Redmond RBM-1908. Rye bread "a la Borodinsky"

Category: Yeast bread
Redmond RBM-1908. Rye bread a la Borodinsky

Ingredients

Peeled rye flour 200 g
Wheat flour 200 g
Rye malt 30 g
Floral honey 1 tbsp. l.
Dry yeast (SAF) 5 gr.
Salt 6 gr.
Ground coriander 3 gr.
Ground cumin 3 gr.
Wine vinegar 20 ml
Olive oil 1 tbsp. l.
Water 200 ml
Boiling water 100 ml

Cooking method

  • Pour boiling water over the malt (100 ml), stir and cool.
  • Place in a bucket in the breadmaker:
  • Room temperature water
  • Steamed and chilled malt
  • Honey or sugar
  • Salt
  • Wine vinegar or dry wine
  • Vegetable oil
  • Coriander
  • Caraway
  • Rye flour
  • Wheat flour
  • Yeast
  • For the Redmond RBM-1908 bread maker, choose the weight of the loaf - 700, the crust color - dark, the program - "Borodinsky"
  • Before the first sound signal, we control the bun - if necessary, you can add flour or water.
  • At the end of the program, take out, wrap in a towel and put on a wire rack to cool.
  • Bon Appetit!
  • Redmond RBM-1908. Rye bread a la Borodinsky

The dish is designed for

700

Time for preparing:

3 hours

Cooking program:

Borodinsky

Galleon-6
Very beautiful bread
brendabaker
What a gorgeous bread
Svetlenki
gajar, great bread!

Tell me please,

Quote: gajar
Wine vinegar 20 ml

why did you choose wine? Red or white wine vinegar?
gajar
Galleon-6, brendabaker, Thank you!

Svetlenki, there was dry wine in the recipe book, which I don't keep. Vinegar took red, in my opinion it has a brighter taste and aroma, but I think white will also be good.
DonnaRosa
Quote: gajar
The dish is designed for 700
What is 700?
Admin
Quote: DonnaRosa

What is 700?

Ready bread From 400 grams of flour, about 600-700 grams of finished bread can be obtained. This means that the mode of the x / oven is set to 700 grams, the time for baking bread depends on this
DonnaRosa
Admin,
Albina
gajar, wonderful bread
hag61
I baked it, everything worked out, the bread is gorgeous. For my taste, next time I will subtract cumin and coriander.
Tatka O
Great recipe! Very tasty and aromatic!
merlin274
gajar, I baked it again today. The bread is amazing. I took it to work to try it - they picked up all the crumbs, they said no more without such bread.

And my bread maker is just Redmond RBM-1908.

The only thing ... I bake probably the fifth time. Each time my top lid of bread turns out to be not convex, but slightly concave. This does not affect the quality of the bread. Airy bread, porous. There are no extra voids under the crust .. In short, everything is fine. But I want perfection)

The bread does not fall off after I took it out. And already this is after the end signal. I don't open the lid in the process.

I read about the reasons that can cause. Among them: excessive moisture and excessive yeast activity. I can't say anything bad about yeast (I just don't know), but at the end of baking, I have a little condensation on the viewing window.

gajar, I would like to know if you have condensation at the end of baking? Maybe I need a little less fluid? I would like to hear your opinion.

Many thanks for the recipe. Although I have a book for the bread maker, it is full of mistakes. And your experience helped me
Tatka O
Although the question was not addressed to me, I will answer. I always have condensation on the window, and if it is not there, then the water is glass and has accumulated near the gap where the lid opens. The top crust was not convex only once, when it slightly shifted the yeast. The bread maker is just that.
merlin274
Tatka O, Thank you very much. I just got ready to bake, and here is the answer. With other breads I have no concave crust. But I add dry wine only to Borodino.Maybe it stimulates additional fermentation.
Tatka O
I baked with vinegar, so there is nothing to add.
eagla
Please tell me, at what point should you remove the stirring blade from the mold?
Admin

Before the last proofing. So that the dough rises calmly and goes into baking.

But if the dough is very soft, liquid, it will be very problematic, since it is very sticky.
eagla
Thanks, I'll try.
Primavera2002
gajar, did you really have 3 hours to bake this bread and did not have to bake anything? I bake my bread for another 2 hours on the "Baking" mode.
Admin

And why such problems with baking?
Rye-wheat bread, in this mode there is only one proofing (for rye bread) and baking is enough for an hour.
Primavera2002
Admin, thanks. I haven’t baked Borodino yet and I don’t know. So I asked, for every fireman)))))))))
Nanaika
Quote: Svetlenki

gajar, great bread!

Tell me please,

why did you choose wine? Red or white wine vinegar?
I added natural apple. The bread was a success.
SimpleBread
Specially registered to leave a review:
The recipe is great!
Although I have Redmond 1915, but I use the recipe without changes, it always turns out great. - I tried it with wine and vinegar. Only honey didn't go - I replace it with brown sugar. Thanks to the author!

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