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

[Tolena]

Tolena, Elena, the bread is delicious, the composition is balanced. Bake exactly according to the recipe, you will not regret it.

And you DO NOT need to be afraid! You need to start the oven. Everything will work out for sure.
The road will be mastered by the walking!

THANK YOU !!
seemed to be re-reading the whole topic ... about the replacement was not postponed)) went to read

Bake exactly according to the recipe, you will not regret it.

OK !

about the replacement was not postponed)

Replacing what?
Malt for wort?
Or ... I don't understand.
Will you be oven in a large Multicooker?
Then you probably need to dodge the count in everything ..
Redmond 02 mine, he's a 1.6 liter baby

[mamusi]

mamusi, yes I have already re-read about malt, and kvass, and wort and ... vinegar) Everything is more or less clear to me. Boom to try I'll look for more malt ... I seem to have found it in the Confectioner store, but in the markets we don't have it.
Yes, I'll be in the big one and read that those who bake in the big one double the amount of ingredients. This was postponed to me even when I was reading the topic.
Thank you!

[Elena]

Elena, Helen, good luck!)))

[Elena]

Elena, I found malt in a store from a local bakery, I couldn't even think of such a place, very cheap by the way, maybe you also have such. By the way, we don't have it in the magnets. And do this cool bread, you will not regret it, I was also afraid at first, but the recipe is a win-win

The last time I bought in Lenta in a transparent painted bag. At home, I immediately pour it into a container, so unfortunately there is no packaging to show.
But kvass wort in a bottle ~ it will not be worse!

[Margarita]

MargaritaThank you so much for the recipe. ((It is a pity that I did not fully study the comments, otherwise I would see a photo of the correct consistency of the dough ... I will take into account for the future.

Redik was illegal so far, and baked peacefully under the table, there were 5 minutes left, and then my husband, on the doorstep without warning, dropped in for lunch almost in the evening .. oh, and I rushed through all the rooms - he was in the kitchen, and I was from under the table with bread ... covered with a towel to cool down as expected .. yeah turned around, and he cut off and cracks. I think the second time I'll take everything into account, and Redik, thanks to the bread, will become legal

... The bread is baked, very tasty, it’s just like Borodin’s in color, unfermented dry malt according to the recipe, but since it was cut warm, it looks damp, here is a report,
it is baked, only dense (although I love this

Redick is illegal so far

Why? Husband against HP? They brought me the first HP without warning more than 20 years ago. I immediately rushed to master it.

in color he is just like Borodinsky,

The color is gorgeous. I can’t achieve this yet. I also want to bake this rye color myself.

[Albina]

Albina,

Husband against HP?

Do not mind, I also had HP about 20 years ago and it was my husband who bought it. And Redik is not HP, it's like a cartoon, I didn't get such a piece of bread in HP, but here the first time, and in Redik, everything happens faster. He is against the catastrophically rapid replenishment of the park of kitchen devices.

The color is gorgeous.

Thank you, I liked it the most, apparently good quality malt, it's almost black in color and tastes very pleasant, it's a pity I don't remember where I bought it

[Svetlana]

apparently good quality malt

Svetlanaand who is the manufacturer?

The amount of malt was not increased, was it?

I have been using Kolobok malt for several years), it suits ...

Before "Kolobok" there was "Pudov", also like nothing)) ...

and who is the manufacturer

: pardon: I don't know myself, however, sclerosis, I immediately poured it into a container, and threw out the packaging

The amount of malt was not increased, not

no, 2st l as written

[Svetlana777]

Svetlana777Thank you for your feedback and photos. I am very glad that I liked Khlebushek.
The dough is like wet clay in consistency. If you knead in HP, then a skirt is under the mixer.
You need to bake several times to catch "your" density.

[Margarita]

You need to bake several times to catch "your" density.

Margarita, baked it again, it tasted sooooo tasty (in terms of density, in principle, I like that too, I kneaded it, though in a combine with a hook, the skirt was, the dough was softer and softer than the first one, I lubricated my hands with butter to get it, I “understood” it didn't stick, Well, it was super great. The proofing also rose perfectly. But the baking is not clear why the middle part seems to be condensed, perhaps after the coup (I did not trace it) Maybe the yeast is not the same? I can’t understand anything, I just would like to try it more quickly (although I’m not sure that I I will like it ... although the ingredients are the same In the photo, (as I could) I wanted to show that the middle is denser

The recipe is definitely my favorite (before him I bought only Borodinsky, and white, gray (children eat,) baked in KhP, now 100% of the shops of Borodinsky's buyer have lost, in the morning I screwed a couple of pieces with butter and coffee, mmmmm delicious
My gratitude has no boundaries (I will practice it, try dry yeast, maybe it's all the same

[Svetlana777]

Svetlana777Sveta, Rita, of course, will answer and advise, but I'll put in my five cents. Since I had a similar picture. I increased the proofing time and the bread was perfect.

