Borodino bread with a mixture "Borodino" (bread maker)

Borodino bread with a mixture "Borodino" (bread maker)

Category: Yeast bread

Ingredients
Water	350 ml
Wheat flour	340g
Rye flour	130 g
Borodino mix	90 g
Ground coriander	1 tbsp. l.
Sugar	2 tbsp. l.
Salt	2 tsp
Fresh yeast	14 g
Vegetable oil	1.5 tbsp. l.
Gluten	1 tsp

Cooking method

• Baking on program 3 "Peasant bread" (3 h 45 min)
• Dark crust
• For the first time - it turned out just a masterpiece! Well risen, very tasty bread !!!

The dish is designed for

Recipe (for a loaf 750gr)

Time for preparing:

3 h 45 min

Cooking program:

program

Similar recipes

Borodino bread made from rye custard bread (Vanya28)

Borodino bread, according to the recipe of 1939 (Mikulishna)

Borodino bread (bread maker) (Irina1607)

[Borodino mix]

I have a question - what is Borodino mix, what is its composition?

This is a ready-made mixture (purchased at the Pekarsky House in Kiev). The composition is very approximate: sourdough, rye flour, spices (ground coriander), gluten. Conveniently, you don't need to brew anything and you don't need to divide the baking into 3 stages either. All ingredients are filled in at once.

And the bread is delicious! We will also think about this supplement, only in C-P.

And if dry yeast, then 1 or 1.5 tsp?

I put 1.5 tsp. and I don't add gluten (gluten).

Kava, what yeast do you put in?

Recently, only the living. Now I'm trying to grow kefir-rye sourdough.

How much leaven should you add?

Yesterday I baked a tomato with olives and sausage, instead of 230 g of milk, I took 100 g of sourdough and 130 g of milk, and reduced the amount of live yeast to 5 g. I can't say that the bread was straight out of the eaterk, but the result is very good, the bread is very porous, airy and the presence of yeast is not felt at all. I will try further. At the forum, I met information that bread (especially rye) should contain sourdoughs up to 500g
Maybe you have some proven sourdough recipes, please share!

I baked bread according to the recipe in the first post

Recipe (for a loaf 750gr)
Water 350 ml
Wheat flour - 340g
Rye flour - 130 gr
Borodino mix - 90 gr
Ground coriander - 1 tbsp
Sugar - 2 tbsp
Salt - 2 tsp
Fresh yeast - 14 gr
Vegetable oil - 1.5 tbsp
Gluten - 1 tsp

only I didn’t have a mixture of Borodino and gluten, put Glofa (liquid dark extract of malt) 1 tablespoon and 2 teaspoons of dry yeast instead of fresh.
baked the life bread program in LG, it turned out very tasty

here is another photo of my bread, otherwise something didn’t stick

And here is my Borodino bread without gluten and glofa :) only with kefir sourdough from Admin. Just baked !!
I have baked it many times, the result is always pleasing, the taste of real rye bread, bread can be stored for more than a week (I set up an experiment!)

Here's a link to my recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=489.0.

From the experience of working with sourdough, I determined for myself that bread should stand in a WARM place for 2-3 hours, depending on the temperature!

Nikama, I've already seen this recipe, noted how interesting and rewrote it. Thanks for the link. There is a LOT of both liquid and flour.
Sorry for the stove. Probably have to divide by 2 and bake - the photo is inspiring.
I also use this program "French" when baking rye - 3, 32.
After half an hour of kneading, I remove the spatula, it turns out a long two hour rise and baking. I do not turn off the oven.

Nikama, I've already seen this recipe, noted how interesting and rewrote it. Thanks for the link. There is a LOT of both liquid and flour.
Sorry for the stove. Probably have to divide by 2 and bake - the photo is inspiring.
I also use this program "French" when baking rye - 3, 32.
After a half-hour kneading, I remove the spatula, it turns out a long two-hour rise and baking. I do not turn off the oven.

At the expense of a lot of liquid and flour - this is normal! I have a Moulinex 3000 stove, max size 1000 gr! But if you divide, then the result may not please - it will be low! I stand the bread until it doubles! And it can be 4 hours depending on the room temperature! I bake it constantly - our favorite bread !!

Nikama, Here I am about the same thing - I don't want to share, I understand that the result will suffer. Do not share - I'm afraid the oven will suffer. I also have a max size of 1 kg. Was it strained?
Or is there no kolobok, which means it is mixing normally?
I didn’t think that proofing could be 3 or 4 hours. Thanks for the thought. The oven can be turned off before baking according to the program if the workpiece has not risen enough. I will consider.
And do you make baked goods using the baking program? How much to bet? 60 minutes? (I have never just used baked goods)

Nikama, Here I am about the same thing - I don't want to share, I understand that the result will suffer. Do not share - I'm afraid the oven will suffer. I also have a max size of 1 kg. Was it strained?
Or is there no kolobok, which means it is mixing normally?
I didn’t think that proofing could be 3 or 4 hours. Thanks for the thought. The oven can be turned off before baking according to the program if the workpiece has not risen enough. I will consider.
And do you make baked goods using the baking program? How much to bet? 60 minutes? (I have never just used baked goods)

I helped to knead the HP with a spatula, there is no kolobok, so the spatula rotates in the middle of the mass, but not strained!
I baked baking for 60 minutes on the program! Only here is a nuance, I myself came up with: so that the roof does not burst, I spray water from a spray bottle (with which flowers are sprayed) directly onto the top of the bread when baking (if I see that it starts to crack), the bread does not settle if it has stood well!

The most difficult moments of bread, right after the start of baking. At this time, the pace rises sharply. tena and bread begins to rise sharply until reaching T * 60C inside the dough.
The dough is still damp, and if you open the lid at this time, then the workpiece can also fall sharply, and no longer rise.
But then after 10-15 minutes a bread crust begins to form, then the bread will not fall off, tempo. becomes higher, the crust is firmly set, although not yet toasted.

Nikama, Admin, thanks for the advice. I will try.
When making 100% rye from Misha with sourdough from one rye, the spatula also spun by itself in the middle, and I had to stand over the stove for half an hour and help with the spatula. I have already mastered this procedure.
I got it. I have glass in my HP - I watch the process through it.

Yesterday I baked Borodinsky, but using my own kefir sourdough. It's good that I kneaded a loaf of 750 g, otherwise it rested against the viewing window 30 minutes before baking. I had to knead a little. The bread came out amazing !!! tall, large-pored, I wanted to take a picture, but ... there is nothing

Bread maker Moulinex OW 5004. Program No. 2.
I used the option the weight of the roll is 1000 g.

Vegetable oil - 1 tbsp. l.
Warm water - 350 g
Cumin - 1.5 tsp.
Salt - 2 tsp
Sugar - 3 tbsp. l.
Mixture "Borodino" - 7 tbsp. l.
Rye flour - 130 g
Wheat flour - 340 g
Dry fast-acting yeast - 1.2 tsp.

The recipes supplied with the mixes do not work. Therefore, the weight of the ingredients was selected empirically. Add caraway 1 tsp. in the dough and 0.5 tsp. - for powder. The bread turns out to be tasty, it does not stale for a long time.

[Malt replacement]

Malt replacement - Brew a third of the flour measured for baking with boiling water, cover with a towel and stand for 2-3 hours.

There is a lot of wheat flour in the proposed recipes, which is very far from Borodinsky's native recipe.
Wheat flour, a small percentage, is used in native Borodinsky due to the fact that 3 varieties of rye are used.
Want to quickly get a good rye with Borodinsky flavor, see here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

When I bought the Borodino mixture, it was accompanied by a technological instruction. I counted on the size of the bread machine and have been using it for a long time. Really taste of good custard bread. True, "Borodinsky" is still somewhat different .. He has a heavier wet crumb. By the way, maybe with the help of this mixture you can achieve such a taste. but I did not bother, I took it and baked it according to the recipe. My family loves it!

Borodino

Mix for making custard rye-wheat bread

Application: For making custard rye-wheat bread.

Dosage: up to 20%.

Ingredients: Swelling rye flour, dry rye tea leaves, malt extract, wheat gluten, wheat flour, roasted malt flour.

Benefits:

-Application: allows you to prepare the dough in a single-phase way, excluding the stages of preparation of sourdough and brewing flour and malt.

-quality: products have high taste and nutritional properties. The bread has an excellent taste, smell and appearance, corresponding to the custard varieties, and retains its freshness for a long time.

Shelf life: 9 months

Packaging: Paper bags weighing 25 kg.

Together with the State Unitary Enterprise "Khlebservice", technical documentation has been developed for rye-wheat brewed "Borodino" products.

RECIPES: PRODUCTS "BORODINO" WHEAT FLOUR OF THE FIRST OR SECOND GRADE
15
30
50

RYE FLOUR
65
55
35

BORODINO 20
15
15

PRESSED YEAST
2,0
2,0
2,0

COOKED SALT
1,5
1,5
1,5

SUGAR
3,0
3,0
5,0

SYRUP
4,0
4,0
-

CORIANDER OR CUMIN
0,5
0,5
0,4

WATER about
80
75
70


Note: Molasses can be substituted for sugar in a 1: 0.72 ratio.
TECHNOLOGICAL PROCESS PARAMETERS:

Duration of kneading dough, min: intensive 5 + 2
normal 10

Dough temperature after kneading, ˚С 30 - 31

Dough fermentation time, min 40 - 50 Duration of final proofing, min 50 - 55
Baking temperature, ˚С: initial 260

main 200

Duration of baking a piece weighing 0.5 kg, min 40 - 45

P.S. The plate was copied in a column, alas ... Let me explain: the recipe is given in 3 versions, so wind either 1, or 2 or 3 lines of each column.
My bread maker allowed me to program the process as recommended. Owners of other ovens can use the scheme: kneading dough + proofing with the oven turned off + baking. Workouts in the technical instructions no-doughing is carried out in an accelerated way - one rise and immediately baking.

[kava]

kava, and how much kefir starter was added and the liquid was reduced by this quantity?

I use a sourdough from 50 to 200 g. I used to add kefirna, and now - French. I accordingly reduce the amount of liquid and flour. But I always adhere to the rule - watch the kolobok. If I bake in a bread maker, then it should be plump and not smeared over the bucket, and if I only knead in the bread maker, and bake bread in the oven, then I knead the dough more liquid.

In a shop at the bakery, when buying rye flour, gluten and other ingredients for baking Borodino bread, they gave me the same dry sourdough as they said to give the bread a characteristic sour taste. Now I am thinking whether it is necessary to dilute the leaven with water and in what proportion, and they also gave malt, and how to use it. Lush Borodino bread just doesn't work! I eat, of course, what kind of cake, in general, I only make black for myself, my family members prefer white bread, but what's the matter? Maybe somehow it is necessary to prepare "wet" from dry sourdough?

[Laddy,]

Laddy, Of course, it is difficult to identify the composition of your sourdough, but from my own experience I can say that a dry mixture called sourdough is a ready-made component for baking that does not require any additional manipulations. That is, your task is simply to add the required amount of starter culture along with all the other ingredients. Again, through trial and error, I came to the optimal (in my opinion) amount of dry sourdough - 1-2 tbsp. l.

As for malt, I can say the following: it can be added dry, or it can be pre-brewed with hot water (by subtracting the water from the total amount required by the recipe). I didn't notice much difference. Usually more than 1 tbsp.I don't add a spoonful of malt. It mainly affects color.

As you put it, I do not make the "wet" sourdough from dry, but grow it, as many do (about this in the topics: sourdough in questions and answers, French sourdoughs, we bake sourdough bread, lactic sour sourdough from Admin, kefir sourdough and etc., etc.)

I bought dry sourdough in our Bakery House. The composition is as follows: hygroscopic flour, malt extract, roasted malt flour, citric acid and calcium sulfate. I have a question: is such a leaven the equivalent of live leavens discussed on the forum. Will I be able to bake dry leaven without yeast?

There is no time and inspiration to tinker with growing live sourdough.

is such a leaven equivalent to the live leaven discussed on the forum. Will I be able to bake dry leaven without yeast?

I am not a chemist by education, therefore I cannot say competently, but in my opinion the chemical composition of the dry starter culture does not correspond to the composition of the living one, and therefore is not an equivalent substitute for it. Based on the recipes offered by the Bakery House, yeast is not excluded from the list of constituent ingredients, so it is hardly possible to bake bread completely eliminating yeast (and replacing it with dry sourdough). At least I have no such experience.

I am not a chemist by education, so I cannot say competently, but in my opinion the chemical composition of the dry starter culture does not correspond to the composition of the living one, and therefore is not an equivalent substitute for it. Based on the recipes offered by the Bakery House, yeast is not excluded from the list of constituent ingredients, so it is hardly possible to bake bread completely excluding yeast (and replacing it with dry sourdough). At least I have no such experience.

I think you are right. This dry starter is most likely mentioned on the Extra-R forum and I cannot do without yeast.

I think you are right. This dry starter is most likely mentioned on the Extra-R forum and I cannot do without yeast.

Dry sourdough gives a sour taste, typical for Borodino, Ukrainian, Belarusian, etc. It does not in any way replace the grown sourdough, which is used instead of yeast.

kava, I baked bread yesterday exactly according to your recipe, I specially went to the Bakery House and bought Borodino's mixture, I really liked the bread. Thanks for the recipe, my husband said that he reminds him of Ukrainian bread. He went up very well.

