Borodino bread for the lazy (bread maker)

[My mistakes:]

Borodino bread for the lazy (bread maker)

Category: Yeast bread

Ingredients
Dry yeast	- 2 tsp
Peeled rye flour	- 300 g
Seeded rye flour	- 100 g
Millet flour.	- 75 g
Salt	- 5 g (1.5 tsp)
Sugar (fructose)	- 30 g (1 tbsp. L.)
Syrup	- 20 g (1 tbsp. L.)
Ground coriander	- 2.5 g (1.5 tsp)
Olive oil.	- 1.5 tbsp. l.
Starch	- 1 g (0.25 tsp)
Extra-R	- 1 tbsp. l.
Agram	- 0.5 tbsp. l.
Panifarin	- 2 tbsp. l.
Malt r. + 80 ml boiling water. Brew, stir, let cool.	- 25 g (4 tbsp. L.)
Water (Narzan)	- 300 ml

Cooking method

• Double knead for Pizza. Rye bread spatula. Disable HP.
• Set aside an hour and a half for the dough to rise.
• Five minutes before Baking, grease the top of the bread with warm milk and
• sprinkle with coriander. Baking 1 hour 15 min.
• According to GOST, rye wallpaper flour is used in Borodinsky. But since I did not knead the dough, as expected, in three stages, but did it without sourdough and dough, I had to go to the trick: to replace part of the peeled flour with seeded for greater ease of the dough. The second trick is replacing sugar with fructose. And the third is the use of Narzan. Instead of flour sourdough, I took a mixture of dry sourdoughs. Agram added for sourness. I had only ground coriander, whereas according to GOST, ground coriander is added to the dough. And on top the bread is sprinkled with whole grains. I used ground in the dough and on top.
• 
• My mistakes:
• 1. I pulled out the spatula after kneading, but this was not necessary, because the dough turned out to be very sticky, and I suffered for a long time, putting it back. Then she smoothed the surface with a palm moistened with warm water. And before my "mockery" - the bun was - lovely sight.
• 2. It turns out that starch is not added to the dough, as I did because of illiteracy, but "To give the surface of the crust a gloss, hot loaves are smeared with starch paste." - Quote from the site of Borodino bread.

Note

I gave detailed answers to all questions in "Rye tips"
I've already tried it ... Very tasty !!! A little sugar must be added, that is, one and a half tbsp. l. I shouldn't have turned it down right away ... You can't trample against GOST ...

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And I prefer to pull out the spatula if I grease my hands with vegetable oil, there is nothing complicated in this. Do not turn off the oven, because I choose the heated mode and the dough fits much better in it. And you don't need to detect anything, it's just full mode.

And I prefer to pull out the spatula if I grease my hands with vegetable oil, there is nothing complicated about it. Do not turn off the oven, because I choose the heated mode and the dough fits much better in it. And you don't need to detect anything, it's just full mode.

I also often take out the spatula, and precisely with oiled hands, but in this case it did not help, because the dough was UNUSUALLY sticky !!! Maybe because of the molasses .... And I spotted this time, because this bread took longer baking time.

Gasha, Galyun, I have a question here ... You baked Borodinsky on different programs? Is the height of the finished bread much different? And one more thing ... Galyun, and if the seeded rye flour is replaced with peeled flour (which I have never seen before), won't it get any worse?

[Crochet]

Crochet , Innul, the height of this bread is not very different, no matter how it is baked, it will still not be high ... I drive any rye at least once on Pizza, and then either Rye, or Main, or (my daughter really loves the resulting crust) - in French, depending on how things are over time. I also took all the peeled flour ... With it, the bread turns out to be darker and richer in taste ... So, do not be afraid. bakes !!! Just tell me later, please ...

Gasha, Galyun, thank you. I have a "Borodino bread" program in my oven, but I practically don't use it ...The best rye, I get it with a combination of the "Yeast dough" programs (2 kneads in a row, 50 minutes + proofing (1 hour put according to the program), sometimes I add half an hour from myself) + "Baking". And this variant, which you are talking about ("pizza" (batch) + "French"), I also got accustomed to.

