Borodino bread according to the recipe of 1939

[Stage 1 - WELDING]

Borodino bread according to the recipe of 1939

Category: Sourdough bread

Ingredients
WELDING
peeled flour	50g
red rye malt	25g
ground coriander	2.5g I put 1 tsp
water	200g
OPARA
Whole brew
125g sourdough	125g
peeled flour	125g
water (35C)	125g
DOUGH
All dough
peeled flour	200g
seeded flour (white rye) - I replaced 2 grade wheat flour.	75g
dry yeast	0.5g
salt	5g
molasses - replaced with dark honey	25g
sugar	30g
water (35C) - it took me 110g of water	75-125g
coriander for sprinkling	3d
FLOUR SWEEPER
Wheat flour 1 grade	2 tbsp. l
Water 3 tbsp. l	(to the consistency of jelly)

Cooking method

• Recipe source mariana-aga.livejournal.com/152489.html
• 
• This bread is prepared in three stages.
• Stage 1 - WELDING
• 50g peeled rye flour
• 25g red rye malt
• 2.5g ground coriander
• 200g water t 65 *
• I mixed malt and flour, poured it with very hot water (almost boiling water), mixed it and left it in a thermos for 6 hours. This process is called sourdough saccharification. I make the tea after 12 o'clock in the morning and leave it in a thermos until morning.
• 
• In the morning, the tea leaves look like this - it becomes a little thinner and gets a chocolate color
• 
• Stage 2 - OPARA
• Whole brew
• 125g sourdough (50g peeled flour, 75g water)
• 125g water (35C)
• Stir well
• 
• Add 125 gr peeled rye flour
• 
• And knead the dough
• 
• Tighten the dough with a film and set ferment for 3-4 hours at 28-29C
• 
• This is how a grated dough looks like, outwardly it almost did not change, slightly increased and inside it became loose
• 
• Stage 3 - TEST
• 20 minutes before kneading the dough, activate the yeast in 75 g of water with 3 g of sugar.
• Add all the ingredients to the dough and knead the dough. The dough is very sticky, when kneading, help with a scraper or silicone spatula.
• 
• Knead the dough until smooth, no more than 5 minutes, flatten well, leave in a bowl, tighten with plastic wrap and set for fermentation. Ferment for 30-90 minutes at 29-30C or until it increases in volume to the maximum. Once the dough is kneaded, separate 1 tbsp. l and put in a transparent glass, as the dough doubles, then you can mold the bread.
• 
• While the dough is fermented, I prepare a lubricant for the mold: lard, rast. butter, flour in a proportion of 1 tsp, mix well.
• 
• Grease the mold with this bolt. The bread will itself from the "Jump out" form
• 
• Selected test structure
• 
• Pour the dough onto a wet table and start molding the loaf. It is better to moisten your hands with water, because the dough is very sticky. Can be helped with a scraper or silicone spatula. This is how the blank looks like, which we send to the form
• 
• The workpiece in the form must be tamped well so that there are no voids. You need to start compaction from the corners, then form a loaf with a spatula, smooth the top.
• 
• Cover the mold with a bag and let it fully proof - 60 minutes at 30C or until the dough rises to the edges of the mold
• 
• At the end of the proofing, grease the top with a flour mash. Very thin dough (Pour 1 tablespoon flour into a glass and pour 50 g of water, shake well)
• 
• Sprinkle with coriander seeds. I sometimes substitute caraway seeds for coriander.
• 
• I bake in a well preheated oven. The first 15 minutes with steam at t 250 C, then I ventilate the oven and bake for 45-50 minutes at t 200 C. Then I wrap the bread in a couple of towels and so it stands until it cools completely.
• 
• See what a handsome cutaway.
• 
• Two types of flour and malt that I use when baking this bread.
• 

Time for preparing:

By the time of making bread, I determined for myself as follows. On the eve of the weekend at 12 o'clock in the morning, I prepare the tea leaves. In the morning at about 6.40 I put the dough, it is fermented for 4-4.5 hours, around 11 o'clock I knead the dough, it needs 2-2.5 hours to rise. By 13.30 I put the dough into a mold, about another hour for proofing and at 14.30 the oven, at 15.30 I take out the hot bread, the bread is ready for dinner.

