Borodino bread for the lazy (bread maker)

We do not sell panifarin. How can it be replaced and in what dosage?

[Natalia Ruzyanova]

Natalia Ruzyanova, please read Rye Tips

There I tried to answer in detail such questions.

I baked bread according to the recipe. True, the malt in the spoons turned out to be not 25g, but 40. I measured it with the measured from Panas. And it turned out that I didn’t have enough rye flour. Replaced 100g with cz. The taste is not affected. The taste turned out to be awesome, although the mother-in-law complained that she could not eat much of it. I ate it great ..)
Here's what happened. There is no photo of the cut, I was lucky for my mother-in-law and was without a camera down.

Well, why does mother-in-law eat a lot of it? Do not impose !!!

[Gasha]

Gasha
I'm still quite a beginner, I understand correctly that you call the "baking" mode the "quick bake" mode
And maybe they will tell me here (I have not yet found a topic where this is being discussed), I have a roof in bread using rye flour (baked on beer, kvass), a curve is obtained (on the one hand above, on the other below) and with cracks

[Marmel]

Marmel, the mode is Baking, I do not use fast baking.

For a beautiful roof, read Rye tips Good luck!

Thank you so much,
Why did I ask about the regime. My instructions say that the baking mode lasts 4 hours. And you have written that 1.5 hours. So I wondered, but how to achieve this one and a half hours. She did not become wise. Used pizza full cycle, and Rye mode
The bread is delicious. thanks for the recipe. And the roof is potholed again. But I'm just learning. Thank you very much for the link, I am already studying it

cut it up early. But I needed bread for dinner, urgently
Girls, and no one will tell you where you can see the calorie content of additives (panifarin, agram light, dark, extra-r)? I really need

The Baking mode cannot last 4 hours ... You confused it with the Basic

Exactly, but I didn't even notice the elephant. Since I have never tried to bake cupcakes yet, I have not thought about this mode. Thank you so much, he really does milk for 30 min-1.5 hours.
Does this mode determine the time automatically?

Baking time is set using the timer button.

Thank you so much, I will continue to study.
Just so much new information

[panifarin, agram and malt]

Residents of Moscow, respond! In which stores do you buy panifarin, agram and malt? Thank you!

[thepuh]

thepuh here you can see the shops
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=199.0
and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

[online store]

Or you don't have to go, I've found in one post a link to online store in Moscow, just beauty! https://Mcooker-enn.tomathouse.com/in...23642.0 And even though the Central Pavilion of VDNKh is not far from the entrance, it is still hard to carry 10 kg on yourself when you are filling up with flour, and it is harmful for your back too!

I put the bread according to the author's recipe ... kneading)) I will announce the results in an hour in 3!

Well, the product is ready, in my opinion, nothing happened.
I haven't cut it yet - it gets cold. Smells tasty ))

Slightly edited (product availability) option:

Dry yeast - 2 tsp.
Peeled rye flour - 275 gr.
Millet flour. - 200 gr. + 30 g for bedding
Salt 1.5 tsp
Sugar 2 tbsp. l.
Ground coriander 2 tsp
Sunflower oil. non-refiner. - 2 tbsp. l
Extra-R - 1 tbsp. l.
Agram - 0.5 tbsp l.
Malt - 2 tbsp l (did not brew)
Fitness mixture 3 tbsp. l.
Water - 300 ml

Mode - yeast dough. I took out the stirrers. At the end - 40 minutes let the dough rise. I made cuts before baking. I did not grease with oil either before or after baking, the top turned out to be beautiful, striped.

Great bread !!! But, nevertheless, there should be more rye flour in Borodinsky ...

Agree! I myself love the rye taste. But ... at the request of the workers, so to speak ... had to be perverted))

Hello everybody. Haven't looked at the forum for a long time. And today I even decided to bake according to this recipe. Pts I love Borodinsky and also PODOVY, which is baked in Kursk. Because of Borodinsky, I gave my wife a Panasonic 255. Just how many did not try before, nothing worked. And yesterday I found a shop for "Bakers" in Ryazan. There I bought an ace, which was previously lacking: panifarin, malt, agram and molasses. The dough has already been kneaded. Suitable now. Let's see what happens. Can I put a bucket to the battery? Need to think.

And why bother getting a bucket from HP? If you need the dough to fit at the end of the "Dough" program, leave it in the HP, it is warm there and all the conditions have already been created. I put the butter dough in the same place, and again it suits me, extremely convenient.

Yes, I read somewhere on the forum that it is better to put the bucket in the oven at all, I took out the bucket - I took out the spatula and sat down a little. And the second time it is necessary to upset?