So don't be afraid. bakes !!! Just tell me later, please ...

Galyun, I will definitely tell you ... how can it be without this?

[Gasha,]

Gasha,Galyun, I show my lazy Borodinsky:



And here is the cutter:



The last panifarin was worn out on him, since tomorrow I'm going to the All-Russian Exhibition Center to shop ... Galyunya, thanks !!! The husband said: "Ott such bread !!!"

[Crochet]

Crochet, Inn, oh how glad I am !!! Super - you got bread !!! Tell me, please. on what modes did you bake ... What did you change in the recipe ... And I see that you have coriander seeds on top ... Where did you take it?

[Gasha]

Gasha, Galyun, thanks. Now I'm telling ... First, about the modes ... "Yeast dough" mode -1 hour 25 minutes, 2 kneads in a row (25 for 2 = 50 minutes + proofing (1 hour set according to the mode, and another 30 minutes with the oven off ), then "baking" -1 hour 10 minutes. Now about the changes ... I replaced the molasses with honey (I have not yet got hold of it), and put a little less malt, or rather I measured 25 grams on the scales, but I have why then it turned out only 2.5 tablespoons ... in general, I decided that this was enough ... And here's another ... "Narzan" replaced with whey (I had to attach it) ... Well, I have rye flour I didn't scoff at the recipe anymore, everything else was found in the house ... Galyun, and I bought coriander seeds in Ramstore ... And then I brought it from Moscow ... a solid reserve was formed .. ...
Grabbing hands ...

Well, I had all the rye flour - wallpaper

This is the most correct change ... According to GOST, it is wallpaper flour that is used in Borodinsky ... But I have not yet got hold of it ...

Inn, did you add sugar?

[Gasha]

Gasha, Gal, nope, I didn't add ... I decided to leave it as it is for the first time ... My mother never liked Borodino bread, because of its sugaryness ... but today she only dies on the road, I have it lover of bread to eat, will never try a new bread, in combination with something (in the form of a sandwich), she loves bread just like that ... without anything. Galyun, and according to your recipe she really liked Borodinsky ... Yes, and her daughter and her husband are not lagging behind, they really love bread with "something" ... Today, for example, they loved with chicken ...
Gal, and I have everything exactly the opposite, you won't find sown flour in the daytime with fire, but wallpaper at least ... well, much shorter ...

Still, it is advisable to adhere to the Gostov recipe, since wallpaper flour has a number of differences from other varieties.
Rye flour is produced in three varieties: seeded, peeled, wallpaper. Varieties differ in the degree of grinding and the content of bran: seeded - fine and completely without bran, peeled and wallpaper - coarser grinding and with bran (especially a lot of bran - in wallpaper).

Dear Gasha!
For the second week now, your recipe has not gone out of my head. The bottom line is as follows. To check the recipe, my hands did not reach for this, I called a girl friend, dictated the recipe and asked to bake. In the evening, the girl called and said that the bread did not work. Then I tried it in my oven. The same result. My oven turned out to be weak for such a test (especially since it is convection oven). Here I went to the principle. I called my friend and took the Panasonic model SD 206 from him. In the third bread maker, the bread turned out really good. From which I concluded that the recipe is strongly tied to specific models of bread machines (there is a black bread mode, a special spatula for mixing batter, the correct temperature mode). Today, from what we sell, I think that Panasonic is the best stoves. When I bake for the soul, I myself do not use the stove (only for eating). I have a good dough mixer in the combine, but I bake it in the stove.
And then suddenly I wanted to help people make life easier. I don’t even know what “chevoyto” attacked me. After all, many bought stoves for this. That would be tasty, fast, high quality and convenient.That would be less fuss and failures, and more taste.
To make a “simple” universal and fairly quick recipe for black bread for any oven.
Actually, this thought has been in my mind for a long time. Now here's a splinter in my head, I'm thinking how to correct your recipe a little (The task is certainly not solvable, but suddenly it will work out). Here in my gut I feel that there is something in this recipe of yours. Take it as a basis and try to modify it.
Objective of the black bread recipe:
1. that would be suitable for any stove.
2. Was baked on the white bread mode (because not everyone has a black bread mode)
3.that would have all the taste like black rye (you can't do without sourdough)
4. but that the leaven is prepared one time.
5. so that the cooking time for the sourdough is no more than 3 hours (a day is long for "dummies")
6. A minimum of using all sorts of cups, pots and other kitchen utensils, which need to be washed for an hour.
7. And without "natural additive colors" (coffee, tea, shoe polish)
I climbed the whole Internet. The internet did little to help. It's the same everywhere. Maybe you or someone else have any thoughts. Maybe we will come up with joint efforts. I would really appreciate it.
Sincerely, Victor.