Cooking program:

Oven

Note

Good day! I brought you delicious Borodino bread of the highest grade. When I read the recipe for the first time, it seemed very complicated to me, but in reality everything is much simpler. The bread is baked more than once, it lies very well for several days, and the longer it lies, the tastier it becomes. (I have a bread mold from the USSR, from a bakery, so I bake a large loaf, we have enough for 3-4 days).
Here is what Sergey writes about Borodino bread in his blog
This recipe of Borodinsky was approved by the order of the People's Commissariat for Food Industry.
Borodino bread is one of the few that can be called legendary bread. They love him and do not love him, and it is not known who is more, but there is no person who speaks Russian who would not know about his existence. It's a shame that modern bakers don't want to bake it honestly. But giving up the extra penny this brand brings is difficult. Therefore, today in almost any store you can find bread with the name "Borodinsky", but it is impossible to find and buy Borodinsky bread.
And what is he - the real Borodinsky?
For a long time I looked at him and finally decided. Very tasty bread, no matter how many times you bake it - it always works. Baking with raisins is just a song. During fasting for me, baking bread is a godsend, thoughts are distracted from fast food, and then you can eat bread without restrictions, it tastes sweet and spicy, it is not at all sour, like store bread, and it does not cause heartburn, and it does not become boring .. Try it and you will succeed.

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[miculishna]

miculishna, Irina, great bread !!!! And what sourdough do you have ??

Thank you, I baked this bread both on kefir from Admin and on eternal leaven. I didn't notice a big difference, maybe because she needs a little

Thanks for the recipe, I will definitely try. I love Borodinsky, not just love I LOVE

[miculishna]

The dough is very sticky, when kneading, help with a scraper or silicone spatula. Knead the dough until smooth, no more than 5 minutes, iron well, leave in a bowl.

miculishnahow do you knead the dough? With your hands? Or a mixer?
And do you grease the baking dish?

Thanks for the recipe, I will definitely try. I love Borodinsky, not just love I LOVE

I am sure that the result will please you, the bread has a sweet-spicy taste, and what is important for me there is no excess acid that is present in store bread

[miculishna]

miculishnahow do you knead the dough? With your hands? Or a mixer?
And do you grease the baking dish?

I tried to knead in HP, but abandoned this idea, it is kneaded without effort with a silicone spatula and then does not stick to my hands. I grease the form with a mixture of 1 hour. l lard + 1 hour l rast. oil + 1 h. l flour, mix with a brush and grease, any bread pops out of the mold. I use smalts from a fried New Year's goose, the fat that is melted is poured into a jar and stored in the freezer. I think any rendered fat will do. Added step by step lubrication.

Hello! Sorry, but does the word leaven mean the specified mixture of flour and water, or is it an additional ingredient that needs to be prepared separately somehow?

Hello! Sorry, but does the word leaven mean the specified mixture of flour and water, or is it an additional ingredient that needs to be prepared separately somehow?

I took kefir starter from Admin. Look in the subject of leaven

Thank you! So I ate some Borodinsky bread ... And at first I was delighted with the seemingly simple recipe and the presence of all the components at home. Even muddied the 1st stage. But ... as they say it is necessary to warn! So I loaded my "1st stage" into the bread maker and everything again along the knurled path ... no surprises ...

Thank you! So I ate some Borodinsky bread ... And at first I was delighted with the seemingly simple recipe and the presence of all the components at home. Even muddied the 1st stage. But ... as they say it is necessary to warn! So I loaded my "1st stage" into the bread maker and everything again along the knurled path ... no surprises ...

I do not quite understand you, if you are talking about sourdough, so in any case it is necessary to prepare it, here you can use any sourdough, traditional, eternal, ANY kefir that is. If there is none, then it is necessary to grow. The recipe is not the easiest, but the result is amazing. https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=172.0

Thank you! So I ate some Borodinsky bread ... And at first I was delighted with the seemingly simple recipe and the presence of all the components at home. Even muddied the 1st stage. But ... as they say it is necessary to warn! So I loaded my "1st stage" into the bread maker and everything again along the knurled path ... no surprises ...

For Borodino bread, you can make a "quick leaven", mix rye flour with water, yeast 0.5 tsp. stir and leave to ferment for 14-16 hours.

And you should take into account in time all the cycles of preparation of sourdough, steaming, and so on, in order to guess in time.