The oven is different. Mine is not able to maintain a temperature of 30C, I have an old stove. If I stuff the dough there, it will be possible to put a cross on it))
Rye dough does not require settling, it just doesn't like it. After working out the "Dough" program, I wait 30-40 minutes (I see if there is still a rise) and turn on the baking. Yes, and it is not necessary to get the bucket in order to take out the scapula, there is nothing for it to cool down, let it keep heating up in the HP! The dough can be taken out so well

The process is complete (baked). I'll try it tomorrow. I will unsubscribe about the results.

Please tell me 380 ml of liquid + honey and butter is not much for 575 g of flour?
If my bun is poorly formed, I don't want to clog the dough with additional flour, reduce the liquid by how much?

For my flour there was a little ... If your bun is poorly formed, then first reduce it by 20 ml ...

I baked a nice flat brick 12 cm high.
Peeled rye flour + 2 tbsp. l. decoys.
Liquid: Water and brewed malt = 330 ml + 1 tbsp. l apple cider vinegar, honey, oil. Without agram, panifarin and extra p, other ingredients according to the recipe
Poured rye flour during kneading, 6 tbsp. spoons, because the pool below was pretty big. Maybe it was not necessary, since she still appeared and was not small.
I liked the bread, the family said a little sour. We need to reduce the number of apples. vinegar? Or is it something else?
Thank you for the recipe !!!

To your health! Try putting 1-1.5 tsp next time. vinegar.

I adapted this recipe for baking in a bread machine on the "Rye" mode
1. The "Rye" mode begins with warming up. Therefore, first I put 1 spoon of Extra-R and Agram into the bread maker, 2-3 tablespoons of rye flour and 100 ml of water. I mix it all on the "Dough" mode until a homogeneous mass is formed. Then I turn on the "Rye" mode
2. A minute before the end of warming up, I add the rest of the ingredients according to the recipe and help the bread maker with the first batch. The dough is heavy and my bread maker does not handle it well during the first batch.
3. Since the "Rye" mode is too short, I turn it on a second time stopping the mode just before baking. That is, it turns out that the dough is kneaded one more time. You may need to add 1-2 tablespoons of rye flour.
4. After turning on the "Rye" mode for the second time and re-kneading, I do not touch anything and only before baking I open the lid to grease the crust with hot kefir and sprinkle with coriander. It is better not to use the egg, the crust will crack from it.
5. I take out the bread already ready, one hour after the end of baking and at the end of the keeping warm.

One caveat ... I add all liquids to the bread maker warm, about 40 degrees and replace part of the water with whey or kefir

Now it turns out really "for the lazy", otherwise there is too much fuss.

And I baked this bread today in a Hitachi bread maker on the Basic mode (regular bread / bread with additives), since in this bread maker there is neither a rye mode, nor the ability to put only baking mode after kneading on a different mode, as you said in recipe.As I understand it, by the baking mode you meant only the baking function, that is, roughly speaking, the function of the oven. So, in Hitachi, this is impossible, if I understood everything correctly, you can knead it on Pizza, and then you still fully use the main mode or some other, that is, with all the mixes and proofs.
But bread, in my inexperienced look, turned out. The taste is precisely Borodino bread. Maybe I didn’t rise a lot, I didn’t understand for sure, but it doesn’t seem damp.
By the way, I replaced, on the advice of many, Extra-R (not at home) with the same amount of apple cider vinegar.

[lenary]

lenary, if your HP does not have a separate Baking program, then try to bake bread on the Main program, without preliminary kneading on Pizza ... Or knead on Pizza, allow to distance and bake in the oven

Thank you! I just baked it - just on the main program, without kneading on pizza. And the thought of kneading on pizza and baking in the oven also came. Next time I'll try.
The bread is quite dense.

[lenary]

lenary, well, actually, a real Borodinsky should be dense, but for the oven you can increase the amount of liquid, then the bread will be more porous ... Good luck!

I baked bread according to the author's recipe, baked and rose normally, only for some reason it has a bitter taste.
All the ingredients are fresh, I have not used them for the first time, I sit here and think that it is not so.

[Pum]

Pummaybe more malt was added than needed?

[Gasha]

Everything by weight, I measured the malt with a spoon from hp, when it was brewed I tasted it, there was no bitterness. Next time I'll put less.
Gasha, does malt taste bitter?

All the ingredients are fresh, I have not used them for the first time, I sit here and think that it is not so.

Fresh because you bought it today / yesterday?
And on the packaging did you look at the production / expiration date?

Flour, malt could be of poor quality, from sprouted grain, for example, now it is hot flour could suffocate in a bag, can, etc.
Or additives such as agram could also taste

Well, the very taste of such bread may not suit you, not your taste

If you like the bread, bake it and work out the recipe

[Gasha]

Gasha, does malt taste bitter?

