Borodino rye bread in a bread machine. Borodino bread in a bread machine - recipes

In this article we will tell you the recipe for making Borodino bread in bread machines of various models. The history of its creation goes back to the first half of the 19th century. It was then that the recipe for making this type of bread was invented. And in the 20-30s of the 19th century, it was produced only in Moscow. And only then, with the beginning of industrialization, the recipe went around Soviet Union, and bread began to be massively baked at bakeries. Well, we recommend cooking it at home. In addition, baking Borodino bread in a bread machine is not at all a complicated process. Try it, and you will always have fragrant fresh bread on the table.

Borodino bread in the Mulinex bread machine

In this recipe, we will tell you in detail how to cook Borodino bread. Follow our advice and you will succeed.

Ingredients:

• ground coriander - 1 tbsp. spoon;
• malt - 4 tbsp. spoons;
• wheat flour - 160 g;
• rye flour - 320 g;
• gluten - 2 teaspoons;
• panifarin - 1 tbsp. spoon;
• vegetable oil- 2 tbsp. spoons;
• salt - 1 teaspoon;
• dry yeast - 1.5 teaspoons;
• natural honey- 2 tbsp. spoons;
• water - 100 g + 290 g;
• coriander beans - 1 tbsp. spoon.

Cooking

Pour into a small bowl ground coriander and malt and fill it all with 100 ml of boiling water. Let it brew for about half an hour. This mixture gives this variety of bread unique aroma. Now we proceed directly to the preparation of Borodino bread in a bread machine. Pour the cooled mixture into a container, add the rest of the water, salt, butter, sugar and honey. Now add flour, gluten, pranifarin, yeast on top, select the program " Yeast dough” (No. 13) and turn on the bread machine. After 20 minutes, the kneading will end and the dough will rise. By the time the beep sounded to indicate the end of the program, the dough had risen well and took up about 1/3 of the mold. Now we turn on the Borodino bread program (No. 9), and the batch starts again. About 1 hour before the end of the cooking process, the bread machine stopped - this is the time to sprinkle future bread with coriander grains. By this time, the dough has already come up well - now it takes about half the form. After that, the actual baking process begins. Well, that's all, after a sound signal that will notify you of the end of the program, you will have real Borodino bread ready. Bon appetit!

Borodino bread in a Panasonic bread machine

Ingredients:

• rye flour - 420 g;
• wheat flour - 75 g;
• dry yeast - 2 teaspoons;
• sourdough - 1.5 tbsp. spoons;
• honey - 2 tbsp. spoons;
• salt - 1 teaspoon;
• butter - 2 tbsp. spoons;
• fermented rye malt tea - 4 tbsp. spoons;
• water - 0.5 l;
• coriander seeds - 20 g.

Cooking

3 tablespoons of fermented rye malt pour 80 ml of boiling water. Pour the yeast into the bread maker, then add rye flour, wheat flour, sourdough, salt, honey, butter, cooled malt tea leaves, remaining water (420 ml). Turn on the "Rye" mode. 1 hour before the end of cooking, sprinkle the bread with coriander seeds, moistening the surface of the future bread with salt water. It is convenient to do this with a brush. You can also use sesame seeds or sunflower seeds for decoration.

IN this recipe a scheme for laying products specifically for the preparation of Borodino bread in a Panasonic bread machine is outlined. But if you have a different brand of bread machine, you can safely use this recipe by changing the order of laying the ingredients in accordance with the recommendations that are included in the instructions for your particular model.

By the way, if you prefer to bake bread in your kitchen helper, then you can use the recipes and. They will allow you to make delicious, healthy1, fragrant and perfectly inexpensive product fast, easy and at home!

GOST for Borodinsky bread was developed and adopted in the 33rd year of the last century. It was slightly modified in the 50s. The recipe does not seem complicated, but there are nuances. This bread requires rye malt. This is nothing but sprouted rye grains that have become sweet due to the action of enzymes. These grains are then dried until brown and ground. Now you can buy rye malt. It is part of the semi-finished products for home cooking bread kvass. So, if there is no malt, then dry kvass can replace it. Malt looks like instant chicory. But it tastes completely different.

Fill the malt with boiling water at the rate of 3 tablespoons of malt - 60 ml of boiling water. Quickly mix the resulting slurry and add half a pack of cumin to it. The whole thing should cool slowly, and the cumin will become a little softer. It should be noted that before the revolution, rye bread contained cumin, and Georgian cilantro (in grains) appeared in it in the 30s. Party policy also penetrated into culinary affairs. For as long as I can remember, I've always scraped off those balls that were strewn with bread.



For baking Borodino bread, we need wheat and rye flour, some dry yeast and vegetable oil. We lay all the components strictly by weight in the bread machine. Add the cooled malt with cumin there.



The recipe for this bread provides for the use of honey or molasses. There was no honey nearby, so I had to replace it with sugar. The water has been replaced with vigorous sour yogurt. Still need to add salt. We load all the components into the bread machine. This does not mean that the dough cannot be kneaded by hand. Previously, they did it, kneaded it and put it in heat. The bread maker greatly facilitates the hard work of the baker. She did everything special program. The bread is ready.



During the “rise” mode, which occurs with a slight heating of the dough, the demons advised me to open the lid of the bread machine and look at the process. jinxed it. The bread "grabbed" the cold air and settled during baking. It was my first Borodino bread. Even without the dome, it was finely porous, sour and extremely tasty.



