Bake White bread quite easy. This is available to any hostess, even a beginner. If you do not have a special form, then it is quite possible to get by with a regular baking sheet. In this case, you will have round loaves, which does not affect palatability baking. But after a while, the hostess comes up with the idea of trying to bake brown bread. By kneading the dough the usual recipe, it may experience problems such as a thick, rough crust and a sticky, undercooked mass inside. Why is it so? Let's look at this with an example and try to cook Borodino bread together. The recipe is quite complex and takes a lot of time. If it is categorically not enough, then it is better to bake a white bun. This bread is not so useful, but it is prepared easily and simply.
First difficulties
Very often beginners make one mistake. They don't give enough time for the test to come up. As a result, the crumb is dense. But if the product tastes good, then you are moving in the right direction. You just need to change your approach a little.
And further. This recipe is not suitable for beginner bakers. Borodino bread is an option for those who already have some experience and understanding of what consistency the dough should be. Of course, the recipe usually indicates the number of ingredients, but the flour is different for everyone, which means that the result may also differ.
Finding Ingredients
Believe me, this is not such a simple task as it might seem at first glance. However, almost all products are interchangeable. Of course, the result may suffer somewhat from this. Sometimes tea brewing is used to obtain a beautiful color, and ordinary, wheat flour is taken by 50 percent or more. Of course, the rolls rise perfectly, but the taste is far from what we would like.
Instead of wholemeal rye flour, you can take ordinary rye flour, instead of the second grade of wheat flour - 1 grade. In addition, molasses is replaced with honey or corn syrup. Even red malt can be replaced with kvass concentrate. Therefore, do not despair, you can still try excellent, fragrant, homemade bread. So save this recipe. Borodino bread is special, unlike anything you can buy in a store.
How to bake brown bread at home
Again, we draw your attention: not plain black, but Borodino. This product has a special aroma and taste, for which it is valued. In total, there are two cooking options: using yeast or sourdough. Which one to prefer - each hostess decides independently. If you are starting the process for the first time, then choose the easiest one. In addition, you can cook bread in the oven, bread machine, slow cooker - as your heart desires. You can add bran to the dough - it will not be worse at all, but it is also very useful for the stomach.
How to sprinkle the finished bun on top
The ingredients of Borodino bread are quite diverse. And as you know, the top of the bun is a bit grainy. Is this powder used only for beauty? In fact, this is a tribute to tradition, as well as to the original recipe. According to legend, this creation belongs to the wife of a general who died at Borodino. The dark color was chosen for a reason - it symbolizes loss. And coriander represents buckshot. Today, bakers also use cumin or sesame. Therefore, you can experiment.
Compound
Today there are many options for making bread. Any fillers greatly change the taste of the finished roll. Therefore, we decided to adopt the GOST recipe. Borodino bread is not bun, which contains flour, milk and water. Here you will have to spend a little more time collecting the necessary products:
- Rye wallpaper flour - 400 g
- Wheat (grade 2) - 90 g.
- Malt - 30 g.
- Molasses - 24 g.
- Sugar - 36 g.
- Coriander - 0.5 g.
- Vegetable oil - 15 g.
- Salt - a teaspoon.
- Water.
Making homemade Borodino bread is not so easy, but if you practice, it is quite possible to please your relatives fragrant pastries. From the products listed in the list above, you can bake one brick of bread weighing about a kilogram.
Cooking
This recipe involves the preparation of Borodino sourdough bread. Already after the first roll, you will understand that yeast baking is not at all the same. Let's first learn how to make sourdough. This will require:
- 100 g rye flour;
- 100 g of water;
- 1 tablespoon rye starter
All this is well mixed and left for a day. After that, it can be put in the refrigerator and taken out as needed. If you want to do baking in the morning, then in the evening you need to get it out of the refrigerator and refresh it. That is, add water in a ratio of 1:1. We leave to wander until the morning. For one bread, approximately 150 g of sourdough will be required. By morning, the mass will "wake up" and ferment well. The next item will be the preparation of tea leaves.
To do this, take 30 g of malt, add 2 tablespoons of rye flour. It is best to additionally grind it all in a blender. It remains to add 50 grams of hot water. It turns out a heavy, thick mass. Mix it thoroughly and grind until smooth. It remains to add 130 g of boiling water. The mass is brewed and a thick mixture is obtained. It remains to place it in a thermos and leave to be candied until the morning.
Cooking dough
Now you are required to mix tea leaves and sourdough in one cup, add 150 g of warm water and 150 g of rye flour. Cover the cup with foil and send to a warm place for 4 hours. Here you need to focus on her condition. The dough should ferment until "full out". Visually, the dough rises in the form of a hat. And when her strength is running out, the middle begins to slowly fall off. At this point, it is ready for use.
