Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02)

[kVipoint]

kVipoint, Vita, grease the form with vegetable oil even then WHEN you put on proofing ... and FSE!
Natali S, Natasha, I am glad that you are baking my bread! To your health. Flavor may depend on the quality of the flour. And one more thing: did he get up enough?
And yeast? what ~ tested?

Girls, I mix with hooks from an old hand mixer. The dough is LIKE WET CLAY, viscous, but moist. Then I take it with OILED hands ~ I caress it and round it ... and put it in a greased bowl for proofing!)))

Added Wednesday 20 Jul 2016 07:57

Marina22, Marin, RIPE flour ~ this is rye flour. And they write on the packaging. They write finely, you should look for it ... "Rough"
It is also C / z and sown.

I had rye flour with bran. There was no other, maybe this is the reason?

Most likely this is the reason ... You have whole grains ~ requires more water ...

Added Wednesday 20 Jul 2016 08:00

I made a little more than a teaspoon with dry yeast,

Thank you! Great experience, useful to everyone.
I have already looked, read ... I think from 1 to 1 1/3 teaspoon should be safely taken dry.

[mamusi]

mamusi, Margarita, or you can use wort or dry kvass (from wheat and rye varieties) instead of malt

Baked bread according to your recipe.
But I do not have such a small MV, but I have a small L11 mold.
Knead in HP on dumplings, 6 minutes was enough. The gingerbread man turned out to be plump, I didn't think to add some water. But it was necessary. And the flour is a little different, there was no 1st grade, instead of it I put 25 g of whole grain and the rest in / s. And my rye is seeded, not peeled.

Here's what happened:

The roof was blown off completely. But he grew up well. I haven't cut it yet, it's getting cold. Baked in panasika.
Next time I'll add some water. And I will correct the bun to make it softer.
The weight and size of the bread is just what you need. Thank you

[k @ wka]

k @ wka, Wow!))) How it exploded!)))
Yes, there is little liquid! DON'T GO TO BABKA!
And the very thick bread itself came out, right?
What a pity ... But we are all so ~ you try a new recipe for bread and hope that it will work! But there are also failures! On the contrary, I have a tendency to collapsed roofs ... until I work Whose Bread "for myself", under my own flour ... - I try and try, but I'm stubborn
If you still dare to bake ~ I will be glad! GOOD LUCK! And thanks for the photo and feedback.

Added Thursday, Jul 21, 2016 7:45 PM

Tanyush @ ka, Tanya, you can ... for flavor and color. If it contains malt ~ try boiling water for a couple of spoons. Then adjust the liquid in the kolobok. The gingerbread man is not very tight, with a skirt ...

Added Thursday, Jul 21, 2016 7:50 PM

Galina, Checkmark, what else I thought ~ maybe it's not just a matter of liquid ..
He got ENOUGH proofing ???
I could have blown the roof off because of the UNDERSTANDING!)))

No, not because of the proofing, definitely.
It grew 2 times and stood for more than an hour in a warm oven (after baking the cake, the oven was warm for a long time, it was definitely about 40 degrees). So it wasn't enough proofing that he lacked, but water.
I will still have a stove, then I will correct it.
I read your clarifications about the thickness of the dough "like wet clay, viscous, but moist" when I had already baked the bread.
Otherwise I would immediately add water. You also write that I "caress" the dough a little in my hands, so I thought that it should not stick and be tight. It didn't stick to my hands.
All the same, the bread is delicious. I will bake

I “caress” the dough a little in my hands, so I thought that it should not stick and be tight. It didn't stick to my hands.

I "caress" him with oiled hands, babysitting right in the oil ... and I roll the ball in my palms ...then I put it in a cartoon for yogurt)))
And if without oil ... then wow WHAT STICKY!

I immediately read it your "caress" in the sense of rinsing, washing
Then again, thoughtfully and then I only understood the meaning

Added Friday 22 Jul 2016 01:49 PM

I'll show you a cutter

have not finished yet

[mamusi]

mamusi, here's a second try. This time I had dry kvass and liquids I took borlshe. And the dough was really like clay in appearance and very sticky. The bread is much higher than the first time. The smell is indescribable. Thanks again for the recipe. will bake again.

the dough really looked like clay and was very sticky. The bread is much higher than the first time. The smell is indescribable. Thanks again for the recipe. will bake again.

