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
Unsweetened pastriesServings - 8
Cooking time - 2 hours 15 minutes
How to cook
The first step is to brew the malt. Boil 150 ml of water. Place the malt in a deep bowl and cover with boiling water. Stir and leave to cool. The malt solution should be warm.
As soon as the malt has cooled, add the remaining amount of warm water, malt solution, salt, honey to the bread machine. Instead of honey, you can add sugar or molasses.
Add sifted wheat and rye flour. Sprinkle dry yeast in the center. Close the lid. Set the program "Borodino bread". Each bread machine has a different program time. In this case, 2 hours and 15 minutes.
Monitor the kneading process from time to time. A not dense bun should form, slightly sticky to the hands. If the dough is watery, add a little more wheat flour little by little.
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 to bake. 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 making homemade 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 according to a 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.
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:
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.
Borodino bread with cumin
Now we will learn how to cook Borodino bread in a bread machine, for this we need:
- Rye malt - 4 tablespoons;
- Water - 410 milliliters;
- Honey - 2-3 tablespoons;
- Salt - 1.5 teaspoons;
- Ground coriander - 1 teaspoon;
- Apple cider or wine vinegar - 2 tablespoons;
- Vegetable oil - 2 tablespoons;
- Cumin seeds - 1 teaspoon;
- Wheat flour - 100 grams;
- Rye flour - 450 grams;
- Dry yeast - 2 teaspoons.
Cuisine: Russian, Ukrainian. Cooking time: 180 min. Servings: 6
Borodino bread- one of the varieties of black bread is very popular in Russia and Ukraine. The test, in addition to rye flour, yeast, salt and water, includes rye malt, honey and coriander.
Thanks to the advent of bread machines, the process of making Borodino bread has been greatly simplified.
We prepare the dough in a custard way. Pour 4 tablespoons of malt into a bowl and pour-brew with 80 milliliters of boiling water. After 5-10 minutes, add 330 milliliters of warm water and 2 tablespoons of honey.
Mix everything thoroughly and pour into a cup of bread machine.
Then add 1.5 teaspoons of salt, 1 teaspoon of ground carinder, 2 tablespoons of apple or wine vinegar (I used red wine vinegar) and 2 tablespoons of vegetable oil. Mix wheat flour (100 grams) with rye flour (450 grams) and pour into a cup of a bread machine. Add 2 teaspoons of yeast.
We select a program for baking whole grain and other types of dense bread (for a SilverCrest bread machine this is program No. 3, baking time 3.5 hours), weight 900-1000 grams and medium crust.
The recipe for delicious Borodino bread in a bread machine
The dough for Borodino bread turns out to be thick, so you often have to help the bread machine during the kneading process. We take a wooden or plastic spatula and pieces of dough that have stuck to the walls of the cup, mix into the total mass.
After a sound signal announcing Us about the second batch, add 1-1.5 teaspoons of cumin seeds to the cup of the bread machine.
At the end of baking, we take the bread out of the bread machine and put it on a clean towel. Before you cut off the first slice, be sure to let the bread stand - "puff".
I admit honestly, I had to tinker with Borodino bread, but it was worth it. The bread turned out very flavorful and delicious.
If you put a couple of pieces of bacon and onion feathers on a slice of bread, you get classic sandwich in Ukrainian :)
Advice:
Borodino bread can be cooked in any bread machine: Panasonic, Redmon, Mulinex, Kenwood or LG.
I hope this recipe has lived up to your efforts and expectations.
Bon appetit!
Video of making Borodino bread in a bread machine
An excellent video recipe that will help you better understand the process of preparing this delicious, satisfying and healthy dish.
Thank you for your attention and bon appetit!
This rye bread, beloved by many, has a rather sad romantic story of origin. I don't know if this is true or just beautiful legend but the story is really interesting.
They say that for the first time Borodino bread was baked by the wife of General Alexander Tuchkov, Margarita, who was looking for the body of her beloved husband on the battlefield, but never found it. Then she had the idea to erect a church on the site of the Battle of Borodino, which eventually transformed into the Spaso-Borodino Monastery. In 1820, when the construction of the church was completed, another misfortune befell the woman - her only son died. It was then that in the bakery, which was built on the territory of the church, Borodino bread was first baked. This bread long time was a memorial dish symbolizing the Russian soldiers who died in 1812.
The main ingredients of Borodino bread are rye malt, honey or sugar, rye and Wheat flour and also coriander. Borodino bread prepared in the custard way does not get stale for a very long time and has a very rich taste. Today I will show a recipe for Borodino bread for a bread machine.
Cooking steps:
