Bread "Linden non-Borodinsky"

Bread "Linden non-Borodinsky"

Category: Yeast bread

Ingredients
dry fast-acting yeast	1 tsp
premium wheat flour	317 BC
Rye flour	80 g
pumpkin seed flour	0.5 tbsp. l.
salt	1 tsp
kefir 2.5% fat.	100 ml.
milk 3.2% fat.	100 ml.
water	110 ml.
sugar	0.5 tbsp. l.
honey with bitterness	0.5 tbsp. l.
corn oil	1 tbsp. l.
dry fermented rye malt	2 tbsp. l.
peeled rye bran	2 tbsp. l.
instant chicory powder	0.5 tbsp. l.
ground coriander	1.5 tsp.

Cooking method

• It is baked on the “basic” mode, small bun, crust color “medium”. I did not measure the exact time, but approximate (according to the instructions for the bread maker): temperature equalization 30-60 minutes / kneading 15-30 minutes / rise 1 hour 50 minutes. - 2h. 20 min. / Baking 50-55 min. / TOTAL 4 h. 5 min.
• The ingredients are listed in the order they were placed in the Panasonic bread maker, in some other bread makers, you probably need to change it according to the instructions - first the liquid, then everything else.
• * Sugar was used dark cane, but with the usual it works.
• * I had dark chestnut honey, buckwheat or linden would probably work well, it is better to grab a little more, since some of the honey remains on the spoon.
• * Kefir and milk are used "short-lived" (5-7 days shelf life) - those that are stored for a month have preservatives and they are not useful when baked. If milk with kefir is cold, then it is better to use warm water.
• * The malt, in theory, can be “brewed” by reducing the amount of water in the recipe accordingly, but I was too lazy.
• * Chicory in the indicated amount practically does not affect the color of bread (added for bitterness), in some other recipes it is recommended up to 1.5 tablespoons, but I do not know how this will affect the taste (in my opinion it will be too bitter).
• * Ideally, add 0.5-1.0 tsp. ground caraway seeds, but I did not find it in stores.

Note

In fact, it was not a “lime” but a “chestnut” version (judging by the honey) that was baked, but the ambiguity of the word fits the idea. The taste of the bread is rather well disguised as “Borodino” (for a recipe containing 4/5 of wheat flour in composition) has a pronounced sourness and smells very tasty with a mixture of malt and honey, although of course there is less bitterness in it and it is much more porous in consistency.
This recipe is essentially a modification of Lana's wonderful Airy Black Bread recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=86176.0.
Dear Admin, Vanya28, the idea about pumpkin seeds from love-apple and the manual for my bread maker with a "standard", not a "rye" spatula, were the inspiration for additional handicraft. In general, this version has less rye flour and sugar, different oil, no raisins and seeds, but there are other additives for taste and aroma.

At my leisure, I decided to add "phony" to the recipe, and at the same time check a couple of ideas. And since nothing can be compared in fascination with the heroic overcoming of difficulties created by one's own hands, then why waste time on trifles, it was necessary to check everything at once:
First, I decided to brew the malt. Took the above 2st. l dry and livanula there 75-80 ml. boiling water. It turned out the most perfect porridge-malasha (the consistency of sand for houses by the sea), into which I poured powdered chicory to a heap. Deciding not to stop there, I poured the remaining 20 ml into 0.5 tbsp. l of dry linden blossom mixed with 1 tsp of caraway seeds (already brew, so brew). Then I discovered that the remnants of kefir were ordered to live a long time (the fact that it thickened is still okay, but there were some white plaques floating around there) and without hesitation, I poured 100 ml of ryazhenka instead of it into a measuring glass. I scraped out the malt-tsikorny porridge there, drained the "lime-caraway" tea leaves, washed away the remaining malt with 100 ml. milk and stir. It turned out to be something thick and speckled. Realizing the futility of trying to estimate offhand whether the sorption capacity of dry malt affects the need to add liquid to the recipe, I brought the total volume of water to 320 ml.I left everything else in the recipe as it was. True, the color of the crust was set to average - last times it came out thick.
Conclusion one: Fiddling with malt malays is a fascinating thing in its own way, but it does not affect the color of bread AT ALL! Maybe, of course, I did something wrong, or my malt is somehow not the same, but it is very far from the "chocolate" quality of the Borodinsky store, and I seem to have tried all natural brown dyes (except cocoa). In the taste of bread, if we evaluate the "malt contribution", I also did not notice a global difference.
Conclusion two: As the character of the "Leader of the Redskins" used to say: "Sand is not an important substitute for oats." That is, in general, the replacement of kefir with fermented baked milk, despite the fundamental differences in the methods of their preparation, did not spoil the bread, it rose well. But the taste and consistency have changed unambiguously - the characteristic sourness naturally became less, the bread began to resemble store-bought bread - more elastic and dense. Maybe it's not fermented baked milk at all, but the latent influence of steamed malt? In principle, the bread turned out to be tasty too, but in a different way and personally I liked the kefir more.
Conclusion three: You don't have to boil the linden, but you must boil the cumin! The taste and aroma have become more interesting, but the lime-tree spirit, so evident in the initial "brewing" of dried flowers, is masked by honey in the bread. But the cumin is felt unambiguously. In order not to bother with brewing, it would be necessary to grind it. Considering the antibacterial properties of linden and the relative thermal stability of some of its glycosides, I was curious how the yeast would react to such a neighborhood, but it didn't seem to prevent them)) I ought to observe how it will be stored ...

[I am completely disappointed in pumpkin seed flour !!!]

Probably this is already abnormal - to correspond on the sly with myself, but the “title” recipe cannot be corrected, but it is necessary. I bake this bread quite often, everyone really likes it, but it will turn out tastier if you simplify the recipe a little and replace something.
In particular, although I didn’t “eat” the fermented baked milk at first, and there is less acidity in it than in kefir, it gives the bread density, viscosity and elasticity (usually typical of a rye loaf), it is more convenient to cut this bread and eat it too. Replacing corn oil with olive oil enhances the effect. Milk is a good thing, but its removal from the recipe did not affect the taste badly, rather the opposite. It is more convenient to measure chicory with teaspoons. And most importantly - I am completely disappointed in pumpkin seed flour !!! Individually, they are certainly tasty, healthy and all that, but such flour definitely spoils the taste of bread and the greenish tint of the crumb looks bad. In general, the result is this:

Dry fast-acting yeast - 1 tsp.
Wheat flour, premium grade - 315 g.
Rye flour - 80 g.
Salt - 1 tsp
Ryazhenka - 110 ml.
Water - 200 ml.
Sugar - 0.5 tbsp. l.
Honey with bitterness (linden, chestnut, buckwheat) - 0.5-0.7 tbsp. l.
Olive oil - 1 tbsp l.
Fermented dry red malt - 2 tbsp l.
Peeled rye bran - 2 tbsp. l.
Powdered instant chicory - 2 tsp
Ground coriander - 1.5 tsp
Ground caraway - 1 tsp

Veronica, don't panic! I'm with you. In the near future we will finish the unsuccessful Borodinsky and will bake your linden tree but with flower honey. There is no linden ...
I wanted to understand if its consistency is not as heavy and moist as Borodinsky? Should be a little easier. Still, there is a lot of wheat flour in it.
And yet, have you ever used any panifarins or mazhemiks?
How do they behave in this bread?
What should be a bun?

Hello Margarita! Thank you for your interest in the recipe) Honey is not necessarily straight linden, the main thing is to have a smell, but if it is not "monocomponent", then no more than a half-spoon - for my taste the herbs are sweeter. As for the consistency: due to the presence of fermented baked milk and olive oil, the bread is certainly denser than the "white" one and crumbles less, but it is still noticeably looser than the "real" Borodino. I do not use panifarin - its composition is not very pleasant to me, and we do not have it on free sale.The gingerbread man as a whole is the same in density as on white, but darker, hairier (because of the bran) and "forms" a little longer (at first I even added a little water, it turned out to be completely in vain))) On the contrary, if you do, keep in a little stock of flour - fermented baked milk can be of different density, and the flour "walks" a little - in fact, you may need to add 3-5 grams. I hope you enjoy the finished result)

Veronica, thanks for your promptness!
How I bake, I will report! I really want a tall bread. I only baked bread with rye flour twice, and both times the roofs are hollow ... and the taste is so-so.
But you have to finish eating. There is half a loaf left. And immediately behind the lime tree!

As for the taste, I'm sure - whoever I have not treated, everyone likes it unambiguously! As for the height - bread with rye flour, in principle, rises less than white, and therefore its consistency is denser. As for the collapsed roof - definitely add flour, take 3 grams more at once. And again - such a super-convex roof like a white one usually does not work. Good luck !!!

Thank you! I will try to do as you said. My roofs are not only super-off, they turned out to be super-VOXY.

Veronica, I report:
Baked from Saturday to Sunday. I have a Philips HD9045 bread maker. The bookmark was not done very strictly according to the recipe (well, I can't live without creativity). Added panifarin 2 tbsp. spoons and did not add cumin-coriander. The husband is not very fond of.
The gingerbread man turned out to be smooth, beautiful, differed only in color from the wheat bun. As it turned out later, it was necessary to slightly reduce the amount of flour, the roof of the bread went slightly.


The smell was indescribable in the apartment. We just barely waited for the end of the program.
The program was "Basic" medium crust.
The bread turned out to be high, almost rested against the glass of the bread machine. As I said, the roof has slightly gone. But it didn't bother me much, because it didn't affect the taste and I really liked the look. The crust is crispy but not coarse. The crumb is tender, fragrant, moderately soft and moist.

The bread is delicious, like the expensive bread in supermarkets.
The child ate a huge bite on both cheeks. The husband is also pleased. I write to myself in the "golden collection". I will always bake.
Thank you so much for the recipe!

Wonderful!!! I am very glad that I liked the recipe, eat it for health) Well, and I myself like to "create" - the main thing is that the result is pleasing)

Veronica, my permanent recipe now. I bake very often. I tried all sorts of additives. I gradually increase the amount of rye flour. Always perfect.
My favorite is bread and fried onions. Just a hit !!!
How glad I am that I tried your recipe. Thanks again!

You're welcome! It is very pleasant that the recipe "lives" not only with me, but also someone else invariably pleases. Interesting idea with fried onions! Do you fry it in advance and immediately add it with all the ingredients or "along the way"?

Veronica, I bought it in Ikea. A jar of 70 rubles approximately. Enough for 5 times. They say here on the site that freshly fried onions completely dissolve in bread and do not really feel. And purchased - no.