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

[Want to know everything]

Want to know everything, it's not for everybody. Although the taste of flaxseed flour is not felt at all.
According to observations, the bread does not get stale. Perhaps it grows stale, we do not lie for a long time, but it remains fresh longer.

Marina! Understood, we add flax exclusively for long-term "freshness and softness"

I guess I put a little more flaxseed flour, and it seems to me and my children that flaxseed bread has a mushroom flavor

[Mamusi]

Mamusi, thanks for the recipe. This is the first loaf of bread I baked. Delicious! Pleasantly! Husband approved, we will bake a wonderful recipe! Thanks for sharing it with us.
Marina22, Thank you for the video . Very clear. It was it that prompted me to try to bake bread.
In the recipe. I knead in a bread maker.
And here is a video in a bowl ...
Tell me, please, maybe there are still recipes, there is only one kneading in a bowl and proofing.
Thank you to all topic participants, for photographs and discussions of their experiences. Nice to read and see

[mamusi]

mamusi, I remember all of you when I bake this wonderful bread! I got used to the bread maker ...) I just add flour to an almost correct bun, as the great Admin taught us) Maybe the peculiarity of the stove is such that when the bun floats a little, the bread turns out to be high and soft. In general, not a recipe, but a fairy tale!
And what else I discovered by chance - if you swap the amount of rye and wheat flour in the recipe, then pure Riga bread comes out to taste from our stores). So now it is Borodinsky, then Riga baking. Thank you very much!

Finally, I don’t understand how I missed this recipe.Today I’ll do it, I was just going to bake Borodino

Tell me, please, maybe there are still recipes, there is only one kneading in a bowl and proofing.

Luda, any bread with a predominance of Rye flour can be done in this way Kneading for 10 minutes. One proofing and baking.

I just add flour to an almost correct bun,

I often bake it myself in HP, I posted here all the photos and the number of ingredients for 400 g of flour.
The gingerbread man is always here with a skirt. If you strive for a stricter kolobok ~ The bread will be drier. I like wetter. Put yeast 1 tsp. I have Turkish Pakmaya. The lift is excellent.
Bread can be baked both in the Rye mode and in the semi-automatic mode. All OK!!!)

I was just about to bake Borodinsky

Natasha, to your health! I will wait for the result)

Maybe the peculiarity of the stove is such that when the bun floats a little, the bread turns out to be high and soft.

Oksana, what is your HB. I get tight in HP. I don’t understand what I’m doing wrong. Now I bake in the cartoon.

[$ vetLana]

$ vetLana, Light, look, if you bake on Rye, in Panas ... then the time has already been set there, but if the bread is small for 400 g of flour, like mine, then maybe a lot?
1. You can play with time, that is, First, the kneading, I do in Panas on program 9 ~ there is a slight heating immediately during kneading. But don't miss it. Otherwise, the oven will start ...
Then I turn it off and leave it for 1.5 hours. Then Baking for 45 or 50 minutes. Who likes which crust.

[mamusi]

mamusi, Rit, I look at the pictures - everyone is so porous - I get dense. I have already tried to activate dry yeast and put it in this form.

I get tight

get some water

get some water

By the way, yes, Sveta, maybe your flour is rather dry ...
The gingerbread man should not be, as such ... the skirt, the dough itself is viscous, but soft ... I don't know if she explained it this way ...

[Ludmila (Luda)]

Ludmila (Luda), thank you very much for your kind words, I am very pleased that my video helped me decide to bake Mom's wonderful bread.
And about other recipes, kneading in a bowl and one proofing, I also thought about it. I don't have HP, I don't like kneading the dough with a hand mixer. The dough rises along the beaters right up to the mixer body, this stress is not for me.
So after I started baking this wonderful bread, Mom again received a gift from me and it seems not the last ... I started baking according to other recipes.
though from the others I only baked 2 while, but not once.
So I always do the batch in a bowl. I always bake in a radish 02. If you need 2 proofings, then I put the dough like Mommy's on the yogurt program for 1 hour, but I drop in periodically. When the dough has risen, I mix it very well with a silicone spatula right in the multicooker bowl. And again the yogurt program for 1 hour. When the dough has risen for the second time, I put it on the baking.
that's all. Do not be afraid of the second batch, it is not difficult at all. A little longer in time and that's it.