[Svetlana]

Svetlana, and how much to increase? At the end of the proofing, the dough rose almost to the top, but what happens when baking is not clear

[Svetlana777]

Svetlana777, I did not rise to the top. Maybe you, on the contrary, stopped? Let's wait for Rita.
I baked with dry yeast. At first I was afraid that she would stop. And then I read that we had to wait for the volume to double. And then baked normally. And it turns out that the volume is more than twice. IMHO.

Maybe you, on the contrary, stopped?

Perhaps, although I thought that, on the contrary, it rose remarkably, the top with a hat, but not higher than the edges of the saucepan., Looked so pretty (((raw.

Let's wait for Rita.

yeah

[Svetlana777]

Svetlana777, Svetochka, if the bread is tight inside, although nothing like that is visible from the photo, there can be many reasons. Alas! To catch them, you just need to bake more often. Look at the yeast, maybe take a little less? How long did it take for Khlebushek to hit the lid when it was lifted? Or maybe he "went overboard" and the middle settled later from this?
What was baked with (water, kefir, whey ???) And vinegar was present ... Try those Light, something ~ change a little. Observe ...
We all have: the water is different, the flour is different, the yeast too ... But what am I telling you ~ you yourself know that.
If you think that the proofing was enough. Then we are looking for the reason in the composition. See above.
There is no limit to perfection. Sooner or later you will catch YOUR line-up and your time!

Although here's an example: I bake Darnitsky on an ongoing basis. Literally in a day or two, the result is always gorgeous, but sometimes ~ BOOM! ~ Something ~ something with the roof or ... not even a brick has risen. Rarely, but it happens. And the composition is the same. Always one flour and yeast. Always!
The mystery of nature!

How long did it take for Khlebushek to hit the lid when it was lifted?

and what should I resist? I just rose, but not higher than a saucepan, Baking on water, all according to the recipe, vinegar too. In general, I will experiment, no, fill my hand, ((((although he is not handsome with me, in shape ... in color and taste I go crazy for him,

at the end of the proofing, the dough rose almost to the top,

I mean these words of yours, forgive me for not literally citing ...

Of course I shouldn't ...

[mamusi]

mamusiOnce again, thank you very much, now I only have this favorite bread, I also tried to add black molasses (which in Egypt is called black honey ... brought it and stood idle with me, now it went into action., I also add honey to me it's full

greed ... no one almost eats it, but from Altai every time I pry it - the price makes you hamster, this time I broke the greed record 12 liters from the apiary bought myself half

And only thanks to this wonderful recipe, she revealed to her husband the secret existence of Redika,. (((While I bake in 1-2 days, mentally I always send thanks.

so if hiccups ... I bake bread

I always send thanks in my mind.

so if hiccups ... I bake bread

Thank you very much. These are very nice words !!! Bake to your health. Delicious bread for you.

PS: I love honey too. My friend goes well in the family.

What's the size of the bowl in Redmond? How many liters?

[Nastasya78]

Nastasya78, Redmond 02 multicooker-baby 1.6 l.

[Nastasya78]

Nastasya78Nastenka has already answered Marina, but I just opened my eyes ... I'm sorry! We have a grandson. Wow ~ wah !!! When we can ~ then we sleep ...
Baby cartoon Redmond 02 1.6 l volume.
I often bake in Filichka - just as small. I would go to great heat, but I cannot turn such a bowl. And Khlebushek is just right for us!

OK, got it. I'll try to bake a double in Orson. I will definitely write about the results.

I read the entire thread carefully. I make a double portion of bread. Already brewed the malt.
I will bake in Orson in a 5 liter bowl.
Baking tips are very different for double servings. Here are the options:
1. Bake for 1 hour 20 minutes, turn over after 1 hour.
2. Moderation 120 - 125 C - 35 minutes on one side and 15 minutes on the other.
3. Manual mode at 120 C - 35 minutes on one side and 20-25 minutes on the other.
4. Roasting mode - 25 minutes on one side and 10 minutes on the other.

What is the best choice? I am more sympathetic to the first option ... But there is no experience in baking in a cartoon. I really look forward to advice.
Close the cartoon until it clicks?

[Nastasya78]

Nastasya78, Anastasia, oh you, how many options. I myself adore this bread and bake only it (sometimes with the addition of raisins for my daughter and me)
I would choose option 1 for the first time (well, and then the third one for the experiment, (although it is very similar to the second one) In the fourth option, I think a double portion will not be baked in such a time

Close the cartoon until it clicks?

of course close

I love this bread and bake only it (sometimes with the addition of raisins for my daughter and me)

... and I'd like to try it with raisins! Or with prunes! Idea!

Thank you. The bread gets upset. We bake 1 option.
I have another question, I read that the dough should be tender, soft and pliable. To what extent? I hardly had to deal with rye. The gingerbread man should keep the shape of a gingerbread man (well, when you blind it with handles and put it in the multicooker bowl)? Or should the bun be blurry?

... and I would like to try with raisins!

and I'm with prunes ... but my daughter doesn't eat it, but I can't eat it myself .. (we go to the market with our daughters, and there it smells soooo bread, knowing that I don't think I need to buy a crumbs at home, my daughter answered this idea
- I don’t eat bread and I don’t care what you buy ..., I had to walk by, but then she immediately remembered
- and then why Borodinsky from the cartoon you wrap a roll on the floor
- that's just it and eat, -said
Every time I bake, I thank in my mind for the recipe

Well, it's time to report back.
Baked in a multicooker - Orson pressure cooker with a 5 liter bowl.



