But the bread is worth spending 24 hours on it!

For Borodino bread, you can make a "quick leaven", mix rye flour with water, yeast 0.5 tsp. stir and leave to ferment for 14-16 hours.

And you should take into account in time all the cycles of preparation of sourdough, steaming, and so on, in order to guess in time.

But the bread is worth spending 24 hours on it!

Admin, thanks for the help

Thanks again for the clarification. I am still a beginner baker - so, for several months ... White bread is fine, but with rye, for now, it's for you. And, as far as I understand, this is somewhat more complicated ... Let's study!

please tell me, what kind of rye flour is this?

red rye malt - where to look and what can be replaced, if what? Sorry for the questions, I live in Germany, now I have to find something and somewhere.

I have sourdough on rye flour, as I understand it, it will do !!

P.S. It would be great if this bread could be baked, at the very problem with heartburn.

please tell me, peeled rye flour is what?

red rye malt - where to look and what can be replaced, if what? Sorry for the questions, I live in Germany, now I have to find something and somewhere.

I have sourdough on rye flour, as I understand it, it will do !!

P.S. It would be great if this bread could be baked, at the very problem with heartburn.

I answer questions about peeled flour.

We have it all peeled rye, neither seeded rye (which by the way is needed according to the recipe), nor rye wallpaper in our city, I did not find.
Thank you that rye appeared in stores, five years ago and this one was not found.
I also found it on the Internet: Peeled flour differs from wallpaper, by a lower content of shells and aleurone layer of grain (12-15% of the flour mass), as well as a higher degree of grinding. Particle size from 30 to 400 microns. The flour is white with a gray or brownish tint. Peeled flour, like wallpaper, is rich in water-soluble substances, but contains less protein (10-12%), more starch (66-68%). The fiber content in this flour is 0.9-1.1%, and the ash content of the flour is 1.2-1.4%.

About flour, this is what the translator gave me - he gave it out differently Roggenmehlanteil and so Das Mehl roggen and so Mehl von Roggen Unfortunately, I do not know German at all, only Russian and English. within the institute program.

There is definitely malt in Germany, it is called Das Malz roggen, Das Gerstenmalz or Das Malz. I use dry malt. You can probably replace it with dry kvass, if you have one there.

And a friend from Germany also wrote to me that European flour takes less liquid than our Russian one, so when kneading the dough, be sure to monitor the consistency. Yes, there and in the recipe, a large run-up in water is given 75-125g, I pour 100-110g

Thanks for such a detailed recipe.
A bread maker can knead the dough, not thick for her?

Thanks for such a detailed recipe.
A bread maker can knead the dough, not thick for her?

I knead with a silicone spatula in a deep bowl with a round bottom. It seemed to me that it was easier and more convenient, because the dough is very sticky.

[A bread maker can knead the dough, not thick for her?]

Thanks for such a detailed recipe.
A bread maker can knead the dough, not thick for her?

Of course he will knead the dough, the ratio of water to the dough is only about 400 to 500, but you will have to help with a plastic spatula.
Here you can see how it looks -
🔗
Download link - 🔗

[miculishna]

miculishnaThank you very much for your recipe and detailed description with pictures !!
I baked bread, it turned out to be the most beautiful
🔗 🔗

True, the second time the bread did not work, I forgot to put salt, so it rose very much, and then, already during baking, it fell heavily, well, nothing, I put it on kvass, it is just now fermenting.

Thanks again!

[miculishna]

miculishnaThank you very much for your recipe and detailed description with pictures !!
I baked bread, it turned out to be the most beautiful
🔗 🔗

True, the second time the bread did not work, I forgot to put salt, so it rose very much, and then, already during baking, it fell heavily, well, nothing, I put it on kvass, it is just now fermenting.

Thanks again!

Oh, what a handsome man, when I opened the message, the first thought flashed through my photos that my photographs were in a row, then I saw that it was your bread. I'm very glad that you appreciated the recipe, and the holes inside the bread are shiny - everything is as expected. Thank you for the report

[Stage 2 - OPARA]

So I wanted to try this bread ... True, questions appeared ...

I mixed malt and flour, poured it with very hot water (almost boiling water), mixed it and left it in a thermos for 6 hours. This process is called sourdough saccharification. I make the tea after 12 o'clock in the morning and leave it in a thermos until morning.

