Borodino bread "The same" in a bread maker

Category: Yeast bread
Borodino bread The same one in the bread maker

Ingredients

Salt 3 tsp
Sugar 1 tbsp. l.
Honey 2.5 tbsp. l.
Apple vinegar 2 tbsp. l.
Rast. oil 5 tbsp. l.
Pour dry kvass in a separate container
boiling water, stir
5 tbsp. l.
450 g
Add coriander
let cool,
add to the stove
1.5 tbsp. l.
(since I didn't find malt,
it turns out
full replacement from dry kvass)
Rye flour 370 g
Wheat flour 250 g
Dry yeast SAF-Moment 3 tsp

Cooking method

Through long experiments, I finally achieved a recipe for baking bread, on Moulinex OW5004 reminiscent of Borodinsky in taste.

In order to bookmark the ingredients.

(honey can be replaced with 3 tablespoons of sugar, but then the \ "bitterness \" will disappear and it will not be that)

Sprinkle with coriander seeds 1 hour before the end of the program - 1 tsp. , but this is not for everybody. After stopping, do not take out another half hour, let him gain strength.

Cooking program:

Program 2 (for rye bread), setting with a dark crust.

Note

The bread is dark, dense with a characteristic "Borodino" smell and taste.
Bon Appetit.

Photo Alexander Svet1

verner
Thank you so much for the recipe !!! The bread is very very cool !!!! I give your recipe to all my friends who have 5004, everyone is delighted. THANK YOU
@ irina @
And I am grateful! Thanks for the recipe. I liked the bread very much. (y) It turned out smooth, with a crispy crust. Lovely! Got it together in one sitting. I baked a half portion for a sample in LG HP in French mode. After the second kneading, I took out the spatula. In the next. I'll try the rye mode once. Thanks again!!!
Crochet
v_v_su
I want to thank you for the recipe for a wonderful bread! I baked it "in the night" today, this is what happened:

🔗

🔗

Households really liked the taste of this bread! I will definitely bake more, and more than once!
zhmenka79
Thank you so much for the recipe !!! The bread is great! How long have I wanted to bake this, but almost all recipes need additives, but they are not. Once baked Borodinsky's bread with coffee, cocoa, etc. ... It's not that. And this one is SUPER !!! Thanks again!!!
marinal
You write that since you did not find malt, you used dry kvass? means malt in the original recipe ?? Why am I asking, I have malt, but you need to look for kvass
zhmenka79
In the original, just dry kvass. Due to the fact that you can't buy malt in my city, but you have to make an order to Kiev or Dnepropetrovsk, I was very glad that the recipe with dry kvass (it remained from the summer). The only thing that is unclear to me is: what kind of honey is needed to have bitterness? Buckwheat? I don't have it, I replaced it with sugar. Delicious
The bread turned out to be sweet, elastic, moderately "wet".
I did everything as in the recipe, even program 2 (I have French). dark crust.

Now I bake this bread with 1st grade wheat flour (the first was of the highest quality). I think it will be darker. I'll tell you the result.
marinal, if you have malt, you can try other ideas (there are many recipes for Borodino bread on the site, which people are delighted with).
isin
And yesterday I baked on malt .... very tasty bread turned out. But for my HP, I made two comments:
firstly, the recipe for her is too big, next time I will do half the norm
secondly, you can try to make this bread on the French bread program (I don't have rye, I did it on the usual first program).
But in general, and so the bread was a success and was very tasty :) I will still try how it works out better, I will definitely take a picture and post it ...
thanks for the recipe!
Gaby
Yesterday I baked this bread and I want to say a BIG THANKS to the author for sharing this recipe. And now an ode to the author follows: this is exactly what I was looking for, the bread really has that taste of Borodino, and coriander has given the finish to the taste of the bread. Everything in it in moderation.
It is very strange that so few people paid attention to this bread. In general, I went to put +. The recipe is really noteworthy.
zhmenka79
I baked this bread from 1st grade flour + 2.5 table. spoons of honey (from a sunflower): not very ... Some kind of heavy and not at all darker than with premium flour (I have it Khlebodarovskaya, excellent, but I bought the 1st grade on the market from V. Lepetikha). I think it's all about the flour. There is no difference with sugar and honey. Apparently, to have bitterness, honey must be sinful. So it is quite possible to replace honey with sugar.
Thanks for the recipe!
verner
I take any liquid honey, it always turns out great. I have Moulinex 5004, my mother-in-law Kenwood, she does not get bread according to this recipe at all. Owners of Kenwood respond, share the reason. Thank you in advance !!
isin
verner, I already responded for kenwood bread too large, you need to do less ... although my HP and this cooked quite tasty, but I will experiment further. It seems to me that bread in Kenwood should be made on the French bread mode.
yulichka
v_v_su, the question arose: are the tablespoon and teaspoon used from HP or ordinary? After all, their volume is slightly different.
verner
isin, in HP Mulinex program 2 is the French bread mode, I bake this bread only in the French mode. It seems to me that the point is that for HP Kenwood you need to select other proportions of the bookmark. Maybe it plays a role that there are 2 mixers in my Muulinex, as I understand there is one in Kenwood. When I baked according to the recipes of other CPs, I never did well, I had to always adjust the proportions.
genusik2003
Quote: Gabi

