Borodinsky Moscow bread (the simplest and fastest recipe)

Category: Yeast bread
Kitchen: Russian
Borodino Moscow bread (the easiest and fastest recipe)

Ingredients

Flour mix Borodinsky Moscow bread \ 450 g
Water 260 ml.
Yeast (6g bag, included) The whole packet, i.e. 6 g.

Cooking method

  • There are only three ingredients: ready-made flour mixture Breadburg, water and yeast, put in sequence to the instructions for the bread maker.
  • The main accelerated mode, on my Moulinex 2000 is number 2 (cycle duration 2 hours 15 minutes).
  • Feels like a little less water could be, but this is for Mulinex, m. in other stoves everything will be perfect. In my Moulinex everything is not like people. However, and so it is normal. The bread is cute.
  • Someone like ready-made mixtures, but I liked it. True, the controversial point in Borodino bread is the presence of raisins, but it has its own charm in taste.

The dish is designed for

1 loaf 630 g

Time for preparing:

2 h 15 min

Cooking program:

Main accelerated (cycle duration 2 h 15 min) on Moulinex ow200 - mode No. 2

Note

Borodino Moscow bread (the easiest and fastest recipe)

Ilona
I also bought such a mixture out of curiosity. We cannot finish this bread for a whole week. It seems to be soft and not stale, but something is not right. The fact that there is too much raisins is for sure! (well, in my opinion, and then who likes what)
Bread
Quote: ilonnna

I also bought such a mixture out of curiosity. We cannot finish this bread for a whole week.
Bring me, my family of such bread for half a day on the weekend kills a whole loaf and with and without tea ... the good will not be lost. And the fact that you do not call it stale is so strange. I have a piece of this Borodinsky in a couple of days turned into a biscuit. Apparently you have a good bread box. the microclimate for bread creates a favorable ... I read about such ... Or you have a different mixture ... not Breadburg ...
Ilona
I'll dash to look at the box, because I also bought fitness bread out of greed)
Bread
Quote: ilonnna

I'll dash to look at the box, because I also bought fitness bread out of greed)
Well, I did not see any fitness at the Khlebburgs ... I became curious ... unsubscribe what kind of box they took Borodino ...
Ilona
Oh, what a box! Another in general! But, I don’t bake by leaps and bounds. I fed my rye sourdough with this mixture, and then added the rest of the ingredients and go!
Borodino Moscow bread (the easiest and fastest recipe)
Vanya28
Quote: Bread

...
Borodinsky Moscow (the easiest and fastest recipe)
.....
Someone like ready-made mixtures, but I liked it. True, controversial point in Borodino bread the presence of raisins, but it has its own charm in taste.

So you bake not "Borodinsky" bread, but "Borodinsky Moscow".
Here he is a little and intelligent !!!
Ilona
I took this back in January when I could not find the recipe on my own. I got desperate and bought it for trial, and it must have coincided that all the same our beloved "Fragrant" bread turned out, and therefore the box remained on the shelf. And then it happened that I ran out of leavened wort (and in the store too), so it was the turn of the box! So, now we still need to crawl for malt at the All-Russian Exhibition Center!
Bread
Quote: Vanya28

So you bake not "Borodinsky" bread, but "Borodinsky Moscow".
Here it is not much and clever !!!
well, yes, probably this is the difference :-)))
Bread
Quote: ilonnna

Oh, what a box! Another in general! But, I don’t bake by leaps and bounds.I fed my rye sourdough with this mixture, and then added the rest of the ingredients and go!
And when I have time, I am also drawn to all sorts of experiments. I also want to taste bread with sourdough. Although I met comments that the type of sourdough is the same yeast microorganisms only so to speak "wild", not domesticated. Therefore, the benefits from them are as much as from yeast. But the taste is, of course, more refined ... You need to try your recipes ...
Ilona
Quote: Vanya28

So you bake not "Borodinsky" bread, but "Borodinsky Moscow".

Vanya28, did you forget the raisins in my bread mixture? It seems like it was not the Moscow Borodino, but the Bread Mix "Borodinsky Bread". So they also stuck raisins. And it was written: "Ready-made bakery mixture for baking one of the most beloved by Russians varieties of rye bread with a special taste and spicy aroma of coriander. The classic recipe for delicious and healthy rye bread with raisins was developed by the nuns of the Spaso-Borodino Monastery." Apparently the raisins were still in the classic version, or they simply tear each other's recipe and beautifully "serve" us ...
Bread
Quote: ilonnna

So, now we must still crawl for malt at the All-Russian Exhibition Center!

