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

I think. Delicious. Thanks for the simple recipe.
Used chicory, which I typed for kvass

[Gopher lightning]

Gopher lightning, Olyayayaya! God, what pictures! And the last one with lard!
Thanks for the report!
With chicory, I know it is very tasty.
I used to bake when there was no malt.

Thanks for the link. An interesting recipe. :-)) I didn't bake much in the oven. Basically - a bread maker or slow cooker. But I think the oven is just around the corner :-)

[mamusi]

mamusi, Rita, thank you for the recipe for such delicious bread, which I always get, wherever I bake it. Today I did it in my new induction Redmond RMC-301. Took two portions of the recipe.

[Tyngysohka]

Tyngysohka, Galya, thanks for the photos and baking details in your Mult. A useful experience for those who come to us. :-)
And Khlebushek is just handsome, yum !!!

Mamusi, Rita, thank you very much for the bread! I have baked Redmond RMS-4505 in the multicooker twice already. The first time strictly according to the recipe, it turned out delicious, but a little sweet for us. And, apparently, vinegar with its own original taste (apple cider, German "Kuchne"). My sister said she looked like a cupcake. And for some reason, the taste reminded me of a wine pouring from an Icelandic herring. The rest, silently, devoured both cheeks. Today I decided to make it with cabbage brine. And, most likely, I will focus on this option. I don't know why this recipe passed me by for so long ?! Finally I found my rye bread !!!

[Lolievna]

Lolievna, Natalia, very glad, thank you for your words. And for useful details about cabbage pickle!
Bake and continue to your health and share your experience!

To me on you! I forgot to write that the brine took more than 100 ml, I won't say for sure, because I added it already in the process. Next time I will measure out 200 ml and see how much remains.

[Margarita]

in cabbage brine.

interesting solution, you must try too
Margarita, I mentally always thank you for this wonderful recipe, I bake quite often lately, almost every other day. For me, this recipe is the basis, that is, I observe the proportions, and then, instead of coriander, a flight of fancy - I added seeds, dried pumpkin, all kinds of seeds .. lately I have been using chia, flax (dark or light), apple fiber, Jerusalem artichoke, etc. ... it always turns out deliciously. This is my favorite recipe.

apple fiber

Light, what kind of beast is this? ..

What kind of animal is this? ..

powder from dried apple skins,

Wow !!! Did you do it yourself? Or do they sell it somewhere? The first time I hear it, honestly !!!

Did you do it yourself? Or do they sell it somewhere?

they will drive us out of here ... I do it myself, I add it to yogurt, porridge, it is also on sale (only in the composition there are other components, although there is also a pure one)

This is my favorite recipe.

Light, health! Your words are so pleasant !!!

they will drive us out of here ... I do it myself

Nobody will drive it away!))) And I want to do it myself. Teach.

Teach

When harvesting apples, due to my laziness, I use Chinese peeling / cutting (it has already been discussed a hundred times, I even use it for charlotte. It turns out a spiral pulp - even for drying, even for cooking, I freeze it in small portions for compote in a soup cooker, cores with seeds, too, in a bag and in the freezer (for compotes in a cartoon), and skins, long spirals, for drying, that's all

And why were you when there was a sea of ​​apples ...

And there you were when there was a sea of ​​apples.

bye, I thought everyone does that, but as a beginner, I only comprehend and catch up on lost time. I also dried the pumpkin, I wanted to throw it out because there is no place in the freezer, and it is no longer for storage ... but then I saw that they were selling pumpkin flour, and I’ll make a mistake myself. She scolded on Berner, she dried quickly, 2-3 hours, only had time to fill the trays. She also added beauty to this bread (kneaded in a mortar and that's it).

the pumpkin had no taste, no sweets, only pretty chips turned out, and then a friend came in for a coffee grinder and while she was also drinking coffee, when she saw the pumpkin she tried it, and tried to chew me off ... not well, in porridge, I still understand, but so : nea: In general, I poured this pumpkin / chips for her in a volume of 2 liters and her children chewed it all up in the evening

[mamusi]

Live and learn. And the result ... You yourself know!
We dried apples in wedges, with seven-boxes. Maybe try to grind them? ..
mamusi, Ritulya, I'm sorry !!!

skins, long spirals, for drying, that's all

And then, grind in a blender?

And then, grind in a blender?