Dough preparation
All this is described so long and complicated that most housewives have probably abandoned their idea. Really, you just need to get used to it. The second time will be much easier. Borodino bread, prepared according to GOST, is very tasty, but home-made bread - with due skill and skill - comes out very good. And it gets eaten very quickly. Therefore, experienced housewives recommend starting the dough for several rolls at once, so that on the second day you do not have to repeat everything all over again.
Mix two tablespoons of molasses, a teaspoon of salt, coriander and add 30 g of water. Pour this mass into the dough and add wheat flour, and after that enter the remaining 240 g of rye flour. It turns out sticky and viscous dough, which must be left for 2 hours. It remains to heat up the oven. The temperature is 180 degrees. Borodino bread in the oven can be baked in a special form or on a baking sheet. For the first time, it is better to choose the second option, because it is easier to monitor the state of baking.
Finishing touch
After about 40 minutes, it's time to cook the flour mash. To do this, mix a tablespoon of flour and two tablespoons of water. Mix thoroughly and apply with a brush on the surface of the removed roll. Then sprinkle with whole or ground coriander seeds. Return the mold back to the oven for about 60 minutes.
In five minutes, you need to cook jelly. You need to cook it not too thick or even liquid. This will require half a glass of water and half a tablespoon of starch. After the bread is ready, shake it out of the mold and grease it thoroughly with jelly. It turns out a very beautiful crust. Now leave the product on the wire rack for a few hours. If you want to get a dense, finely porous roll, then you can slightly reduce the amount of water. And for lovers air baking on the contrary, take a little more liquid.
Choosing a bread maker as an assistant
This option is so simple that it can allow a novice baker to master the intricacies of the culinary arts. This greatly simplifies the task, however, experts emphasize that the taste of the roll is not so saturated. But in order to save time, you can safely use modern devices.
To bake Borodino bread in a bread machine, it is not necessary to hang around for several hours in the kitchen. You can load food into the appliance in the evening, and get a warm bun in the morning. For cooking you will need:
- Wheat flour - 225 g
- Rye flour - 325 g.
- Yeast - 2 tsp
- Honey - 2 tbsp. l.
- Malt - 40 g.
- Water - 80 ml.
- Vegetable oil - 2 tbsp. l.
- Salt - 2 tsp
- Coriander - 1 tsp
All that is required of you is to mix all the ingredients in one cup. The machine will do the rest. Another thing is that she cannot knead thick dough. Therefore, the basis will be a semi-liquid mass, which rises and turns into a porous, lush bun. Borodino bread in a bread machine is cooked for about 3.5 hours. If there is a delayed timer function, then you can set it to turn on early in the morning. Then, by your awakening, a fragrant, lush bun will already be ready, you just have to put it on a cooling rack.
cooking secrets
The process of baking black bread is quite complicated, so it does not interfere with learning some of the nuances and subtleties. This will greatly simplify your task. Experienced chefs recommend not to deviate from the basic technology for preparing this bakery product. In addition, you need to follow the recommendations:
- Choose flour only good quality. The quality of the structure of the text will depend on this.
- Do not be lazy to sift the flour. This will saturate the dough with oxygen.
- Add only fresh yeast and spices.
- After baking, you can not immediately cut the bun, it needs to be given time to brew. At least 2-3 hours, and preferably 10 hours.
And how delicious is Borodino bread with garlic! You can just rub the crust fragrant slice. It is very tasty and healthy. You can also make savory croutons. To do this, heat oil in a frying pan and add chopped garlic. Carefully lay out the sliced bread pieces and fry on both sides. Then sprinkle with coarse salt or grated cheese. Makes a great appetizer for beer or soup. Neither adults nor children refuse such a delicacy.
Instead of a conclusion
The process of making Borodino bread is not easy, it requires skill and skill. At the same time, the aroma that stands at home when baking it is not comparable to that exuded by store-bought loaves. Try to cook it at least once. Homemade will definitely appreciate the amazing taste. Sometimes seeds, muesli, nuts or dried fruits are added to the dough. Not only delicious, but also extremely healthy!
"Borodino" bread is one of the unique inventions of Russian bakers. Thanks to its unique taste, it has won a lot of fans all over the world and I am no exception. To be honest, I have long wanted to try baking this kind of bread and finally decided.
I want to note right away baking "Borodinsky" bread at home is a laborious process that takes a lot of time. Therefore, to prepare this bread, be patient.
Recipe for "Borodinsky" bread according to GOST
Common Ingredients:
rye flour 600 g
water 630 ml
25 g rye malt (I used 2 tablespoons of dry kvass, which is sold in stores. Store-bought kvass contains malt)
0.5 g fresh yeast
20 g molasses (I replaced with sugar, you can use dark honey. Cane sugar is also good)
1.5 ground coriander
75 g whole wheat flour
coriander or cumin for sprinkling about 10-30 g.
