nelya
Well, why doesn't it come out so big for me? Did everything according to the recipe, the loaf is only for half a bucket
Gasha
nelya, is your yeast good? If the dough does not rise even in the heat, then for sure, yeast is to blame.
nelya
saf-moment and Lviv yeast, it does not rise and that's it! all other breads are superb, but this one doesn't grow in any way. I saw Kroshin tall bread, almost strangled myself, why
kava
nelya, I make a slightly different recipe, and the rise is always good. Try it if you like. The recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6460.0
nelya
Again, only that I baked ... and again small in height
Gasha
nelya, bread with such a high content of rye flour and should not turn out to be high. You can increase the amount of flour, like Crochet - answer 15 in this thread, then it will be higher.
nelya
and according to Kroshin's calculations I bake and still a bucket on the floor
nelya
I just tried to bake it in a slow cooker according to this recipe (I saw it somewhere here) and again like a flat cake .... God: '(people! I beg you! Give me some recipe for "dark" bread, so that there is a whole bucket .. We really like this bread, delicious, but very small, I have one sourdough (I gave it to the Lyulek), instead of molasses - honey, we have only peeled rye flour - the rest is all according to the recipe. here it is happiness opened the lid and ... I sit roaring
Andyvit
nelya, for me it is not very high either.
nelya
and why others do it means it might work out
Andyvit
It seems to me that bread with a high content of rye flour should be baked in small portions - it is easier to knead and bake better.
nata41
In what quantity in this recipe can Borodino bread be replaced with whole grain flour?
It's not high enough for me anyway, but what will happen with whole grain?
Gasha
Natasha, I would not replace. The bread is so heavy enough that it won't get any higher from such a replacement, that's for sure. Try adding a pinch of ascorbic acid to the dough.
nata41
Ascorbic acid? for sourness or why?
Oh, well, I really want to use healthy flour! Can at least add a spoonful of bran?
pushanya
Here is my first Borodino bread recipe from the first page, thanks to the author, everything worked out the first time. And what delicious
Borodino bread for the lazy (bread maker)
Gasha
nata41 Natasha, I have already written what I think about this. The bran is even heavier than whole grain.

pushanya , to your health! I am very glad that the bread went to taste. It seems to me that you have it rather light. Did you add malt?
nata41
Gasha, thanks, I get it! Have you tried it on the whole grain setting? I have it mode 3.
Will anything change? And which way
Gasha
I haven't tried it, Natasha. In my opinion, this mode is not suitable for baking rye.

Westphalian in the French regime baked. It turns out to be a thick crisp, as my daughter likes.
Crochet
Quote: nata41

Have you tried it on the whole grain setting? I have it mode 3.
nata41
Can I answer? I baked this (and not only it from rye) bread on the "Whole-grain" mode, by the way, I also have it # 3. It turns out great! Here is just one little nuance, I immediately after kneading, pull out the shoulder blades, and everything works out great!
pushan
Gasha I added Borodino mixture and gluten exactly according to the recipe https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6460.0 (OH, it turns out I baked according to a different recipe and I'll try this one more) I also have malt, but so far I have decided without it. Maybe the flash lit up, took pictures in the evening, in principle, in color and taste very similar to our local black bread (but not Borodino).
nata41 maybe the matter is in the density or yeast, I baked on fresh and the bun was sticky.

I have another HP problem for two kneading knives, and at the end of the kneading, two koloboks are obtained glued together and a hollow remains in the finished bread at the junction of the koloboks. How can I fix it. tried to mold with a wet hand did not help
nata41
Crochet, I read about this method - take out the spatula after kneading.
BUT! We then turn the automation into manual work. I like to "push a button and forget until morning"
In principle, mode 3 differs from 1 only for 30 minutes of heating (although I don't understand why to heat it, can I pour warm water?), But I'll try! Then I'll write ...
nata41
Baked with whole grain! It didn't get worse, on the contrary! The roof didn't fall like it did before. But I also put in a little less yeast, poured warm water and covered the kitchen window. mitten (I have Kenwood).
Mode 1 main, 1 kg, no delay.
Brykova
Thank you so much for the recipe !!!
The husband loves Borodinsky very much. Now I bake it all the time - my husband is happy!
Romartis
Quote: yuliya_k

What do you think, is it possible to replace Agram and Extra-r with home-made lactic acid starter culture? Until I get to the store ...
And do not tell me the recipe for such a leaven, otherwise in Yekaterinburg you will not find this (Agram and Extra-r) with fire in the daytime. It also spoke about rye leaven ... What kind of yuzver is this? Would be a recipe too
Suslya
Ooooh! Welcome to our leavening kingdom, come in https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30.0
Romartis
I did not find how to thank here .... I am in the old fashioned way. Thank you dear man !!!
Antonovka
And I only have the Agram leaven, but Extra-M does not, do not tell me, specialist friends, is it possible only for it and how much should I put in it?
Crochet
Antonovka
Yes, of course you can! I tried to bake without "agram" and without "Extra-r" - everything worked out great, just bread is obtained without sourness, some people even like it better ...
Basja
Antonovka, Agram and Estra R (and not M) these both products are leavens, if you have Agram, add it, and you can also use it for sourness
some kind of natural vinegar.
yuliya_k
Quote: Suslya

Ooooh! Welcome to our leavening kingdom, come in https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30.0


The leavening kingdom is simply a new (well-forgotten old) kingdom of living things, a symbiosis (like lichens) of yeast, lactic acid bacteria and bakers.