When we prepare the tea leaves, we mix all the ingredients, including coriander?

Stage 2 - OPARA
Whole brew
125g sourdough (50g peeled flour, 75g water)
...

I understand that this is the same "quick leaven" that I spoke about Admin... Only she also mentioned yeast in this leaven (0.5 tsp). We put yeast, after all (and how much, if we put it), into the leaven?

Stage 3 - TEST
20 minutes before kneading the dough, activate the yeast in 75 g of water with 3 g of sugar.
...

Do you need to take water and sugar to activate yeast from the total amount indicated in the ingredients or in addition to them?

And more about the proving time ... The time indicated for the approach of the dough in the "cooking stages" (30-90 minutes) is very different from the same time in the "Cooking time" section (2-2.5 hours). Who has already baked this wonderful bread, tell me, how long did it take you? ..

Thank you!

[Admin]

Hello! I am very pleased that you have paid attention to this recipe. I'm sure you will like it.

So I wanted to try this bread ... True, questions appeared ...
When we prepare the tea leaves, we mix all the ingredients, including coriander? I made the tea with coriander, so the aroma is revealed more strongly.
I understand that this is the same "quick leaven" that I spoke about Admin... Only she also mentioned yeast in this leaven (0.5 tsp). We put yeast, after all (and how much, if we put it), into the leaven? You can use any sourdough you have, including the one that Admin wrote about. A lot has been written about sourdoughs in the subject of sourdoughs
Do you need to take water and sugar to activate yeast from the total amount indicated in the ingredients or in addition to them? Of the total

And more about the proving time ... The time indicated for the approach of the dough in the "cooking stages" (30-90 minutes) is very different from the same time in the "Cooking time" section (2-2.5 hours). Who has already baked this wonderful bread, tell me, how long did it take you? .. Look at the dough, it all depends on the temperature in your kitchen, on the sourdough and on other factors.The dough should be as in the photo

Thank you!

Excellent bread for you.

Irina, can you replace the seeded rye flour with something? I only have wheat bakery of the highest grade, wheat whole grain, rye wallpaper and peeled rye. There are also bran. Maybe make a mixture?

Irina, can you replace the seeded rye flour with something? I only have wheat bakery of the highest grade, wheat whole grain, rye wallpaper and peeled rye. There are also bran. Maybe make a mixture?

Replace with a mixture of whole grain wheat and premium wheat in a 50:50 ratio. The taste will not be affected much. I replace wheat 2 varieties.

Thank you! So I will. I have already put the tea leaves in a thermos.

Delicious bread

Delicious bread

She baked bread. A little bit burnt, however, from above. I didn't have time to take a picture, they ate it straight with a burnt crust. Everyone is delighted. The bread is very, very tasty. Thank you so much for the recipe. Today I will put it again.

[niamka]

niamka, congratulations! And what sourdough did you take (made)? ..

Thanks. Now I have liquid French sourdough.

Thanks a lot to the author, I've already baked bread twice, fragrant, not sour.

[miculishna]

Well, I tried this bread. Delicious! And what scent ...

miculishna, thanks for the recipe! I got great pleasure both from the cooking process and from the bread itself.
PS The roof of the bread still sank by 5 millimeters ... Next time I will pour even less water ... (or maybe there was not enough proofing?)

This delicious Borodino bread was baked this weekend only in a bread maker .. I did not know that the recipe was already on the site and I took it from Sergey from the site livejournal.com. And she adapted it to her bread maker. The composition of the recipe is the same, only the malt is red and the whole grain was added to the rye flour. She made tea leaves and leaven in the evening. Then everything is in the bread maker. She cooked the dough on the "dough" program lasting 1:30. Then I added all the components of the test and launched the "individual" program. Everything worked out as it should. Delicious!

GIRLS, TELL ME, IF I WANT TO MAKE SUCH BREAD AT THE PRODUCTION, I CAN TAKE STEERAGE CONCENTRATE WITH AROMA LEVEN, BUT WE HAVE NO WHERE TO GROW AND STORE ITSELF.

Can you please tell me, I am facing a choice of HP, if there is no Borodino bread program, but there is a rye function, is it really a Borodinsky rye baking function? or to choose a model with the "Borodinsky" function?