Step Ingredients:
For starter culture (for 6 days):
180 g rye flour
180 g of water.
For the main starter:
70 g rye flour
1 tablespoon starter sourdough.
For brewing:
80 g rye flour
25 g malt (or dry kvass)
1.5 tsp ground coriander
250 ml of boiling water.
For steam:
All welding
All main sourdough
170 g rye flour
50 ml water
0.5 tsp fresh yeast
For test:
All dough
20 molasses or sugar
30 g sugar
100 g rye flour
75 g wheat flour
How to cook "Borodinsky" bread according to GOST
First stage. Preparing the starter.
The starting sourdough is prepared from rye flour and water for 6-7 days. Heat water (30 ml) to a temperature of approximately 36-38 ⁰С and mix it with 30 g of rye flour. Cover the container with foil and place in a warm place.
starter culture
The next day, add another 30 g of flour and water to the sourdough and mix everything again, cover with foil and put in heat.
For the next 5 days, do the same operations, feed the starter with an equal amount of flour and water. On day 3, the starter will begin to bubble. It will not give off a pleasant smell. This indicates the multiplication of pathogenic bacteria, but by about the 5th day the situation will change dramatically, the starter will smell pleasantly fruity. If this happened, then you are doing everything right and you get the leaven. Keep feeding the starter and it will be ready in 6-7 days.
Ready starter sourdough
The finished sourdough can be stored in a closed container in the refrigerator for a very long time and part of it can be used as needed.
Second phase. Preparing the main starter.
Mix warm water in a bowl rye flour and 1 tablespoon starter sourdough.
Basic sourdough
Cover the bowl with plastic wrap or a towel and leave in a warm place to ferment for 12-14 hours.
Finished main sourdough
Third stage. We are preparing a brew.
To prepare tea leaves, mix rye flour, malt, and chopped coriander and pour boiling water over everything. Mix everything well again. You should get a thick paste-like mass.
Cover the tea leaves with a film and put in a warm place for 2 hours.
Fourth stage. We make steam.
In a large bowl, mix all the starter and all the tea leaves. Add 170 g of rye flour, 50 ml of water, 0.5 g of fresh yeast, mix everything well, cover and leave warm for 1 hour.
Steam before fermentation
Ready dough
From above, the finished dough has a smooth structure, but if its surface is lifted with a spoon, you should see traces of fermentation in the form of many bubbles.
The structure of the finished dough
The finished dough should double in size and have a porous structure.
Fifth stage. Cooking dough.
To the fermented dough, add 80 g of water, 20 g of molasses + 30 g of sugar (or 50 g of sugar), 100 g of rye flour, 75 g of wheat flour and 10 g of salt. We mix everything.
Ready dough for rye bread It's sticky, which is how it should be. Cover the dough and let rise for 30 minutes.
Sixth stage. We form bread.
The dough is very sticky and difficult to work with. To facilitate this process, the table and hands can be lubricated with a small amount of oil. We spread the fermented dough on the table and form a rectangle out of it equal in length to your baking dish.
We roll it into a roll and transfer it to a baking dish.
Wet your hands and smooth the bread until its surface is smooth. Then sprinkle the top of the bread with coriander or cumin and leave for 1 hour in a warm place.
Borodino bread(see photo) - the most common and widely used flour product among the Russian people. The product belongs to varieties of rye bread and is made in a custard way (flour is poured with very hot water, and then malt is added gradually while kneading the dough).
Many sources tell several stories about the origin of this bread. One chronicle says that Borodino bread was first made by the abbesses of the monastery for women in connection with the death of her husband Margarita Naryshkina in the battle near the Moscow River Alexander Tuchkov. At that time, the product was the main mourning dish.
Another legend tells that bread was created by the Russian figure and chemist Alexander Borodin. During his trip to the cities of Italy, he got acquainted with the bakery products of local residents. Having borrowed a bread recipe, he prepared the same product in his homeland, and most of the inhabitants liked it.
However, it is noteworthy that the name "Borodinsky" was recorded only in 1933 by the Moscow Bakery Trust, when a single recipe for flour products was first deduced. Until that time, bread with this name was not mentioned anywhere.
In Novy Urengoy, in honor of the celebration of the bicentenary of the battle of Borodino, a monument to the bread of the same name was erected. Inside it is a hermetically sealed shell with earth from the battlefield.
Due to the fact that the main ingredient of the product is malt, the bread has a black color..
Compound
As part of the main ingredients of bread are: wheat flour of the second grade, rye flour, yeast (you can use sourdough), malt, water, salt, sugar. Also, many cooks use spices to make the product. The main seasoning is coriander, but it can be replaced with either anise or cumin.
