Borodino bread- Moulinex

As I promised in the morning, I am posting the recipe I am looking for. I myself have not yet tested it in practice - for me it is still difficult. While I train on "bread" on liquid and dry kvass, then I will move on to a simpler custard bread and only then to this "pearl".

Borodino bread in a bread maker

(from the Moulinex OW 5002 recipe book)

- per loaf 1000 g

Abbreviations: Art. l. - tablespoon, tsp. - a teaspoon (meaning measuring spoons from the kit, 15 ml and 5 ml, respectively)

1st stage

- boiling water - 60 ml

- malt - 3.5 tbsp. l.

- ground coriander - 1 tsp

Pour boiling water into a regular bowl, add malt and ground coriander, stir everything thoroughly for 5 minutes. Set aside for a while to cool, go to step 2.
2nd stage

- water at room temperature - 70 ml

- rye flour - 65 g

- dry yeast (type "SAF-Moment") - 0.5 tsp.

- malt - 1 tbsp. l.

- ground coriander - 1 tsp
Pour flour, yeast, malt, ground coriander, water into the container mold (it is emphasized that it should be filled in exactly in the sequence listed above), set the form into the bread maker, select mode 9 from the menu (it is called "Borodino bread"), press the key "Start".

After the beep, go to the 3rd stage.
3rd stage

After the above-mentioned sound signal, the stove goes into standby mode up to 1 hour. That is, you need to fill up the components for the 3rd stage and press the "Start" button. This can be done in 10 minutes, but it can take longer.

- water at room temperature - 160 ml

- salt - 2 tsp.

- apple cider vinegar - 2.5 tbsp. l.

- sunflower oil - 2 tbsp. l.

- honey - 2 tbsp. l.

- rye flour - 585 g

- ground coriander - 1 tsp

- dry yeast - 1 tsp.

Add the cooled mixture obtained in step 1 to the container. Then add the products listed for step 3 in the sequence shown. As mentioned, press the "Start" button again.

After the beep, you can add coriander to the top crust - this time in the form of grains. The display at this moment will show 1:48, that is, "1 hour 48 minutes" until the end of work.

The total duration of the "clean time" of work (this does not include the "downtime" time for adding all the components of the 3rd stage) - 3 hours 38 minutes.

the site has recipes with pictures and Borodino bread and much more 🔗 I copied.

Nina@! Be careful with the recipe from the site! Although it says that it should be used instead of the recipe from the book, we do not know: a) the recipe book from which model is meant; b) for which model this recipe is intended.

If you offhand calculate the ratio of liquid to flour in this recipe from the website, you will get, in my opinion, about 800 ml of liquid per 800 g of flour. And this cannot be in any way!

Use the recipe that I posted to you earlier in this thread.

Good luck to you.

I have Moulinex 2000, I wanted to bake Borodinsky - I love him very much! But with the ingredients, something is tight. I live in Podolsk, Moscow region, the city seems to be big, but I can't find rye flour! Maybe I'm looking in the wrong place? Tell me, where is it, that is, rye flour, found?

And I forgot about the malt! Where does the malt come from?

And I forgot about the malt! Where does the malt come from?

In Moscow, I bought malt at the All-Russian Exhibition Center in the Tsentralny pavilion in Dom-Khleb. They have yeast and ferments for black bread and additives there.

If the malt is really bad, then you can try dry kvass. Not quite right, but there is a beetle in the field

I have Moulinex 2000, I wanted to bake Borodinsky - I love him very much! But with the ingredients, something is tight. I live in Podolsk, Moscow region, the city seems to be big, but I can't find rye flour! Maybe I'm looking in the wrong place? Tell me, where is it, that is, rye flour, found?

You can order rye flour in Podolsk in Utkonos. There is definitely rye there. There used to be a huge selection of cheap, good quality wheat flour. Now the assortment is worse.
Malt for rye bread can be replaced with liquid kvass wort, and black molasses and malt.

It's my pleasure! It is a pity that they never have liquid kvass wort in Platypus.

