Moulinex OW 502430. Borodino bread

Category: Yeast bread
Moulinex OW 502430. Borodino bread

Ingredients

Malt 5 tbsp. l.
Ground coriander 2.5 tsp
Dry yeast 2.5 tsp
Warm water - 30 degrees 420 ml
Wheat flour 400 g
Rye flour 100 g
Honey 1.5 tbsp. l.
Salt 1.5 tsp.
Apple vinegar 2 tbsp. l.
Vegetable oil 2 tbsp. l.
Whole coriander 2 tbsp. l.

Cooking method

  • I put the ingredients in the container, following the prescribed order, everything except whole coriander seeds, including dry malt. Borodino Bread Program. After the beep, I added 2 tbsp. l. whole grains of coriander. After 2 hours and 20 minutes, a large loaf of aromatic delicious bread was obtained. She treated them to many, everyone says that this is a long-forgotten taste of the real "Borodinsky". The crumb is elastic, slightly damp, does not stick to the knife. I can’t say for sure how many days it doesn’t get stale, because it doesn’t live in the house for more than 2-3 days. Thanks to my HP and its developers! Moulinex OW 502430. Borodino bread

The dish is designed for

1000 g

Time for preparing:

2 hours 20 minutes

National cuisine

Russian

Note

Dear forum users! I recently bought a long-awaited bread maker. I can't get enough of her! It's nice that there is a site dedicated to your favorite topic. I managed to get acquainted with only part of the information available here. I saw a huge number of recipes for rye bread, including "Borodinsky", which in their complexity and whimsicality overshadowed my modest one, taken from the book "From Borodino bread to a French baguette". And at first I decided not to put it on display-ridicule. But then I thought that the site is called "Breadmaker", and my "Borodinsky" is baked there, and it's not any soup, and not porridge, but bread! So I took a chance ...

Admin
You have pretty bread!

But this is not Borodino bread, since it contains the bulk of wheat flour!
Borodino bread contains 80% rye flour and 15% wheat flour of the 2nd grade.
And the whole recipe does not match Borodino bread.
It's just good, beautiful malted wheat-rye bread.

I am transferring your recipe to the wheat-rye bread section
Kamusik
Just today they shared this recipe with me. I also proved for a long time that he cannot be Borodino! The only thing I agree with (which I believe) is that it's delicious. Meditated for a long time - what kind of sin? Either this one, or rye without anything? Stopped on our (rye without anything) checked. Sidu, I'm waiting ... Nervous ...
Merri
It doesn't really matter which section this recipe will be in. As for your statement: "And the whole recipe does not fit Borodino bread." I will not argue, but let me say the following. I read a lot about Borodinsky. The more I learned, the more I realized that just as there are no two identical recipes for any dish from two different housewives, so is Borodinsky. There are a lot of recipes! What do they have in common? Using 2 types of flour, adding coriander and fermented malt. The rest is all variations on the theme. Now about the ratio of different types of flour. We add more rye, a pleasant sourness appears, but there is not enough fiber (it needs to be added!), We reduce the amount of rye, everything is fine with fiber, but, here, there is not enough sourness, here we mixed apple cider vinegar (by the way, by our own production, without chemistry !) with honey. Balanced in this way the taste, that's all! Here everyone is free to choose for himself what suits him best. For example, when I buy household appliances, I expect to have in her person, so to speak, another household assistant. Therefore, I work out recipes for HP. I am very grateful to the compilers of the book for bakers, they have already developed and adapted some of the recipes for baking bread in KhP. Since I bought my beloved HP, I stopped going to bakeries, and now I look forward to when my new bread is baked! One more little remark. Sourdough or yeast? The end result in the production of any starter culture is to produce yeast. And if someone has already received them for us, cleaned them of various impurities and dried them. Is it bad? We do not kindle a gas stove by rubbing flints against each other .......... For now!
Lena I
Sorry, I would like to use wholemeal rye flour. How is it relatively simple rye? Do the proportions of liquid and yeast change?
Merri
Quote: Lena I

Sorry, I would like to use wholemeal rye flour. How is it relatively simple rye? Do the proportions of liquid and yeast change?

Lena, you better read about flour in this section... I myself did not use whole-grain rye, I'm afraid to mislead you with incorrect information, sorry.

Marunichka
Ira, Miracle bread !!!! Well, he just blinks at me! Want Want want! But what is malt? what do they eat it with? Can you do without it? I have oat and wheat bran, bought in a Russian store, This is "not from this opera?"
Merri
Larissa, malt gives the bread color and sweetish taste, this is what Borodinsky's taste cannot be without.
Belorusska
Quote: Admin

You have pretty bread!

But this is not Borodino bread, since it contains the bulk of wheat flour!
Borodino bread contains 80% rye flour and 15% wheat flour of the 2nd grade.
And the whole recipe does not match Borodino bread.
It's just good, beautiful malted wheat-rye bread.

I am transferring your recipe to the wheat-rye bread section
I agree with you: the bread is delicious, but it's not Borodinsky. And what kind of rye flour do you need: wallpaper, peeled or seeded?
Merri
We do not have a large selection of rye flour, which we sell, we use this one. I have a rough one.
grettagarbo
thanks for the recipe! I just ordered a bread maker, it will be delivered on Wednesday, and this will be the first bread that I will bake!
Merri
Quote: grettagarbo

thanks for the recipe! I just ordered a bread maker, it will be delivered on Wednesday, and this will be the first bread that I will bake!