[lva2410]

lva2410, read the first post carefully ... I did not use the Rye mode, but did knead on Pizza, then proofing by the hour, and the Baking mode. And the question of using a spatula for rye bread is not fundamental, I often bake with ordinary bread. So, I did everything in my power ... Now it's up to you ... Anyway, each recipe must be adjusted individually to the oven, to flour, and to the ingredients that are sold in your area. Good luck with your experiments !!!

Totally agree with you. As for the "Rye" mode, I meant the capabilities of your stove (your stove has a blade rotation reducer reinforced for heavy dough, that is, high-quality mix), the "Dumplings" mode is just a 20-minute dough kneading. If double, then you have 40 minutes of quality mixing. Many stoves, in particular, and mine do not have this mode. There is a "Dough" mode, that is, kneading-maturing-kneading-fermentation. (cycle 2.5 hours) this is the "Pizza" mode. This is not it.
Then at the expense of proving the dough. Since this mode is not in your bread maker (and in others too), you have to interrupt the baking cycle. Obviously, we are talking about the final proofing where a temperature of 30-40 grams is required. It is not understood here whether you take out a bucket of dough and put it in a warm place, or simply leave it alone for the required time. In any case, the machine cycle is interrupted. Then it is better to bake in the stove there and the temperature regime and the uniformity of baking are better. I just have a proofing mode that can be simulated with a “yogurt” mode if you pull out the spatula. Heating temperature 35 degrees. (4 hours mode). By the way, I want to use this mode to prepare a pre-starter culture.
I agree with you that you have to adapt the recipes for each stove. Unfortunately, all this speaks of the imperfection of the bread makers, that is, they were clearly not developed by bakers. And they are designed mainly for one classic white bread mode. Then you have to get rid of it. But the classic mode for baking white bread for most bread makers is the same for about 4 hours (I have 4h20min) you have up to 6 hours. That's why I wanted to fit into it.
As for the ingredients, then "what you drown is what you burst." You have to run around if you want to bake good bread. You understand that a basic set is required, you cannot make brown bread from wheat flour alone. And then I think that any person seriously involved in baking should clearly know what each added ingredient is for and what happens to the dough when it is added. You can't make good bread without this. That's why I drew attention to your recipe. It has the optimal ratio of all ingredients and nothing more.
Okay, let's think. Thanks for the answer.
Sincerely, Victor.

[Gashi]

The other day I again baked "Borodinsky for the lazy" according to the recipe Gashi, here's what a loaf turned out, I really like it myself:
I counted the loaf for a larger size.