Unfortunately, Borodinsky has not yet been able to try. Malt is the problem. So far, I have found dry Saf-kvass from malt-containing products, but I don’t know how much of it and how to use it to make Borodinsky. There, in the composition of the kvass mixture: bread crumbs, rye malt, citric acid and a sweetener. If anyone is aware of what can be done with this - tell me, please !!!
In the meantime, I try different recipes for rye bread. Hopefully Borodinsky is ahead!

I make it with dry kvass, but no sweetener or citric acid. I put 1-2 measuring tablespoons. If you want the bread to be darker and more pronounced in taste, then I put 2 spoons.

I use saf-kvass instead of malt (well, I don’t have it), maybe someone will correct me, but I put kvass powder at the rate of 1 spoon = 1 spoonful of dry malt in recipes, and it takes me more boiling water to brew kvass than in the recipe for malt by 20 percent, this is probably an inaccurate calculation, but the taste of custard bread is simply excellent !!

Borodinsky pitch exactly according to the recipe of the Borodino stove Moulinex OW5002, with the replacement of malt with kvass concentrate. It took 100 ml. more water - and it is in the first phase - when you brew malt with boiling water - 80 ml. boiling water in 5 tbsp. spoons of kvass concentrate - it is not even all wet. decided to take away 100 ml. water from the third phase (where 220 ml. is added) and pour them into the brewed malt. But then when the dough was mixed already in phase 3 with the addition of 120 (instead of 220) ml. water - the dough turned out so steep that even the mixer knives skidded. I had to add 100 ml. water. But oddly enough, the bread turned out, really heavy (but as long as I can remember Borodino bread was always heavy), not as black as in the store, they paint it or something. But the taste was excellent! So changing the malt to dry kvass is fine, but you need to add more water compared to the recipe.

And as a "dye" I use the so-called instant "coffee" drink without coffee. There is also the composition - barley and rye, and everything is finely ground. And it paints well, and gives a smell ... It is called "The Old Mill".

Borodinsky pitch exactly according to the recipe of the Borodino stove Moulinex OW5002, with the replacement of malt with kvass concentrate. It took 100 ml. more water - and it is in the first phase - when you brew malt with boiling water - 80 ml. boiling water in 5 tbsp. spoons of kvass concentrate - it is not even all wet. decided to take away 100 ml. water from the third phase (where 220 ml. is added) and pour them into the brewed malt. But then when the dough was mixed already in phase 3 with the addition of 120 (instead of 220) ml. water - the dough turned out so steep that even the mixer knives skidded. I had to add 100 ml. water. But oddly enough, the bread turned out, really heavy (but as long as I can remember Borodino bread was always heavy), not as black as in the store, they paint it or something. But the taste was excellent! So changing the malt to dry kvass is fine, but you need to add more water compared to the recipe.

Thanks Darky for the valuable advice. I will try this replacement immediately. This simplifies matters. And I used to extract malt extract with great pain.

Gentlemen! Who has OW 5002. Write pliz, the "Borodinsky bread" program in minutes is especially interested in when the third stage starts (the signal sounds) and the total baking time.
It is necessary for comparison and adjustment for this program. I still dream of making "Borodinsky" and I am gradually preparing for this historic moment!
Thank you in advance!

Gentlemen! Who has OW 5002. Write pliz, the "Borodinsky bread" program in minutes is especially interested in when the third stage begins (the signal sounds) and the total baking time.
It is necessary for comparison and adjustment for this program. I still dream of making "Borodinsky" and I am gradually preparing for this historic moment!
Thank you in advance!

Click on the photo attached to this post and bake Borodinsky bread for your health. Good luck!

Malt can be replaced with kvass wort concentrate. Sold in 0.5l cans or bottles. The composition includes malt.