Delicious bread! Slightly confused recipe, but sometimes you can spend time on such a yummy. Well, it's also worth trying to simplify.
Thanks for the recipe!
P.S. Crumb structure is pleasantly unusual in taste

Good afternoon, I baked black bread according to this recipe and it seems to work out. The first two times the roof was blown off completely, probably a little stood on the proofer. The third time I decided to hold it longer, it went up for 4 hours, and that's just small cracks. Delicious bread

Hello Irina!
You get beautiful bread, obviously delicious.

Can you please tell me, I am facing a choice of HP, if there is no Borodino bread program, but there is a rye function, is it really a Borodinsky rye baking function? or to choose a model with the "Borodinsky" function?

If HP has a rye program, then Borodinsky will work out one or two.
It's even quite simple.

Is it possible for dummies to lay out a recipe in detail and step by step on how to make this bread in HP? really want to ...

and how to replace malt (there is no dry kvass, there is liquid kvass and dark beer)

Thank you

Is it possible for dummies to lay out a recipe in detail and step by step on how to make this bread in HP? really want to ...

and how to replace malt (there is no dry kvass, there is liquid kvass and dark beer)

Thank you

Malt can be replaced with kvass wort concentrate. If you want to cook real Borodino bread in KhP, then get ready for the fact that it will take about 7 hours of commercials, without taking into account the time for the ripening of the leaven and saccharification of the brew.

Thank you so much.

I have time - I don't have all the ingredients. There is no kvass wort, no dry kvass, no malt, and there is no place to get it yet - I live in China. There is molasses, bottled kvass and dark beer. And of course, flour, yeast, apple cider vinegar, and even gluten are all there. So, dark bread won't work anymore, right? On some of the pictures in this topic, the bread is light, on others it is dark, and people write that they did it strictly according to the TS recipe. I don't understand how it comes out.

I don't have enough experience to understand whether I can bake Borodinsky or not. HP Panasonic 2502.

You have an excellent bread maker, making Borodinsky in it is not difficult. The whole question is different, it is really necessary to have all the ingredients, and not so that the bread turns out to be dark, but just so that it becomes a real Borodino, with a taste peculiar only to it.
All the best to you and good bread.

[dogsertan]

dogsertan, thank you very much

And my CP is really excellent - I started right away with Riga, then I made a few more of my rye-wheat versions, HP coped with all my attempts to invent a bicycle: each bread came out immediately beautiful and tasty, which I was incredibly surprised, having read beforehand, that there could be problems. Of course, when I find all the ingredients I need, then I will enjoy the bread to the fullest. But now life has become much more pleasant and sincere. I just really want a real Borodinsky, a real Pumpernickel, etc., at least as close as possible (nostalgia). Once again, I thank you from the bottom of my heart.

Can you please tell me where to get red malt?

Can you please tell me where to get red malt?

Type in google fermented malt buy Novosibirsk, and choose a store.

Tell me for the recipe, 35 g of dark rye malt is used, I have a malt extract of Paradise mole extract and Extra-r with what can be replaced and how much to take, since the malt extract is liquid, and Extra-r is free-flowing and seems to be a sourdough. Maybe I'm wrong, explain how all this differs from each other, and what to use for what?

Tell me for the recipe, 35 g of dark rye malt is used, I have a malt extract of Paradise mole extract and Extra-r with what can be replaced and how much to take, since the malt extract is liquid, and Extra-r is free-flowing and seems to be a sourdough. Maybe I'm wrong, explain how all this differs from each other, and what to use for what?

This recipe uses 25g. fermented rye malt, if you want to replace it with malt extract, then you need to do
so: instead of malt add 25g to the brew. rye flour and only 5g. !! malt extract, and then prepare the infusion according to the recipe. Malt can be replaced with kvass wort concentrate, again, instead of malt, add 25g to the brew. flour and take 33g. KKS.
Extra-r is a dry acidifier leaven, I can't tell you anything about its use, but I recommend using the derived spontaneous fermentation leaven.

Thanks for the explanations, I will definitely take it on board, especially since I am already 25g. I added malt extract (((instead of the necessary 5g. I don’t know what will happen now. Tell me, and 0.5 grams of dry yeast is correct, there is no typo in the recipe. How to measure these 0.5 grams? in a 7g pack, divide by 14 parts!