Rye "Borodinsky" bread (Author Larisa) (bread maker)

Category: Yeast bread
Rye Borodino bread (Author Larisa) (bread maker)

Ingredients

Psh. flour 50 g
Rzh. flour 370 g
Water 270 ml
Salt 1.5 tsp
Honey 1.5 tbsp. l.
Rast. oil 1 tbsp. l.
Yeast 1.5 tsp
Malt
pour boiling water
3 tbsp. l.
70 ml
Extra R 1 tbsp. l.
Coriander mol. 1 tsp

Cooking method

  • I will share my Borodinsky recipe, it is similar to the previous one, but adapted for Moulinex (750g), I hope it will come in handy.
  • Program 2.

Note

Lisevna Photos

sok
Larisa, thank you so much for the recipe ... with my little experience, the home team appreciated it as the best thing ..)))

IriskaM
Larissa, I just want to say thank you so much for the recipe!
I found it as the only possible option for myself (of all the indicated ingredients, there was everything except Extra R). Well, I also replaced the malt with SAF-Kvass, and since I was too lazy to go to buy coriander grains, I had to replace them with caraway seeds.
Baked in DeLonghi 755, gluten-free baking mode (for some reason, after a long study of the instructions, I decided to try it).
Simply put, there was an irresistible desire to bake black bread, at least similar to Borodino and in the absence of some ingredients.

I can't say that Borodinsky turned out. Rather, it looks like a mixture of Riga and Borodinsky. But the family was delighted and was pleasantly surprised by the taste itself.

Photos below. The flattened truth turned out to be on top. But the consistency inside is very pleasant.
Thanks again! And in general, thanks to the site, it's impossible to leave it
For a month of communication with a bread maker, I have already tried so many things ... And so far I have not been disappointed in anything.

DSC00657.JPG
Rye "Borodinsky" bread (Author Larisa) (bread maker)
DSC00658.JPG
Rye "Borodinsky" bread (Author Larisa) (bread maker)
Yulushka
Larissa, tell me, what should be the bun? I used to bake only wheat (there were no problems), but now I decided to try to bake Borodinsky. I didn't succeed in the bun, a dark mass was smeared over the bucket, and a spatula was spinning in the middle. Attempts to add flour or peel the dough from the sides of the bucket were unsuccessful.
Lana
Quote: Ulyana

Larissa! Tell me, what is Extra P? soda?
Ulyana,
I hope that you have already found the material on Extra R, but I am sending information, since they did not answer you: this is a dough improver rzh-psh., dry sourdough.
When using the EXTRA-R food additive as an improver:

- the water absorption capacity of the dough increases;

- the volume of bread and the dimensional stability of hearth products increase;

- the looseness and elasticity of the crumb improves;

- crumb crumbness decreases;

- the shelf life of the products is extended.
Information from Prodservice - 🔗
tdk759
Quote: Larisa

I will share my Borodinsky recipe, it is similar to the previous one, but adapted for Moulinex (750g), I hope it will come in handy.
Program 2.

Super! Only on OW 2000 - this is program # 3!
ICQ
I'd love to try Borodinsky. Therefore, you can find out not the program number, but for which specific bread is the program intended ?, maybe in my oven # 2 is French, and Borodino at # 9. Thank you in advance...
tdk759
ICQ!
Why do you need it? Your bread maker has a regime and a recipe for Borodinsky.
Larisa gave a recipe for those who do not have such a regime in their bread maker.
Airy
Yes, it would not hurt to clarify the regime.Since many do not recommend using the "Borodinsky" mode, but offer an alternative to the "Yeast dough" + "French" mode. Anyway, Larisa, please specify the name of the regime on Muli, otherwise somehow you don't want to spoil the food. And another question - is it possible to use dry kvass instead of malt if it contains ground crackers? Thank you!
Kuryanochka
Quote: tdk759

ICQ!
Why do you need it? Your bread maker has a regime and a recipe for Borodinsky.
Larisa gave a recipe for those who do not have such a regime in their bread maker.
In the "Borodinsky." in our stoves Borodinsky does not work, better "French" or "Omega" 3 (more precisely, it turns out worse than in these modes)
Kuryanochka
Quote: Airy

Yes, it would not hurt to clarify the regime. Since many do not recommend using the "Borodinsky" mode, but offer an alternative to the "Yeast dough" + "French" mode. Anyway, Larisa, please specify the name of the regime on Muli, otherwise somehow you don't want to spoil the food. And another question - is it possible to use dry kvass instead of malt if it contains ground crackers? Thank you!
Dry kvass can be used, just keep in mind that there the malt is already diluted with breadcrumbs, as far as I know. try it. Can the author tell me?
COGT
For a long time, no one came here ... But if someone suddenly comes in who can answer, please tell me how the dough rises with so much rye flour? And what makes bread black? I saw a lot of Borodinsky's recipes, but all with cocoa, coffee, chicory. And there is nothing like that. I really want to try baking, but I've never baked with so much rye flour. I'm waiting for the answer
Omela
Quote: KOGotok

please tell me how does the dough rise with so much rye flour? And what makes bread black? I saw a lot of Borodinsky's recipes, but all with cocoa, coffee, chicory. And there is nothing like that.
COGT, malt gives the color to the bread. ... The dough rises due to the yeast. There are enough of them here for this amount of flour. Before baking rye bread, I recommend that you familiarize yourself with Rye tips... There is a lot of useful information there. Good luck!
COGT
Omela, thanks a lot for the answer! I studied rye advice, I just have doubts whether I will get a brick at the exit. And another question, can the malt be replaced with kvass wort? If so, how much is needed? Sorry for so many questions, I just want to get a good result
Omela
Quote: KOGotok

can malt be replaced with kvass wort? If so, how much is needed?
You can replace 3 tbsp. l. wort. But the taste will naturally be different. Not worse and not better. Just different. For example, fermented baked milk and kefir differ in taste. Sorry, maybe not a very good comparison. And of course, look after the bun.

Quote: KOGotok

I just want to get a good result
COGT, ask the right questions! To get a good result on the way out (may the author of the recipe forgive me), use proven recipes first. For example, these:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6778.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14592.0

It's just that the author of this recipe hasn't come to the forum for a long time and cannot give you the necessary advice.
COGT
Thank you very much! I will definitely use your advice
Lisevna
I baked some bread! I think it was very successful. Then another - to the parents. Those also appreciated.
The first one even photographed:
🔗
Features:
Instead of malt, dry kvass was brewed (in the absence of pure malt), the color of the bread eventually turned out to be dark (it only looks lighter in the photo).
I was also afraid to trust KHP the whole process of making bread. I entrusted only kneading and baking (1 hour 10 minutes). After kneading, I pulled out the spatula, leveled it with wet hands, covered it with a plastic bag and put it in the oven with the light on for almost two hours to part. During this time, he rose twice, while baking he did not settle.
Thanks for the recipe! I will bake some more
nata41
I haven't baked for a long time, but here I decided to bake myself For a long time I didn't bake, and here I decided to pamper myself with Borodino bread.
It turned out bitter !!! The recipe is proven, but all the ingredients were in the cabinet several. month checked the timing - everything is OK, but what gave the bitterness ???
Kvass concentrate, malt, rye flour?

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