I have been wanting to bake this bread for so long, I finally bought malt. But I only have a big Panas and Shteba. Has anyone tried to bake it in the oven?

[kirch]

kirch, the girls in Shtebe were already baking. See above. And it will be great in Panas, to increase the whole quantity by 1.5 times. But I haven't baked in the oven yet.
Thank you for your attention to the recipe.

Oksana, what is your HB.

I have a Scarlett-400, they gave it ..) The bread just comes out great. And high - right under the very window - but on condition of a soft kolobok. Somehow I made it denser and turned out to be lower and denser. Yes, I generally became insolent) I bake any bread, based on the liquid - the maximum amount, and the rest by eye, until the correct kolobok. I do not like to weigh. And this one is the same - everything is about). But SUCH bread turns out to be awesome - and, most importantly, simply, everywhere there are such intricate recipes of Borodinsky, and this easy, simple - ingenious recipe!

I took liquids as in the recipe - 120 ml. I'll try to take more.

[kirch]

kirch, the girls in Shtebe were already baking. See above. And it will be great in Panas, to increase the whole quantity by 1.5 times. But I haven't baked in the oven yet.
Thank you for your attention to the recipe.

I saw about Shteba. I wanted a little bread.

I took liquids as in the recipe - 120 ml

And I - 270, but this includes boiling water and normal temperature. The rest was immediately counted on this amount, and now I'm laying it down by eye. Therefore, the bread turns out to be high, under the lid.

[flete]

flete, I need a little bread. That is the amount of flour, cat. in the recipe.
But, when I knead (first with the hooks of a mixer, then with my hands), I get a dough, like very dense clay.

No, the dough should be very tender, soft, pliable. And from dense dense bread and will be according to this recipe.
Stop - and there is only 120 ml of boiling water in the recipe, if I'm not mistaken. Do you add another 100 ml?
Confused again - room 120

Hot water (for brewing malt) 100 ml
Water at room temperature - depends on the flour content 100-120 ml

Added on Friday 28 Oct 2016 09:47 PM

That is 200-220 ml of water in total. This is probably why you have a dense dough, since there is not enough water. Or I'm wrong?

[flete]

flete, yes, that's right - only 220 ml.

Then try to reduce the amount of flour, fill in half and then watch.
Margarita wrote very clearly:

Posted on Friday 28 Oct 2016 9:51 pm

The gingerbread man should not be, as such ... the skirt, the dough itself is viscous, but soft ... I don't know if she explained it this way ...

I am afraid to overexpose when lifting. It takes me a very long time to rise.

Posted on Friday 28 Oct 2016 9:53 PM

I'm not doing it in HP, but in the cartoon. I didn't like the taste in HP.

I bake rye on my program, I don't know how long it takes, I just keep track of the kolobok, and then I don't look anymore.
Maybe you should try to change the yeast?
I liked it very much in HP, by the way) And without blemish - the kolobok tracked down and then is already free ...

I also have dough, how clay turns out and I let it stand in little Phillips for two hours on the hand. Anyway, it starts to rise normally only when baking. Wonderful kolobok!

Confused) We are waiting for the owner of the recipe) let it settle))

I also have dough, how clay turns out and I let it stand in little Phillips for two hours on the hand.

Marinochka, thanks. Otherwise it takes two hours for me and I'm afraid that it will take a very long time. So it's okay.

Sveta, and Rita says that we need to look. They had, I suppose, in the South, the heat was, so the dough "took off". And we are in a different climate ...

I also have dough, how clay turns out

Marina! Exactly! I still couldn't find the name - clay! And my dough is dense (like clay), and when I tried to make the dough softer, I got wet bread inside. I increased the baking time - the crust turned out to be thick, I decided - I will bake plump loaves.
It's easier to cut them (the husband is too lazy to take a bread knife, the bread is rumpled all the time, if it is soft and airy)

Sveta, and Rita says that we need to look.

