"Borodino bread" made from wheat flour (baking machine Tortilla Chef 118000 Princess)

"Borodino bread" made from wheat flour (baking machine Tortilla Chef 118000 Princess)

Category: Yeast bread

Ingredients
Water	160 g
Ground malt (for dark types of bread)	2 tbsp. l. (24 g)
Rock salt	1 tsp (6 g)
Honey	1 tbsp. l. (24 g)
Apple cider vinegar	1 tsp
Vegetable oil	1 tbsp. l. (16 g)
Ground coriander	1/2 tsp (4 g)
Rye flour	50 g
Wheat flour	250 g
Fresh yeast	8 g
* Or dry yeast	1 tsp
Coriander beans (for sprinkling)	1/2 tsp

Cooking method

• The Little Princess baked bread today called "Borodino bread from wheat flour" or "False Borodino bread"
• The recipe was developed based on the recipe from the book for the Mulinex bread machine.
• In my first HP, the Borodinsky Bread program was a novelty. Starting to master the stove, I rushed one of the first to try it.
• I put all the ingredients in. Has included. She began to wait. Through the window, it was seen that the dough rose super, then super lowered. As a finished product, I got a flat-like formation. It tastes like nothing. So as not to show it to anyone, I dried it on crackers. The crackers were delicious.
• For a long time I did not return to the program or the recipe ...
• I still don't use the program, I love the stove. I returned to the recipe after a couple of years, refined it and quite often bake bread (more often with rye sourdough). The recipe has become one of the family's favorites.
• And the best needs to be shared
• Pour 160 g of warm water into a bucket of HP and add the ingredients in the order they appear in the recipe.
• Pour 2 tbsp into the water. l. (24 g) malt (for dark breads):
• 
• Salt - 1 tsp (6 g)
• Honey - 1 tbsp. l. (24 g)
• Instead of honey, you can put 1 tbsp. l. Sahara. But with honey, the taste is richer.
• Apple cider vinegar - 1 tsp
• Rust oil - 1 tbsp. l. (16 g)
• Ground coriander - 1/2 tsp (4 g)
• 
• Rye flour - 50 g
• Wheat flour - 250 g
• (If necessary, focusing on the "kolobok", the number can be increased.) I didn't have to.
• * You can make it entirely from wheat or take whole grain instead of rye.
• Fresh yeast - 8 g (or dry 1 tsp.)
• HP program "Yeast dough"
• Dough after kneading, before proofing:
• 
• After proofing:
• 
• It turned out 560g of dough:
• 
• She folded the dough into a ball and carefully stretched it out with her hands:
• 
• Transferred to Tortilla:
• 
• Using a brush, lightly smeared with water:
• 
• Sprinkled with caraway seeds (there was no coriander in the beans):
• 
• * It is better to sprinkle with the grains of the spice that you add to bread in a ground form.
• * This bread, who doesn't like coriander, can add ground cumin.
• * When adding any of the spices to the bread, you don't need to sprinkle the top of the bread. The spice sensation will be less intense when consumed.
• Distributed for about 1 hour and 15 minutes. in a closed Tortilla without fixation.
• After proofing, the lid did not open.
• We bake for 30 minutes. by 3. You can still up to 10 minutes. hold, but not necessary.
• So the bread is ripe:
• 
• Donets:
• 
• On a tray:
• 
• In the context:
• 
• Double "mirror":
• 
• Morning coffee with bread and coriander cheese:
• 
• The bread you see was made from wheat (250 g) and whole grain flour (50 g).
• Here is a wheat version with the addition of rye flour, also from Tortilla:
• 
• With a cut (still hot crust):
• 
• Let everything turn out delicious!

The dish is designed for

1 loaf of bread up to 500g

Time for preparing:

3 hours

Cooking program:

Main; "Wheat bread" for HP

Note

Recipe with the recalculation of ingredients for cooking in HP.