Good day!
I have such a problem - I recently bought a Moulinex OW5002 bread maker, the white and gray bread turned out to be very good, one might even say good. And neither rye nor Borodino is obtained. For the first time in general, a ball of dough was baked on metal stirrers. The dough has not risen. It was just a dough roll. (I did it according to the book of recipes "Moulinex OW5002"). The second time I downloaded the recipe from the Mulinex website, the dough seemed to understand a little and there was a crust, but it was not finished inside and was raw. Here is the recipe for making bread for the second time.
Please tell me what could be the problem or maybe the recipe is not what you need. I have all the ingredients. (Only I don’t know what kind of rye flour it’s all about or the yeast I used is not the same high-active Lviv flour). In time, everything happens correctly, as according to the instructions.

The recipe for Borodino bread from the site for 1500gr.

Stage 1:
Pour boiling water into a bowl, add malt and coriander.
Stir for 5 minutes. Leave the resulting mixture for 30 minutes. In the meantime, go to the 2nd stage.
Ingredients for 1.5 kg:
Boiling water - 110 ml
Malt - 4 tbsp l.
Coriander - 1.5 tsp

Stage 2:
Put the ingredients in a container, observing the following order: rye flour, dorzhji, malt, coriander, water.
Place the container in the bread maker. Select program 9, set the bread weight and the desired crust color. Press the on-off button. After the beep, proceed to the third step.
Ingredients for 1.5 kg:
Rye flour - 70 g
Yeast - 1.5 tsp
Malt - 1.5 tbsp l.
Coriander - 1.5 tsp
Water - 140 ml.

Stage 3:
Opens the lid. Put the ingredients in a container observing the following order: mixture (prepared in step 1), water, salt, apple cider vinegar, sunflower oil, honey, rye flour, coriander, yeast. Place the container in the bread maker and press the on-off button. After the beep, add the coriander seeds. At the end of the program, switch off the bread maker, remove the container and put the bread out of the container.

Ingredients for 1.5 kg:
Water - 330 ml.
Salt - 2 tsp
Apple cider vinegar - 2.5 tbsp l.
Sunflower oil - 2 tbsp l.
Honey - 2 tbsp. l.
Rye flour - 670 g.
Coriander - 1.5 tsp
Yeast - 2 tsp
Coriander seeds - 1 tbsp l.

It must be done according to the recipe from the book (see the first page of this thread, link: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=99&topic=1553.0

But in general, you need to start with simpler recipes for black bread than Borodinsky, for example: "rustic" from the recipe book for Mulinex OW5002, then rye on kvass, then custard rye (both recipes from this forum and contain not pure rye flour , and with the addition of wheat). And only then can you try Borodinsky, which is 100% rye flour. This is already aerobatics - the darker the bread, the more difficult it is to bake it.

Good luck!

Thanks a lot for the advice owl. And then I didn't think that I had something wrong with the stove, I just really want a little black bread to learn how to bake. Can you share some recipes? And then in a book with recipes in all other recipes, wallpaper flour (coarse flour) is added, and I don't know where to find it, at least in Kiev. :

wallpaper flour (wholemeal flour), and I don't know where to find it at least in Kiev. :

There is peeled rye in the stall at Kiev Mlyn and Eco, and where soy products are sold, in the markets.

In the Kievmlyn kiosk there is wholemeal rye flour. I always take there

Thanks for the advice.Tell me another recipe for rye bread for Moulinex 5002 at least 50% to 50% with wheat flour or sourdough?

Good day!
I have such a problem - I recently bought a Mulinex OW5002 bread maker, the white and gray bread turned out to be very good, one might even say good. And neither rye nor Borodino is obtained. For the first time in general, a ball of dough was baked on metal stirrers. The dough has not risen. It was just a dough roll. (I did it according to the book of recipes "Moulinex OW5002"). The second time I downloaded the recipe from the Mulinex website, the dough seemed to understand a little and there was a crust, but inside it was not finished and was raw. Here is the recipe for making bread for the second time.
Please tell me what could be the problem or maybe the recipe is not what you need. I have all the ingredients. (But I don’t know what kind of rye flour it’s all about or the yeast is not the one I used the highly active Lviv flour). In time, everything happens correctly, as according to the instructions.