I baked this bread yesterday


Tell me, Gaby, did you take the proportions of ingredients for your stove the same as in the recipe?

Can you use dry yeast instead of pressed yeast?
Gaby
genusik2003 I answer the question - yes, the proportions are the same as those of the author, I have a bread machine with the largest possible bucket and I took pressed yeast.

genusik2003 I see you have a stove like mine, I baked French bread on program 6 and left it as the author wrote for half an hour on the heat. Roofs as beautiful as Kroshi didn’t work, but if you don’t bother about this, then in general the color and taste are one to one as needed. Good luck!
zhmenka79
genusik2003, the author has dry yeast. I did everything strictly according to the recipe. Measuring spoons from x \ stove. The result is great! Good luck
sve
Yesterday I baked this bread! The taste is great! The roof fell a little, the sides that came out behind the bucket were slightly burnt. That is, the appearance from above leaves much to be desired ... It is her own fault - the amount for Panas is bigger than yours. It was necessary to take 2/3 or bake in the oven.
But the recipe is perfect - nothing had to be added.
Thanks to the author!
yulichka
I just baked this bread. Just great!!! Fitted perfectly, the roof is high. I baked on the Wheat program (well, I don't have rye). I used malt, the bread turned out to be very dark !!! Many thanks to the author
Ramilla
Quote: v_v_su

- Apple cider vinegar 2 tbsp. l.
Hello!
Tell me, how much is the percentage of vinegar?
I have 6% at home, I saw 4% on sale. When baked according to the recipe in a book for 5004, then it was diluted 1 to 1.

And the 2nd program is French bread, not rye.

Quote: zhmenka79

The result is great!
Tell me, on what program did you do it in your HP? And did you add baking time?

Yesterday I tried to make rye with Borodino mixture, added another 10 minutes of baking. The first time I baked bread at 3000 (or 3002, I don't remember), it's unusual.

And yet, has anyone tried to bake in Mulk 3002? And then my 5004 was handed over for repair because of a leaking bucket, but I really want to try the recipe
Gaby
I baked on the French program in which the baking temperature was higher than the main one - 115 grams, I added time to the maximum - I have the opportunity to do this, in my opinion, even the time is 1 hour.10 minutes is not enough, it is not for nothing that the author of this recipe advises leaving it in the oven on heating for half an hour after baking. I do not want to confuse anyone for the first time I baked 1 hour. 20 minutes. and + 30 minutes on heating - it turned out wet inside, and the second time I set the baking time to a maximum of 99 minutes, it turned out drier. Yes, rye and wheat baking is different; it needs a different approach.
yulichka
And I have a Wheat program on LV - it is used for bread where there is up to 50% wheat flour, the rest is other flour, and the temperature regime is higher there. By the way, I learned this by reading the tips for using LV stoves on the site. Therefore, such an educational program is not at all superfluous !!!
Ramilla
Roughly speaking, I have 3 programs in 3002 - wheat, French and whole grain (we don't count sweet and cake).

