Borodinsky for beginners (bread maker)

Category: Yeast bread
Borodinsky for beginners (bread maker)

Ingredients

fermented rye malt 40 g
serum 330 ml
sherry vinegar 2 tbsp. l.
olive oil 2 tbsp. l.
bread mix 500 g
salt 1.5 tsp.
sugar 1.5 tsp.
cocoa 1 tbsp. l.
ground coriander 1 tsp
dry yeast 2 tsp

Cooking method

  • A Kenwood 450 bread maker was used. The ingredients were placed in the order indicated in the instructions for the bread maker. First, everything is liquid: whey, vinegar, vegetable oil. The sourdough is dipped into a mixture of liquid ingredients. Then flour, all dry ingredients, and yeast last.

The dish is designed for

750 g

Time for preparing:

3 hours

Cooking program:

gluten free

Note

With the indicated size of 750 g, I put on the gluten-free mode with a weight of 1 kg, since when baking 750 g, the bread turned out to be damp inside.
This is one of my first experiences in baking bread using a bread machine. I have it for about two weeks. My family and I are happy with the result.

I would be glad if this recipe is useful to someone.

malvinnaa
tried it!
thanks for the recipe!
delicious bread turned out!
Condensed milk
Where to get sherry vinegar ???
Admin
Quote: Condensed milk

Where to get sherry vinegar ???

Sherry vinegar is a kind of wine vinegar.
You can substitute apple cider or cider vinegar, they are also softer than wine and easier to buy
Allegra
What kind of bread mix? Sound the composition, pliz ...
And what does cocoa give? Can you do without it?
Admin
Quote: Allegra

What kind of bread mix? Sound the composition, pliz ...
And what does cocoa give? Can you do without it?

Read about a mixture of spices for bread here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8242.0

Cocoa in nigella gives only a dark color.
In the same way, I add black beer (contains hops and malt) or chicory powder (the root of such a coffee substitute) to the rye dough, it contains some flavor inherent in rye black bread.
Allegra
Quote: Admin

Read about a mixture of spices for bread here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8242.0

Cocoa in nigella gives only a dark color.
In the same way, I add black beer (contains hops and malt) or chicory powder (the root of such a coffee substitute) to the rye dough, it contains some flavor inherent in rye black bread.

that is not ... the author is talking about "bread mix" (I think there is rye flour with something), and not about "spice mix" ...
Or am I misunderstanding something?
Admin
Quote: Allegra

that is not ... the author is talking about "bread mix" (I think there is rye flour with something), and not about "spice mix" ...
Or am I misunderstanding something?

Then wait for the author of the recipe

But, if the bread is Borodino, then the mixture is possibly Borodino, a ready-made mixture for such bread
Twist
Allegra , Hello ! In this recipe, a ready-made mixture produced by Chudnivsky Solodok (Ukraine) was used. The packaging says simply - rye - wheat mixture. % ratio is not specified. Judging by the resulting bread, 60 to 40%. Such a mixture can hardly be bought in your city. I think you can just take peeled rye flour and wheat in this ratio, the rest is according to the recipe.

I haven't baked rye bread lately, so in the next few days I will bake this recipe with this proportion and post the result.

I am glad that you liked the recipe. The bread is very aromatic (sherry vinegar) and does not stale for a long time.
Twist
Condensed milk , good evening ! I'm sorry I couldn't answer earlier.
Sherry vinegar can be purchased at any supermarket. In terms of aroma, it differs from apple and wine, as it is aged in oak barrels for at least six months and is made from another wine material. On bottles with such aging it is written Vinagre de Jerez, on bottles with vinegar aged for at least 2 years - Vinargre de Jerez Reserva, but there the price is different. Manufacturers -Borges, Iberica. I prefer Borges.

This vinegar is widely used in meat marinades, salad dressings. A 250 ml bottle lasts for a long time. Therefore, such a purchase is not only for baking bread according to this recipe.

I wish you good luck and delicious bread!
Twist
As promised, I baked this recipe with replacement ingredients. Took 60% peeled rye flour and 40% wheat. Since I didn't need a whole loaf (the eaters parted), I divided the recipe by 2 and got these buns
🔗
So that, Allegra, feel free to take the flour that you usually use and delicious bread for you
Allegra
Twist, wow, what a nostril!

I will definitely try.
Twist
Allegra! Please write down how you did it and whether the bread tasted right.