I sincerely rejoice together with you the fragrant lush Bread ~ there WHAT gingerbread man came out!)))
And most importantly, thanks for the experience of using dry kvass. Will come in handy for some of the girls!

[mamusi]

thanks for the experience of using dry kvass. Will come in handy for some of the girls!

mamusi, Ritochka for lack of malt
The first time I baked, there was no kvass either, I brewed ground coffee, in the absence of both.
It was also very tasty
Once again, thank you for the recipe, it's my favorite now.

[mamusi]

mamusi, Rit, I want to bake in HP. I counted it for 390 g. Rye - 260 g, wheat - 130 g., Yeast - 2 tsp, salt 1 3/4 hours. l., sugar-1 1/4 p. l., apple. vinegar 1 1/4 c. l., malt-2 3/4 s. l., coriander 3/4 s. l., water 260 ml. Your comments: what to add, what to subtract?

[$ vetLana]

$ vetLana, Sveta, I would take dry yeast 1.5 tsp. for the life of me ... But I have HP Panasonic 2501, and it still stands from 30 minutes to 1 hour ... levels t ... Program Basic 4 hours. Rye program 3 h 30 min.
And I think it contains a little less yeast ... I don’t know where this information is from in my brain ~ after BOTH reading the forum
What HP do you have?)))

Posted Thursday, Jul 28, 2016 11:21 AM

Light, and in HP I WOULD BAKE it on a semiautomatic device, ie Kneading 10-15 minutes. I turned it off and wake up for 1.5 hours ... let alone sweat pastries for 1 hour ...
Well, if you need to leave, then the Rye mode.

please tell me in Redik 01 how many ovens on one side and how many after the coup. I put the stove on, but I couldn't find it

[Oktyabrinka]

Oktyabrinka, Tanechka, I don't have Redik 01, I won't tell you. However, the girls baked, and in my opinion, the same as in the recipe.

What HP do you have?)))

Rita, I have Panasik 2511

[$ vetLana]

$ vetLana, Light, urrah! We and HP are similar. Well, did you bake according to your proportions?
I want to try at HP tomorrow. I'll tell you later ...

[Margoshenka]

Baked in the oven):



Double portion of dough, baked starting from a cold oven, at 160 gr. (convection), bread temperature after 40 minutes of baking 98 gr. ...

Margoshenka, thank you, my golden one !!!

My grubs eaters are happy !!!

All three of them enjoyed the bread !!!

[Crochet]

Crochet, Innochka, what a loaf! Aaaaa! I would have broken off a crisp corner!
It smells right through the screen!))))
Thanks for the OVEN option!
And how much time, temperature?
And the size of the loaf is a double one, Inna?

$ vetLana, Sveta, urrah! We and HP are similar. Well, did you bake according to your proportions? I want to try at HP tomorrow. I'll tell you later ...

Ritochka, I haven't baked yet (I have a mission - I'm getting to know Tosha)

[Innuska!]

Innuska! Bread for 5 points (on a 5-point system!), And it smells to me !!!!

I want to see the cut as soon as possible and read how you did it.

[mamusi]

mamusi, I'm with another bread. We got hooked on it
This time instead of honey I took dark molasses. How we liked it. In my opinion, the taste is still "borodinsky"



Thanks a lot again. The husband now asks for this bread in a large size
I also have a multi-cooker desk 60. And how is the oven time in a big mulechka? If I double the proportions?
I got the photo lying down. I don't know how to turn it over. I apologize.

[Marina22]

Marina22, The photo is excellent, The bread is just lovely!)))
As for the big bread, look above ~ the girls baked in big cartoons SUCCESSFULLY!
I will not tell you in time ~ all multi are different ... but what does the chuyka tell you? Have you already baked something in it? Did you add time compared to the oven? In the oven for such bread, about 1h 15 need ...

I suppose that the Kroshino family has long cracked the work of their mother, and Krosh herself forgot that the people are sitting in nervous anticipation - reviews and a recipe in the studio please

[mamusi]

mamusi, Rituel, you seemed to ask how bread turns out in Redka 01, well, I baked it today, 1 hour 20 on one side and 1 hour on the other side, next time I take a picture, it turned out great, delicious, I didn't have time today, guests came and that's it gobbled up

[Natali S]

so I believe that the Kroshino family has long ago cracked the work of their mother, and Krosh herself has forgotten that the people are sitting in nervous anticipation - reviews and a recipe in the studio please

And I support !!!
Where REVIEWS !!!