Dry yeast-3 tsp
Peeled rye flour-600 gr.
Wheat flour-110-115 gr.
Salt - 2.25 tsp
Sugar-1.5 tbsp. l. (as much as possible, to taste)
Molasses-30 gr.
Coriander - 2.25 tsp
Vegetable oil - 2.25 tbsp. l. (30-40 gr.)
Extra-R-1.5 tbsp. l.
Agram-0.75 st. l.
Panifarin-3 tbsp. l.
Malt-40 gr. + 120 ml. boiling water for brewing
Water-450 ml.
If you do not mind, I will explain a little: red: I did not have the seeded flour, so I also replaced its amount with peeled flour, that is, all the required rye flour according to the recipe, in my case, peeled. I always take less malt than is required in the recipe, in this case I put 2 tbsp. l. In my family, they like to feel salt in a rye bread (this is by no means about salting), it was on this loaf that I poured 3 tsp. salt, but it's all a matter of taste. I took the vegetable oil "Fragrant", which has the smell of seeds, instead of mineral water, I used the whey left over from the preparation of cottage cheese, but everything else, as in the recipe.

Empirically, I came to the conclusion that if you bake this bread in a bread maker, then it is better to use the following modes:

1. Dough mode - completely, with proofing, 2 hours 20 minutes.

2. Without taking it out of the bucket, mark the time and allow the dough to be properly spaced, approximately one and a half to two hours.

3. Using the timer button, put on Baking for 1 hour.

I baked a lazy Borodinsky !! Myakonky, handsome. What is missing in the taste, some obvious Borodino flavor! Either it's really not enough sugar, or some kind of seasoning ...

Molasses-30 gr.
Extra-R-1.5 tbsp. l.
Agram-0.75 st. l.
Panifarin-3 tbsp. l.

I would like to bake this bread. But there is no molasses (can be replaced with honey?), What are extra-r (some kind of leaven?), Agram and panifarin? It is quite possible that in Kiev all this is somehow called differently ... I, for example, have gluten, is it the same thing as panifarin?
Well, the very last (so far) question:
What do you think, is it possible to replace Agram and Extra-r with lactic acid starter culture of our own preparation? And then until I get to the store ...

You can replace molasses with honey ... Better buckwheat. Can be replaced with brown sugar, and even plain sugar. Agram and Extra-r - dry starter cultures ... Agram - sour, Extra-R - sweetish, with the addition of malt. Panifarin or gluten is gluten.
I think it will be even better with homemade sourdough ... Good luck !!! Tell me what happens, okay?

Yesterday I baked the first bread according to this recipe.
The texture and taste are superb, exactly what I wanted.
The roof has fallen, so it's not a photogenic bread
I think the water should be slightly reduced due to the liquid in the starter. I will experiment with the recipe further, when it satisfies one hundred percent - I will write what I put and how I baked in Moulinex 5004 ...

In Kiev, Agram is called Rogi Dunkel Sourdough, Panifarin is gluten, malt is also on sale

But I still have a chuyka :)) (you can't praise yourself - you walk like spat on) ... I sent my husband behind the horns with a dunkel and offhand replaced it with an extra-r with agram in a gashin recipe ...

Gasha, bow to the earth and thanks ... already 6 times your lazy Borodinsky has baked it - it always turns out and everyone is in complete delight :)) senks :)

[alexis]

I adjusted the recipe for myself. The roof is almost flat. The taste is wonderful! also happy with the large size, thanks, Krosh counted

water 500 ml (of which 100 ml for brewing malt and coriander)
malt 4 - 5 tbsp l.
ground coriander 0.5 - 0.7 tbsp. l.
salt 1.5 tsp
sunflower oil 2.5 tbsp. l.
honey 3 tbsp. l.
lactic acid sourdough 0.5 cups
gluten 3 tbsp. l.
peeled rye flour 300 g
seeded rye flour 300 g
wheat flour 120 g
dry yeast 2 tsp

Baked in Moulinex 5004. First, two kneads in a row for 25 minutes (without raising) on ​​the Yeast dough mode. Then the Borodinsky program (3 hours 42 minutes), the size of the loaf is 1.5 kg. When the program stops after half an hour and requires additional ingredients, press the button to continue. I was afraid that HP would not knead such an amount, but everything was mixed well, I did not have to help.The bread turned out to be sour, not too sweet, just this one I like.
bread from alexis
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&
topic = 6670.0
my relatives are crazy about him, but for me they are sweetish, and this one is just good for the presence of sourness in the taste, that is, the leaven in the recipe

People! Borodinsky has a slightly convex roof. Hurrah!
Wheat flour is 30 g more, water is 50 ml less and yeast is a little more than 1 tsp. (total) In general, it all depends on the leaven (density, "strength", etc.)
Yesterday my husband bought a factory leaven, and I'll try it sometime.

