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

[Marina]

Marina, Well done! You are a real experimenter!
Nice bread, and the smell is awesome, I guess!

[mamusi]

mamusi, thanks a lot. Only this is not my idea. One of our members of the forum prompted me. The smell is really awesome. The husband walked around the bread in circles
Only the next day I allow you to cut.
Next time will be with real beer. I will try with different varieties

Next time will be with real beer. I will try with different varieties

Marish, yes, I know that there is Bread on Beer on the forum. I did not expect that this Borodinsky of mine would bake like that! ..))) There is already malt in it ...

(and I'm afraid of store beer ~ something ... There, I'm afraid of naturalness NOT VERY MUCH)

[mamusi]

mamusi, and I thought that I brought you something new

So I am at the origin, our beer is of very good quality

So I am at the origin, we have a very good quality beer

Marish !!!!) I somehow did not see, blindfond, your country, I always communicate from a smartphone-phone. The font is small! Well, of course, SUCH beer can and should be!))))
Marin, well, why are you offended, my dear?)))
I'm very happy with your Bread, really!)))
They bake on beer and have recipes from Admin and others ...
So what? So this is MY ~ OUR Bread!))
And the experience is interesting. I can also take good beer here and try, but of course!
And other girls should know that it is Borodinsky that can be enjoyed on beer and TASTY on beer! I'm glad!
Write, don't be lost!

My daughter studied in Prague ~ and I went there and beer pilaaa!))) ... I know ....
Although I don't drink at home in Russia! And there it is sooooo!)))

[mamusi]

Marin, why are you offended, my dear?)))
I'm very happy with your Bread, really!)))
They bake on beer and have recipes from Admin and others ...

mamusi, no, of course, I never thought to be offended. I just felt ashamed that I had not shoveled the entire forum yet.
And I will continue to bake your bread. The husband does not want any other

And I will continue to bake your bread. The husband does not want any other

and I deeply regret, but mine said ... don't bake such bread anymore ...
although I liked it ... Sorry, Margarita !!!

[Helen]

Helen, Lena, do not be upset, everyone has different tastes. My husband doesn't like it, but you can periodically indulge your beloved with this bread.

[Helen]

Helen, Lena, do not be upset, everyone has different tastes. My husband doesn't like it, but you can periodically indulge your beloved with this bread.

of course ... he now likes bread from the bread machine, which Margarita also gave in changes ... Daily. ..

Next time will be with real beer. I will try with different varieties

I've already tried it!
There was no kvass or malt in the house ... it was night ... and a bottle of dark beer my husband had in store ...
I had to ruin his hovanka (stash, I mean) ...
The bread turned out to be very rye - fragrant, but without the beer spirit! Fine!
(I boast without pictures, because everyone ate at breakfast, even my little daughter, who does not always agree to taste buns!)
Thank you!

now he likes bread from a bread machine, which Margarita also gave in changes ... Daily. ..

Die or get up!)))
Flax, but still it's the SAME bread!
The recipe is the same, the portions are the same ~ I reread them with calculator!)
Here are the husbands!)))
Helen, it means he doesn't want a round one from the Multicooker, but he likes a brick from HP!
Just business!
It's easier for you, you don't need to take out anything! No need to shift, less dancing. I also often bake it now in HP.multi babies are often busy with yogurt, porridge, etc.

Flax, but still it's the SAME bread!

Here's that Daily bread (Thalia) and now I bake it for him all the time ... it's soft, he likes it ...
I found it ...https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430257.0

[Tatyana]

Tatyana, I'm glad that I liked Khlebushek!))) That everyone ate with pleasure. To your health!)
And try with malt too.

Added on Monday 05 Sep 2016 04:16 PM

Here's that bread Daily (Thalia)

Ahhh! I understood ... I didn't think so ... but I have nothing to do with it. There is a merit of Natasha!)))
I also often bake it with whey. But that is a completely different bread! White, wheat. They are different.

And try with malt too.

Rita! I bought malt, but the pack is large, can you tell me where the remaining dry malt will be better preserved? The room is hot, but dry, in the refrigerator - cold, but damp ... (this, of course, is not really a question about bread ... but suddenly there is already experience ...)

[Tatyana]

Tatyana, I have it in the kitchen in the closet / while the flight is normal /.

I bought the malt,

Tanya, I keep it in a plastic container. In the kitchen, in the cabinet. The main thing here is dryness.

Natasha, Rita! Thank you!
Now I will bake Correct bread = with malt!
And I will store the malt under room conditions (I will try to provide low humidity)!

[mamusi]

mamusi, can I tell you too?
Want to know everythingI store my malt (make it myself) in a regular glass curling jar at room temperature.

mamusi, can I tell you too?
Want to know everything, I store my malt (I make it myself) in a regular glass curling jar at room temperature.