I looked. And when it smelled sour, I decided - it's time to bake. It seems that the size has also increased. And pulled out the finished one - again tight.

Kolobok should not be, as such ... a skirt, the dough itself is viscous, but soft

begins to rise only when baking. Wonderful kolobok!

Confused) We are waiting for the owner of the recipe) let it settle))

I came ... I'm taking care of it ~ Marisha is talking about a ready-made Khlebushka, she calls it a "wonderful bun"!

I am talking about a "kolobok" in the kneading process, which is almost absent ... in this recipe.

Added on Friday 28 Oct 2016 11:04 PM

Girls!))) On page 12, my photos are posted on the Khlebushka mix in HP Panasonic. There you can clearly see a bun with a skirt. The calculation of the number of products per 400 g of flour is given.
For those who want to bake in HP!)
Good luck!

Here, the hostess came and settled everything.

[Song*]

Song*, "Here comes the master - the master will judge us .." N. A. Nekrasov .. Sorry, I remembered something

[Song*]

Song*, SvetLanaSSh, DeFchonki!) You're fucking fucking here! Let's better bake some Bread!

everywhere are Borodinsky's intricate recipes, and this easy, simple - ingenious recipe!

Precisely, I could not even imagine before that I could bake it myself

Added on Friday 28 Oct 2016 11:41 PM

What are you fucking here! Let's better bake some Bread!

right, bake everyone

[Mamusi]

Luda, any bread with a predominance of Rye flour can be done in this way Kneading for 10 minutes. One proofing and baking.

Mamusi, Thank you.
Marina22

Do not be afraid of the second batch, it is not difficult at all. A little longer in time and that's it.

I have already baked large white bread with two proofers in the Philips HD3095. I liked it very much, BUT for me this is the case until the morning. I can start making bread only after 00 hours and every half hour is expensive. Therefore, the recipe is kneaded for a longer time and it is allowed to stand for longer and more. Therefore, I am looking for the most compact recipes.
For the sight of Rye Wort, thanks too, everything is clear and clear. Since I managed to buy it, I do not plan to do it, but I would really like my own. But I would not dare to take grain from pet stores. We sell grain for sprouting in grocery stores, so I would try with it.
$ vetLana

I get tight in HP. I don’t understand what I’m doing wrong. Now I bake in the cartoon.

Perhaps it's the flour. I baked a biscuit 3 times at 01 and 02. Kneading one. Flour is different. I wanted to test it. So the biscuit in 01 and 02 in the first two cases led differently. At 01 it grew up and was porous and loose inside, and at 02, on the contrary, it was compressed, below it was hard and wet, damp. In the first two cases with flour, although from different manufacturers, everything was repeated the same way. I remind you that there is always one batch for two multicooker. For the third time, I already took flour of which I was sure.OOOOOOOOOOOOO at 01 divine biscuit, 02 good. BUT both are high, completely different in density (relative to the two previous options), the difference is only in bakedness, 02 fries a lot. I was surprised that with the same flour at 01 the biscuit was foaming, and at 02 on the contrary it was pressed. And with a third are the same.

I am talking about a "kolobok" in the kneading process, which is almost absent ... in this recipe.

Here I am about it)) In general, we "understood" each other with koloboks))
But what a keen interest the recipe is. And it's really worth it! Once again, many thanks for showing us it, otherwise some, including myself, would sadly look at Borodinsky's recipes and go to bake ordinary bread ...)

what else I accidentally discovered - if you swap the amount of rye and wheat flour in the recipe, then pure Riga bread comes out to taste from our stores). So now it is Borodinsky, then Riga baking. Thank you very much!

Oksan, thank you for the idea!)
I am so glad that you bake Khlebushek, which the family likes.
I'm also gaining experience here in our Temka!

thank you for the idea!)

