Bread "Borodinsky" (modified recipe from Moulinex) (bread maker)

Category: Yeast bread
Borodinsky bread (modified recipe from Moulinex) (bread maker)

Ingredients

Stage 1
Boiling water 80 ml
Malt 3 tbsp. l.
Coriander 1 tsp
Stage 2
Rye flour 50 g
Yeast 1 tsp
Malt 1 tbsp. l.
Coriander 1 tsp
Water 100 ml
Stage 3
Add to the mixture prepared in Stage 2:
Mix Stage 1
Water 240 ml
Salt 1.5 tsp.
Apple
or white wine vinegar
2 tbsp. l.
Sunflower oil
(with unrefined bread is more aromatic)
2 tbsp. l.
Honey 1.5 tbsp. l.
Rye flour 405 g
Wheat flour 85 g
Dry yeast 1.5 tsp.
Coriander 0.5 tsp
Agram 1.5 tbsp. l.
Panifarin 2 tbsp. l.

Cooking method

  • per 1000 g
  • According to the program "Borodinsky" in Moulinex, calming down for 25 minutes.

  • in Moulinex, after the beep, when you need to pour coriander seeds, I first crush the dough with wet hands, shape it and pour 1 tbsp. l. coriander and then, according to the program, rise 50 min.

Note

I want to share my recipe for "Borodinsky", in fact, this is a modified version of the recipe from the Moulinex book, close to GOST

pretty22
Where can you buy malt?
Well it turned out VERY appetizing
Admin

pretty22, put the city in which you live in your profile, they will help you faster with an answer.

And now ask a question in the section Communication with zemyaki, at the place of residence https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0
Vanya28
How cute it turned out! Great!
Natalia 101
Forgive me please, the author, I am madly in love with "Borodinsky", but I have been using the bread maker recently, so could you share the secret of the stages (I have only 4 bread modes). Can Borodinsky be baked in a simpler bread maker? And my second question about ingredients, what are Agram and Panifarin?
Thank you in advance for your response.
Axioma
djania, take me to your soy company!
There are a lot of viburnum this year - so I decided to embellish my Borodinsky with berries on top.
Think it worked out well?
Borodinsky bread (modified recipe from Moulinex) (bread machine)
What is your opinion on this matter?
djania
AXIOMA, great bread !!!
djania
Quote: Natalia 101

Forgive me please, the author, I am madly in love with "Borodinsky", but I have been using a bread maker recently, so could you share the secret of the stages (I have only 4 bread modes). Can Borodinsky be baked in a simpler bread maker?
Sure you may!
The second stage can be replaced with a yeast dough program for 30 minutes.
For the third stage, the simplest program is also suitable, but it is better if there is a program with three dough lifts. After the third batch, just tamp and sprinkle with coriander seeds.
That is, you can use not one, but 2 (just dough + bread)
Quote: Natalia 101

And my second question about ingredients, what are Agram and Panifarin?
"Agram" is a leaven for black bread
"Panifarin" is dry gluten
In principle, it is possible without them, but it is better to use at least gluten
Natalia 101
Thank you so much for the detailed answers. Of course, I will not find all the ingredients, due to the place of residence, I will try this way. Can I have one more question? I have a program that runs for 4 hours and 10 minutes, and there are just three batches with a distance of time, it is for coarse bread, do you think it is suitable for "Borodinsky"?
djania
Quote: Natalia 101

I have a program that runs for 4 hours and 10 minutes, and there are just three batches with a distance of time, it is for coarse bread, do you think it is suitable for "Borodinsky"?
This will work very well.
lena6322
And the description in the book gave me nothing. How and what for what should be thrown into the oven, I still did not understand.And if, after the signal, the bread is shaped, won't it lose it in the process of kneading? I would very much like you to "chew" all this for people like me who are not intelligent. You are welcome
Mashenka___
Oh, so I'm not the only one who understands so poorly. I also did not quite understand the stages. What is the time gap between stages? Moreover, the furnace is different and there is no Borodinsky regime.
Here is the first stage clear: brewed the malt. Next is the second stage. It's a sourdough, sort of. Should it be left to sour or not? How long does it take to add the rest of the ingredients?

I am now baking bread according to your recipe. I will not say that without problems. The dough was like clay. It became two "tents" over the shoulder blades and did not stir at all. I had to add water and oil and start the program again, so that there was a batch again.
Then the dough went very well, but when baking it fell out, the "roof" turned out to be even slightly concave.

Please describe the cooking process in more detail!
Admin

Here, in this post, the author of the recipe reveals the secrets of the stages https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89654.0

But, of course, you need to adapt and choose the way of making such bread for yourself, in any bread maker
Mashenka___
How can I say ... Dough mode for 50 grams of flour? I did so, it all spread evenly over the bucket, and there was nothing to interfere. Even lumps of flour remained. Better then put the leaven in a bowl.
But, thanks, the essence has already been clarified)

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