Marin, and who's you're asking. Here you can and should share EVERYTHING!)))
In general, in any jar with a lid. So that smells and moisture do not pass!)
... Lord, I don't even dream of making MALT myself ... but I want to, but so far I can't ... I even threw the Eternal Leaven for the summer. I don't bake starter cultures today, but I always used to bake them ..

[mamusi]

mamusimaybe because of the heat you don't feel like it? Or just such a phase. It passes, then you start the oven again. And you will make malt
And I have never baked sourdough bread yet. Is it very different from yeast?

Is it very different from yeast?

It is different ... Eh, how can I say ... More intense and deeper taste!)
Wetter and heavier crumb ... more babysitting and hassle, but it's worth it. Rye is incomparable. Look, I have a recipe for Starter Kid.
She grew the starter culture for 3 years. She was my Beast! Raised rye Bread with a bang! Pekla in KhP, in the oven and in the multi ..

I got to the hospital, my husband was running around, he could not feed her, the leaven died ... and right now it's easier for me to bake with yeast ... as ...
And also HARVEST, now it's harvest, fruit picking and drying, seaming, I am with two "left" paws, like half a man

Wider and heavier crumb ..

flaxseed flour gives the same effect, a little couple of tbsp. spoons.
Everything will be fine

and they will cure you and they will cure me (Ivan Vasilyevich changes his profession)

[Marina22]

Marina22,
Sourdough bread is delicious, Marin, such a characteristic KISLINKA ... It really reveals rye bread, but you need to practice, fill your hand, or what?)
Feel the leaven. And then, the devil himself is not your brother!
I dream of baking this Borodinsky with sourdough. I’ll take the courage to figure it out! ..
As the paws heal and the tail stops falling off ...

[mamusi]

mamusi, get well soon and we are waiting for your recipe brutal leaven

Ritul, I was honored too, at last!
Baked in Filechka, kneaded in Panasika. By the way, Rita, how did you manage with this plasticine? .. Barely unstuck it from her palms.
But delicious !!!

[marinastom]

marinastom, what a beautiful bread you got And the color is so interesting. I get a different color every time, depending on what I'm baking with. But this has never happened before. And so that the dough does not stick to your hands, Margarita advises to grease your hands with vegetable oil or wet them with water. Then it sticks less.

Oh, Marishka, I smeared it with oil and water ...Yes, I have once baked from such a dough, also do not transfer ice from a bucket to a mold. But the result is worth everything !!!
Margarita !!! Hip-hip !!! Hurrah!!!
PS: By the way, instead of water I took beer for the cold part of the dough. There is not much left, I could not find where to attach it.

[marinastom]

marinastom, Marish, exactly Margarita hip hip uraaa !!!

As the paws heal and the tail stops falling off ...

Rita, don't get sick! Health to you.

[marinastom]

marinastom, Marisha! Pryuvet !!! )))
About plasticine it is RIGHT said ... to rake out the dough from HP ...
But ... with a very wet palm it is POSSIBLE!)
You can still oil your hand well. However ... there are other (revolutionary) ways ~ described by me and Marina ~ to knead the dough in a bowl with hooks from an antediluvian mixer (like me) or directly with a spoon (as Marina does in her video) ... It takes 3 ~ 5 minutes. .. And, having cared for, rolling in oiled palms (and this is pleasantly oooo) ~ put it straight into the cartoon for proofing!
For lazy people, again, I laid out the above baking option directly in the HP. (MARINE, 1.8 tsp dry yeast for 400 g of flour there) !!!!!
I like the result even on the Rye mode in HP)))

Added on Thursday, 08 Sep 2016 20:22

Margarita hip hip uraaa !!!

... well, why are you girls just embarrassed! ...)))
$ vetLana, Sveta, I promise to be a good fellow and get better soon!)))
Moreover, with a company like you girls! My dear!)))

Ritul, really, come on, get better! Hopefully not a very serious problem?
About yeast. I thought for a long time how much I should take my dry. As a result, I poured in no more than a teaspoon. But everything worked out, apparently, the beer added more.

as a result, she poured no more than a teaspoon. But everything worked out, apparently, the beer added more.

Yes! Exactly!) The beer fed the yeast well and how they went to play with you!) There you have such a chubby handsome ~ bun!
And I wrote about yeast (1.8 tsp) ~ this is for the variant in HP ~ there are 250 rye flour and 150 white flour for me.
In the same bun, 1 tsp or 1.5 tsp should be enough ...
Right there everything is so cunning, you need to adapt, even when you bake the same Bread, as I do every day, the RESULTS can be different ... ... It is hot, it is damp, then beer, then whey, then it is raining then snow ... then Mars is far from Jupiter ...
Sometimes I take old kefir, then 1 tsp. enough yeast!)) And the dough has more lifting force ...

Baked bread today! This is my first rye bread !!!! thank you for the recipe !!!