Here is the next one (this one is also made from lactic acid starter culture of my own preparation, I still can't get to the store dry starter culture)
Tasty! And the roof pleases

Gasha, thanks for a good recipe
I want to try dry sourdough for my family, otherwise I'll leave for the summer somewhere, they are without Borodino ... hardly anyone will bother with lactic acid (so my mother says that all my free time is spent on bread)
I forgot to add that I am no longer fooling with the prog. 9 (Borodinsky), and after kneading for prog. 13 (dough) 25 minutes, put on prog. 2 (French bun) about 3 hours 40 minutes Kneads a rye bun to a "liquid" state perfectly. So they wrote correctly somewhere in the topic, the Borodinsky program is not needed, it does not knead properly itself, and if you knead it additionally, then you can bake it on any other program.

Can you ask the super lazy one?
1 How to reduce the number of components
2Can I bake in the oven Moulinex 1708R
3 There is Goat's milk, honey, rye peeled. flour, eggs. coriander.

I'm afraid I can't do without malt

Can you replace the malt with kvass wort?

[Ruth]

Ruth
If you replace malt, it is better to use dry kvass, although if it is not there, then you can try the wort - why not? Of course, the taste will not be quite the same, but I think that all the same a noble bread will come out (among my family, "Rye from Elena Bo"- just on kvass wort). Just do not forget that the wort must first be diluted in water.

why is dry kvass better?

in 50 minutes of proofing, the dough rose above the bucket, the kneading was done according to the calculation for a large loaf, I was afraid to wait another 40 minutes to rise and set to bake. Was it supposed to rise like that?

Perhaps you have a lot of water in the dough or a lot of yeast. It is especially offensive when, after such a rise, the roof of the bread falls
Next time I added more flour, less water and it worked out great! But in my case, everything was connected with lactic acid sourdough, in which there was already water, etc. In short, if the recipe does not work right away, you need to somehow calculate the amount of flour, water, yeast for your ingredients

And so it happened, my roof collapsed, and it was baked in 1 hour 10 minutes. not good, but the liquid definitely needs to be reduced ... Well, the next one will be better

A question ?
If you cook the dough, how to say it on the street, I mean not in a bread maker, everything is as it should be, in other words, bring it to condition, but instead of baking in the oven, put it in the bread machine and turn on the program, even if it interferes, and then according to the program. Will there be anything sensible?

Oh, I don't like getting my hands dirty (once again, at least)
Recently, our electricity was turned off, and the malt was already brewed, so I was kneading with ruts. The dough is sticky, ugly! I used to always only knead wheat, and then sweat with hail, but here it is common. I baked it in the oven, ate it for 3 or 4 days, while such from HP usually leaves in 2.
Maybe if you mix it in HP it will be sensible.

So I finally got to the lazy Borodinsky. Gash recipe ingredients. True, there was no molasses, I replaced it with brown sugar. And instead of agram and extra-r I used 100 ml of homemade rye sourdough.
The main program, mode - dough for 2 hours 20 minutes. After the end of the program, the dough lay in the switched off bread maker for 1.5 hours. Then the mode - baking, time - 1 hour 10 minutes.
Well, what can I say? In my opinion, the taste and color are not very similar to Borodinsky. But this is the most delicious rye bread that I have baked. Crispy, rather thick crust, tender crumb, no crumbs and unmatched aroma. I baked small size, as my family prefers white wheat bread. But they only managed to cut this one off - with young potatoes sprinkled with dill, and lightly salted cucumbers, and with cheese and just like that - delicious! ; DToday I will bake some more!
The photo does not convey, of course, all the advantages of this bread.

