Girulka

Rye-wheat bread "Borodinsky" without additives (bread maker)


Category: Yeast bread















Ingredients


Wheat flour1 1/5 cups
Rye flour2 glasses
Black tea infusions
I take with bergamot
3 tbsp. l.
+ Boiling water
(pour, let cool, filter and use instead of water
here's the color and tart taste of Borodinsky ready)
1 1/4 cups
Salt1 1/4 tsp
Corn syrup
(I just replace it with honey)
2 tbsp. l.
Butter2 tbsp. l.
Dry yeast2 tsp
Apple cider vinegar2 tbsp. l.
Instant coffee
(i put jacobs)
1.5 tbsp. l.
Starter cultures1 1/2 tsp
Caraway2 tbsp. l.
Coriander, fennel
(who likes what more)
1-2 tbsp. l.

Cooking method


  • (I never put "Extra-R" in for lack of, but I made live rye sourdough myself a couple of times. True, I didn't see any difference when I put it in and when I didn't. I think that thanks to vinegar and honey it already tastes like bread made sourdough)
  • (by the way, the cheapest cumin is sold in a pharmacy in 50 g packs, and coriander, and dill, and fennel, and they cost like two small pendyurks prepackaged in store)
  • On the rye setting.



Note


And I want to contribute to the rye bread recipes. Here is "Borodinsky", very tasty and easy to prepare, if there is no starter culture, panifarins and the like.
The bread turns out to be as downy and delicious as the store's one.



Borodinsky rye-wheat bread without additives (bread maker)Whole wheat-rye bread with Borodino mix
(Aunt Besya)



Borodinsky rye-wheat bread without additives (bread maker)Bread Borodinsky "Narodny"
(klera1563)



Borodinsky rye-wheat bread without additives (bread maker)Rye "Borodinsky" bread (Author Larisa) (bread maker)
(Larissa)


UmSabir
Quote: ZHIRULKA

And I want to contribute to the rye bread recipes. Here is Borodinsky.

Just awesome bread has already turned out 2 times. Beautiful roof, and delicious!
Alex
Tell me, pliz, the weight of the ingredients ?? those in glasses ... but you can in grams ...
Otherwise, I do not measure with current glasses with scales so as not to be mistaken, I will be grateful :)
Cubic
The recipe, as I understand it (a standard glass of 240 ml), is given for a small loaf, i.e. 400 g of flour ...
Here Number of main ingredients in one measuring cup and spoon .

In general, it is best to find a glass of such a volume at home, weigh how much wheat and rye flour is included in it (in your conditions) and focus on this, but when baking, you should always check the COLUMN, you will find about rye here:
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1064.0
delfin1804
Good day to all bakers! I have a Kenwood BM-256 and it doesn't have a Rye mode. : (Can you please tell me which mode is better for me to bake?
dosja
Good afternoon to all bakers! I also do not have the Rye program, try it on the Whole Grain program
an_domini
Regarding the rye program. It is in Panasonic 255, but it is not always good, because the proofing time is short and it is not always enough, now I don’t use it. On any HP, it is better to bake rye bread "by hand", that is, first set the "Dough" program for about 25 minutes (this number must be selected for your oven, for example, on Panasonic it is good to put Pizza 2 times in a row in the first half), then just turn off the HP and wait for the bread to come up (it may take 2 hours), then turn on the baking for 1 hour 5 minutes. approximately (also pick up). In HP, where there are programmable modes, you can try to program. I use such a program on Kenwood 450, but I still check it every time and, if necessary, stop and continue "manually". It is problematic to put rye bread on the timer, for example, until the morning, it is still better to check it.
delfin1804
Oh! For me, all this is so difficult ... I am lazy In short, by trial and error I will try to achieve an excellent result What happens, I will unsubscribe ...
an_domini
"By trial and error" is an enumeration of the programs available in the HP, or what? It is cheaper (both in terms of product costs and time) to read "Baking Basics" from Admin to know what to strive for and what to strive for. Bakers are never lazy, otherwise they would buy bread in the store. Good luck!
delfin1804
My report on the preparation of Borodinsky. Since I do not have the Rye program, I still risked baking on the Basic one. Honestly, when I put the ingredients in the bucket, I didn't really believe in success ... But it turned out to be so tasty that I didn't even have time to take a picture, they ground everything homemade while still hot! Thank you very much for the recipe! In the coming days, I feel that we will eat only such.
AlexBihgo
Quote: delfin1804

But it turned out so yummy that I didn't even have time to take a picture, all the homemade ones were grinded while still hot!
Eating hot bread can be disastrous for the body!
AlexBihgo
Quote: delfin1804

Good day to all bakers! I have a Kenwood BM-256 and it doesn't have a Rye mode. : (Can you please tell me which mode is better for me to bake?
Kenwood 450 the same no rye regime.
I am making a programmed program:
kneading - 15 minutes
ascent 1 - 20 min
batch 2 - 15 sec (cannot be canceled)
rise 2 - 1 hour 50 minutes
baking - 1 hour 15 minutes