It's just that it's the only ingredient that can give a bitter taste if you overdo it ... The amount of malt can be adjusted to your liking, just like sugar and salt

Try to lick your flour and malt ... find out what's bitter

And on the packaging did you look at the production / expiration date?

This is the first thing I look at, I try to take flour and other ingredients no older than 1-1.5 months from the date of manufacture. I already know what bad flour is.

Flour, malt could be of poor quality, from sprouted grain, for example, now it is hot flour could suffocate in a bag, can, etc.
Or additives such as agram could also taste

I baked rye bread from this flour two days ago.

Well, the very taste of such bread may not suit you, not your taste
If you like the bread, bake it and work out the recipe

I made Borodino bread for the first time, I will work out the recipe in any case.

Try to lick your flour and malt ... find out what's bitter

This is what I did with all the components, nothing tastes bitter. I will experiment.

Tell me, in what mode can you bake such a loaf of bread in the oven - Kenwood BM900? Well, I really don't want to change modes, I'm not that special in this difficult matter)))

I found a concentrate of malt in the store today - such a viscous substance. How much should you put in place of regular malt?

[here]

I found a concentrate of malt in the store today - such a viscous substance. How much should you put in place of regular malt?

add malt to taste ... Try adding 1 tbsp to start. l. liquid concentrate, bake and try, if you like a richer taste, then increase it next time. Don't forget to reduce the total amount of liquid by this salt spoon

Tell me, in what mode can you bake such a loaf of bread in the oven - Kenwood BM900? Well, I really don't want to change modes, I'm not that special in this difficult matter)))

Lana, I have a Panasonic, and I don't know what modes are in your oven ... Here you have to select it yourself, focusing on the fact that rye dough needs a short kneading (10-15 minutes), the time to rise is an hour and a half (in hot weather, the dough may rise faster, and in cold weather it may take longer to rise), and baking time is about ten hours. I wrote everything in detail about these processes in the Rye Councils here... I got this kind of bread on Rye, on Diet, on Basic, and on French modes, but, nevertheless, I am against automatic modes - precisely because the time for rising and baking can vary.

Sorry for not responding right away - I was away

Tell me if this is not the case:

Extra-R - 1 tbsp. l.
Agram - 0.5 tbsp. l.
Panifarin - 2 tbsp. l

And I don't even know what it is .. will it make bread?

[here]

Tell me if this is not the case:

Extra-R - 1 tbsp. l.
Agram - 0.5 tbsp. l.
Panifarin - 2 tbsp. l

And I don't even know what it is .. will it make bread?

It will turn out Read here

Substitute 50 grams of wheat flour in the recipe for 50 grams of semolina and add 1-1.5 tsp. apple cider vinegar ...

Oh, I'm lazy too - I love stove in HP, but I didn't know. I take into service

Lazy of all countries, help! The most favorite bread in the house! Either hands do not reach to take a picture, or there is no bread anymore! I have it scattered in a day! The next day you have to be "lazy" again. Hats off to Gasha! Thank you! But.....! I can't get it perforated. And always a finely foamy cut. And the walls of these tiny baked bubbles are not glossy, but matte, dull. I follow the recipe. I follow the bun. I have been baking this bread for several months now. Fresh yeast. I tried it on the main program, but knowledgeable people say that two rises of rye flour are not needed. The oven was started on the pizza setting - the same thing. I have x-lover Morphy Richards. Kneading for 20 minutes, spreading 70 minutes and then baking for an hour. The bread is always ripe, always baked and tasty. Not heavy, although it seems so when you cut it. Due to the dullness. Maybe we have in Israel such rye Stibel flour? Who knows? Who has experience with this flour? Or maybe I didn't understand what? She studied all the local explanations and forums and remarks and corrections. I mean everything, not just this recipe. I have always loved the kitchen in all its manifestations, and I have been engaged in baking for half a year. And so I want my bread to be also beautiful, like in the pictures here!
And further. Maybe someone hasn't tried it yet. Sometimes, instead of coriander, I put fresh finely chopped (but not crushed on a garlic) garlic 2-3 cloves and dill (it can be dry, but fresh is tastier). And although this is no longer Borodinsky it turns out, but it is sooooo delicious!

But.....! I can't get it perforated. And always a finely foamy cut. And the walls of these tiny baked bubbles are not glossy, but matte, dull. I follow the recipe. I follow the bun. I have been baking this bread for several months now. Fresh yeast. I tried it on the main program, but knowledgeable people say that two rises of rye flour are not needed. The oven was started on the pizza setting - the same thing. I have x-lover Morphy Richards. Kneading for 20 minutes, spreading 70 minutes and then baking for an hour. The bread is always ripe, always baked and delicious. Not heavy, although it seems so when you cut it. Due to the dullness.