Bookmark did double portions
Rye flour - 400 gr.
Wheat flour of the first grade - 220 gr.
Dry yeast Saf - moment - 1.5 tsp.
Sugar - 2 tbsp. l.
Apple cider vinegar - 2 tbsp l.
Vegetable oil - 2 tbsp. l.
Fermented dry rye malt - 4 tbsp. l.
Hot water for brewing malt - 200 ml.
Room temperature water - 240 ml.
Ground coriander - 1 tbsp l.
Salt - 3 tsp



Thanks a lot for the recipe! The bread is very soft and delicious.Finally, a real rye in our house !!!



I will bake very often. We respect rye bread.



1. Kneading in a Redmond 1910 bread machine - 18 minutes.
2. Proofing in a multicooker - pressure cooker "Orson" on the program "Yogurt" - 50 minutes.
3. Baking in a multicooker - pressure cooker "Orson" on the program "Baking" - 1 hour 20 minutes. An hour later she turned the bread over to the other side.



I turned it over as follows. Before baking, while proving, I put a rather wide and long sheet for baking into the multicooker bowl. For these "ears" of paper for baking, she carefully took out the bread, with the help of a mitten, turned it over on the same sheet and returned it back to the baking bowl for 20 minutes.
Everything was baked perfectly. It was just SUPER! Don't be afraid to bake bread with a 5 liter bowl. It worked out for me. Oh yes, the pressure on the lid should be at zero, steam will come out.



The author is ready to kiss straight! :-)))



In the future, I will definitely add seeds, dried fruits and of course honey, always buckwheat, not sugar! I was just afraid that nothing would come of it, so I added sugar.



THANK YOU! THANK YOU! THANK YOU!

The author is ready to kiss straight! :-)))

Oh, I'm sissy!)))

I turned it over as follows. Before baking, while proving, I put a rather wide and long sheet for baking into the multicooker bowl. For these "ears" of paper for baking, I carefully took out the bread, turned it over with a mitten on the same sheet and returned it back to the baking bowl for 20 minutes

Well done, Nastya, thanks!
Photos are gorgeous and Hlebushek is handsome!)
Eat with pleasure, for the health of your whole family!

The author is ready to kiss straight

As remarkably said. Excellent bread appraisal

What a gorgeous bread
I also wanted it, I haven't baked it for a long time

Thank you:-)



But this is more to the author than to me ... :-)

[mamusi]

Today is Borodino Bread Day))) mamusi, Margarita, great recipe! Thank you! Baked in the oven, everything is strictly according to the recipe. Soft, fragrant.

[Yarik]

Yarik, Yaroslavnahow dark, lovely!
Girls, what are you doing! So tasty
Bake to your health! Thanks for the photo, and for the different baking methods, and for the kind words.

Your Borodinsky was baking again. Delight !!! We do not tire of thanking you :-)

Baked in the oven, everything is strictly according to the recipe

Yaroslavna, how glad I am that I liked Khlebushek! To your health!
And it's good in the oven ~ it's great!

Your Borodinsky was baking again.

Nastya, thanks for the kind words!)
Bake more often and remember me!

Well, I remember you more often than everyone else on the forum, your bread came to our table. Perhaps only Admin can compete with you in the number of dialogs



from our whole family

Your bread was very much to our table.

How good!

At Tanechka-Admin I graze myself in recipes. And drying it, and vegetable preparations, and porridge, and all the milk!
And according to Khlebushk we learn from her and learn from us.

It's right :-))

[mamusi]

mamusi, Margarita, thanks for the recipe! I liked the ease of preparation and good taste. I baked bread several times:

by adjusting the baking temperature and the amount of added water for our multicooker.

Liked

I'm glad the recipe came in handy.
Enjoy cooking!
I often bake it myself, because in the cartoon it is convenient for me to have a small black bread.
Thanks for the photo! [
b] Ilon

in the cartoon, a small black bread is convenient for me.

the same reason is indeed a convenient option.
Multicooker Philips HD3134 when selecting the "Oven" program, by default, gives only 100^aboutC, T 160^aboutC, chosen for the first baking, turned out to be excessive, as can be seen in the photo from the fried crust, the best option at 150^aboutAccording to the recipe:

We set the Baking Program for 35 minutes. Then, with the help of a steamer and "sleight of hand" ... PERFORM a turnover of Bread to the other side and bake for another 20 minutes.

.

[Ilona]

Ilona, thanks for the details!

Good morning.
Girls, how long does it take to bake in the oven?

[Olga]

Olga, Olya, I didn't bake in the oven. Maybe the girls will answer who baked.
But so, on a whim, if I had to, it would bake for 45 minutes. The loaf is small.
Need to try. And do not dry out yet ...

Borodino bread in the oven (Andrey5757)

Here's the recipe. Look, it might help.