This product contains many health benefits. The main ones are:
- antioxidants;
- proteins;
- vitamins A, B, E;
- minerals (magnesium, potassium, calcium, phosphorus, iron);
- cellulose;
- enzymes.
According to the current GOST, Borodino bread must meet the following technological requirements:
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Indicator |
Characteristic |
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Slightly sweet, no aftertaste. |
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Appearance |
The surface must be smooth, without cracks. Topped with cumin or coriander. |
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Additional impurities |
Not allowed. |
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Intense aroma, no musty smell. |
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Variety |
Hearth or shaped. |
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Elastic, without lumps, not sticky. Fresh and soft. |
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Uniform. |
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Dark brown without spots or burns. |
Useful properties and harm
Beneficial features Borodino bread have a positive effect on the human body. The use of such a product contributes to:
- rid the body of toxins and toxins;
- normalization of the gastrointestinal tract;
- prevention of diarrhea, arthritis, hypertension;
- strengthening the cardiovascular system;
- accelerating hair growth, strengthening the nail plate, as well as improving the skin in the face area.
Future mothers are wondering: “Is it possible to eat Borodino bread during pregnancy?” Many experts recommend its use, but in a strictly limited amount (no more than two hundred and fifty grams per day). At breastfeeding the flour product should be introduced into the diet gradually so that the baby does not have a tummy ache and there is no intestinal upset.
But along with the benefits, this product can be harmful to health. Its use is contraindicated in the following diseases:
- allergic intolerance to spices such as cumin or coriander;
- astigmatism;
- bloating;
- gluten enteropathy;
- heartburn;
- elevated blood sugar.
The calorie content of this product is quite high, so excessive consumption can worsen health. It is better to eat in moderation than to go to the doctor for advice later.
The use of Borodino bread
The use of Borodino bread covers not only the field of cooking, but is also popular in home cosmetology.
In cooking
In cooking, this product is used together with hot dishes (borscht, soups), it also serves as an excellent basis for making sandwiches (with tuna, with sprats), as well as for creating dishes such as canapes (with herring, cheese, eggs) .
Indispensable in production alcoholic beverages(tinctures, moonshine, beer, kvass). The product can be fried in a pan, and then crackers will turn out, or you can make croutons, which are smeared with grated garlic.
Bread goes well with meat and fish dishes(meatballs, smoked sausage, herring, salmon mousse).
It is taken as the basis for creating ice cream, Borodinsky sauce, tartlets, and it also acts as the main ingredient in cooking vegetable salads that are seasoned with mayonnaise.
There are many different dishes where this product can be applied. Thanks to the wonderful aroma and amazing taste of Borodino bread, you should at least once try to cook a dish with it - and you will like it.
In cosmetology
In cosmetology, Borodino bread is used as the basis for hair masks. Since the product contains many useful substances, it helps to improve the condition of the hair.
We offer the following mask recipes:
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Mode of application |
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To add thickness and shine |
To make a mask, you need to remove the crust from fifty grams of bread, and pour the soft part with two glasses of low-fat kefir. When the bread is softened, use a blender to grind the mass to a puree state. Apply to clean, damp hair before each shampoo for about thirty minutes. |
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For fast hair growth |
To make a mask, you need to take fifty grams of bread and remove the crust from it. Then put the soft part in a bowl and pour five glasses of warm water. After adding twenty-five grams of granulated sugar and ten grams of dry yeast. Mix the mass well. Apply to damp hair twice a week for approximately thirty minutes. The result will not keep you waiting long. |
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To give elasticity and smoothness to hair |
To prepare a mask, you need to take fifty grams of bread and remove the crust from it. Pour the soft part with a glass of warm milk, mix well. Distribute through the hair for about thirty minutes. Wash off with shampoo afterwards. |
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Against hair loss |
To make a mask, you need to take fifty grams of bread, remove the crust. Pour the soft part with a glass of warm water and stir. Then add a tablespoon to this mixture. olive oil, bee honey, onion juice and any shampoo. Mix the mixture well and apply to the hair roots for about twenty minutes. then rinse with water. |
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Against oily hair |
To make a mask, you need to take two pieces of bread, remove the crust from them. Combine the soft part with a chicken egg, two tablespoons of freshly squeezed lemon juice and two tablespoons vegetable oil. Mix well and leave for four hours. Then apply to the hair for about thirty minutes. Wash off with shampoo afterwards. |
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Anti-dandruff |
To make a mask, you need to take two hundred grams of bread, remove the crust from it. Pour the soft part with a glass of boiled water. Then add one egg and mix thoroughly. Apply to hair for about thirty minutes. |
Some experts advise adding a spoonful of vegetable oil to the masks so that the mixture is well washed off the hair. All procedures should be done at least three times a week.
How to do at home?
Making bread at home is quite simple, especially if you have on hand indispensable electrical appliances in the kitchen (bread machine, slow cooker, oven). The aroma and taste of the finished product will be so excellent that it will not leave anyone indifferent.
