Gorenje BM900W. Borodino bread on dough

Category: Yeast bread
Gorenje BM900W. Borodino bread on dough

Ingredients

Water 335
Rye flour 320
Flour psh. 160
Yeast 2 tsp
Sugar 1 tbsp. l.
Honey (buckwheat) 1 tbsp. l.
Salt (I have extra) 1.8 tsp
Rye malt 4 tbsp. l.
Coriander (grains pounded in a mortar) 3 tsp
Oil (plant / olive) 2 tbsp. l.
Apple vinegar 2 tsp

Cooking method

  • So:
  • Step 1
  • First, put the dough for 40 minutes. We take:
  • 135 ml. warm water
  • 2 tbsp. l. rye flour (in the total mass, these 2 tablespoons are not taken into account!)
  • 1 tbsp. l. Sahara
  • 1.5 tsp. yeast
  • Stir in a deep bowl until smooth, cover tightly with a bag / foil, put in a warm place for 40 minutes. (I put it on a chair next to the radiator, or next to the burner if I'm cooking something)
  • When I stir with a whisk, it gives a good lift, if I stir it with a fork, it grows worse and I have to wait longer.
  • Step 2
  • After 30 min. Making tea leaves (it costs 10 minutes):
  • 3 tsp crushed coriander in a mug / mortar
  • 4 tbsp. l. malt
  • 110 ml. boiling water (pour in coriander and malt, stir)
  • Step 3
  • 320 g rye flour
  • 160 g wheat flour (I use 1 variety, so it seems to me that the bread comes out darker)
  • 0.5 tsp yeast
  • mix everything in a bowl (if you wish, you can sift the flour)
  • We put it in the form:
  • 1 tbsp. l. honey. Dissolve in water
  • 90 ml. water (boiling water, honey dissolves faster in it)
  • 2 tbsp. l. vegetable / olive oil
  • 1.8 tsp salt (I have extra, if a coarse grind - you need more)
  • Then pour the tea leaves into the mold. After (after 5 minutes, while the boiling water from honey water cools down), pour out the dough and cover everything with flour.
  • Since my bread maker does not have a setting for baking rye bread, I use the "Dough" setting
  • 35 minutes - perfect dough kneading. The x / p has only 25 minutes (I turn on the "Dough" mode, it crumples for 10 minutes, turn it off and turn it on again). Then at least 1.5 hours of separation (I have a distance of 1 hour, then I just wait another 30 minutes with the c / n off)
  • We bake for 1 hour 20 minutes.

The dish is designed for

900 BC

Time for preparing:

4 hours

Cooking program:

Dough - baking

Note

Hello everybody! I tormented this recipe for a long time, adding and subtracting ingredients, taking different recipes from this site as a basis. Thanks to Admin, she helped me learn at least a little to think like a baker with her articles! Here, I want to share my recipe for rye-wheat bread, a la Borodinsky. It is perfect for my family and me! In the recipe I use buckwheat honey - it gives a very rich aroma, if you wish, you can use your favorite honey, or replace it with sugar! And the recipe has been working flawlessly for more than 2 months! So, everything is fine with him))) The roof turns out to be even, sometimes slightly convex (probably, this is influenced by the cycles of the Moon ...)))


anna00999
Gorenje BM900W. Borodino bread on dough
Albina
Anya, bread KRASAVETS 🔗
anna00999
Albina, Thank you! And also delicious !!!
Galleon-6
What a pretty one, just a miracle
COGT
Anna, good bread! I took it to the bookmarks, I will definitely try
Rada-dms
It is immediately evident that we will like it! Thanks for the recipe!
nila
Anna, thanks! I'll try your recipe too! But I ran out of malt, and I can't buy it.
If only the recipe is not lost.
anna00999
COGT, try it, write about the result !!! I'm wondering what others can do ..
nila, Email me in a personal, if you lose the recipe, I will tell you!