Well, what did they bake?
grettagarbo
: rose: hot! The bread turned out to be interesting in taste, but a little heavy crumb - I attribute it to the fact that the yeast was not the best, plus to this the malt was not baker's, but beer (husband is a brewer). As a result, I will definitely bake bread in the bookmarks!
Merri
Yes, yeast is important in baking! Repeat with a fresh pack. As for beer malt, I can't say for sure, but, unambiguously, barley is different from wheat. Great, your husband is brewing!
Lelikovna
Today I decided to bake bread according to this recipe. This is my first "Borodinsky", that is, bread with additives such as honey, malt, apple vinegar, and so on. I didn't find malt in the store, I took dry kvass, it contains malt. Tell me, you need to put it 2 times more, that is, 10 st. l? The flour will probably go away less, which one is better to reduce? Wheat?
And another question: apple cider vinegar took 6%, will it go?
P. S. sorry that there are so many questions
Lelikovna
Merri, thanks for the recipe, just tried some bread, really liked it !!! We will bake some more.
Here is my photo report:
Moulinex OW 502430. Borodino bread Moulinex OW 502430. Borodino bread
I slightly reduced the amount of water and, accordingly, flour. Without any changes, I cannot. I do not have the Rye bread mode, so I baked in the Baking mode.
Merri
Olya, sorry for not having time to help you. You are great, you did a great job yourself!
Lelikovna
Merri, next time I will do more volume, as per the recipe
Merri
Olya, the bread does not stale for a long time, and it eats well, so you can bake a kilogram loaf.
Lelikovna
Merri, yeah, today the bread (on the second day) is even tastier.
Merri
Olya, I'm glad!
Lelikovna
Today I baked this bread again. This time it is large (960gr). Really like
Merri
Olya,
Radiola
Merri,, I would like to bake Borodino bread according to your recipe, but I do not have the "Borodino bread" regime in my KhP, I have whole grain bread ... now I think if it will work? Tell me how long does it take for you?
Lelikovna
Radiola, I also do not have the regime Borodino bread or Rye bread. I baked in the Baking mode. First, the Dough mode is 15-20 minutes, then turn it off, let it stand in a warm place for 1 hour, so that the dough rises 2 times, and then turn on the Baking mode for 1 hour.
Merri
Radiola, I'm sorry for the late reply. Absent for a week. The "Borodinsky bread" program in my KhP takes only 2 hours and 20 minutes, including kneading and baking. For example, "Whole Grain Bread" is an hour and a half longer. In my opinion Olya, chose the baking mode well in the absence of a program. Good luck!
Radiola
Merri, thanks for the answer! I have a kvass wort concentrate, can I replace it with malt? I have the Basic mode 2h.50min., I think to try to make your bread on it. For now, I want to deal with the modes ... I recently had a bread maker and I would like to work out, so to speak, my own list of trouble-free bread recipes))
Merri
Radiolait seems to me that you are absolutely right looking for a way to make your favorite bread through trial and error!
Natalia1973
but I do not have the "Borodino bread" regime, tell me what else can be used. there is a "French bun" mode, baking time 2:42
Newbie
Quote: Admin
But this is not Borodino bread, since it contains the bulk of wheat flour!
Borodino bread contains 80% rye flour and 15% wheat flour of the 2nd grade.
And the whole recipe does not match Borodino bread.
and Borodinsky is prepared using the brew method.
interestingly, you go to the vinaigrette recipe, and you get fried potatoes. Nothing at all.
Merri
Newbie, recipes must be read with understanding. This is a recipe from a specific book to a specific HP. Of course, it cannot be GOST, because the technology of a real Borodinsky is not simple. But the bread baked according to this recipe strikingly resembles the taste of Borodino bread! Technologists have worked! I have baked it many times already and they always ask me to bake it again and again. Sometimes they even order it!
Laniko
Hello, is it possible to replace honey with sugar and in what quantity then add?
Merri
Larissa, I find it difficult to answer your question, because I have never done this. It is easy to replace honey with molasses, if it is not there either, then, given that honey is about 2 times heavier than sugar, I would add 3-4 tbsp of sugar. l. The bread should be slightly sweet.
Laniko
Thank you! I already started making a bookmark for bread, I missed it, and in a jar of honey I would risk half a spoon with sugar, because I baked according to your recipe always successfully, although rarely always with honey. I hope everything will work out now
Merri
Larissa, how's the bread?
Laniko
Good afternoon, Irina! Well eaten, but somehow did not walk ... flatish. Still, honey is needed precisely for the taste of the crumb, and I also concluded for myself that all the baked goods are based on whey instead of water, I get it perfectly.
Merri
LarissaWhen there is whey, I also always use it instead of water, and buttermilk is also good for this.
nalenav
Irochka thank you so much for such a delicious recipe !!! I do not know how many times I bake it and thank you !!! bread is not just delicious, it is a masterpiece !!!!
(once the wheat flour was not enough - it ended at the wrong time, so I added oatmeal, now I'm doing it - a little more interesting)




And yet - about the disputes "Borodinsky" is he or not ..... to me to taste and appearance it strongly resembles "Borodinsky" and in no way wheat-rye ... if anyone wants, they can steam up the malt ...

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