If there is no programmed mode, you can set the dough mode and knead for 15 minutes, then turn off the bread machine and after 2 hours set the baking mode for 1 hour 15 minutes
Tried as an_domini advises, but 25 minutes of kneading is a lot! the dough becomes sticky and watery !!! and more flour will need to be added.
Elena I.
Thanks for the great recipe! In our city, various panifarins, etc., cannot be found. This bread is the most original solution for black bread lovers. And the main thing is simple! I want something else similar
klerka
Tell me pliz, a yellow-haired beginner: is caraway thrown at once with all the ingredients or in the middle of the cycle after the first beep?
Omela
Quote: klerka

caraway seeds are thrown at once with all the ingredients or in the middle of the cycle after the first beep?
I put it right away.
irbis13
1 1/2 "Extra-R" starter cultures

unit of measure pliz.
one and a half what?
packs, art. spoons, teaspoons?
MAA
Many thanks to the author for the recipe!
Bread tastes quite similar to Borodino, generally speaking it tastes better than many store options. The cost of bread is really quite high, but I think the pleasure is worth it.
The recipe was very attracted by the simplicity of the ingredients, and the very simplicity of its manufacture (that is, everything is filled up in one step).
My first "pancake" turned out to be almost lumpy. The bread is slightly burnt on the outside, but in general, you just need to use the bread maker mode for a smaller loaf weight, and the bread itself is very tasty.
I will give here the recipe that I used with very slight adjustments for the ingredients in stock, and in the order of the bookmark for the BORK BM500 bread machine:
- 2 tbsp. l. vegetable oil
- 1.25 measuring cups of tea leaves (greenfield tea with bergamot is about 6 tbsp. L for a kettle of 1.7 liters, I just brewed tea for drinking and bread :), but in general it is quite an ordinary tea leaves, only the main thing is to brew correctly!)
- 2 tbsp. l. apple cider vinegar
- 1.2 measuring cups of wheat flour (you should try wallpaper)
- 2 measuring cups of rye flour (peeled)
- 1.25 teaspoons of salt
- 1 small scoop of yeast (think roughly the equivalent of a teaspoon)
- 1.5 tablespoons of coffee (Jacobs was available without caffeine)
- 2 tbsp. l. honey (I had chestnut, I think it is very suitable, because with a rather strong bitterness)
- 2 large measuring spoons of ground coriander.
I didn't have coriander in the beans, so I didn't sprinkle it on top, but I think the bread did not lose from this in general.
For baking, I used a rectangular shape, mode 2 (wholemeal bread), dark crust, weight (taking into account my mistake) 750 gr.
After readiness, left in the preservation mode warm for a full hour.
COGT
Hurray, my first Borodinsky turned out! I read the forum and was very worried that it would not work. True, the bun did not work out in any way, the spatula was kneading the thick mass. I had to add as many as 3 tbsp. tablespoons of flour. Already at the end of the batch, a pretty bun turned out. All 3 hours I constantly looked through the window, I was afraid that it would not rise or the roof would collapse. But the bread turned out to be good. Here's just a question for connoisseurs: should his crumb be slightly damp, or did I do something wrong? We do not sell Borodinsky, so there is nothing to compare with. And so delicious! Thanks for the recipe
MAA
In general, Borodinsky should be moist inside. That does not prevent it from being baked normally. For some reason, my first bread according to this recipe turned out to be dry. The second truth was already wet, but the outer crust was bitter (slightly burnt).
Now every time it turns out pretty the same. True, I still made a few adjustments, even in what I myself wrote above.
As a result, I pour 1.5 cups of tea leaves, and I began to put a light crust. I also began to add a baking powder (this is mainly in those cases when I replaced wheat bakery with wheat wallpaper)
If these proportions are observed, the dough gathers into a ball and does not at all look like a liquid mass.
But now I use the regime from wholemeal flour, weight 900 g, duration 3 hours 40 minutes.
COGT
Thanks for the answer! I added 2 tbsp to the dough. spoons of kvass wort, maybe that's why there wasn't enough flour. Probably it was necessary to take away some of the liquid. I'll keep that in mind next time. But the main thing is that the first pancake was not lumpy! She took half of the loaf to her parents, dad said that now she would only bake this!
Julettay
Thanks for the recipe. The first experience of baking bread with rye flour.
Oven Kenwood 566. Did everything exactly according to the recipe, only translated ml into grams. There was no need to add anything. Inferno in Basic mode. The truth was stupid (after reading the comments on the first page, I thought it was a recipe for 500 grams) - I put up 500 grams and a light crust. But the bread still turned out!) I would like a little drier inside, so next time I'll put 750 grams - I'm sure it will be suuper.
ksuxa198721
Tell me, how many grams are in the glass with which you measure the ingredients? What is the weight of the bread? Do you need to put ground coriander or whole? Thanks in advance for your answers.
ksuxa198721
Oh, and can you replace extra-P starter cultures with something?
MAA
Read the topic, not just the first page, your questions will disappear. In particular, the 16th answer, I gave the same recipe, but without sourdough and adjusted for my bread machine. By weight, the loaf is closer to 900 grams. Glass 200 grams. Coriander is needed both, ground into a dough whole for sprinkling, I don't have a whole one, so I just don't use it, the taste does not suffer, although the look is certainly no longer classic.
In general, after a few tests, you yourself will make correctives for yourself, I think. In particular, in my own version, I increased the amount of tea leaves, reduced the amount of honey (chestnut caused heartburn, but a spoon is enough), left one spoonful of coffee. The taste has become somewhat softer, but also tasty, so try it.
ksuxa198721
thanks for the answer
krasska
my bread turned out just super! Only not Borodinsky at all, but the same Riga that I loved so much in my childhood! thank you so much! I, however, introduced insignificant (in my newbie opinion):
millet. flour 150g
rye. flour 260g
semolina 2 tbsp. spoons
I brewed ordinary tea (we don't drink bergamot), and there was no coriander in the house ... like that!
tatyana5417
I don’t know anymore from Rizhsky or Borodinsky, I don’t respect either one or the other from the store, but from my baker’s it comes out exactly the same as my taste (and my family, almost in full force). I slightly adjusted the whole recipe for myself, plus I add seeds to the dough and enjoy it. ... Unfortunately I can't insert photos
bebrja
MAA, thanks for the recipe, it's very simple and very good bread!

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