And that there is still a store at the All-Russian Exhibition Center? I remember about five years ago, I stopped by visiting Moscow. Then in St. Petersburg, there was nowhere else to buy cotton ingredients ... There even malt was bought there :-) Right now, you can buy malt in a simple supermarket ...
Ilona
Quote: Bread

And when I have time, I am also drawn to all sorts of experiments. I also want to taste bread with sourdough. Although I met comments that the type of sourdough is the same yeast microorganisms only so to speak "wild", not domesticated. Therefore, the benefits from them are as much as from yeast. But the taste is, of course, more refined ... You need to try your recipes ...
There will be time and desire to try!
Ilona
Quote: Bread

Right now you can buy malt in a simple supermarket ...
Yes??? And I don't find something either in mini or hypermarkets ... Vanya 28 was just saying what is there (at the All-Russian Exhibition Center). On our forum somewhere the topic was where to buy cho. Somewhere I came across.
Bread
Quote: ilonnna

Yes??? And I don't find something either in mini or hypermarkets ... Vanya 28 was just saying what is there (at the All-Russian Exhibition Center). On our forum somewhere the topic was where to buy cho. Somewhere I came across.
Yes, there is an ancient store at the All-Russian Exhibition Center. How many times I was there before, there was always a line of bakers ... And I recently came across malt ... Yes, in general, in the last year, many things began to appear in supermarkets for bakers ...
Bread
Quote: ilonnna

Oh, what a box! Another in general!

And we have this ... the box is used ... Borodino Moscow bread (the easiest and fastest recipe)

You probably don't have one in Moscow ...
Ilona
I don't know, I didn't set myself the goal of looking for a ready-made mixture, I accidentally saw it and out of great curiosity and despair (at that moment), I bought what I saw.
COGT
So I have been looking at such a box for a long time.Take it, twirl it in my hands and put it back on the shelf. But now I will probably decide to buy. Only I did not understand what they use for color, that it turns out so black. When I bake that Borodinsky one, I add chicory, but I did not find anything similar on the box in the composition
Vanya28
Quote: KOGotok

So I have been looking at such a box for a long time.Take it, twirl it in my hands and put it back on the shelf. But now I will probably decide to buy. Only I did not understand what they use for color, that it turns out so black. When I bake that Borodinsky one, I add chicory, but I did not find anything similar on the box in the composition

It should be added while brewing red rye malt or dry kvass - for example, "Saf-Kvass", where it is present in the composition.
The latter is always on sale.
Vanya28
Quote: ilonnna

Vanya28, did you forget the raisins in my bread mixture? It seems like it was not the Moscow Borodino, but the Bread Mix "Borodinsky Bread". So they also stuck raisins. And it was written: "Ready-made baking mixture for baking one of the most beloved by Russians rye bread varieties with a special taste and spicy aroma of coriander. The classic recipe for delicious and healthy rye bread with raisins was developed by the nuns of the Borodino Monastery of the Savior."Apparently the raisins were still in the classic version, or they simply tear each other's recipe and beautifully" serve "us ...

Lie, in the correct Borodino raisins are not and never was!
Bread
Quote: KOGotok
Only I did not understand what they use for color, that it turns out so black. When I bake that Borodinsky one, I add chicory, but I did not find anything similar on the box in the composition
Well, judging by the composition, this color gives malt ... Do you have chicory in your recipes? I have such a recollection of this product that the drink turns out to be bitter from it. And how does he behave in bread? But, in truth, this chicory is a useful thing. It contains a prebiotic and fiber.
Bread
Quote: Vanya28

Lie, in the correct Borodino raisins are not and never was!

Eh, to know what is right and what is not. There are many legends about the origin of Borodino bread, and I think there are even more recipes. Surely what has come down to us from the nuns of the Holy Borodino Monastery has little to do with the initial recipe that someone once came up with ...
Admin
Ilona
Quote: Vanya28

Lie, in the correct Borodino raisins are not and never was!
for some reason, I thought so, it’s too much of it there!
Bread
Quote: ilonnna

for some reason I thought so, it’s too much he was too much there!
In our family, there was also a dispute on this topic ... My wife defended the recipe with raisins, but I stick more to the correct, that is, classic recipes.
Ilona
Quote: Vanya28

It should be added while brewing red rye malt or dry kvass - for example, "Saf-Kvass", where it is present in the composition.
The latter is always on sale.
If only yesterday I ran around in the neighborhood after work and no ...
Admin
Quote: ilonnna

If only yesterday I ran around in the neighborhood after work and no ...

Red malt can always be ordered in this TD, with delivery by mail https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0
COGT
Bread, chicory does not taste bitter in bread, I put 2 teaspoons (regular). There are a lot of all kinds of usefulness in chicory, so 2 in 1 is both color and benefit. Instead of dry kvass, I add kvass wort, it adds a rye flavor. Well, the color too. But still it doesn't turn out as black as a store
Bread
In my understanding, I repeat, the color is given mainly by fermented rye malt ...
Admin
Quote: Bread

in my understanding, I repeat, the color is given mainly by fermented rye malt ...

Until I got malt, I used chicory instant powder or instant liquid - the color gives a chic, dark. Consumption of only 1-2 tbsp. l. for 400-500 grams of flour.

And it tastes just like malt - good taste!
Bread
Quote: Admin

Until I got malt, I used chicory instant powder or instant liquid - the color gives a chic, dark. Consumption of only 1-2 tbsp. l. for 400-500 grams of flour.

And it tastes just like malt - good taste!