At 5004 there were Borodino, and whole grain, and omega-3, and without salt, etc. So I got stumped, but the author writes about French. So I will try on the French program with the addition of baking time.
It remains to decide on the vinegar. Which one was added?
Gaby
I generally added home-made vinegar, that is, I made it myself and% of it is unknown to me - here last summer Bekema exhibited a recipe and I made it. I put it as the author of the recipe wrote.
I baked in French mode because the baking temperature there is higher than in Basic mode.
Here, if you read the girls and pros who bake bread in the oven, then baking rye bread differs in principle from wheat bread, in my opinion, it is baked at a higher temperature.
Ramilla
It is clear, I bought some Baltimore in a supermarket 6%.
I baked it, in principle I liked it. Only one thing - for some reason the bottom of the bread turned out to be less porous than the top. What could be connected with?
v_v_su
Quote: marinal

You write that since you did not find malt, then you used dry kvass? means malt in the original recipe ?? Why am I asking, I have malt, but you need to look for kvass

The original Borodinsky recipe (which is sold in the store) uses malt. Malt is one of the components in dry kvass, but I just couldn't find malt in the store.
Quote: zhmenka79

In the original, just dry kvass. Due to the fact that you can't buy malt in my city, but you have to make an order to Kiev or Dnepropetrovsk, I was very glad that the recipe with dry kvass (it remained from the summer). The only thing that is unclear to me is: what kind of honey is needed to have bitterness? Buckwheat? I don't have it, I replaced it with sugar. Delicious
The bread turned out to be sweet, elastic, moderately "wet".
I did everything as in the recipe, even program 2 (I have French). dark crust.

Flower honey. That is, no frills. Any normal honey has a slight bitterness, which is what I needed in Borodinsky. But I experimented with sugar, I even think you can put less on a tablespoon.
Quote: sve

Yesterday I baked this bread! The taste is great! The roof fell a little, the sides that came out behind the bucket were slightly burnt. That is, the appearance from above leaves much to be desired ... It is her own fault - the amount for Panas is bigger than yours. It was necessary to take 2/3 or bake in the oven.
But the recipe is perfect - nothing had to be added.
Thanks to the author!

As for the "fallen roof" - try either less water (a couple of tablespoons) or less yeast. Usually the roof rides from this
Only_Yu
I really love Borodino bread !!! I want to try baking. Has anyone tried to experiment with this recipe in HP Panasonic? As for the quantity, I realized that we need less and the order is different. Is it worth changing the quantity or is it just proportional to recalculate and that's it?
Is French better than Basic?
At what point do you add coriander? I try not to open the lid, because I'm afraid to ruin everything.
verner
I put apple cider vinegar 6%.
v_v_su
A teaspoon of HP. There everything is from HP. And I have electronic scales. So please stick with it.

thanks to everyone who poked a plus.
Small additions, changes, clarifications to the recipe: (Applies to Moulinex 5004, who does not have - decide for yourself)

one.I tried to put the weight of bread 1500 g and "dark crust" on the oven (on the 2nd program) with the same amount of ingredients. The result is less soggy bread, more "baked". Still, it is necessary to leave the bread in the oven after the end of baking for half an hour or an hour. Without turning off the stove, in the warm-up mode. The bread "comes through" this way better. Well, I like it better.

2. Tried adding caraway seeds - 2 tsp. ... Well, for an amateur, I did not like it.

3. In winter, flour is more "dry" or something. In general, control the moisture when mixing. And recently, we come across flour that looks more like dust. Doesn't fit. Now I buy a pack, immediately put on the bread. If normal - I stock up for a long time. In general, check the quality of flour. I recently took Ryazanochka, now I have disappeared somewhere.

4. I noticed that when adding additional sunflower oil, the kneading is better and the dough is better suited.
svet_ik
v_v_su, thanks for the recipe! Of all the ones I've tried, this one is the most successful so far! I really made some amendments ... Instead of kvass-2.5 tbsp. l. malt (next time I'll put 4 tablespoons, it turned out not dark enough), 1 hour. l. cocoa, instead of vinegar -1.25 tsp. agram (1 tsp would be enough), and instead of sugar - 1 tbsp. l. molasses.
v_v_su
Well, my task was to bake Borodinsky from commercially available ingredients. If there were malt, panafirin on sale - the recipe would be different. And going to Moscow for malt is ridiculous.
svet_ik
Quote: v_v_su

Well, my task was to bake Borodinsky from commercially available ingredients. If there were malt, panafirin on sale - the recipe would be different. And going to Moscow for malt is ridiculous.
Yes, of course, we have a wonderful Assistant in Ukraine - Lilya-Lyulyok, who provides everyone with the necessary products ... Therefore, my task was to bake bread that tastes at least approximately similar to that one! And thanks to your recipe, I almost succeeded!
v_v_su
Quote: svet_ik

Yes, of course, we have a wonderful Assistant in Ukraine - Lilya-Lyulyok, who provides everyone with the necessary products ... Therefore, my task was to bake bread that tastes at least approximately similar to that one! And thanks to your recipe, I almost succeeded!

