Borodino bread with honey

Borodino bread with honey

Category: Yeast bread

Ingredients
Rye flour	350 gr.
Wheat flour	250 g
Malt	40 gr.
Sea salt	1 tsp
Honey	2 tbsp. l.
Water	80 + 330 ml.
Sunflower oil	2 tbsp. l.
Instant yeast	10 gr.
Ground coriander	1 tsp

Cooking method

• I start by putting the kettle on to boil. While it boils, I pour malt into a small bowl, and 2-3 tsp into the teapot. black tea. More is possible. The main thing is that the brew is cool. Well, the quality of tea also affects the taste of bread to some extent. If you want to add raisins to the bread (100-150 grams, not critical), then also pour it into another bowl. I tried different raisins, but it turns out better with dark ones. As the kettle boiled, 80 ml. I pour boiling water into the malt. I mix it thoroughly and to the side, stew for about 30 minutes. I pour the raisins with the same boiling water and brew tea.
• While all this is being brewed and steamed, first of all I pour vegetable oil into the baking container - it is advisable to pour it onto the kneader - it then does not stick so well and mixes better. Salt and honey are there too. Any honey can be, but tastier with buckwheat. If there is no honey, just 2 tbsp. l. Sahara. Balachki about the fact that salt and sugar (honey) should not be interfered and that it is better to put sugar and yeast together is nonsense. I tried everything - the result is the same.
• After waiting until everything that should be steamed up, I load malt and 330 ml into the container. tea leaves. By the way, I rinse the bowl with the remains of malt with some of the same tea leaves, which, the infection, sticks to the walls thoroughly!
• Well, further - it's easier. I pour flour into a container, on top of coriander and yeast. The dispenser contains raisins. If desired, there is a pinch or two of cumin.
• At the expense of flour. I put the most that neither is the worker-peasant, not even the highest grade. I tried, of course, and which one was cooler, but did not notice much difference. It is much more important to observe the proportion of flour - honey - water - yeast. Moreover, a little (just a little!) More honey and yeast is better than less. This is if they are laid by eye.
• By the way, in order not to make unnecessary body movements, I pour flour and yeast directly into the container, putting it on a scale with a zeroing device.
• Then I set the weight - 1000 g, the crust is dark, and the "French bread" mode (I don't have the "Rye" mode, but I think it's the same thing). It takes three and a half hours to prepare.
• At the beginning of the kneading it may seem to someone that the bun is watery - do not rush to add flour! If you have precisely observed the proportions, then everything will fall into place and the kolobok will form a normal one. And after cooking, be sure to grill for at least half an hour! I tried to wrap it in a towel - somehow not very much.
• Well, and, in the end, such a brick turns out, dense and fragrant.

thanks for the recipe! I do it not for the first time and every time it turns out delicious!

The bread turned out wonderful, I have been looking for such a simple and delicious recipe for a long time

Classss. Thank you.