It is possible in a blender, if there are a lot of them, so that there are no pieces, but in general, if a little, then in a coffee grinder, if a lot, then in a Chinese shaitan / machine

which I bought for grinding grains for flour

[Svetlana]

Svetlana, that is, you don't buy flour?
Does it grind itself into all products? Or only selectively. Buckwheat? Oats? Or wheat?
I am interested in this topic. But, I bypass it all. I'm afraid to drown in her ...

that is, you don't buy flour?

if possible, then on you. No, I buy, I tried rice - it turns out fine. I haven't tried buckwheat, but I think it will be fine. To be honest, I am not yet ready for grinding, but in the subject of pasta, Lena (kubanochka) bought it and grinds grain on it, which is a solid variety (I have not yet looked for where I can buy it) and uses this flour for pastam, in her words it is normal (that's why I bought it for myself, although before her recommendation I looked at everything, threw it into desires and waited ... which I myself don't know). To test it, you still need to lime all the stocks of grabbed flour. and again I buy rye for this bread, since we have a local manufacturer 2kg costs only 35r

you can, then on you

Okay, I forget, habit ...

I baked this bread again to check how much brine is required. And what miracles (as my goddaughter used to say in childhood) ?! The brine took exactly 100 ml. The ingredients are the same. Kudesnitsa rye flour, Limak VS flour, pressed yeast, rye malt. I didn't put sugar in, because the brine is already sweet, the salt is according to the recipe. I don't know what it was the last time, but I added about 50 more to 100 ml. Today I baked with a turnover, before that with an airfryer lid. And it seems to me that this time it is noticeably lower. But still very tasty! I'm afraid that now Ostap will be carried away with experiments. The only pity is that we eat little bread. This loaf is enough for two of us for a week.
Mamusi, Rita thanks again!

[Lolievna]

Lolievna, Natalia, can you (nothing, what am I on you? ..) write your proportions? Hang in grams, how is it gritted? ..
I was very interested in cabbage pickle. Even, just now, in white, in a bread maker, splashed.

To me on you. The proportions are exactly according to the recipe, instead of water - brine. The only caveat is that I fill the cabbage with cold brine, then add sugar, so I don't have pure cabbage juice, but such a sweet-sour brine, well, very tasty! I no longer add sugar to bread. Perhaps, if the brine is from the classically sauerkraut, then it must be diluted with water. And you need to adjust the salt to taste. I put it exactly as in the recipe.

[Svetlana777]

in chinese shaitan / car

which I bought for grinding grains for flour

Svetlana777, Svetlana, and you can link or photo "what is this about"?

You can link or a photo "what is this about"?

here

Only I bought at the spring sale for 4300

I baked my favorite bread again. In the evening I made a dough of wheat flour in cabbage brine, put it in the refrigerator overnight.In the morning I took it out, warmed it at room temperature, mixed everything according to the recipe, although I added tsp. Extra-R and a little bit of serum. Then everything is as usual: it was baked in MV, the top is an airfryer lid. Delicious!!!

Delicious

I see that VkuSna, look how Kosha looks at Khlebushek!
Loves rye? Mine love, already tremble behind him!
Thanks for the photos, they are great!

Good evening girls! I am completely new to baking, 10 years ago they gave me a Redmond 1908 bread maker. Although this recipe has been looking closely at this recipe since the summer, when I got a 2-liter multicooker. But I already have a mini-redmond 03 and a narrow bowl in it. So I didn't dare. But this morning, according to Margarita's recipe, she baked her first rye bread in KhP. The mode was set with Rye bread, timed out, my bun was kneading for 10 minutes. I took whole grain and wheat flour 100g and rye 200g, added coriander and caraway seeds. I brewed the malt in 100 ml of hot water and then mixed it with honey, 200 ml of yogurt and vegetable oil. When I started kneading, it seemed that the dough was steep, splashed a couple of tablespoons of water, and then I had 2 tbsp of flour. add spoons. The bread turned out to be tasty, very fragrant. Thanks for the win-win recipe.

[Solokha Dearest]

Solokha Dearest, wonderful photos. Thank you. I'm glad they baked it.

Thanks for the win-win recipe

I am very, very pleased that you liked Khlebushek! Bake to your health!

[mamusi]

mamusi, Rita, thank you tremendously for the recipe for such a delicious bread!
And delicious with borscht and honey for tea, one drawback, quickly eaten

one drawback, quickly eaten

To your health!

Ritus, hello! I'm very glad you're back!
And I bake your bread regularly. Not only that, she also hooked all her friends on him.