"
Warm water 240 g
Ground malt (for dark bread) 2 1/2 tbsp l.
(add malt to water)
Salt 1 tsp l.
Honey 1 tbsp l.
Apple cider vinegar 1 tbsp. l.
Rast. oil 1 tbsp. l.
Rye flour 50 g
Ground coriander 1h l.
Wheat flour 350 g (+ 30 g, if necessary add when kneading, focusing on the "bun" of the dough)
Fresh yeast - 12 g
(* or dry yeast 1 1/2 tsp.)
coriander grains (1 tsp.) for sprinkling did not take
Basic program "Wheat bread"
It turns out somewhere around 760 g of dough.
Today, in parallel with Tortilla, I made a version of bread in KhP.
Dough after kneading:

Without interrupting the program, I removed the stirrer. Lubricated the rod with water. I put the dough piece down. Formed bread:

Using a brush, lightly smeared the upper surface of the workpiece with water and sprinkled it with caraway seeds (the coriander in the seeds was over):

* It is better to sprinkle with grains of the spice, which is added to bread in a ground form.
* This bread, who doesn't like coriander, can add ground cumin.
* When adding any of the spices to the bread, you don't need to sprinkle the top of the bread. The spice sensation will be less intense when consumed.
In 15 minutes before baking:

After baking:

Side:

In finished form:

Side:

"Group" section:

Single:

Greetings to friends, guests and those who just dropped in "to the light"

[Marysia]

Marysia, well, it’s gone Already baked Borodinsky Well done tortillka, works well

Greetings to friends,

: Friends: Alla, what a pretty bread! When will I receive a magic pendel and become worthy of rye bread in Tortilka !!! Well then ... I just can't tune in! Either there is no malt, now the rye flour is over, then ... I can’t put myself together in a heap, I’ll go at least concoct a manna STOLE ...

Allochka, how lovely! What a fine fellow you are! Took in bookmarks for x / ki.

[Marysya27]

Marysya27, I bookmark it. I will only bake in HP. It remains only to wait for the malt to be brought to me, otherwise it is over :(.

[Marysya27]

Marysya27, 🔗

[Admin]

Girls, glad to meet you, thanks for visiting
Admin, Tatyana, thank you for your encouragement and approval And always thank you for the highly artistic film "The Legend of the Kolobok", after which the "picture was formed" and instead of something, at last they began to bake fragrant bread. And Borodinsky among them
Ilmirushka, after the anniversaries you have experienced, I do not even want to magically pundel You. Therefore, I will choose another principle: "Water wears away a stone." By persistent and gentle reminder of a long-standing desire This bread can be baked without rye
ninza, Nina, Orshanochka, Tatyana, bread from xp is also welcomed I will wait for a tasty treat from you
Orshanochka, Tatyana, glad to meet you, meet and then meet
Albinushka, thank you for your kind word and amazing beauty
Always glad to meet you

And I. And me.
And please break off such a delicious piece for me!
What a cool beauty!
I will try to cook.
Thank you, Allochka!

[Rituslya]

Rituslya, Ritunechka, I know, You are very diligent and persistent in achieving high results Therefore, everything will work out, I will definitely wait for a fragrant ruddy from Ritusli
Glad to see you in the circle of friends

[Marysya27]

Marysya27, my God, what a beautiful bread, bookmark, beauty, thank you.

Well, Marysia! Well, Tortika! What good fellows you are both! Now bread of any color and taste can be baked in Tortilla. The buns, of course, are small in it. But sometimes it is this size that is required. And the hole in it turns out to be good, judging by your photos. We must try to bake.

[kristina1]

kristina1, Masha Ivanova, my darlings Thank you for stopping by I will wait from you for the perforated airiness of a loaf from any device and skillful pens

And the hole in it turns out to be good, judging by your photos.

Helen, judging not only by my Vikulin, Vikunya already showed a lace cut in wheat bread and Irina. And, Ira baked rye-wheat bread with cabbage.

[Marysya27]

Marysya27, Allochka, smart girl !! Gorgeous bread turned out !!! Respect !! And a familiar little tray :-) :-) And sometimes I add prunes, and add seeds) bitterly) Thank you Allochka, for the recount and MK, I will try to bake in xp, sometimes I don't want to bother :-)
photo taken earlier)

[Marysya27]

Marysya27, Alla, well, you give the country coal! The bread is wonderful, I can imagine what flavor it has. I will definitely try to bake it, only the malt must be found ...
Allochka, thanks!

[lettohka ttt]

lettohka ttt, Natalia, thanks for the responsiveness, the bread turned out - the picture from the picture And the additives beautifully complement, probably, and delicious.
Well done, Natalochka. I will wait for the option from HP
And the tray - yes, my friend, will continue to help
Vikulina, Vikunechka, I understand that instead of coal, pies would be But already as it is, it has been delayed a little, soon we will hit the pies Bread too, this is not all of my favorites I will wait for Your bread. I admire the wheat cut every day, it turned out to be so easy-lace, which means it's soft Thank you, dear

[Marysechka,]

pies would be But already as it is, it took a little longer,

Marysechka, it's even good, otherwise we don't have time to eat everything ... But I'm still waiting for the pies

[Ira,]

Rye-wheat bread

Someone (sorry - I don't remember who) laid out the recipe here as "Borodino bread" from a recipe from a bread machine, adapted to Tortilka. Thanks for the recipe, we really liked the bread!