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Borodino bread |
Cooking method |
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In a bread maker |
To make bread at home, you need to pour twenty grams of dry yeast into a special container for an electrical appliance. Then add a little more than a glass of wheat flour and one and a half glasses of rye flour. Next, you need to dilute forty grams of malt with a half glass of hot water in a separate bowl and remove the infusion. Then add ten grams of salt, two tablespoons of refined oil and malt diluted in water to the appliance. After adding two tablespoons of natural honey, ten grams of coriander, pour in one and a half glasses of boiled water and turn on the "Bread" program. |
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In a slow cooker |
To make the product, you need to dilute two tablespoons of malt in a small bowl with half a glass of hot water. Next, take a deep container and add a glass of rye flour (preferably whole grain), half a glass of wheat flour, fifteen grams of dry yeast, ten grams of salt and a pinch of coriander. Then add twenty-five grams of granulated sugar, a tablespoon of refined oil, half a glass of boiled water and a tablespoon table vinegar. Then pour in the malt, mix the dough well. Put in the appliance and turn on the "Yogurt" mode. After forty minutes, turn on the “Baking” mode. After about 30 minutes, turn the dough over to the other side. In twenty minutes the bread will be ready. |
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In the oven |
To make bread at home, you must first dilute fifty grams of malt with a glass of hot water in a small bowl. Then pour two hundred grams of boiled water into a deep container, add twenty-five grams of granulated sugar, ten grams of dry yeast and mix well. Next, pour the malt diluted in water into the mixture, stir. Add a tablespoon of refined oil and ten grams of salt. Then gradually add one and a half glasses of rye flour and a little less than a glass of wheat flour. Knead the dough well and set aside for two hours. After forming the shape of future bread from the dough, put it on a pallet, sprinkle with coriander and set aside for forty minutes to reach. Then put in the oven to bake for thirty minutes. |
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Based on kvass and sourdough concentrate (yeast-free version) |
To make bread, you need to mix three tablespoons of kvass wort, a little less than half a glass of rye flour, fifteen grams of coriander and one and a half glasses of hot water in a small container. Next, pour two hundred and forty grams of yeast-free sourdough, a tablespoon of refined oil, a tablespoon of natural honey, twenty-five grams of granulated sugar, ten grams of salt, one and a half glasses of rye flour, a little less than half a glass of wheat flour into a special container for a bread machine. Then pour the infusion from the wort. Turn on the "Dough" mode. Then sprinkle the surface with coriander and leave for three hours. Then turn on the "Baking" mode. |
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Classical |
To make bread at home, you need to mix twenty-five grams of granulated sugar, fifteen grams of dry yeast and half a glass of boiled water in a deep bowl. As soon as the sugar dissolves, add fifty grams of malt, a glass of water, two hundred grams of rye flour and one and a half glasses of wheat flour. Knead the dough, add fifteen grams of salt, twenty grams of coriander and twenty grams of cumin. Knead the dough again and remove to reach for two hours. After giving the dough the shape of bread and again let it lie down for two hours. Then put on a tray and bake for thirty minutes. |
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To make bread, you need to mix sixty grams of malt, a glass of hot water in a special container for a bread machine. Then add twenty-five grams of coriander, mix everything well. After pouring ten grams of salt, thirty-five grams of granulated sugar, pour in two tablespoons of refined oil and a teaspoon of table vinegar. Next, add half a glass of wheat flour, a little more than half a glass of rye flour. Then add fifteen grams of dry yeast. Turn on the "Bread" mode. After a while, add one hundred grams of washed raisins. Turn on the "Bread" mode again. And then sprinkle with cumin or coriander and select the "Baking" program. |
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With seeds |
To make bread at home, you need to pour twenty grams of dry yeast into a special container for a bread machine, pour in one and a half glasses of boiled water, mix well until the yeast dissolves. Then pour twenty-five grams of granulated sugar, ten grams of salt, pour in two tablespoons of refined oil. Next pour ready mix"Borodino" and four tablespoons roasted sunflower seeds. Then pour in half a teaspoon of cumin oil. Turn on the "Baking" mode. |
Sprinkle the top of the bread with various spices that you like best (cumin, coriander, sesame).
As you can see, there are many different ways preparation of a flour product. But any bread will have an excellent smell and unique taste.
Below is a video of how the process of making bread in production takes place.
So that the finished product does not become stale, it is better to store it in a bag, then it will retain its taste and aromatic properties for a long time.
How this variety of bread appeared is not known for certain. There is a version about the first case of its baking in the Borodino Monastery. Today "Borodinsky" is a favorite product of many people, it can be found even in Russian stores in Italy. It is extremely useful, rich in vitamins, has an excellent taste and smell.