[mamusi]

mamusi, I will report. In principle, I bake Borodino bread. Not often, because no one in the family loves him except me. I have a lot of different recipes. There is even a predominance of wheat flour My favorite is this one:

Borodino bread "The same" in a bread maker (v_v_su)

What attracted me to your recipe? : mail1: And by the fact that you bake bread in a small multicooker! And I see a lot of good reviews. And I have a big cartoon, 5 liters. And any black bread in it turns out to be low.
Vooot. And you, Rituel, gave me the idea to put in my slow cooker a small cake tin for 1 liter. And bake a loaf of bread in it.
And I got an excellent tall round bread! Just lovely, how cute!
But then I did not know yet what it would taste like! It turned out that, in addition to the usual sweetish taste of custard brown bread, it also has a delicious delicate crumb and very, very soft, loose, not clogged, not overdried. This is, of course, thanks to your recipe. Now photo report



So thank you friend! For the recipe and for the idea.

[Bridge]

Bridge, Natasha, healthy bread!
And in what cartoon did you bake? Did you put it right in the bowl? Is the emptiness around the form not critical? In general, please describe the whole process in detail!

[Marina]

Marina, yes, I put the small form in the large bowl of the multicooker. I have a Redmond 4500. I did everything according to the described technology - I kneaded it in HP, put it in a mold, tried to put the mold exactly in the center of the bowl. Included a program "yogurt" for proofing for three hours. I always expose proofing for three hours, but I start checking in two hours. This time my bread was racked at 2-50. Then I turned on baking for 60 minutes. At the end, it turned out a loaf with an even dome, it was not necessary to turn it over. But I decided to lightly brown the crust, shook it head down into a large bowl, and turned on the baking for another 5 minutes. The bread turned out to be amazingly soft, with a thin crust. When baking in a large bowl, I couldn't do that. I think that the children of the voids around the small bowl create the effect of a Russian stove, allow warm air to circulate more evenly around the baking.
In general, initially my task was to get a fairly high, well-risen, even loaf. And it turned out that the quality of baking has improved significantly.
Margarita, thanks again for the recipe. The husband also liked the bread, although he usually does not eat malt bread. And here is such a balanced recipe. Just beautiful!

Margarita, thanks again for the recipe. The husband also liked the bread, although he usually does not eat malt bread. And here is such a balanced recipe. Just beautiful!

Oh, how glad I am that I liked Khlebushek! Thanks for the report, Natasha. Photos are beautiful ~ sesame seeds are there, huh? And cumin?
We have a new cooking technology (one more), girls! Very interesting straight ~ bowl in bowl.
And I'm lying down with the flu, it's a nightmare! And here is such a balm for the soul!))))
To your health, let it always succeed!

[scorching]

Has anyone tried to bake it in the oven?

I scorching, Lyudochka ...

[mamusi]

mamusi, oh, it's not cumin. These are flaxseeds. There are also sunflower seeds and oat flakes.
Come on there, get well. Health to you.

come on there, get well. Health to you.

Trying hard!) Thank you!

flaxseeds. There are also sunflower seeds and oat flakes.

I'll try that too ...

[Crochet]

Crochet, Inna, thanks for poking at your loaf. I seem to have read the whole topic - why didn't I see it, you bastard.

Added Saturday 05 Nov 2016 06:27 PM

I forgot to ask if I replace honey with molasses - can I? Or is honey better?

Or is honey better?

Luda, I have never baked with molasses, and I have never even seen it in my eyes. So I won't tell you here. Let the girls, who knows.
I put honey and because of the aroma and taste of the bitter ... And what does molasses taste like

if I replace honey with molasses - can I? Or is honey better?

I first baked with honey like Mommy's recipe says. Then I tried it with molasses, we really liked it. Even the color of the bread has become a little darker.
It's all so individual. I think it's worth trying once and then you decide for yourself.

bitter taste

And I, damn it, do not understand in any way what is bitter? Either she sinned for beer, then she blamed the old malt ...
It's delicious with molasses!