Borodino bread made from rye custard bread

Category: Yeast bread
Borodino bread made from rye custard bread

Ingredients

1. Peeled rye flour 500 gr.
2. Fermented dry rye malt 50 ml. = 40 gr
3. Sourdough "Agram light" 50 ml. = 35 gr.
or ("Agram the dark") as a last resort 15 ml. = 10 gr.
4. Dark honey 50 ml.
5. Fine salt 10 ml. = 15 gr
6. Dry yeast 10 ml. = 8 gr
7. Ground coriander 30 ml.
8. Cumin, ground 15 ml.
9. Coriander seeds (Original) 15 ml.
or Caraway seeds 15 ml.
10. Boiled water 430 ml.
Dough rise temperature 32C - 35C
Dough rise time 60 minutes
Dough rise height 1.5 - 2 times
Baking time at t = 180C 1 hour. 30 minutes.

Cooking method

  • Borodino bread - everything is very simple - from rye custard bread - a recipe in modern technology in 3 hours in a bread maker or oven. We bake quickly and easily. In almost any bread maker or oven. To date, the updated list of bread makers includes 65 models.
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  • Bread makers with the ability to change modes (adjust to the recipe) are especially convenient, that is, they have the function of programming one or several programs. The process of baking bread in these bread makers is especially simple.
  • Note. If there is no malt and sourdough available, but you really want bread, you can make a replacement or cook it yourself, the recipe is not a dogma, read about this in the topic - Borodino bread made from rye custard bread
  • Recipe author's NOTE: In the theme recipe - Borodino bread - everything is very simple - from rye custard bread, used peeled rye flour, instead of rye wallpaper, What allow refuse from wheat flour grade IIand using dark honey allows accordingly give up molasses and sugarwhile preserving, very precisely, the taste of the original Borodino bread. We ask all questions HERE
  • ATTACHMENT: An extract, below in the text, from the 1950 specifications for the preparation of Borodino bread.
  • BORODINSKY BREAD GOST 5309-50 Specifications
  • Borodino bread made by the custard method from a mixture of rye wallpaper flour in the amount of 80%, wheat grade II in the amount of 15%, red rye malt in the amount of 5% with the addition of salt, sugar, molasses and coriander, cumin or anise with sourdough with or without adding yeast.
  • Ground coriander and ground cumin are added to the dough, and coriander seeds are additionally used to sprinkle the bread. Ready-made Borodino bread in the 50-70s of the last century still had a special paper ring-etiquette of a dark red-purple color around the loaf.

The dish is designed for

1 kg.

Time for preparing:

3 hours

Cooking program:

a combination of 2 programs or programmable HP

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