The benefits and harms of Borodino bread
What are the benefits and harms of Borodino bread? It belongs to dietary types of pastries, rich in microelements and other useful substances more than other varieties, and in comparison with white bread, it also wins in terms of the amount of B1 vitamin. The product is also rich in vitamin A, iron, magnesium, phosphorus, proteins. An important component of baking is fiber - it cleanses the intestines of accumulated toxins, toxins, so nutritionists advise eating black Borodino bread when losing weight.
By regularly using this product, you prevent the occurrence of such diseases as: constipation, dysbacteriosis, atherosclerosis, gout, oncology. There are also contraindications: diabetics should use black bread with caution - it contains sugar. High acidity excludes its use for people suffering from peptic ulcers, problems of the gastrointestinal tract. It is better to exclude this product in case of flatulence, because the presence of rye flour causes an increase in gas formation.
Composition of Borodino bread
All the ingredients for this bakery product can be purchased in regular supermarkets at an affordable price. The composition of Borodino bread is simple. The main ingredients are: rye, second-rate wheat flour, malt, yeast or sourdough, salt, sugar, water. An obligatory ingredient is such a spice as coriander, which can sometimes be replaced with cumin, anise. Molasses serves as a special flavor additive, its absence is compensated by honey, and cumin seeds are decoration.
How to bake Borodino bread at home
There are two ways to bake Borodino bread at home: with yeast or sourdough. Which one you prefer is up to you, but when starting the process for the first time, stop at the easiest, not the most difficult. Each hostess chooses her own way of baking: in the oven, slow cooker, bread machine. The latter is the simplest, the machine itself selects the desired temperature and baking time. If you wish, you can add bran to any recipe - this will not spoil the taste, but will benefit the stomach and the whole body.
What is sprinkled with Borodino bread on top
Answering the question of how Borodino bread is sprinkled on top, you need to turn to the origins of its occurrence. According to legend, it was first baked by the wife of General Tuchkov after the death of her husband in the Battle of Borodino. In that place, Margarita built a monastery, where they began to bake the famous bun. The dark color of the crumb symbolized grief, loss, and coriander grains, which are powder, meant buckshot. Nowadays, cumin and sesame seeds are used to sprinkle rolls. Coriander is the main ingredient original recipe, gives the product a unique aroma.
Borodino bread recipe
Has long existed custard recipe Borodino bread. Its taste was specific, and it took a lot of time to bake. The manufacturing technology was secret, made public only recently. Modern recipe, composition, technology simplified, dairy products, included in the original composition, are not required, and the bun has the same famous taste continues to be in high demand. The housewives learned how to bake the product at home using modern technology.
Borodino bread recipe in a bread machine
- Cooking time: 240 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 210 kcal.
- Purpose: lunch.
- Cuisine: Russian.
The recipe for Borodino bread in a bread machine is so simple that it allows even a novice cook to join the baking technology. For housewives who have such a technique, the task is greatly simplified. There is no need to spend time on mixing the ingredients, the dough, the machine will do everything by itself. There is more than one recipe for Borodino bread for a bread machine, so when starting the process for the first time, choose the easiest of them.
Ingredients:
- wheat flour - 225 g;
- rye - 325 g;
- yeast - 2 tsp;
- honey - 2 tbsp. l.;
- malt - 40 g;
- water - 80 ml;
- ground coriander - 1 tsp;
- salt - 2 tsp;
- vegetable oil - 2 tbsp. l.
Cooking method:
- Thoroughly stir the malt in warm water, cool.
- First, pour yeast into the bowl of the bread machine, then a mixture of two types of flour, salt.
- Pour in the oil, malt mixture, add honey, coriander.
- Bake 3.5 hours.
Borodino bread in the oven
- Cooking time: 4.5-5 hours.
- Servings: 7 persons.
- Calorie content of the dish: 210 kcal.
- Purpose: lunch.
- Cuisine: Russian.
The culinary abilities of housewives who do not have a bread machine will be helped by the recipe for Borodino bread in the oven. You need to combine the ingredients, knead the flour base manually, and the recipe, the composition of the components remain the same. Hearth Borodino bread at home in the oven turns out to be very fragrant, nutritious, it can be stored for a long time. You can enhance the taste with spices such as cumin or anise, but you should not mix everything.
Ingredients:
- rye flour - 1 tbsp.;
- wheat - 300 g;
- malt - 2 tbsp. l.;
- warm water - 300 ml;
- yeast - 1.5 tsp;
- sugar - 1 tbsp. l.;
- salt - 1.5 tsp;
- coriander - 1.5-2 tsp;
- cumin - 1.5 tsp
Cooking method:
- Dissolve yeast and sugar in 100 ml of water, set aside for 10 minutes. You need to stir until the yeast is completely dissolved.
- Pour in the malt, flour, the rest of the water, mix well.
