Bread a la Borodinsky with sourdough in a bread maker

Category: Sourdough bread
Bread a la Borodinsky with sourdough in a bread maker

Ingredients

Eternal rye leaven, g 370
Coarse wheat flour 110
Peeled rye flour, g 300
Water ml 200
Boiling water, ml 160
Fermented rye malt, gr 40
Honey, Art. l 1
Salt, tsp 1
Olive oil, Art. l 1
Ground coriander, tsp 1,5
Coriander grain, h. L 1
Apple cider vinegar (to taste), Art. l. 1

Cooking method

  • 1. Feed the sourdough well and let it rise twice.
  • 2. Brew the malt with boiling water and cool.
  • 2. Load all the ingredients of the recipe (except for cereal coriander) into
  • Bread maker, in order according to the instructions for the HP. Add oil
  • after 5 min. after the start of the batch. We dilute honey in cold water.
  • 3. Kneading in the program \ "Pelmeni \" (I have 19) 15 min.
  • 4. Remove the spatula, level the dome and leave the dough for fermentation in the refrigerator directly in the bucket (under the foil with holes) overnight
  • The dough usually rises in the refrigerator about 2 times.
  • 5. In the morning, they took the bucket out of the refrigerator and put it in the HP for pro
  • gram \ "Gluten-free \" (I have 09) for 45 minutes to rise. We control the time with a timer so that the \ "Baking \ '\' phase does not turn on. In case the dough in the refrigerator has not risen, we rise 45 minutes 2-3 times until the dough rises 2-2.5 times.
  • 6. Lubricate the dome with cream and sprinkle with coriander seeds.
  • 7. Turn on the program \ "Baking \" (I have 12) for 1 hour 30 minutes, then
  • again for 15 minutes.
  • 8. Cool the bread wrapped in a towel on the wire rack.
  • .

Time for preparing:

8h

Note

It is important to use very high quality proven rye
malt. I have "S. Pudov"
The result is a stunningly fragrant porous bread with the taste of real Borodino bread.
With gratitude: the recipe is taken as a basis
Bread a la Borodinsky with sourdough in a bread makerSourdough rye bread in a bread maker
(Arka)

kristina1
Valeria, such a beautiful bread. smart girl, thank you!
Valeria 12
kristina1, try to bake, you will not regret
kristina1
Valeria, thanks, I've already taken it to the bookmarks .. all in turn ...
Ivanovna5
Valeria, bread - a feast for the eyes! I don't bake dark bread yet, there were unsuccessful attempts, and I left this venture. I found for myself the proportions of a mixture of wheat and rye flour with the addition of bran, which my husband and I liked.
Valeria 12
Ivanovna5, yes, you have to fill your hand on dark bread. I wish you to do them well.
COGT
Valeria, what happens on a gluten-free program? I don't have one, what can I replace? I liked your bread, I would like to try
Valeria 12
In this program: first, the kneading is carried out (we do not need it in this case, so we take out the blade), and then the rise on heating. This is very convenient in terms of minimizing actions.
If you do not have such a program, select a program for your model of the bread maker, where it rises for at least 45 minutes before turning on "Baking".
Or use another option for lifting: either a warm place or an oven with the light on.
COGT
Valeria, thanks, understood

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers