Borodino bread. Moulinex OW5002 (bread maker)

Borodino bread. Moulinex OW5002 (bread maker)

Category: Yeast bread

Ingredients
Rye flour	350 g
Wheat flour	200 g
Water (of which take 100 ml for brewing malt and coriander)	400 ml
Salt	1 tsp
Honey	2 tbsp. l.
Rast. oil	2 tbsp. l.
Yeast	1.5 tsp.
Ground coriander	0.5 tbsp. l.
Coriander beans - (for sprinkling)	1 tbsp. l.

Cooking method

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

Borodino bread made from rye custard bread (Vanya28)

Borodino bread for the lazy (bread maker) (Gasha)

[alexis]

alexis Thanks for the recipe, everything worked out great.
Antonova In general, I did everything strictly according to the recipe, only I didn't have coriander, I replaced it with caraway seeds and added a little ginger, it turned out delicious, I think that maybe next time I will add a little gluten to rise higher, but everyone liked it so much so you can safely bake such a recipe ...

As for me, it will be tastier if you replace the coreander with toasted cumin. Grind it (about 1 tbsp. L) on a coffee grinder before filling. The taste is much more interesting than that of the coreander.

Hello everybody
I have been wanting to bake Borodino bread for a long time, the recipe contains malt, but what if there is none? You can replace it with kvass wort concentrate, it contains rye and barley malt. If so, how much?

Oh, how long will it take to cook the bread?
5 hours in total? or am I wrong?
Oksana, for how long to put just baked goods? I am now kneading on the program, the dough is trembling, then an hour is raising.

Kati, well, yes, it turns out a bit too long, so I want to try immediately after raising the baking dough to put and skip the Borodinsky program, otherwise it rises so well in the batch, and then after the Borodinsky program it drops a lot.
Kati, to be honest, I just tried this option today. Now she is baking - I set it for 1 hour, but I think that in 50 minutes I will start guarding, maybe in 55 minutes I will turn it off. Then I will unsubscribe about what happened

I put on 1 hour 10 minutes.
That bread turned out, in my opinion, too heavy. Then I tried the Borodinsky oven according to the recipe from the book, it turned out even denser and heavier, just like a brick. But very tasty.
Can you tell me how to make it a little more magnificent, so that at least a little porosity is?

Kati I also add gluten, 1-1.5 tbsp. spoons rises better and there is porosity.

Yeah, gluten is better, and over time I overdid it, 1 hour is enough.

alexis, thank you very much for the recipe! Everything turned out well, we already ate 4 loaves in 3 days.
I tried to bake one only for prog. 9 (Borodinsky), there was little time, they ate it, but not that! So I advise others not to experiment.

[I want to ask you]

Hello everyone! I want to ask you - how long does the "Borodino bread" program last in the Moulinex oven. In my Panasonic there is only the rye bread program lasting 3 hours 30 minutes.

[I want to ask you]

This bread seems sweet to me personally. My sister, for example, does not like Borodinsky from the store, but this one is great.

And I have no leaven wort ...

Hello everyone! I want to ask you - how long does the "Borodino bread" program last in the Moulinex oven. In my Panasonic there is only the "rye bread" program lasting 3 hours 30 minutes.

In my moulinex 5004, the Borodinsky program is 3h 33min - 3h 45min (depending on the mass of bread). 1 kg - 3h 38min. But the catch is that the dough is kneaded and rises 4 times.

I also made Borodinsky for the dough according to the recipe from the Mulinex website, I do this one much better. He fell heavily, wetter.

pictures of this bread in my baking

Yul, it’s exactly the same for me ... But I don’t like its roof. It is clear that there are no special additives ...

Peace be with you bakers!
Yukka instead of honey or sugar - malt syrup
add gr30 wheat flour and the roof is fine
certainly not like white, but still convex

The roof turns out to be convex, if you interfere less and defend for 13 progs. (dough), but then the crumb is denser. But after all, the roof of Borodinsky from the store is also rather flat ...
While eating, I will not change anything

alexis, please tell me, does your recipe mean measuring spoons or regular spoons? Yesterday I baked Borodino bread for the first time, though according to the recipe from the Moulinex website, it turned out the color of dark chocolate, horror! Although it seems to taste nothing, but far from what I expected ... That recipe also contains 4 tbsp. l. malt, but I put the usual ones, it probably contains more, or something ...
Yes, and also, maybe someone will answer, malt, I read here, it can be different, they brought me from Kiev, it just says malt, but nothing else ... It's some kind of bluish color, I've just never had it before saw. And on rye flour, too, except that this is wheat flour, nothing is written ...

I put 2 tbsp on a small loaf. spoons of malt brewed in 100 ml of boiling water. In HP you need to fill it with chilled of course

Svet Lana, and how much else? What recipe do you bake? Does it work? If not difficult, answer
And what kind of measuring spoons?