- Add salt, coriander, cumin, knead the dough. Cover, put in heat for 1.5-2 hours.
- When the dough is suitable, form a bun, set aside for another 1.5 hours.
- Leave the baking sheet in the oven for 0.5 hours at 180 degrees.
Borodino bread recipe according to GOST
- Cooking time: 7-8 hours
- Servings: 7 persons.
- Calorie content of the dish: 207 kcal.
- Purpose: lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The recipe for Borodino bread according to GOST can be with or without yeast. The technology consists of the following steps: preparation of tea leaves and dough, dough kneading, baking. Adding ingredients requires a specific sequence. Having tried the product for the first time, you will forever refuse store baking and will cook Borodino bread only on your own.
Ingredients:
- rye flour - 330 g;
- wheat - 75 g;
- malt - 25 g;
- water - 50 g;
- hot water- 250 g;
- honey - 20 g;
- coriander - 1 tsp;
- rye sourdough - 150 g;
- sugar - 30 g;
- salt - 6 g;
- coriander beans - 2 tbsp. l.
Cooking method:
- Start with sourdough: mix 75 g of rye flour, malt, ground coriander. Pour boiling water, wrap the container well, put it in heat for 2 hours.
- Dilute salt, sugar, honey with warm water.
- Mix with sourdough, water, two types of flour. Knead the dough to a thick consistency so that the spoon does not sink into the bowl.
- Grease a bowl with oil, put the dough, cover with a lid. Leave for 2-4 hours.
- Lubricate the baking dish with fat, lay out the dough, carefully tamp. Cover with foil, leave for another 2 hours.
- Preheat the oven to 220 degrees, grease the dough with water, sprinkle with coriander seeds, bake for 15-20 minutes. Lower the temperature to 200 degrees, bake for another 60-65 minutes.
- The finished product should be covered and left to ripen for an hour.
Borodino sourdough bread recipe
- Cooking time: 6-7 hours
- Servings: 5 persons.
- Calorie content of the dish: 214 kcal.
- Purpose: lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
The recipe for Borodino sourdough bread provides for the preliminary preparation of rye dough. The process is a bit of a hassle and takes time, but the end result is worth it. Before kneading the dough, you need to carefully sift the flour so that there are no lumps and foreign particles in it. For cooking, use dark raisins - they will give a characteristic deep, dark brown color to the crumb.
Ingredients:
- rye flour - 500 g;
- wheat - 80 g;
- malt - 45 g;
- honey (dark) - 2 tbsp. l.;
- vegetable oil - 2 tbsp. l.;
- vinegar - 2 tbsp. l.;
- water - 380 ml;
- sugar - 2 tsp;
- raisins - 1 handful;
- coriander seeds;
- warm water - 1 tbsp.
Cooking method:
- Before kneading, prepare the starter: crush the raisins, add sugar, half the water, 2 tablespoons of wheat and 3 tablespoons of rye flour. Leave for a day.
- Strain the fermented mixture, add the same amount of flour. Pour water, add 1 teaspoon of sugar, close and leave for another day.
- Make a dough: mix 1 tablespoon of sourdough, 70 g of wheat flour, set aside in heat for 1 hour.
- Combine 80 ml of boiling water with malt, close the lid, set aside for half an hour.
- Knead the dough: mix the dough, malt, honey, oil, vinegar and the rest of the rye flour. Cover with a lid, put in heat for 4 hours.
- Lubricate the form with butter, lay out the dough, set aside for 35-40 minutes to rise. Trim with wet hands, sprinkle with coriander seeds.
- Bake for 1 hour at 200 degrees.
Borodino bread - cooking secrets
When starting to bake a product at home, it does not hurt to learn the secrets of making Borodino bread. Experienced chefs advise not to deviate from the basic technology for preparing this bakery product, to follow these recommendations:
- flour must be of good quality;
- be sure to sift it before kneading the dough;
- make your own sourdough;
- add only fresh yeast, spices;
- after baking, let the product brew, preferably up to 10 hours.
Learn how to bake other recipes.
Video: Borodino bread in the oven
What could be tastier than freshly made homemade bread? Surely nothing. A wonderful fragrance throughout the house unforgettable taste crispy crust and tender crumb will certainly gather all family members at the dinner table. Satisfied and well-fed, they will definitely thank their magical mother, who once again pleased them with delicious homemade cakes.
Many hostesses think that making bread is a difficult and painstaking job that requires some special skills and knowledge. In fact, everything is extremely simple. Having prepared it at least once, you will understand that it is absolutely easy even for novice hostesses. So, we will devote our article to the recipes of Borodino homemade bread baked in the oven.
A few words about Borodino bread
A crispy crust sprinkled with spices, a tender, slightly sweet crumb, a pleasant aroma of coriander and cumin are all Borodino breads.