Ira, very cool bread turned out! Delicious and fragrant Excellent approbation

Marysya27, Allus, I liked the recipe so much that I counted it off and baked it in the oven (check out the Tabletop Ovens topic ... today.

Ira, Well, what a fine fellow. So there is a recalculation for HP in the "Note". Or even more? Bring brags quickly

So I recalculated for baking in the form in the Gemlux (I did not change anything for Tortilla). I adjusted it to my own flour and taste preferences - I reduced something, increased something, did not change something. Here is such a bread turned out in the oven

Water 280 g
Ground malt (for dark types of bread) 2 tbsp. l.
Salt 1 tsp
Honey 1 tbsp l.
Apple cider vinegar 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Ground coriander 1 tsp
Rye flour 100 g
Wheat flour 400 g
Dry yeast 1.5 tsp.
Coriander beans - not sprinkled
Dissolved honey in water, added rast. butter, apples. vinegar - and into the bowl of the combine. I poured all the dry ingredients (and yeast) into the flour, mixed it well, poured it into the bowl to the liquid. Kneading 10 min. Proofing 80 min. Shaped and shaped. Proofing in a mold in the oven (I have a proofing mode). After 40 minutes, I made cuts, after another 10 minutes I turned on the oven without pulling out the mold. Top mode 170 g, bottom 200 g. 30 minutes. Bottom mode 190 gr. 10 min.
Aromaaat !!!
There is no cut, excuse me - I don't have time. The last time I baked both bread (the second from Tortilla) at the same time, in the evening. The night was ripe, covered with towels. And in the morning my husband took both bread to work, he didn’t even give a photo to cut it!
Thanks again for the recipe!

[Marysya27]

Marysya27, Allusya, I bring you one more thanks for the recipe for this bread! The recipe is indestructible. This time I was baking bread ... in a waffle iron! I took everything as I counted for the oven, only I took 500 g of water, so that it was convenient to put the dough in the waffle iron.

As a child, I remember when my dad brought still warm bread from the bakery after work, and we peeled off the whole crust. So, in the "waffle" version - it is a solid tasty crust with a thin layer of crumb. It was baked well, I hurried to make the incision while it was still warm, so I "reached" for the knife.
Alchik, forgive me for such liberties with your bread!

[Swan-Seagull]

Swan-Seagull, Irochkahow cool I only greet and admire I always wait with new liberties, crooks and versions of performance
I see with the waffle iron already decided And which choice fell on?

[Marysya27]

Marysya27,

yes, All, - I decided that I need her. Although, my best purchase is still a stove and a tortilla. Here they somehow complement each other. I will make waffles in any form only for myself - I am somehow uncomfortable in those Temko, I do not want to upload pictures. And on Tortika and on the stoves they were friendly, and they accepted me as their own. Well, at the lyrics. And I took KIT FORT KT-1620 for Belgian waffles. I haven't seen anyone on the site here. I have a few gizmos of this technique - quite good with a noticeable difference in price compared to the "cool" Brands, although they are molded in the same China. I like that there is almost no oil (just grease before baking), like in Tortilka, only here in portions at once!

I really don't know what-where-what you can write about, I hid it just in case ...

[Ira,]

Ira, the forum praises this manufacturer in many topics
Judging by the awesome result, I made the right choice

Here is the topic opened by AF of this company:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521127.0
And here "brags" on the stove from Mochi:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108034.7860

[Alchik]

Yes, Alchik, I am very pleased with the new toy (namely a toy, since the stove and tortilla are more in demand! Tickle pride and pamper grandchildren.

I really liked the execution of the recipe in the waffle iron. I will definitely try! Yes, and we respect Borodino bread!

[Natalia525]

I really liked the execution of the recipe in the waffle iron.

Natalia525, Natalia, welcome to try and come and show the result

I am reporting. I liked the waffles-breads. Sweetish, like Borodino bread and coriander add spicy notes. Made a full portion. It turned out a lot (there are two of us eaters). True, they stale quickly, but we ate them. Now I'll try to do it in HP.

[Natalia525]

Natalia525, Natalia, thanks for the tests I am glad that I liked the bread. From HP and the oven, he too
Yet again:

Try it and come and brag about the result

Alla, thank you very much for such a delicious recipe. We all loved it!

[Oksana]

Oksana, I am very glad that I liked the bread I will wait for a visit with new versions