Olya, rye bread with a high content of rye flour and should be finely porous. It is a pity that there is no photo of the cut of your bread, but judging by the description, you get the perfect bread. If you want to increase the porosity, then you need to add water, but then it is better to bake bread in the oven in a rectangular shape so that the roof is beautiful ... In a bread maker, due to the high liquid content, the roof can collapse. When liquid is added to the dough, the pores become glossy at the same time. The mixing time can be reduced. As soon as the dough is well mixed, turn it off. The spreading does not have to be exactly 70 minutes.As soon as the dough has doubled, or until the first bubble appears on the surface of the dough, place on the Baking. I would lengthen the baking time a little more. Hour ten-hour fifteen. Choose the best baking time for your flour.
And thank you for your kind words! It's always a pleasure to read such reviews! Successful breads to you!

"Picture from an exhibition" routine: the day before yesterday I baked my own "fine-frothy" (the test word is "foam", not "penis". Haha ... Excuse the pun). Yesterday I took a third to work. They swept up good collaborators, left me on night duty with a tiny piece of crust, and reprimanded me for bringing little. Now I have dragged home in the hope of eating. Naive! What is there! Only puns come to mind: about the same piece of a crust! It was as if everyone had conspired. And you, Gasha, say - in the oven. This is aerobatics in my mind - no strength, no time. I could not insert a smiley here that takes off his hat. And still you need to figure out how to insert a photo. There is something to do at night. So I will continue to consult with you on the bread machine, how to be lazy with it, so that everyone who enters the house will have delicious bread.
By the way, I'm not sure if I saw bubbles at all during the distance of this bread. A rough surface, I smooth it, I sentence. Would there have been soda drinks, would I have noticed?
Today I will bake for over an hour. Thanks for the bread and support. Health!

Olya, not bubbles, but one bubble! It is very important! There will be a lot of bubbles when the dough has already stood ... Do you have a slow cooker? What I mean is that you can knead the dough in HP, and let it stand and bake in a slow cooker. Then you can also add water and get a beautiful loaf

An unexpected introduction for me: "Birthday" means that Gasha has Jam and Cookies Day today
And gifts of receipt!
All wishes are arranged in bouquets.
Let there be a lot of them - flowers!
Hidden from the cold, even in newspapers -
May flowers and a sea of ​​kind words bring happiness!
Gasha, happy birthday to you! Against the background of my small grain negative emotions - this is all that was "exported".
And she ran to the RS with shouts of "Avral! Help! Gevalt! Help! Help!"




And this is the 4th such loaf. Contract! A couple of days ago I made half-wheat bread. turned out. And this one! So lazy! so beloved! Save! Debriefing:
1.200 ml of kefir and 100 ml of water.
2. Instead of coriander, put 1.5 tsp. flaxseed flour (ground itself from seeds)
3. what is not in the recipe: 2 tbsp. l. seeds.
All! How in spirit! dough on the 8th program: kneading for 20 minutes and proofing twice for 30 and 40 minutes. It seems that the dough has risen, it may even have stood (?), Because the top was kind of torn. I set to bake for an hour 20 minutes. And that's what it got! (here I sob with resentment). Out of impatience, I cut it in about half an hour. Wet! unbaked! inky! He reaches for a knife, sticks to everything. What to do?!!!! toasted salty pancakes instead of bread. Well, don't go buy bread! This is the 4th time! Could it be that by increasing the baking time, C / P somehow automatically (proportionally to time) smears the temperature rise? I'm just desperate!

[rye tips]

Olya, calmness !!! Don't panic!

You rye tips read?

Walk carefully again and analyze what you did wrong? Does the gingerbread man look like the one in the photo? Has the dough doubled?

One thing I can say for sure - in a dough with a high content of rye flour, such an amount of kefir is not put ... This is a lot. It would be whey - another matter ... The composition of Borodinsky itself is heavy ... That is why it is baked even at bakeries in small loaves ... Yes, and the purchased Borodinsky also often turned out to be quick. I mean, the addition of flaxseed flour - even in a small amount makes the dough heavier ... It would be possible to experiment if the bread was sourdough, and you baked it in the oven ...

Bake a few breads exactly according to the recipe in accordance with the Rye Tips, fill your hand, and only then change something a little ...

Then try adding 50-60 ml kefir to the dough, no more

Good luck!

PS Thank you for your congratulations!

Thank you very much for the recipe! The bread is excellent !!! Made with whey + potato broth.