The second bread turned out according to all the canons of baking art. The technology has been worked out.



Fresh, warm Borodino bread is great for sandwiches. Just oil it up. You can do otherwise, take a couple of salted sprats or herring, tear off their heads and pull out the intestines, pinch off the tails. Lay the onion on the bread, and the fish on the onion.



For those who like to have a bite to eat, the Mercedes sandwich group has been developed. The basis is Borodino bread and rustic salted lard.

Cooking Borodino bread in a bread machine will not be difficult if you are the owner of such kitchen appliances. With its help, you get a fragrant and air baking, with a crispy crust and unique taste. After cooking, it is advisable to cool freshly baked bread and only then serve it to the table. It is perfect for first and second courses. Borodino bread can be cut into slices, spread butter and flavor with red caviar or make sandwiches with your favorite toppings. From this amount of products, bread weighing 950 g is obtained.

Ingredients

• Water - 400 ml
• Malt - 2 tbsp.
• Rye flour - 350 g
• Wheat flour - 170 g
• Dry yeast - 1.5 tsp
• Sunflower oil- 1 tbsp
• Honey - 1 tbsp.
• Salt - 1 tsp
• Coriander seeds - 0.5 tbsp.
• Cumin - 1 tsp

Information

It's time to cook Borodino bread in a bread machine. For a long time I looked at various recipes. Found this one. The taste was very pleasing.

To prepare Borodino bread in a bread machine, we need:

• 220 grams of boiling water,
• 2.5 tablespoons of malt (can be replaced with dry kvass),
• 3/4 tablespoon ground coriander,
• 0.5 tablespoon apple cider vinegar
• 0.5 tablespoon of sugar
• 1.5 tablespoons of honey
• 1 teaspoon salt
• 2.5 tablespoons olive oil or other vegetable oil
• 1.5 teaspoons Saf-moment yeast
• 185 grams of rye flour,
• 125 grams of wheat flour,
• 90 grams of raisins (optional)
• sesame, cumin or anise seeds for sprinkling

Recipe for making Borodino bread in a bread machine.

Wash and dry the raisins. Adding raisins is optional, but I really like Borodino bread with raisins. The first time I tried this, I bought a ready-made bread mix.

Pour boiling water over the malt, stir until completely dissolved. Add coriander, stir and allow this solution to cool to room temperature.

Add salt, sugar, honey (can be replaced with 1.5 tablespoons of sugar), olive oil, vinegar. Generally, in classic recipe Borodino bread, there is no vinegar in the composition, therefore, when next preparation I will try to cook without it.

Sift rye flour over liquid ingredients, then wheat flour. Add yeast on top.

Put the bucket in the bread machine, select the "Rye" or "Borodino bread" mode. If you do not have such a regime, then do not worry, we can do without it. We select the mode, such as "Basic", but with a beeper for adding ingredients.

Do not forget to keep an eye on the kolobok so that it is not liquid (in this case, add flour) and not too thick (then add water). I have a bun, in my opinion, it turned out great.

When the beep sounds to add the ingredients, add the raisins. We wait until the second batch is over, and take out the mixer blade. We form a beautiful bun with our hands dipped in water, sprinkle with sesame seeds, cumin or anise. Further on, the bread maker does not need our control. We can leave it with peace of mind.

When the beep sounds about the end of the program, we take out the bread. Let it cool completely and then cut it.

Greetings, dear readers of the Olga's Diary blog, today we will bake Borodino bread in a bread machine! Vacation is over, summer is almost over, and workdays are ahead!

Borodino bread in a bread machine: ingredients

(products for ½ serving)

• yeast - 1 tsp
• rye flour - 235 g
• wheat flour -40 g
• dry bread kvass (or malt) - 2 tbsp.
• vegetable oil - 1 tbsp.
• apple cider vinegar - 1 tbsp.
• salt - 1 tsp
• honey - 1.5 tbsp.
• water - 205 ml (165 ml + 40 ml of boiling water for kvass)
• ground coriander - 2 tsp
• coriander peas - 1 tsp (top for decoration)
• paprika - 1 tsp
• ground cumin - 1 tsp

This recipe can be applied to a bread maker of any manufacturer. The main thing is to choose a program that lasts more than 3 hours. This will ensure that your rye flour bread bakes well and rises.

Step-by-step recipe for making Borodino bread in a bread machine

1. Pour 2 tbsp into a regular cup. dry bread kvass (we sell it in a bread kiosk) or malt and pour 40 ml of boiling water. Mix well and let stand for 10 minutes until this mixture won't get cold.
2. Then pour 165 ml of water into a bucket for a bread machine, add vegetable oil, vinegar, honey, salt, paprika, cumin, coriander.
3. Sprinkle wheat flour on top, then rye flour and yeast.
4. We set the mode for rye bread or the longest mode, I have this program “Wholemeal Bread” (3 hours 40 minutes).

Before baking, you can sprinkle coriander grains on top so that Borodino bread in a bread machine looks like a store-bought one. But I did not do this, because. V pure form I don't really like these beans.

Borodino bread in a bread machine turns out to be not very high in appearance, but inside there is a very porous bread and a pleasant pronounced taste of coriander. It is especially tasty to eat it with borscht.

Bon appetit!