Delfa DBM 938. Wheat-rye bread "Lyubimy Borodinsky"

My favorite bread is Borodino. I always bought it in the store, bought other types of bread much less often. The taste of Borodino bread seems to me special - sourish, somehow mysterious, reminiscent of the taste of kvass or dark beer And just recently I started making Borodino bread myself! This happened after buying a bread machine, while I bought the bread machine almost by accident, I wanted to give it to my parents (my father is a big lover of bread), but they refused, and I tried to make bread myself. First I tried to make white bread, then rye. The difficulty was that the bread maker is the simplest and most inexpensive - DELFA DBM 938, it does not have a rye bread program, and even more so a Borodino bread. So I had to experiment, try different programs, but I got my way - I got excellent Borodino bread (at least for my taste :)).

Here is a list of ingredients (per small loaf) -
Water 250 ml;
Dry tea. 3-4 tsp;
Malt 4 tbsp l .;
Coriander mol. 2 tsp;
Sugar 1 tbsp. l .;
Salt 1 tsp;
Oil 1 tbsp. l .;
Apple vinegar. 1.5 tbsp. l .;
Rye flour 100g;
Flour 200g;
Dry yeast 1 tsp;
Coriander 1 tsp

The composition is not simple, but for that the bread is even cooler than in the store. Yes, in the photo this is exactly the bread - made in my bread maker.

This bread cannot be called "Borodino", it is just an interpretation of WHEAT-RYE bread baking.
The technology of Borodino bread ingredients is completely different.

The recipe is not designed according to the rules, there is no photo of the bread externally and in section.

In this form, the recipe will be in the Wheat-rye bread section, and will not be included in the "new" recipes of the forum.

If possible, issue a recipe according to all forum rules

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" then we look

What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"