It's not really a prescription. Whole grain rye flour and figs knows with what additives One of the additives is some kind of malt ... I brewed it with boiling water. The jar says "for red bread". And the other additive - something dark, viscous and smelly, also some kind of Apple cider vinegar malt I didn't have, I took whey from sour cream.
On the proofer, the dough quickly rose 2 times and I turned on the baking. On baking, he almost did not rise. Should I have been proving it, or was it because of the whole grain rye flour? Hell 35 + 30. The bread was baked and turned out to be very tasty.

Ira, how much yeast did you take?) C / s flour is heavier than peeled flour! The bread will be denser. If you want more airy crumb, slightly change the proportion of white flour / rye flour. The recipe is not a dogma. If something is not available, you can get a delicious bread. ... I bake it with kefir, and sometimes with whey ~ bread with it is wonderful!
I wish you with all your Soul to catch YOUR proportion! Find your favorite flavor ...
And malt ~ yes! It also happens in a thick form, ~ black so viscous! And dry ~ from red to dark ~ coffee.

Yeast 2/3 tsp granular

Added Thursday, 08 Sep 2016 11:27 PM

Apparently the flour is really very heavy. The grains are very felt. I don't like whole grain flour, but I really liked this bread. I'll try adding yeast.
I will buy a new bread maker and continue my experiments. My old lady kneaded dough for bread and that's it ...

Added Thursday, 08 Sep 2016 11:46 PM

So I put in 2 types of malt
I still have "for black bread", but it has a suspicious smell of coffee. Next time I'll try

has a suspicious coffee smell

Ira, yes the malt smells like that, it looks a little like coffee, sometimes it looks like cocoa to me ... it seems ... what is ...
And HP just do it hard to cope with the rye dough, be careful ... My Polaris ex-girlfriend did not pull ...

I decided not to buy HP, bought a mixer with a hook and a 20 l toaster oven

[mamusi]

mamusi, I have another "new" bread. I read here that whole grain rye flour makes bread heavier. Slightly changed the proportions. 180 g rye flour and 120 g wheat flour. I poured some more turmeric. My husband really liked the bread.

Marishka, gorgeous bread! I, as I bake or see someone else, always say: such beauty, it's already a pity to cut ...

Thank you very much, very good recipe! Delicious and clean. Knead it in Kenwood, then kneaded it with my hands Nata Lettochka advised it to me! And thanks a lot to Nate! I baked in Redik, since my oven was completely out of order. Rare baby surprised, bakes very well! Brought to color and crust in a Philips air fryer. So now I will often repeat it until I choose the oven. Well, in the country by itself. My husband really appreciated the taste with lard.
Instead of butter, I put the fat removed from the chicken broth.

[Rada-dms]

Rada-dms, the photo is just wonderful!)))
Thank you for your kind feedback on Bread.
For the experience in cooking.
Such an appetizing Bread turned out. I don't have an air fryer, but I dream, it's Phillips, because baby Filya ~ I have a cartoon (I adore him)) ~ they would be a gorgeous pair!)))

Olga, how did you get the color that you put in the dough? Such a funky bread 🔗

[mamusi]

mamusi, now on beer. What a wonderful bread of yours. As I already did not bake it, what I just didn’t add, and every time the taste was incredible.
It baked late in the evening, so it is usually very quiet at the entrance at this time, no one walks. And then there was some unprecedented activity. The girlfriend says they (the neighbors) probably went there and smelled
THANK YOU

[Marina]

Marina, well, handsome!)))
This Khlebushek, Marish, is already YOURS, suffered, loved!
How much you put your soul into it! You even make the malt yourself. And here's a beer option. Great, the girls will bake after you! Thank you for baking and sharing your experience!

[mamusi]

mamusi, thanks to you and the baby, I began to bake bread. Now I'm baking and can't stop.
I have already tried other types of bread, I like them all.
And yours became our favorite, he really is a favorite
thank you

Marinochka, Shikardosny bread !!!)
I subscribe to the above !!! This is one of the most favorite bread recipes !!! Thank you mamusi for the recipe !!!

[Marina22]

Marina22, Marish, please remind me how much flaxseed flour to put in our dose? I sprinkle about a tablespoon.
Yes, Rita, I don't tire of remembering you with a kind word either! Everyone in our family loved bread! (The cat is only going on strike ...) Now the white Natasha, your rye.

[Marina]

Oh girls Marina, Natalia, Marina, praised!)))
Very happy to bake our Khlebushek for health!

[marinastom]

marinastom, Marish, I'm replacing 2 tbsp. spoons (they are small, something in between dessert and tablespoons) of rye flour for 2 of the same tablespoons of linseed.

Girls! Sorry, they probably already said something, but I can't see something in a cursory reading, what does such a replacement give when we partially replace rye flour with flaxseed flour?

I make wheat-linseed bread in a bread machine, and in Redik so far only rye-wheat baked goods, because without any difficulties, I mixed, loaded, turned on, turned off. I don't even turn over. And so everything is baked.

Thank you in advance for your reply!

For some reason, lately, too "knocked down" rye-wheat breads have been produced in the bread maker, maybe flax will help there too?