Added Sunday 31 Jul 2016 10:46 pm

Natali S, Natasha, that's great! Why did you write this! The girls come in and ask, but I can't answer about all Mulechki! Thank you! I'm glad that I liked Khlebushek)))
And today, at the "requests of the workers", I baked it in KhP ... And I measured it out and hung it out in order to present it in detail. But I'll explain it tomorrow, otherwise it's night right now, my head is no longer cooking, and there are photos, I need to put it out in order, beautiful ... tomorrow
I baked a small loaf for 400 g of flour in HP Panasik 2501.

[Margarita]

Margarita, I bake in the dd 2 staff, put it on frying for 30 minutes, then I'll hold it for another 15 minutes on the other hand, that's enough or it won't be long enough, I'm doing it for the first time, I'm afraid it won't work out

[Tanyush @ ka]

Tanyush @ ka, oho ho, Tanyush ... nada ask Stebchan with DD2, I HAVE THAT DD1

Added Sunday 31 Jul 2016 11:12 pm

And 30 minutes is not enough, anyway, because the portion is probably doubled, right?

Added Sunday 31 Jul 2016 11:21 pm

Ritochka, now I will show and tell you everything! As I wrote, I doubled the portion of food, since I have a Shteba of 6 liters (DD2).
I kneaded the dough strictly according to the recipe in Kesh with a hook, kneaded for about 10 minutes. I put it on the table with my hands soaked in vegetable oil, formed a bun and put it in a bowl.

It suited me for a very long time, in the end I turned on the frying for 30 minutes (lid on its side), then with the help of a double boiler turned it over to the other side and another 10 minutes on the other side. He fried a little, I had to cut off the top a little, but it's not scary.
In the morning I cut it, it turned out so soft !!!! And the taste is just a BOMB !!!!!
THANK YOU VERY MUCH for this recipe!

Here, look, experience in Shteba!)))
And let everything work out!)))

Margarita, and I, with my thanks, and a report, and the recipe, and the bread is excellent, I bake it myself, and put all my friends :-) :-) Thank you very much for such a wonderful recipe, baked strictly according to the recipe, added peeled seeds. (Kissing smiley!)))

Finally, I am reporting, I forgot to take pictures all the time, although I baked it 4 times already.)


There was not enough today 20 g of rye flour, added flaxseed. I like the crumb when using flaxseed flour - not crumbling at all even on the second or third day, and elastic. It seems that there is nothing at all - we add 20-30 g, but this is how it affects ..
I cut it warm, the child threatened to bite from the loaf, if I don't give it a try right now))

[lettohka ttt]

lettohka ttt, Natasha, I am very, very glad that I liked Khlebusheu!)))
What a handsome man, and even with seeds! I just want to break it off ... (I don't know WHY, but Borodinsky, when it's hot, I always want to break it off!)

Added Monday 01 Aug 2016 07:37

Fotina, Sveta, thanks for the report on Khlebushku ~ great that the child liked it!)))))
About flaxseed flour: I have never used it before ... It became really interesting. How does it taste like, what it will look like ...
I know corn, oatmeal, buckwheat too. Linseed never ... new to me ... completely!)))

Margarita, flaxseed flour, KMC, does not affect the taste in such rich bread at all. Only for crumb consistency.
And in wheat it is also neutral in taste, only the color changes the consistency. Buckwheat gives a strong aroma even with its minimal addition, while linseed does not. But it's also very good to add, especially if there are complaints that the bread crumbles on the second day. With linen it will not crumble at all. This is from my experience)

Where REVIEWS !!!

In place ...

Double portion of dough, baked starting from a cold oven, at 160 gr. (convection), bread temperature after 40 minutes of baking 98 gr. ...

Margoshenka, thank you, my golden one !!!

My food eaters are happy !!!

All three of them enjoyed the bread !!!

Yes, here they are ~ ALL REVIEWS! I READ and forgot ...



Little dear, I'm sorry!
She did not send people to your advice in time, and she herself was led, oh, the head of the garden!
Thank you!