I love this recipe, I make it only with my own sourdough, and the dry one from the store in the corner is gathering dust ...
Gasha,
ghost2010
Hello! Without any agrams, panifarins, starches, extra a, b, c, d ... and so on! And it got up, and it turned out, and delicious! Here!
Antonovka
Not even 2 months have passed since I made this Gash bread, thank you very much for the recipe Half a loaf was eaten today for 1 time)))))
Myshanya
Good day!!! Happy Victory Day !!!!
Can you please tell me, in my kenwood on the "pizza" mode, the batch lasts 30 minutes. I also need to put 2 batches, that is, an hour of kneading, or is one enough (half an hour)?
Gasha
Myshanya And you with a great holiday! Half an hour for kneading rye dough is too much. Enough 10 - maximum 20 minutes. Otherwise, the gingerbread man will break and become liquid. Turn off the stove forcibly as soon as a good kolobok is formed.
Myshanya
Quote: Gasha

Myshanya And you with a great holiday! Half an hour for kneading rye dough is too much. Enough 10 - maximum 20 minutes. Otherwise, the gingerbread man will break and become liquid. Turn off the stove forcibly as soon as a good bun is formed.
Thank you, Gasha, the bread was a success !!!! My abuse of the recipe: serum, lack of Extra-R, an hour of mixing on "Pizza", because your answer yesterday was late. Yes, and I had flour of one unidentified type - I bought it by weight, in a bag. There was no kolobok as such - it looked like a tent in which crazy tourists play "blind cat" - the roof and walls did not mix, but inside everything was shaking. But in spite of all this, it turned out to be an 800-gram thick bread, very tasty, real taste of "Borodinsky", the family liked it very much, the roof is a little "hollow", but nothing is noticeable in the slices. By the way, it is cut into thin slices, does not crumble. Thank you !!!
Gasha
Myshanya, Hurrah!!!

There was no kolobok as such - it looked like a tent in which crazy tourists play "blind cat" - the roof and walls did not mix, but inside everything was shaking.

In such a case, I help with a spatula. I push the flour from the walls to the center.
ICQ
Extra-R, Agram, Panifarin - our city is small and there are no such "animals" at all, and I got the malt only by acquaintance, maybe it is not for sale with us ...
Gasha
ICQ, well, bake boldly without these additives. Malt is the most important thing here. Everything will work out !!! Add 1 teaspoon of apple cider vinegar for acidity, or even better, add ascorbic acid for acidity. Then the bread turns out to be higher.
LiLLi
Abaldenny bread turned out ... Thank you very much for the recipe, though I did it according to Kroshi's calculation and with dry sourdough (there was nothing else) and I forgot to add butter. I got up well, it took 40 minutes. Taste cannot be conveyed in words, the family was delighted
Borodino bread for the lazy (bread maker)
Gasha
LiLLi, to your health!
Svetlana2010
Gasha, tell me he shook. so that the bread is not as dark as you can take less malt or ....? and can I put it right on the rye program? Do you have a Panasonic 255 or not? but it was written for the lazy (so you want to press the button already for everything else, but go to sleep in the morning to get some bread)? I baked according to the Panasonic recipe from the instructions and put it on, everything was fine, maybe your recipe is so possible?
Gasha
Sveta, I don't know if I can or cannot, because I bake exactly as I wrote. If you reduce the malt, which, of course, can be done, the bread will be lighter, but it will cease to be Borodino ...
Svetlana2010
Thank you Gasha, I will try today, and tomorrow I will unsubscribe what happened.
Gasha
Good luck!
Svetlana2010
Thank you Gasha, I have already delivered it, tomorrow morning there will be a result.
Gasha
I keep my fists
Svetlana2010
Well, Gasha's result is excellent, now this bread can be safely called bread for the most, the laziest. I threw everything overnight, and in the morning a great result, the child admires the delicious bread, thank you for the recipe.
Gasha
Well, thank God!!! To your health, Sveta! What about the roof?
Svetlana2010
What about the roof? normal (did not fall if you mean it and the crust is not oak) excellent bread, the roof is certainly not convex like the old bread, but not a failure. Thank you for the recipe
Gasha
To your health!

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