Wheat flour - 300 gr
Rye flour - 90 gr
Rye bran 2 tbsp. spoons (10 gr)
Pod oil - 3 tbsp. spoons (45 ml)
Sugar - 1 tbsp. spoon (15 gr)
Salt - 1.5 tsp (12 g)
Yeast - 1.5 tsp (6 g)
Malt - 2 tbsp spoons (pour 100 ml of boiling water and cool)
Water 220 ml
2 teaspoons of panifarin
I bake according to the rye program - the bread rises well, the porous one - we liked it. You just need to keep an eye on the kolobok, I got a little watery and therefore the top slipped a little

Wheat flour - 300 gr
Rye flour - 90 gr
Rye bran 2 tbsp. spoons (10 gr)
Pod oil - 3 tbsp. spoons (45 ml)
Sugar - 1 tbsp. spoon (15 gr)
Salt - 1.5 tsp (12 g)
Yeast - 1.5 tsp (6 g)
Malt - 2 tbsp spoons (pour 100 ml of boiling water and cool)
Water 220 ml
2 teaspoons of panifarin
I bake according to the rye program - the bread rises well, the porous one - we liked it. You just need to keep an eye on the kolobok, I got a little watery and therefore the top moved down a little

with such a ratio of wheat and rye, (300/90), well, even rye bran (10) - panifarin is not so relevant.
So you can safely bake without it. And the dough is really liquidish (400 g of flour and 320 water, along with boiling water). Or subtract boiling water from the total count. water?

alexis, please tell me, does your recipe mean measuring spoons or regular spoons?
Yes, and also, maybe someone will answer, malt, I read here, it can be different, they brought me from Kiev, it just says malt, but nothing else ... It's some kind of bluish color, I've just never had it before saw. And on rye flour, too, except that this is wheat flour, nothing is written ...

I used a measuring spoon from HP for this recipe. Do you have malt from the Bakery House? They recently sold exactly what you write, normal good malt
Do you have wheat flour Luhanskmlin? If yes, then it's peg.
I have not seen wallpaper, in theory there are even more bran in it, but seeded (Kiivmlin) is like wheat of the highest grade, almost white.

In the original recipe from alexis, I almost did not change anything, except that wheat flour can be put 50-70 g more. And everything turned out well and tasty! And there panifarin (aka gluten) is not mentioned, this is when it is already there, you can add it, and so ... it is not at all necessary.

yuliya_k, I have Luhansk flour, but I don’t know where the malt was taken, because my acquaintances brought it, and I can’t say anything about its quality, because I saw it for the first time in my life ... I just think that the whole thing in spoons ... I put 4 full tablespoons (usual), it looks like it is much more measured, but today I just read somewhere from Admin that it is customary here to write all bulk measures in measuring spoons, so now I'm completely confused, In which spoons does everyone here count ..., and did everyone read that material about measuring spoons ...

with such a ratio of wheat and rye, (300/90), well, even rye bran (10) - panifarin is not so relevant.
So you can safely bake without it.And the dough is really liquidish (400 g of flour and 320 water, along with boiling water). Or subtract boiling water from the total count. water?

Total amount of water 320 ml together with boiling water. Excess water can be taken away from the bran, because the bread inside is not raw, it rose well and baked, all so porous

[alexis]

alexisThank you very much for the recipe! I tried it in my Mulinex 5004! I added 1 tsp to the recipe. gluten free. Baked 1.10! Vkusnotiischaaa !!!!!!!!!!
The crumb is baked and porous, the top is raised, ..... but did not rise What did I do wrong ???
.................

The more I eat, the more it seems to me that the crust is hard. It seems that it did not deviate from the recipe given.

Thank you so much alexis for the recipe for such a delicious bread. I decided to change the baking technology: first the "dough" mode, then 45 minutes of proofing, and finally baking for 40 minutes at 190 degrees. Thanks again.

alexis, I wanted to ask you, what kind of dough is obtained according to this recipe, that is, is the bun formed? Otherwise, according to the recipe from the book, the kolobok did not want to form, it was smeared on the walls.

Mari, regarding the rye bun, read Admin (type "Rye bun" in the search, the topic is "Rye-wheat-buckwheat or something like that). It turns out that he is not a bun at all. I would insert a hyperlink, but I can't
And the recipe from the Mulinex recipe book can be thrown out, this has been discussed many times on the site ...

alexis, can you please tell me, is this recipe for what weight of a loaf?
Mari, now I am baking this bread, I added only panifarin, so I formed a kolobok right away, at the beginning of kneading. More precisely, not a bun, but an elongated sausage.

good evening. please tell me you can use dry kvass instead of malt

Can. The dry kvass contains rye malt.

Everyone loves Borodino bread
I will cook according to your recipe
Thank you!!!!!!!

[I want to ask you]

Hello everyone! I want to ask you - how long does the "Borodino bread" program last in the Moulinex oven. In my Panasonic there is only the rye bread program lasting 3 hours 30 minutes.

The "Borodinsky" program lasts 3.50, but the same program for rye, but the recipe says the time is 4. 10

Right now I started it with a prescription, added 2 more tbsp. tablespoons of gluten for splendor, it will turn out to accomplish your goal.

I baked the bread, but the roof collapsed a lot, especially when compared with the kneading on the first program, it came up very nicely on it. I am thinking of trying it on the main baking program (i.e. the first one). I also have Mulenex 500230

Ingredients

Rye flour 350 g
Wheat flour 200 g
Water
(of which take 100 ml for brewing malt and coriander) 400 ml
Salt 1 tsp
Honey 2 tbsp l.
Rast. oil 2 tbsp. l.
Yeast 1.5 tsp
Ground coriander 0.5 tbsp l.
Coriander beans - (for sprinkling) 1 tbsp. l

Please specify the amount of malt. Thank you in advance.

The recipe does not specify the count. malt ?!