You know, in relation to any black bread - it rises poorly with any dry yeast (usually SAF-moment), it is much better with the active yeast "SAF-Levure" (small balls), if you take 2 times more of them, dilute in warm water with about a teaspoon of sugar and a tablespoon of flour, and let stand warm until the foam rises. and then pour into the mold with the rest of the ingredients. True, the timer can no longer be used :-(

Thanks for the advice. Tell me another recipe for rye bread for Moulinex 5002 at least 50% to 50% with wheat flour or sourdough?

Black bread, including Borodino bread, takes more than a day to be produced in the factory, subject to the technology - and the inscription on the stove is just an advertising marketing ploy, unfortunately.

Please tell me the coarse flour is all the same white or black flour and whether it can be replaced with another flour. Since many bread recipes include named coarse flour, I have to introduce Moulinex 5002.

coarse grinding can be both rye and wheat flour

[Bread "Village"]

Thanks for the advice. Tell me another recipe for rye bread for Moulinex 5002 at least 50% to 50% with wheat flour or sourdough?

Craft, here's a recipe. The bread is excellent - see the photo. I do it myself regularly.

P.S. And listen less to "experts" who tell you here about "publicity stunts".

Bread "Village"
- per loaf 1000 g -

• water - 405 ml

• salt - 2 teaspoons

• sugar - 1 tablespoon

• wheat flour - 560 g

• rye flour - 130 g

• dry yeast type "Saf-moment" - 2 teaspoons

Spoons - Standard measuring spoons supplied with all models of bread makers
Mode - "French bread", total cooking time - 3 hours 39 minutes, if desired, after the signal, you can add nuts or dill or other additives, etc., etc.

Black bread, including Borodino bread, takes more than a day to be produced in the factory, subject to the technology - and the inscription on the stove is just an advertising marketing ploy, unfortunately.

Where such confidence?? Personally, I regularly bake black bread using 3-4 recipes (including 2 recipes from the Panasonic recipe book and at least 2 recipes from the "Moulinex 5002" recipe book).

Yes, this is more difficult than baking muffins, but it all comes out with the acquisition of the skill. And I haven't found any "advertising moves" yet ...

P.S. I do not sell any "Moulinex 5002" bread makers, nor products of other manufacturers, nor multicooker, nor airfryer.

Thanks for the Owl recipe. How will I try to report right away, but for now I want to boast that I have experimented a little and in the eighth program, according to the recipe for Moulinex 5002, I replaced coarse flour (I can’t find it anyway) with wheat flour - 50% and added 50% rye flour and it turned out very not bad black bread, although it rose well, but as a result, his hat fell a little. And yesterday I still tried to bake Borodino. It turned out better, but still in the middle of something it is damp (maybe yeast can be replaced or for a lot of water by 750 gr.I gave 400 ml of flour. water? But was the dough still very tight? Tell me what should be the dough?)

Advise, what flour is better to use in recipes for Moulinex 5002 rye or whole wheat flour?

Finally baked my first "Borodinsky" for Mulinex 2000 !!!!

Here is how it was:
Stage 1. For lack of malt, I brewed 5 tbsp. l. Saf-kvass + 250 ml boiling water + 1 tsp. ground coriander. The result is a pleasantly smelling brown gruel.

Stage 2.
Rye flour - 50g
Yeast - 1 tsp
Saf-kvass - 1 tbsp. l.
Ground coriander - 1 tsp
Water - 100 ml.

For lack of specials. program "Borodinsky bread" simply mixed these ingredients in a bucket of HP and left in a warm place for 25 minutes (to comply with prog. 9 Moulinex 5002).