Added on Tuesday 17 Jan 2017 09:12 PM

Rada-dms, show the result as you bake! I wonder what others can do !!!
Zhannptica
anna00999, and 4 tbsp of what malt ??? Fermented red? So even 30 grams of it per loaf is too much, but you get under 80 ?? Or am I missing something? Or teaspoons? Or in grams of plies !! I love Borodinsky. And I often use the kneading-baking algorithm in HP.But somehow my such amount of malt does not fit into my imagination. I brew 20 grams for a loaf


Added Wednesday 18 Jan 2017 09:48 AM

Oh, and with the first recipe you !!!! Good luck !!!!
nila
anna00999, Thank you! But in order to write in a personal, to find a recipe, you need to remember the author. And if I remember the author, then it will not be difficult for me to find the recipe in the profile of this author.
Bookmarks also do not always help, because there, as something needed to find, it is easier to shoot yourself.
It remains to rely on memory in order to at least approximately remember the name of the recipe and find it by searching.
But I have already noted in your recipe, I hope that the topic will be active, and at least occasionally I will receive notifications from the topic, thereby reminding me of your bread recipe
anna00999
Zhannptica, Thank you! Yes, I stock a lot of malt, I like it so much I have fermented rye malt written, brown in color (this is probably red) A tablespoon (measured) includes 10 g. Accordingly, 4 * 10 = 40 g of malt ...
Helen
I also want such bread ... I love Borodinsky !!!
DonnaRosa
anna00999Thank you for the reminder about Borodino. New scales have arrived, I begin to bake bread
Kotloshanochka
anna00999, with a start. I still can't get your bread to bake, but it's still ahead. I will definitely use it. Thank you for bookmarking.
anna00999
Hello again! I got an offer to remove the oil from the recipe. I did not dare to remove everything, I removed it by 50%. In general, it almost did not affect the taste and rise. The only thing, when chewing, the bread began to stick to the molars. I did not like it. I will leave as much oil as indicated above.
By the way, according to the kneading time: Eh, does not allow me to insert a photo
With 35 minutes kneading, the bread rises better and the top crust is smoother

Trinitron
Here I rewrote your Burgundy little girl into my native language ©. In terms of manual production. In general, I am reporting that it turned out to be very pleasant bread. True, I did not understand that it was necessary to wipe with vinegar, but the taste pleased.

Gorenje BM900W. Borodino bread on dough
anna00999
Trinitron, you need to wipe the display of the bread machine with vinegar, and if you bake in the oven, then telescopic guides
2 tsp vinegar are added to the dough. If we add less, the taste is bland, if more, it is sour.
Trinitron
Quote: anna00999
If we add less, the taste is bland
Well, it's good that I didn't add. And not at all bland without vinegar. I do not like sour. By the morning the bread was ripe, the color changed .. It became just great .. Thanks again for the quick recipe ..
anna00999
Trinitron, glad you liked it!
Michutka
anna00999, 1.5 tsp. yeast is 6 grams? Or less? And then for some reason the "roof" fell, although during the kneading of the kolobok it was ideal in relation to the liquid / flour ratio ... I put bulk products according to the scales, so I think: did I go too far with yeast - 6 grams. for dough and a little more than 2 for flour ...
Gorenje BM900W. Borodino bread on dough
anna00999
Michutka, yes, somewhere like that, probably, I did not measure, I use a plastic spoon from a bread machine (it turns out a little more than my tablespoons and teaspoons). My roof is not round, it is always flat, but not sunken. I use Ashanovsky yeast. You can, of course, continue the experiments and reduce the amount of yeast ... As I bake, I'll try.
And so - fluctuations are quite possible, depending on the quality of the yeast, the moisture content of the flour ... Maybe you have more "active" yeast than mine, that's the effect ...
And something so uneven color you turned out ... I have never had such a thing before ...
Michutka
anna00999, it turned out your bread, I really forgot to take a picture, and then we ate it ... Thanks for the recipe!
P.S. After kneading in KhP, the bread was baked in the oven, which made it even more appetizing with a crispy crust ...

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