[Paillette]

Paillette , well, the most important thing is that I liked the bread!

But the color turned out to be somehow pale. Did you put in the malt? Did you take peeled rye flour?

Gasha, the flour was both peeled and seeded, as in the recipe. Maybe half of this is a little paler than yours. And the malt was in the kvass concentrate (liquid).
Thanks for the recipe, this is now one of my favorite breads.

[Paillette]

Paillette, to your health! Try to get some malt after all. Kvass concentrate is not enough for the Borodino taste and color. And as an experiment, try baking in the trail. times bread on peeled rye flour. I like it that way. Maybe you like it too?

Today I baked this bread again, I really like it and does without punctures. There is no cut, as it was baked for the parents.

[Krosh recounted and yuliya_k]

People!!!!!!!!!!!!!!! save again according to this recipe the bread did not rise, even up to half a bucket, what did you do wrong?, I poured everything according to the recipe (Krosh recounted and yuliya_k, only I have one leaven, some kind of dry, honey instead of molasses, and then everything is according to the recipe. Rye flour was only peeled. The "French" mode is off after the first batch, and switched on for the full program. And now it stands in a bucket and is not even going to move, the yeast is saf-moment ... Please, that it was a little tight to make the dough, helped it spin

[nelya]

nelya, it's hard to say without seeing the kolobok ... How much water did you pour? Is your yeast good? When the malt was brewed, did you let it cool? This recipe has been tested many times, and the point here is definitely not in the dry sourdough, since, in principle, you can do without it. And rye flour, too, can be taken only of one type.

[nelya]

nelya, it's hard to say without seeing the kolobok ... How much water did you pour? Is your yeast good? When the malt was brewed, did you let it cool? This recipe has been tested many times, and the point here is definitely not in the dry sourdough, since, in principle, you can do without it. And rye flour can also be taken of only one type.

I definitely didn’t chill the malt, I took 300ml. cold whey and poured malt from 100 ml. boiling water, so the liquid was all barely warm ... I opened the yeast last night, then closed it tightly and put it in the fridge ... the bun was very, very tight.

[nelya]

nelya, please read here:

🔗

Only today I was there explaining about the rye bun. And you just don't stop your experiments. Understanding kolobok only comes with experience ... You will definitely succeed !!! It seems to me that you did not fill up the water.

[nelya]

nelya, please read here:

🔗

Only today I was there explaining about the rye bun. And you just don't stop your experiments. Understanding the kolobok only comes with experience ... You will definitely succeed !!! It seems to me that you did not fill up the water.

Thank you very much, it also seems to me that Borodino baked no water according to other recipes, then the bun was kind of vague and the bread turned out, and then I stepped on something. I already have a very good "feel" for wheat, but I will have to learn more about rye. I will definitely bake it like yours and show it. Thank you for your advice

People! Borodinsky has a slightly convex roof. Hurrah!
Wheat flour is 30 g more, water is 50 ml less and yeast is a little more than 1 tsp. (total) In general, it all depends on the leaven (density, "strength", etc.)
Yesterday my husband bought a factory leaven, and I'll try it sometime.

I really like baking bread according to this recipe! Only here is the feeling that the crumb is damp and I would like the roof to be more convex. I also have a mule 5004

[Macaroni]

Macaroni, if the roof of the bread is not convex and the crumb is moist, then there is more liquid in the dough than is needed. Try to reduce it by 10-20 ml.

[Gashin]

The other day I again baked "Borodinsky for the lazy" Gashin recipe, this is how it turned out:



Gashenka
Once again, thank you so much for this recipe!

[Krosh]

KroshEnka, yes you are always welcome !!! Wonderful loaf!