Its origin story is as charming as its amazing taste. For the first time this bread was baked in memory of the defender of the Russian Empire Alexander Tuchkov. Few people know that the black color of the bread symbolizes sorrow and the incomparable pain of his beloved, and the coriander sprinkled on top symbolizes gunshot.
In honor of the Borodino bread was invented and beautiful legend, which tells that Margarita and Alexander Tuchkovs loved each other infinitely. After the death of her husband, the woman sold all her jewelry and erected on the site of the death of her beloved Spaso-Borodino Monastery. Near the sacred place there is also a bakery, where black funeral bread with coriander was baked for the first time.
The classic recipe for Borodino bread in the oven
So, to prepare such bread, you will need the following products:
- rye flour 500 g;
- wheat flour (preferably second grade) 60 g;
- rye red malt 45 g;
- vegetable oil 2 tbsp. l.;
- molasses (as an option, dark honey);
- apple cider vinegar 2 tbsp. l.;
- coriander in grains (for powder);
- water 400 ml.
The recipe for Borodino bread in the oven involves the preliminary preparation of sourdough. For this we need the following products:
- rye flour 120 g;
- wheat flour 80 g;
- sand sugar 2 tsp;
- raisins 50 g;
- water 1 glass.
How sourdough is prepared
The recipe for making Borodino bread in the oven begins with sourdough. It should be prepared 2 days before baking. To do this, take a raisin and crush it well. Next, we need a jar with a volume of half a liter. We put our mashed raisins inside, add sugar (1 tsp) to it and half a glass of preheated to room temperature water. Pour wheat (40 g) and rye (60 g) flour there. Mix everything well, close the lid tightly and put in a warm place. If everything is done correctly, then in a day the mixture should ferment. As soon as this happens, it is necessary to strain our sourdough and add the remaining granulated sugar and water. Put the mixture back in a warm place, tightly closing the lid. The finished sourdough should smell nice and completely covered with bubbles.
Cooking dough
The recipe for Borodino bread in the oven also involves the preparation of dough. So, take a large bowl and pour one tablespoon of sourdough into it. Gradually introduce wheat flour of the second grade, cover with a towel and set aside for one hour.
While our dough is cooking, pour boiling water over the malt (about 1/3 cup) and cover it with a lid. Leave the mixture for 3 hours in a warm place.
How to knead the dough
To make our homemade cakes turn out, the recipe for Borodino bread in the sourdough oven advises you to knead the dough correctly. To do this, add vegetable oil, vinegar, dark honey, malt mixture and the remaining rye flour to the already risen dough. It is the observance of this sequence that will allow you to end up with tasty, lush and fragrant bread. So, carefully knead the dough until it acquires a smooth structure. Cover with a towel and set aside for a while.
Baking Borodino bread. The final stage of preparation
We take any form for bread, grease it vegetable oil and dust lightly with flour. We spread our dough there and level it with our hands over the entire surface (it is better to do this with wet palms).
Then we sprinkle our future bread with coriander and bake in a preheated oven for one hour at a temperature of 200 degrees. That's it, our homemade cake is ready! The recipe for Borodino bread in the oven, as you can see, is quite simple, the main thing in this case is to observe the proportions of the ingredients. Bon Appetit!
How to cook Borodino bread in the oven using yeast
So, in order to bake yeast-leavened Borodino bread, we need the following products:
- water 300 ml;
- rye flour 300 g;
- wheat flour 180 g;
- malt 45 g;
- molasses (dark honey) 2 tsp;
- vegetable oil 1 tbsp. l.;
- coriander seeds (for sprinkling) 1 tbsp. l.;
- yeast (dry) 1 tsp;
- cumin (for powder);
- salt and soda.
Step by step cooking instructions
So how to bake Borodino bread in the oven? Recipe with a photo of this wonderful home baking we will definitely attach a little lower, and now let's get down to cooking. So, pour boiling water (100 ml) malt and set it aside for a while.
In a separate bowl, mix flour, yeast, salt, soda. Add honey, malt mixture, oil to them and knead the dough. It should be viscous in consistency. Cover our dough with a towel and set aside in a warm place to rise for 1 hour.
As soon as this happened, we form our bread. Lubricate the form and put it there ready dough. Let it rise again for 40 minutes. After that, sprinkle the surface of our future bread with coriander and cumin. We place the form in a preheated oven for 40-45 minutes at a temperature of 190-200 degrees. Everything, ours is ready delicious pastries. The recipe for Borodino bread in the oven at home will be fully observed if you leave the finished pastry for another 10-15 minutes in the oven turned off. Bon Appetit!
Borodino bread contains a lot of vitamins and nutrients, especially if it is cooked at home and with all my heart. Use our simple recommendations, and then the question of how to bake Borodino bread in the oven will never arise again.