Stage 3.
The mixture from the second stage was covered with a small amount of small bubbles, and the following were added to it:

The mixture (brewing) from the first stage,
Water - 240 ml
Salt - 1.5 tsp.
Apple cider vinegar - 2 tbsp l.
Sunflower oil - 1.5 tbsp. l.
Sugar - 0.5 tbsp. l (I don't like honey, but I put a little sugar, because in the composition of Saf-kvass uazan is a sweetener).
Rye flour - 490 gr
Coriander - 1 tsp
Yeast - 1.5 tsp

I chose program no. 1, simply because the total time of this program is only 10 minutes longer than stage no. 3 for the 5002 model, and the baking time is the same - 53 minutes (for a 1 kg loaf).
The stove was kneading hard, I kept looking in and helped her with a spatula. I think this is not surprising, since my model has one mixer (and not two - like the 5002).
As a result, my heart could not stand it (although it was far from the end of the batch, maybe HP could have done it on its own) and I stopped the process and mixed everything with a spatula. Then the stove was turned on and the mixing process continued.

When the display showed 1:00 (one hour before the end of the program), I anointed the top of the bread with yolk and sprinkled with coriander seeds.

After the end of the program, I left the bread in KhP for another 40 minutes (just in case).

Bottom line: At the loaf "the roof fell through" - I think I opened the lid of the HP too often, and nevertheless I overestimated the amount of water - in the middle the bread is denser than at the edges. Next time, I will reduce the amount of water in the first stage to 150-180 ml.
But the color of the bread is very dark, real "Borodinsky", and the taste - generally a fairy tale - is so tasty, fragrant, slightly sweetish I ate only in childhood. This was confirmed by all the family members - all the adult members of the family admitted that it was "Borodinsky" that turned out !!!

I will definitely bake it again!
Thanks to the Forum users: Owl, Gennadii, Cubic, Darky - without you I couldn't have done it !!!

Well done, Linka! Congratulations and respect for your persistence in achieving this goal! Moreover, your task was complicated by the fact that your model has one stirring blade. Even my Moulinex OW 5002, in which 2 powerful blades, mixes pure rye dough with effort.

Please accept my congratulations again!

Advise, what flour is better to use in recipes for Moulinex 5002 rye or whole wheat flour?

What do you mean specifically? In principle, each recipe clearly specifies the type (wheat or rye) and type of flour.

Hello everyone!
Today, finally, I waited for the ferment (uterine) and tried to bake black bread according to this recipe from the forum, although I replaced with two spoons of my ferment (uterine) PANIFARIN - 3 tsp and AGRAM ferment - 1 tbsp and put it in my oven (Mulinex 5002) on eighth mode:

wheat flour - 180g,
peeled rye flour - 260g
dry yeast - 2.5 tsp
Sourdough "AGRAM" - 1 tbsp (I measure out with an ordinary spoon)
PANIFARIN - 3 tsp (I measure with an ordinary spoon)
olive oil - 2 tbsp
salt - 2 tsp
sugar - 2 tsp
malt - 2 tablespoons (pour 80mg boiling water, cool and add to other ingredients)
water - 300 ml
The result did not greatly please the dough, it turned out not very thick, but after the first kneading it did not rise badly, somewhere in half an hour the kneading began again after that it did not rise much again (the dough was thin), but then the cap fell a little, and in the middle of something it did not highly porous.What do you think what could be the matter? Not enough flour, or is my leaven not suitable, or is it too much or the mode is not the same?
Thank you in advance for the advice

wheat flour - 180g,
peeled rye flour - 260g
dry yeast - 2.5 tsp
Sourdough "AGRAM" - 1 tbsp (I measure out with an ordinary spoon)
PANIFARIN - 3 tsp (I measure with an ordinary spoon)
olive oil - 2 tbsp
salt - 2 tsp
sugar - 2 tsp
malt - 2 tablespoons (pour 80mg boiling water, cool and add to other ingredients)
water - 300 ml
The result did not greatly please the dough, it turned out not very thick, but after the first kneading it did not rise badly, somewhere in half an hour the kneading began again after that it did not rise much again (the dough was thin), but then the cap fell a little, and in the middle of something it did not highly porous. What do you think what could be the matter? Not enough flour, or is my leaven not suitable, or is it too much or the mode is not the same?
Thank you in advance for the advice

Definitely a lot of water! "The dough is not very thick, this is not right, it should roll on the bucket with a comma with such proportions of flour and stick a little to your fingers.
Didn't you read the basics of "nothingness"?

