe some of the pros will count it, I have only 340 ml of liquid in the stove, so I can't figure out how.

Thanks for the recipe! I liked the bread very much!

So I go shopping and I can't find malt anywhere .... maybe there are special stores?

So I go shopping and I can't find malt anywhere .... maybe there are special stores?

You need to ask those who live next to you https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0 or do it yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110567.0

You need to ask those who live next to you https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0 or do it yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110567.0

Thank you so much!

thanks for the recipe! I have been looking for a recipe for simple black bread for a long time :)
Shl the truth I didn't succeed the first time (too much water). but I will adapt

Good recipe! Thank you) The whole family liked it very much! Yeast may seem a bit too much, but the smell is not felt - there are a lot of other flavors here) I baked a half portion twice, and today I forgot something and threw it full, and my old lady mule for 1 kg is calculated, worrying, but it seems to cope I put whole grain bread on the program.

How is it? Did you get a lot of bread out of the bucket? In my LG I did not dare to put a full portion of my maximum bread weight, too, 900-1000g. I just put half of the portion on the "main" mode 3h 40min

As far as I remember), did not get out at all. Since then, I got carried away with sourdough, brewing ... unsuccessfully so far)

I like your bread very much, but there were questions after purchasing dark agram and panaferin, how can they be added and in what proportions? Sorry if the question is off topic

I liked the recipe, everything is simple and clear. Just one question - no oil needed? Before that, all the recipes I tried were with the addition of fats.I thought it wouldn't work without them (fats) ...

[Synichyk]

I have been baking bread according to this recipe for almost a year, but I forget to thank the author. For me, this is the most successful Borodinsky recipe, bread always turns out Synichyk, thanks a lot for the recipe.

Thank you for a simple, delicious recipe. I baked half of the recipe in a bread maker, since the volume of hb is small.

Thanks again for the recipe, we ate it very quickly. Baked in a Scarlett bread maker in "French" mode.

I baked it according to this recipe, but with some changes. First, of course, I reduced all the ingredients by half. My bread maker wouldn't hold the full version. Secondly, instead of honey, there was molasses (there was simply no honey), instead of balsamic / apple vinegar, I took the usual one (as they say, for lack of a stamp, we write in simple). And I didn't have coriander either. Baked in a Oursson BM1000JY bread maker in the "French" mode.
At the beginning of the kneading, it seemed that there was not enough liquid - a lot of flour remained on the sides of the bucket. I could not resist - a drop of water. And then she regretted - a chomp began to be heard below, although the water literally dripped! Then I hastily threw in the flour.
The gingerbread man has formed, but it has risen badly.
The bread turned out to be dense, moist, low. (I'll insert a photo a little later)
The aroma and taste are good, but still such humidity confuses - is it baked? Is there something you can?
(At the weekend I will try at the dacha in Panasonic)

First I baked 1/2, yesterday I lost 28%)
the taste - nothing, something similar was bought in the supermarket.
really liked the color)
didn't know what to do with butter
Found a recipe v_v_su - Borodino bread "That same" in a bread maker with a recipe this difference is only in kvass and there is 5 tbsp. l. oils
I added 1.5 tbsp. l. (or do you need oil ??) and then, after kneading, I leveled it with oil hands) so that there was an even top, but it really didn't come out very even)
baked in the Borodinsky mode (I read that they put the batch on a different mode, and baked goods on another)
did not touch the dough, according to the amount of flour
it was thick at the top, liquid at the bottom, helped to mix as best it could
there are bubbles in the photo above, dense below
how to fix it to be homogeneous?