I have purchased dry sourdough in our Bakery House. The composition is as follows: hygroscopic flour, malt extract, roasted malt flour, citric acid and calcium sulfate. I have a question: is such a leaven the equivalent of live leavens discussed on the forum. Will I be able to bake dry leaven without yeast?

There is no time and inspiration to bother with growing live sourdough.

I used such a leaven at one time. It is not the equivalent of living leaven; you cannot bake bread without yeast.

Adjalik, my bread maker is the same as yours, bread according to the recipe attached to the mixture was a success, it also turned out with a multisereal mixture. Here with Energopan it turned out delicious, but almost did not rise, although it was baked inside and the crust was "not chewed", although it was gnawed.

It seems to me somehow a lot of a mixture of 7 tbsp. l

And also ... Do you get a Borodinsky recipe from a bread machine? I really like the taste of this particular bread (with the mixture it does not taste like Borodino at all). But he doesn't rise. Maybe I'm not making enough hot water ??? Help if you succeed?

Borodinsky's recipe from Mulinex does not turn out to be lush, as in the store. Very dense, although tasty. And complicated manufacturing. In 3 steps. And according to the laid out recipes, everything is laid out at once?

In principle, Borodinsky should not be too airy. Rather, it is plump, but not clogged brick. I put all the ingredients at once, put them on the main mode or on "French bread" and that's it.Yes, after kneading and first proofing, I take out the spatula (to increase the proofing time and, accordingly, to achieve a higher rise in the bread)

This is not the first time I have met, people are taking out a spatula from a bucket. And it is possible for dummies in more detail, at what time and how it affects the kneading in the baking process. Pli-i-i-z

Rye flour dough does not require kneading. Therefore, I take out the spatula immediately after the end of the kneading, form an even roof with a wet hand and wait for delicious bread.

Rye flour dough does not require kneading. Therefore, I take out the spatula immediately after the end of the kneading, form an even roof with a wet hand and wait for delicious bread.

So maybe you should put on "quick bread".
There, knead-rise and bake at once. Only 1 hour. 20m.
Only yeast is 2 times more.

There is little proofing on the fast. After several unsuccessful attempts I do not use this program

And I even, frankly, do not notice the difference and I bake for a long time so that I put less yeast. I'll have to try a quick yeast at the rate. 2h spoons.
Maybe someone tried it?

There are several secrets for bread with the addition of rye flour.
- for rye dough, only 1 rise is needed and the optimal fermentation time is about 3 hours, so I knead the dough in the dough mode (10 minutes), and then I just switch to the baking mode with a delay of 3.5 hours.
- to fully reveal the aroma of rye flour, you need to add a little orange or apple juice. I usually add about a quarter of the volume of the entire liquid.
-for color, you can add cocoa, coffee, strong brew or burnt. I add 1 tbsp. l. kvass wort and 1 tsp. bitter cocoa powder.
- two tablespoons of bran (pre-fried in a dry skillet), 1 tsp. coriander enhances the flavor.
I get fluffy, slightly sour, light brown, very fragrant bread. And no other additives are needed.
Proportions:
for 250 ml of water
1 cup peeled rye flour
2 cups premium wheat
1.5h l. salt,
1 tbsp. l. Sahara,
1-2 tbsp. l. vegetable oil.
1.5 tsp yeast
After kneading, I smooth the bun on top with a wet hand.

Also a good idea But malt is better for color

I, too, for malt, kvass, honey ... Something for coffee in bread, my soul does not lie. But this is purely my opinion.

Cocoa coffee. This is already a gingerbread.
That is, knead the dough and leave for 3 hours and turn everything off, and then put it on baking? Yes?
And where is the button, what would I say thank you?

I would still have looked, I would have approached or let it stand still.And thanks to my HP, I always say when I come to take out bread

I have no malt. as well as panifarins and agrams. there is only leavened wort. By the way, it works well without it.

Cocoa coffee. This is already a gingerbread

yes no, it's for color and taste. slightly bitter from coffee, only color from tea and cocoa. it's not for everybody. shades of taste and aroma. as well as adding coriander or dill seed.

That is, knead the dough and leave for 3 hours and turn everything off, and then put it on baking? Yes

could be so. It's easier for me to immediately put on baked goods with a delay in time. After all, there is a delay in all HP. I usually put the bread to bake at night. my HP bakes amazingly at night (probably the voltage is more stable at night)

All right. But I don't like keeping warm. Dries, but how to turn it off. It seems like nothing. And at night it will.

But I don't like keeping warm.

so for rye dough it is just very good when it is warm. it rises better.

And where is the button, what would I say thank you?

I do not know

After baking, I only keep it warm and dry for an hour.