[Bread "Village"]

Hello everyone!
Today, finally, I waited for the ferment (uterine) and tried to bake black bread according to this recipe from the forum, although I replaced with two spoons of my ferment (uterine) PANIFARIN - 3 tsp and AGRAM ferment - 1 tbsp and put it in my oven (Mulinex 5002) on eighth mode:

wheat flour - 180g,
peeled rye flour - 260g
dry yeast - 2.5 tsp
Sourdough "AGRAM" - 1 tbsp (I measure out with an ordinary spoon)
PANIFARIN - 3 tsp (I measure with an ordinary spoon)
olive oil - 2 tbsp
salt - 2 tsp
sugar - 2 tsp
malt - 2 tablespoons (pour 80mg boiling water, cool and add to other ingredients)
water - 300 ml
The result did not greatly please the dough, it turned out not very thick, but after the first kneading it did not rise badly, somewhere in half an hour the kneading began again after that it did not rise much again (the dough was thin), but then the cap fell a little, and in the middle of something it did not highly porous. What do you think what could be the matter? Not enough flour, or is my leaven not suitable, or is it too much or the mode is not the same?
Thank you in advance for the advice

Why 8th mode? This is the mode for baking bread with omega-3 fatty acids. But I personally have never used all these clever additives (AGRAM, PANIFARIN) (this does not mean that I am against them - at first there was no where to buy them, and now, to be honest, I am too lazy to bother).

So for me your question is difficult ... Try a recipe with an almost guaranteed result first (see below).

Bread "Village"
- per loaf 1000 g -
• water - 405 ml

• salt - 2 teaspoons

• sugar - 1 tablespoon

• wheat flour - 560 g

• rye flour - 130 g

• dry yeast type "Saf-moment" - 2 teaspoons

Spoons - Standard measuring spoons supplied with all models of bread makers
Mode - "French bread", total cooking time - 3 hours 39 minutes, if desired, after the signal, you can add nuts, dill, etc., etc.

Thank you very much for your answers. I tried the village bread and I got it thanks. I'm just aiming for more rye flour. For this, I made a leaven (uterine) on which I wanted to get the bread not wet, but drier.

I want to thank everyone for their advice. I almost get rye bread 50% by 50% with wheat and rye flour according to the recipe for Moulinex OW 5002 and custard, though I cooked the latter almost to the voice. They had an excellent taste in the middle, not wet, baked well, but the caps fell on the first more (when it began to bake), and less on the custard. If anyone knows what the problem might be, share pliz.

I want to thank everyone for their advice. I almost get rye bread 50% by 50% with wheat and rye flour according to the recipe for Moulinex OW 5002 and custard, though I cooked the latter almost to the voice.They had an excellent taste in the middle, not wet, baked well, but the caps fell on the first more (when it began to bake), and on the custard less. If anyone knows what the problem might be, share pliz.

Too much yeast, or too much water, or both. Read here on the forum a thread "problems when baking bread".

She persuaded her husband to make a sortie to the All-Russian Exhibition Center. Now I am a happy owner of panifarin, malt, ferments, etc.

After reading the info on the site 🔗 I found out that the recipe for Borodino bread and its analogues contains wheat flour of the 1st or 2nd grade, but "Mulinex" offers us to bake this bread only on rye flour! Probably this is why HP interferes with it so hard!

Having gathered again, the Borodinsky oven from 490 grams of flour took 390 rye and 100 grams of wheat. Panifarina - 1 tbsp. l., extra-R - 1.5 tsp., malt 4 tbsp. l brewed 80 ml of boiling water.
This time, KHP herself calmly kneaded everything without my help and the result is better than the last time - the bread was baked completely, more porous, there is no dense, heavy center (as in my first experiment). The dome sagged a little, but did not collapse. And the taste is on the level, the "Borodino" taste and color too. The family praises, now we will certainly forget the road to the bread store!