[mamusi]

mamusi, I did not increase the dose of Margarita, I decided to try it for the first time, baked it for 30 minutes and then left it on the other side for 10 minutes, did not take it out, left it overnight, looked at the bread in the morning, burned a little on one side, but not at all it turned out badly, delicious, fragrant bread, next time I will try to double the products, but can I try it in a bread maker, which one of the girls did not see?

[Tanyush @ ka]

Tanyush @ ka, I just baked in HP yesterday and wrote about it in several posts above, read it.

Added Monday, 01 Aug 2016 12:17 PM

mamusi, I didn't increase the dose of Margarita, I decided to try it for the first time, baked it for 30 minutes and then left it on the other side for 10 minutes, didn't take it out, left it overnight, looked at the bread in the morning, burned a little on one side, but in general it turned out not bad, delicious, fragrant bread, next time I will try to double the products, but can I try it in a bread maker, which one of the girls did not see?

Tanya, but for Shteba this is a VERY SMALL portion! What's there ~ the cake came out, not bread ...
And it WASN'T WORTH leaving him there overnight! ... that's why it's burnt and damp, really ...

[Tanyush @ ka]

Tanyush @ ka,
Tatyana, you have a staff DD2? She has a wonderful mode of Simmering + Bread, it is better to bake on it, at a temperature of 120-125 degrees. On Zharka, all 160 will be - of course, it will burn there.

[Biryusa]

Biryusa, Next time I will definitely try on languor

Added Monday 01 Aug 2016 12:57 PM

mamusi, Well, it was necessary to try, a small but still bread

[$ vetLana]

$ vetLana, On your request!)))
And to everyone, girls, who wants to bake a small loaf right in the HP:
WHEAT FLOUR 100 g
RYE FLOUR 300 g
Dry yeast 1.5 tsp
Honey 1 s. l. or sugar
Salt 1 +1/4 tsp
Kvass wort (roasted malt) 2 s. l
Natural apple cider vinegar 1 sec. l
Water 250 ml
Grows. oil 2 s. l


All the water, to it 2 tablespoons of kvass wort, oil, vinegar, honey.
Put yeast in a bucket, sift flour and pour our mixture on top.
Here is a photo before the start of the Kneading:


So the kneading began and I helped to collect the dough from the walls with a spatula.

In the course of kneading, I ADDED 1 heaping spoonful of wheat flour.
Looks at yourself in your own torment. It is important not to overdo it here, because the Kolobok should be viscous, but not very tight, and he is with a Skirt. This can be seen in the photo ... Look ...

Added on Monday 01 Aug 2016 04:37 PM

Then we knead for only 10 - 15 minutes ... The gingerbread man has become more decorated, but has a skirt! If you strive for a tight, even kolobok, then the bread will be TOO dense! I'm not BJ!

This is the best place!
I baked on a SEMI-AUTOMATIC. (although I have a Panasonic 2501 and have an expected mode)))
Namely: kneading on Pizza for 10 minutes. Abort the program. Proofing off HP 1 ~ 1.5 hours. Peek in here also in 40 min. If it has doubled, PUT BAKE for 1 hour.
This is how Khlebushek turned out ...
Not high, since my bucket is quite large. And I also have the thought that I was a little UNDERSTOOD Bread, I was in a hurry ... I don't know ... I will still bake MORE TIME! WILL LOOK.


Delicious, delicious !!!

Added on Monday 01 Aug 2016 04:40 PM

Here's the cut!)))
Today we have already finished our bread!
Tomorrow I have to bake again ...

Added on Monday 01 Aug 2016 04:41 PM

This time I forgot to put the coriander!

Rituel, a noble bread! Does it taste different from baked in a slow cooker? Which one do you like best?

[Biryusa]

BiryusaOl both are GOOD !!! The taste is different, even with two multicooker ~ on different days ... I don't know why ...
The taste is the same. Panas bakes superbly!))) Only a loaf should be done more, or what?)
The bucket is wide ...
Can take 1.5 norms. But then we have a lot ... I don’t love old bread!
I want to bake a new one every day - a drug addict !!!

But I'll also try on the Rye mode ~ I also wonder HOW DOES IT WORK?