Good luck!
Allegra
I haven't baked it yet, no rye flour, and no sherry vinegar either.
Condensed milk
The preparation method says: lower the leaven ... Maybe I didn't understand something, but where is the leaven in the ingredients?
Twist
Condensed milk, Hello! Thanks for the question. I used a liquid slod in the recipe. In the online store when buying, I was literally told "it's like sourdough, without it, rye bread is not baked." And as a very, very "young baker" I used this term.

It should be written - fermented malt extract. It really does go into the HP bucket with all the liquid ingredients.

Dry fermented malt can also be used. In this case, the same 40 g should be poured with 120 ml of boiling water for 7-10 minutes and added together with the liquid components.
In this case, it was necessary to write - "add tea leaves." In consistency, both liquid malt and dry brewing are almost the same (very thick sour cream), so the volume of liquid in the recipe does not need to be changed, such a change does not affect the result during baking.

I apologize for the incorrect wording when describing the cooking technology.

If you have any more questions - write, I will always answer.
Condensed milk
Thank you for such a detailed answer! Do not think that I am at fault with the words, I just bake myself for only a month and a clear description of the recipe and preparation is still important for me !!!
Twist
Condensed milk, good evening! I am very grateful to you both for your attention to the recipe and for noticing an error in terminology. I also bake bread not so long ago, I somehow did not dare. And there was a bread maker - and the process of baking what is called "sucked in".
The first rye bread that I got is according to this recipe. That's why I decided to share it. Prior to that, I took out terrible indigestible "bricks" from HP - and according to the basic recipes that came with the bread maker and according to other options. I hope you find it useful too.
Irisik
I don't understand 40 grams of malt - did you use liquid malt? and then write that if the malt is dry, then we brew 40 grams with 120 water, will I put 160 grams in a bread machine ?? and the recipe says 40 from somewhere to subtract water? or what? there is a difference of 40 grams of liquid put in the dough or 160
Twist
Irisik, in this thread in the answer number 15 I have already answered a similar question. Climb a little higher on the page. If something is not clear from the text of this answer and some questions arise, I will try to clarify.
However, it is better to use liquid fermented malt.
Irisik
Answer number 15 just confused me, at the beginning of the topic you indicated that you need 40 grams of malt, was that meant for liquid? I have it dry, I brewed it with 120 ml of water, but I was afraid to put everything in the dough, because the recipe only says 40 grams? As a result, I put 70-80 grams of brewed malt, but the bread turned out to be delicious anyway, thanks
Misunderstanding
Dear forum users! Hello ... I did not bake for a long time (1 week) and like a true lazy person, along with the machine, I immediately bought bakery mixes from the most famous company in this business (so that at first not to bother). I ran into a problem: peshnish - it is better and not necessary (I immediately add 30-40-50 ml of water to the recipe), rye (even if you crack) resembles a loaf of the Second World War (in books it is described as such). It rises badly, heavy, CLICKY ... Children, of course, eat it instantly, but I'm like a mother who heard the phrase in my childhood: "Hot intestines dry" I don't let them go to cotton baked goods ... I'm waiting for it to cool. And there is a moment ...If you leave white bread to dry on its own, then you can accidentally get wonderful croutons, with rye-wheat it does not work ... I understand that I pushed myself to the specialists, but maybe you can tell me how to improve the good ???
Twist
Misunderstanding, good evening! If you use a ready-made mixture, then (in my opinion) it is better to strictly adhere to the instructions on the package - observe the recommended amount of water, oil, etc. and lay the products clearly according to the recommendations for your HP.
If you are not satisfied with the quality of the bread, can you try a mixture of another company? There are a lot of them on sale.
Misunderstanding
Thank you very much ... I translated a lot of mixtures before I achieved the result ... First of all, strictly according to the recipe ... Well, it doesn't work ... If you add 20-30 extra milliliters of liquid to wheat bread, then it's great ... I understand that you need to throw out all the rye mixtures and do with your own hands ... Thanks again ...
Irink @
Quote: Misunderstanding

I understand that you need to throw out all the rye mixtures and do with your own hands ...
At this point, let me disagree with you ... for the first time I was afraid that I would not be able to bake rye bread myself ... from 01.01.2012 I only bake ... and I could not find rye flour for a long time ..
I first bought a mixture for rye bread - it worked ... I only added a little salt with salt ...
then she swung at Borodinsky ... then the mixture ...: drinks: mom ate half a loaf at a time, she loves him very much ...
but wheat-rye (2: 1) I still bake myself
Twist
Irink @, I am very glad that fresh homemade bread has appeared on your table!
I also began to bake rye breads from ready-made mixtures. Now I can do without them. Yes, and this recipe has largely changed in accordance with the tastes of her family. Let your self-sufficient rye bread please you and your loved ones as soon as possible!

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