My observations: - replacing a part of flour with wheat gave the result - CP kneads easier and the dough rises more easily, especially since this does not contradict the old recipe of Borodino bread.
-In my opinion, dry mix for kvass (eg Saf) is no worse than fermented malt.

My research on Borodino bread continues!

Today I made Borodino bread for the first time according to a book recipe. The dough is VERY cool (someone already wrote about this). Now I'm waiting for the result, but the top of the bread (looking through the window) is, in my opinion, creepy. Although the apartment smells very tasty. It turns out that you need to add more water? Or not?

Today I made Borodino bread for the first time according to a book recipe. The dough is VERY cool (someone already wrote about this). Now I'm waiting for the result, but the top of the bread (looking through the window) is, in my opinion, creepy. Although the apartment smells very tasty. It turns out that you need to add more water? Or not?

So what happened in the end? Describe, post a photo - otherwise it is impossible to give advice.

Hooray! I got Borodino bread! : wow: If anyone is interested, go to this address https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=489.msg
19523; topicseen # new
I posted there a detailed description of the process and a photo!

Yesterday they did not cut it yet, they left it to cool until morning. We tried it for breakfast today. The bread is tasty, but heavy (very dense crumb). The top is ugly, it looks like raw, although all the bread is baked perfectly. When I still looked in before he started baking, I thought the loaf would consist of two parts (it was so sloppy, it was mixed in parts because of the "thick" dough). It turned out whole, but somewhat lopsided (not perfect). There was no time to take pictures - I was in a hurry to work. Another question has matured: how to make the top beautiful?

Yesterday they did not cut it yet, they left it to cool until morning. We tried it for breakfast today. The bread is tasty, but heavy (very dense crumb). The top is ugly, it looks like raw, although all the bread is baked perfectly. When I still looked in before he started baking, I thought the loaf would consist of two parts (it was so sloppy, it was mixed in parts because of the "thick" dough). It turned out whole, but somewhat lopsided (not perfect). There was no time to take pictures - I was in a hurry to work. Another question has matured: how to make the top beautiful?

It seems to me that you need to use either additives like Panifarin (and others like it), or still replace part of the rye flour (small) with wheat flour. Somewhere here on the forum this moment (replacement of part of the flour) was recently discussed. Have to search...

[Need help!]

Need help! In Riga, I did not find malt, but I bought a malt extract, its texture is similar to liquid honey. But what is the proportion between malt and its extract?
I tried to add it to rye bread, the taste and color immediately improved, but for Borodinsky I wanted to know the exact dosages.

The manufacturer ("ІREKS" GmbH (Nimechchina)) indicates 0.5-3.0% by weight of flour (this is about GLOFA EXTRACT)

[In4ik]

In4ik, see here:
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=639.0

Calculate the "exact dosage" according to the recipe for which you intend to bake. There are quite a few analogues of Borodinsky.

And the answer to such questions is simply searched for using the "Search" button.

I love Borodinsky to the point of stupidity!
I ran in pastry recipes and recipes with additives on my bread machine and on the stomachs of the household. Still, it's a very interesting activity - to bake the bread itself ..... Though a little old-fashioned ... How to knit a jacket for yourself ..
Please, tell me how to adapt the recipe of a real Borodinsky to the DeLongy 125S bread maker? There are no programs of either Borodinsky or rye on it. The rye-wheat bread came out dense and damp before the purchase of dark agram and ponifarin. With the addition of these "additives", bread began to work out with a bang. And I have fermented red malt. Is apple cider vinegar a must? Or can it be simple? What is the difference?
You are welcome. help navigate!

I also adore Borodinsky. I tried at least 4 recipes (methods). Recently I have been baking this recipe, slightly changing it, try it and no vinegar is needed: https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=489.0