Can't you throw off a reference to a recipe with chicory? Maybe my hands will reach, I'll try, if only because of the usefulness of chicory ...
Admin
Quote: Bread

Can't you throw off a reference to a recipe with chicory? Maybe my hands will reach, I'll try, if only because of the usefulness of chicory ...

The longest search will be ... Go to my profile, there are all my breads at once - see wheat-rye

Try it, I have a lot of them, I've been baking for a long time. So, yesterday I remembered about chicory and baked wheat-rye 50x50 with chicory, but the bread was almost finished
Bread
Today again Borodinsky from a mixture of BreadBurg baked ... half a loaf of tea in one sitting ... Eh, goodbye, figure ... :-)
COGT
And somehow I didn't really like it. I don’t understand what, but something is wrong in him ...
Bread
Quote: KOGotok

And somehow I didn't really like it. I don’t understand what, but something is wrong in him ...
The taste and color, as they say .... :-) Although this is the first time I've heard such a review ... Well, it happens that raisins cause questions there, but to taste ...For the first time...
COGT
We do not sell Borodinsky in the store, there is no experience of communicating with him Maybe out of habit?
Bread
Quote: KOGotok

We do not sell Borodinsky in the store, there is no experience of communicating with him Maybe out of habit?

Well then, of course ... This bread with a special taste, for an amateur. That is, there are, of course, those who, in principle, do not like Borodinsky ... that's another question ... But among Borodinsky this species is worthy ... IMHO.
Stabber
I sincerely congratulate everyone on the upcoming New Year!
Please tell me on which program in HP Panasonic 2501 to bake this bread (Khlebburg mixture).
I'm new to this business, please respond.
Bread
Quote: Stabber

I sincerely congratulate everyone on the upcoming New Year!
Please tell me on which program in HP Panasonic 2501 to bake this bread (Khlebburg mixture).
I'm new to this business, please respond.
On program number 2, the crust is dark, the weight of the loaf is 1000g (XL). There, the cooking time is slightly less than the recommended one (1 hour 55 minutes), so the settings for the crust and weight are maximum.
Stabber
Bread, thanks a lot! It's just that program 2 was embarrassed by the time - 1.5-2 hours, less than what is written in the instructions.
Use a kneading spatula for rye bread?
Bread
Quote: Stabber

Use a kneading spatula for rye bread?
Yes, there is not much difference. Theoretically, a spatula for rye bread should enrich the dough with oxygen more, but I didn't notice the difference. By the way, for Panasonic you may need 10-20 milliliters more water. Due to the preheating of the ingredients and the higher baking temperature, a little more water may be consumed than in conventional ovens. But this is already an experimental look.
Bread
Quote: Stabber

I sincerely congratulate everyone on the upcoming New Year!
Please tell me on which program in HP Panasonic 2501 to bake this bread (Khlebburg mixture).
I'm new to this business, please respond.
what is the result? Would you like to share?
Stabber
Oh, the holidays!
So, the Panasonic 2501 bread maker program - 02, size - XL, crust - dark. Water was added according to the recipe 280 ml. , a spatula - for rye bread. After 2 hours, a fragrant bread weighing 662 grams turned out. with a crispy crust and slightly damp crumb (unfortunately I didn't take a photo). My wife and daughter really liked it. We made the whole loaf on New Year's Eve.
Indeed, as indicated by the topikstarter, a simple and quick recipe. The price of the issue is 50 rubles, which is for a loaf weighing 660 grams. very little. All the ingredients indicated on the package are of natural origin, so I will make it again and again. I read so much and got the impression that real bakers do not like ready-made mixtures. But for me personally, this is a great option to enjoy quick and tasty bread.
Thanks again to Bread for the quick and accurate answers a few hours before New Years!
Bread
Quote: Stabber

Oh, the holidays!
Thanks for the comment, I'm very glad that my answers helped you.
JinASS
We always have a box with the ready-made mixture at home, in case we are lazy or have no time to mix everything ourselves. Breadburg has good mixes.
Melamory
I baked twice from this mixture. The taste is excellent, but the appearance of the loaf is not happy. The first time it turned out just skewed, and the second time it was kind of flat, rose less. At the same time, for the first time, I measured the yeast on el. scales 5 g, my scales do not show 4.5 g for some reason. And the second time I measured it out with a measuring spoon (1.5 tsp). And for the first time I followed the bun and added a little flour. And the second time I was distracted from the kolobok. That is probably why it turned out differently. So I think, maybe it's better to put the whole bag of yeast, maybe someone will tell you?
Bread
Quote: Melamory

I baked twice from this mixture. The taste is excellent, but the appearance of the loaf is not happy. The first time it turned out just skewed, and the second time it was kind of flat ...
Tell me, what kind of stove do you bake and on what mode?
Melamory
Oven Panasonic 2501, mode 02, size XL in both cases.
Bread
Add 20-30 ml more water.Panasonic takes a little more water.
Tatiana77
I baked bread from a mixture The breadburger tasted not bad, but the crumb was slightly moist. The loaf is low and heavy. When kneading a bun, I had to add a little flour about 1 tbsp. l. And his shape was really not very good ...! Stove LG mode 1.59 (fast).

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