[mamusi]

mamusi, Rita, yesterday I baked on the machine.Pulled out, upset. The crust is very dense, it rose badly.
Be sure to knead with a rye spatula. The gingerbread man was very dense, added about 60 ml of water to 260 ml.
She put the bread on the wire rack, cooled down, then into the bag. I tried it today. The crust became soft. In my opinion, the taste in CF turned out to be more saturated.
Rita, next. once I bake, like you, on a semiautomatic device. So it climbs better

This is how it turned out.

Added on Monday 01 Aug 2016 5:52 PM

I put 2 tsp. dry yeast.

Light, have you seen my gingerbread man? It is soft with a skirt, on the contrary, I added some flour. I took different proportions, recounted everything with a pencil in my hand ... But the mukp is different for everyone ... it's better to take less flour ... and then add it if anything.
My crust was tender, almost indistinguishable from multi .. Baking with an ordinary spatula ...
Tomorrow I'll try again on Rzhanom.
Did you bake on Rye?)

[mamusi]

mamusi, Rit, on Rzhan.

Added Monday 01 Aug 2016 6:26 PM

I'll wait for what you can do. Interesting. Such a difference in water.

[$ vetLana]

$ vetLana, maybe the second batch interferes?))) Many complain about him, then Khlebushek cannot rise ...
I read a lot about rye breads on our forum ... And many girls who have been baking for a long time first lay out the recipe on Rye, several years pass (!) And they write: - And now I like to bake this bread on the Semi-automatic! Why? Because there is a second admixture on rye, which interferes with the rise!
The fact is that in the Instruction rye breads are supplied with a lower proportion of rye flour. AND WE BURN WITH A LARGER POTENTIAL ... And rye does not like a long batch ... well, like that.
But on the other hand, I bake half the bread on Rye and even on the Main ... sometimes.
I even sometimes baked a sourdough on Rye and it rose from me, be healthy. When there is no time to follow.

maybe the second batch interferes?))) many complain about it, then Khlebushek cannot rise ...

Rita, is there really a second workout on Rzhan? I believed that after kneading only the rise and baking.

And rye does not like a long batch

Yes, I understand that one should not expect miracles with rye bread on the machine.

Rita, is there really a second workout on Rzhan? I believed that after kneading only the rise and baking.

Light, I thought so too, but I think it still exists. Nkbolshaya vrodk, as a simple admixture ... something like that.
But I decided to track down THIS CASE!
Here's how ...
Tomorrow mnk to work, I can not, probably. And on Wednesday I will bake on rye and watch the guard WHAT does HP do?
What and how many winks are there)))

But I decided to track down THIS CASE! Here's how ...

We are waiting for the results

[$ vetLana]

$ vetLana, Svetul, I'm sorry, there are no results yet. Didn't bake it. But tomorrow I will definitely bake)))

$ vetLana, Svetul, I'm sorry, there are no results yet. Didn't bake it. But tomorrow I will definitely bake)))

Ritochka, peki, compare. I wonder how it goes.

[$ vetLana]

$ vetLana, Svetul, so, I REPORT ...
Baked today on Rye. Tracked it all down. Didn't leave the kitchen. By time: out of 3.30 allotted according to the program, ALIGNMENT took exactly 40 minutes (You, as the owner of Panas, understand me))))
Then the kneading began for about 20 minutes. lasted .. I looked in ~ my bun came out COOL and without a skirt, BUT I didn't add some water ... but in vain ...
(The point is that I did not bake gray hair with vinegar, but on old kefir ~ this is also very tasty, BUT kefir had to be taken a little more simply, since it is denser than water, the dough turned out thick)
... Further, when the scoreboard was 2.30 HP went into proofing ... and FSE! You're right ~ there was no more mix-mix! Silence...
... And the conclusion is this ~ from the remaining 2.30 ~ 1 hour baking is going on. And that 1 hour and 30 minutes for proofing is not enough for him?
I don’t understand ... I also stood up for 1 hour 30 on a semiautomatic device, managed to get up. True, there is control in your hands ... and you can wait longer when needed ...
I decided to bake on a semiautomatic device when I need V HP.
And as before in the round kid cartoon))
Here is such a Khlebushek today, the roof is convex, the dome, the praada is not large, and slightly wavy ~ lack of water)).