And delicious with borscht and honey for tea, one drawback, quickly eaten

, just noticed, just baked it, and once - and no longer ... who, when he managed to know how, one can only guess. You should try to bake in a big MV, otherwise when your husband comes you won't bake in a small one.

I haven't baked bread for a long time (I gave the Radik's multicooker to my son, but I can't bake in others)
This is my favorite recipe, just the other day I remembered it with gratitude.

Oh, and I baked this bread many times, but I never thanked it. Thanks for the very, very tasty bread!

[Galina]

Galina, Svetlana, Twig, Elena, thank you my dear!
To your health, bake and enjoy!
So nice! He's delicious Bread!

[mamusi]

mamusi, Rita, as much as I bake this bread, I remember you so much with a kind word. Thank you very much for the bread recipe! There are many recipes, but this one has taken root in our country and bread is constantly baked according to this recipe, I know it by heart. First, I baked in the Redike 02 multicooker, and in Filka too. Then I switched to a bread maker. I do not have the Borodinsky mode, and therefore I bake in three modes, just switching them (kneading on the Dough program, then switching to Fermentation mode-1 hour, and then Baking -50 min.) And such breads are obtained. This bread is one of our favorites.

Whoa! Mashaaa!
What a Handsome Man !!!!
Mom dear!
I urgently need to try on your scheme to do in my own for Panasonic 2501.
(Is it true that we have been sitting without a young man for two weeks now? I can’t buy in my usual places. And the market is closed)
And without the young ... well, what Borodinsky?
I was just bored all without Khlebushkov with a good "rye spirit"

and to my shame and convenience I bake Borodinsky from the ready-made mixture in my multi-batch. all hands do not reach the most from and to the process to carry out

[Alex315]

What a Handsome Man !!!!
Mom dear!

Ritochka, thank you! I love this bread so much!
Alex315 , I also tried to bake from the ready-made mixture before, but this bread is much better for me.

[Lagri]

Lagri, Maria, so good to hear.
And now I will bake (finally). The malt came from Ozone.

all hands do not reach the most from and to the process to carry out

ABOUT!!! We really hope that you are going to bake!
What if you like the process and Khlebushek !?

The malt came from Ozone.

and for this I stocked up on bread with Malt, brought in 8 packs from Altai in the fall,

that's just there in the Maria-ra chain of stores Malt is cheap and good, before a pack in my opinion of 400g was 40r, but this time it was 20r for the action, I got used to it, I’ll end up looking for an analogue here, I bought a fermented one here to taste different , I did not like

I still bake and mentally thank you for a wonderful recipe

I still bake and mentally thank you for a wonderful recipe

Oh, so good to hear ...
My family has grown now!
The multicooker is constantly busy with Baby food.
HP bakes bread twice a day.
This Bread is among the favorites! I also bake it in HP.
And with garlic and lard you want it !!!!

with garlic and lard

Ritus, you haven't tried your (my) favorite bread with pickled homemade cheese and sun-dried tomatoes yet.

Girls, this is a fairy tale !!!
Although it is also very tasty with bacon and garlic.
I bake this bread very often. Just in the bread maker on the "Rye" mode and no dancing with tambourines. I add the oil that remains from the cheese and tomatoes. It is made with garlic, herbs and chili. Whey - from making cheese. It turns out insanely tasty and aromatic bread.
And always, always thank our Rita for such a wonderful recipe.

Girls, this is a fairy tale !!!

How nice to read !!!!
Sun-dried tomatoes Abozhayu! (Oh)
How are they in the olive oil in the photo? Or how? (You can also do it in Sunflower). Rolled up?
I dry in the Summer in the Dryer. Then I store it in bags in the freezer and take it out as needed - put it in a jar of olive oil. They stand in the refrigerator, eat them up - I still impose.
Do you keep them in jars?
I love this bread with bacon and cheese. And also with salted homemade cottage cheese.
... And the idea with the serum!
Galya, are you doing double the norm in HP?

Ritus, I am drying a lot of tomatoes at once. I put it in jars, fill it with sunflower oil, do not roll it up. I store it in the refrigerator. I do the dried peppers in the same way. Excellent storage. Even now there are 1.5 jars.

do you double the norm in HP?

No, I make bread for 400 g of flour. Ends - I'm doing more.

Ritochka, yesterday I baked your Borodinsky, as I used to pass by him, but here I had to urgently bake something checked and here:

I baked for a gift, brought it still hot, so they cut it warm. But still everyone liked it. I interfered in HP Redmond, baked in a Redmond 01 multitask with an aerogrill lid from the same Redmond