Well, you have different rye flour in Ukraine. More gluten, or what?
Yes, but why "almost" succeeded? What did you dislike? I would be interested in what else to work on.

Sofim
Someone baked in Panasonic 255? Tell me which program?
nut
I baked on the program "Rye", but this bread does not turn out to be high, but still tasty
agata116
Tell me what dry kvass is and where can you buy it in Kiev? I really want to bake this bread, I have HP 5004, before that I baked rye only at 255, it turned out very tasty, but real Borodino, it's super, plizzzzzzzz tell me.
Suslya
Why dry kvass ?? In Kiev, you can buy malt and bake a real Borodino, you need to contact or here 🔗ingredients_for_baking. html or to our Lilechka-Cradle for joint purchase https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9131.0
sve
Quote: Sofim

Someone baked in Panasonic 255? Tell me which program?

Baked, for the first time first kneading on pizza, then Rye bread mode. It turned out to be tall, above the edge of the bucket, but the roof has fallen. The second time, the rye bread regime simply did not work out, because it did not rise at all, like a heavy brick. For the third time, two kneads on pizza in a row with a spatula for rye bread, then proofing for 1 hour with the modes turned off (preferably 1.5 hours) and baking for 1 hour. It turned out just a gorgeous bread with a perfect roof
agata116
And if, for example, instead of kvass, malt, then how much is needed? And also brew in the same way? If anyone knows, please answer, thanks.
sve
Quote: agata116

And if, for example, instead of kvass, malt, then how much is needed? And also brew in the same way? If anyone knows, please answer, thanks.
I added the same amount and also brewed, only the last time 300 ml of boiling water, and 150 ml of the remaining = 1 egg + kefir
Lucien
I also used your recipe, I have baked it 4 times already, and now my Mulechka is baking your bread! Always a great result! Instead of kvass, I took 3-4 tbsp malt. spoons (brewed in boiling water) and added 1 tbsp. a spoonful of Panifarin into flour, the rest is all according to the recipe. The bread is tall, porous and tasty.
v_v_su
Here I recently tried to make just black bread. It turned out like in a store. It will go in haste - whoever doesn't want to mess around may appreciate it. Of course, Borodinsky does not pull, but fidoshniks do not change subjects.

In order to load ingredients.
salt 2 tsp
sugar 1 tbsp. l.
water 580 ml.
sunflower oil 4 tbsp. l.
rye flour 500 gr
wheat flour 250 gr.
yeast 2 tsp
ground coriander 1.5 tbsp l.

an hour before being ready, sprinkle with coriander seeds 1 tbsp. l.

Program 2 weight 1500 gr., Dark crust.
HP Moulinex 5004

Try it. Where to put thanks - you know.
Safi
Tell me, we do not have dry kvass on sale, but is there an extract (in the form of thick syrup) too?
v_v_su
Quote: Safi

Tell me, we do not have dry kvass on sale, but is there an extract (in the form of thick syrup) too?

I don’t know, I didn’t experiment. Try it. I will repeat - I selected this recipe for the ingredients available in my city for sale. Of course, malt would be optimal.
The principle of baking is simple - the amount of liquid and the amount of dry product should be unchanged, therefore, instead of water, you can wort (extract), kefir or eggs. what happens is the second question.
I think, take the same amount of extract and bring it to 450 grams. water - in principle, it should pass. In which case - look at the kneading and if the dough seems too liquid - add a spoon or two of rye flour. If you baked bread, determine the consistency by eye. Good luck!
Anastasia
And I got a wonderful "Borodinsky" in Panasonic! Thanks to the author for the recipe!
I counted all the ingredients by 2/3 of the author's recipe, otherwise there is a lot for Panasonic and took kvass wort-liquid (kvass concentrate) and agram instead of vinegar. In general, I got the following proportions and manipulations with Panasonic

Structure:
rye flour 250 g
wheat flour 220 g
honey 2 tbsp. spoons
salt 2 tsp
rast. oil 3 tbsp. spoons
liquid wort for kvass 3 tbsp. spoons
agram 1 tsp (or apple cider vinegar 1.5 tablespoons, if there is no agram)
dry yeast 2 tsp (I made a dough 10 g of live yeast + 1 tsp of sugar + 50 ml of water)
coriander seeds-1 tbsp. spoon in the dough and 1 tbsp. spoon for sprinkling on top
water 300 ml

Preparation:
Place the rye dough mixer in the bread maker. Add all the ingredients including 1 tbsp. a spoonful of coriander seeds. Set a kneading program for quick dough (for example, Dumpling dough or Pizza dough). Knead for 15-20 minutes. It is not necessary to knead for a long time, otherwise you will have to add flour, and this will have a bad effect on the final result. As a result of kneading, you should get a kolobok, but very sticky and soft, almost out of shape, not the same as on wheat bread. During kneading, I propose to help the mixer of the bread machine with a silicone spatula in the corners of the bucket to collect all the flour. In general, after 20 minutes, turn off the kneading and leave the dough in the turned off bread maker for an approach for 2-2.5 hours. A couple of times it is necessary to precipitate the dough by hand. After the time has elapsed, gently grease the dome of bread that has come up with vegetable oil (it is convenient to do this with a silicone brush) and sprinkle with the remaining spoonful of coriander seeds. We set the Baking program for 1 hour. After the readiness signal, leave the bread in the bread maker for another 15-20 minutes - it will come to full readiness. It remains to take the bread out of the mold and cool.
Borodino bread The same one in the bread maker

Konfetka
v_v_su, thanks a lot for the recipe! Bread is very similar in taste to real Borodino. I just counted everything into a smaller loaf, put malt instead of kvass and sprinkled it with caraway seeds. Baked on the "brown bread" setting. The vinegar probably gives the sourness. Can dry leaven be used instead of vinegar?
v_v_su
Quote: KONFETKA

v_v_su, thanks a lot for the recipe! Bread is very similar in taste to real Borodino. I just counted everything into a smaller loaf, put malt instead of kvass and sprinkled it with caraway seeds. Baked on the "brown bread" setting. The vinegar probably gives the sourness. Can dry leaven be used instead of vinegar?

instead of vinegar, people put agram in the proportion instead of 1.5 tablespoons of vinegar - 1 spoonful of agram. "dry sourdough" - is it dry kvass? Why, if there is malt?
Cook
I bake bread recently.And unfortunately, my bread maker's recipes are very bad. Thank you very much for the recipe. Here is my report.
Borodino bread The same one in the bread maker
Borodino bread The same one in the bread maker
Only_Yu
Everything worked out for me !!!
Made according to the original recipe, only took 2/3. I cooked on the "Diet" program, 2 hours before the end, carefully took out a spatula, greased the cap with wet hands and sprinkled with whole coriander, lightly pressed into the dough. Delicious!!!! Such airy - I did not even expect.

The program "French" was not so tasty. Poorly rose, a very thick crust came out.

Next time I will try to take the full amount of prescription products and try again on the "dietary" one - it ends too quickly

If possible, I'll post the photos later.
zhmenka79
Quote: Ramilla

Hello!
Tell me, how much is the percentage of vinegar?
I have 6% at home, I saw 4% on sale. When baked according to the recipe in a book for 5004, then it was diluted 1 to 1.

And the 2nd program is French bread, not rye.
Tell me, on what program did you do it in your HP? And did you add baking time?

Yesterday I tried to make rye with Borodino mixture, added another 10 minutes of baking. The first time I baked bread at 3000 (or 3002, I don't remember), it's unusual.

And yet, has anyone tried to bake in Mulk 3002? And then my 5004 was handed over for repair because of a leaking bucket, but I really want to try the recipe
Hello! I answer only today, since the Internet did not work for a month.
Vinegar 9%. Program 2 - French, time 3 hours 18 minutes + 30 minutes for baking.
I once have Mulka 3000. Now I bake this bread all the time. I can't get enough of it and every time I thank the author. How fastidious my son is, but he tried and ... began to eat !!! (I didn’t take black bread in my mouth before). Good luck!

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