Wheat-rye bread (very similar to Borodinsky)

Category: Yeast bread
Wheat-rye bread (very similar to Borodinsky)

Ingredients

peeled rye flour 160 grams
wheat flour 1 grade 300 grams
water for brewing malt 100 ml
fermented rye malt 40 grams
honey 50 grams
kneading water 200 ml
pressed bakery yeast 8 grams
salt 8 grams
vegetable oil 1 tbsp. the spoon
coriander, ground caraway seeds for sprinkling

Cooking method

  • Boil the malt with boiling water and leave to cool. I do this right away in a bucket of a bread machine. After the mass becomes warm, I add all the ingredients except wheat flour. I add it about 2/3 of the total, because we will use it to regulate the thickness of the dough. Everyone has different flour, different storage conditions, so I cannot indicate the exact amount. So it is better to add gradually, under control.
  • And now about the process itself. In my bread maker Panasonic SD-2500 there is no rye bread program, so I am doing this. I knead the dough on program 17 "Pelmeni" -20 minutes, while helping with a spatula and, if necessary, add flour until the desired state of the bun. Do you remember that in this case the bun is different from the classic wheat bun. At the end of the kneading, distribute the dough in shape so that it is even and sprinkle with coriander. Then I turn on baking program 11 for 1 minute. And I leave it alone for 1 hour. If it is cool, then you can turn on program 11 for 1 minute during the ascent.
  • When I decided that it was time to bake the bread, I turn on program 11 "Baking" for 1 hour 10 minutes. At the end of the program, I don't get bread for another 25-30 minutes. Then I put it on a linen towel and let it cool on the wire rack.
  • Wheat-rye bread (very similar to Borodinsky) Wheat-rye bread (very similar to Borodinsky)
  • My son works in the bakery industry and highly appreciated this bread. I immediately said that Borodinsky, although I understand that all the ingredients necessary for this bread are not there, but, nevertheless, the taste is very, very close to what is sold here.
  • In my opinion, one could put less honey, but the rest of the family is happy with everything. And everyone is very happy with the resulting crispy, thin crust.
  • I don't consider my husband to be a subtle connoisseur of taste, but I must note that he tastes better than bread the one in which I add olive oil, not sunflower oil. And he never knows the composition, I then pay attention to it.

The dish is designed for

In any case, it is not enough for mine, they eat it in the evening.

Time for preparing:

2.5 -3 hours

Cooking program:

bread maker Panasonic SD-2500. Programs 17 and 11

Note

I was very lucky: fermented rye malt was handed over from Tyumen and I joined the ranks of those who bake rye bread. Naturally, the first thing I did was to find out what recipe the people who made me happy were baking and even wrote it down. But I wrote it down on the blank side of the sheet, which was at the moment at the computer. And on the other side there was a song in Kazakh that my daughter was preparing for the performance. With this sheet, she safely went to school, but I can't wait to experience it. From all that was said to me, I only remembered the amount of malt and honey. Moreover, the amount of honey confused me: 2 tbsp. spoons or 4 tbsp. tablespoons of sugar. Despite the fact that I bake my daily bread without sugar at all. This is how the recipe appeared, which satisfied my household by 100%. I hope you will appreciate it too.
In today's photo, the roof was already very torn, which the son said that it was necessary to leave it on the rise, and I assumed that I had gone too far with flour. But this did not affect the taste at all.

dogsertan
Quite a decent bread, what broke the roof, your son is right, you need to increase the proving time.

Wild cat
Definitely bookmarked.
I will definitely try to come home. I just bought the malt.
Giraffe
Today I found rye flour (it is not always and not everywhere you can find it here either) and my husband asks that I take so little, I need more. To which I reasonably remarked to him that I don't have that much malt, only 1.4 kg. I wondered where to get it. You might think I didn't think about it

Quote: dogsertan

Quite a decent bread, what broke the roof, your son is right, you need to increase the proving time.

He got up decently before baking, let's see what will be today put a new portion. In general, I very, very rarely vomit on bread and I always "sin" on the balance of water and flour.
But how happy my family is that I can not indulge them with such bread.
Giraffe
Wheat-rye bread (very similar to Borodinsky)
She baked this bread on December 15th. Instead of sunflower oil, I put olive oil, it tastes better for my husband.
Marunichka
Giraffe, Tanichka, please tell me (for fools) what is malt and what is it used for? For what purpose is it needed and how can it be replaced? Sorry, solid interrogative, but your bread "blinks" very much to me!
Admin
Quote: Marunichka

Giraffe, Tanichka, please tell me (for fools) what is malt and what is it used for? For what purpose is it needed and how can it be replaced? Sorry, solid interrogative, but your bread "blinks" very much to me!

We go here to read, here a lot is written about malt Malt, malt preparations - use in baking https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=8003.0
AlenaT
Tan, what a handsome loaf of bread!
Now, if you would spread the preparation for
non-bread batch!
In the sense for a kneader, for example, or a manual version ...
How much to knead, how much to distribute ...
Gritsatsuyeva
GiraffeThank you very much for the recipe! This is the first rye bread that I got. The recipe is very simple and the result is great. Hurrah!
I even took a picture, but I don't know how to attach a picture.
Giraffe
I'm glad it worked out. How to insert a photo here is explained
Giraffe
Quote: AlenaT

Tan, what a handsome loaf of bread!
Now, if you would spread the preparation for
non-bread batch!
In the sense for a kneader, for example, or a manual version ...
How much to knead, how much to distribute ...

I don't have a kneader, I didn't knead it by hand. But if you look at the programs, then knead for 20 minutes, and then let stand until the volume increases by about 2 times.
Gritsatsuyeva
Giraffe, something still the photo is not loaded.
Do you still have recipes? It would be interesting to look)
Giraffe
Click on the house under my profile picture and see.
AlenaT
Thank you)))
Alyonushka11
Thanks for the recipe !!! Very tasty bread turned out. In the absence of malt, I used concentrated kvass wort and replaced the water with yogurt (milk sour in the refrigerator for a long time). The gingerbread man turned out to be elastic, almost like for wheat bread and the dough rose remarkably, the bread turned out to be as high as a bucket. A Panasonic 2501 oven baked rye bread on mode 07.
Giraffe
Yes, I also periodically make changes and the results please me. My daughter ordered this bread for her birthday. Wants to show off to her friends what mom can do
sparta
Giraffe, thanks for the bread! Very, very tasty! It is the "Borodinsky" that I adore! Bread rises on this amount of yeast is wonderful! Now this is my favorite rye recipe!
Giraffe
I am very glad that you liked my recipe. Delicious bread for you.
Veronka
Tatyana, can dry yeast be used in this bread?
Giraffe
Probably you can, only I haven't used them for a hundred years.
Trishka
Tanya, thanks for the recipe! I dragged it to the "bins". : mail1: How to bake - I will report.
Giraffe
I'm waiting. Now I will bake too.Son two days off, he respects this bread.
Veronka
Tatyana, baked bread, the taste is wonderful, my son does not eat dark bread at all, I persuaded him to try a piece, so he ate half a loaf, only my bread is straight black, probably this malt
Trishka
Tanyusha, I am reporting: I baked bread, delicious! Even my little (son) who is very fastidious, said: "Mom, this is the most delicious brown bread that you have baked! Give also: yes:". Thanks for the recipe! The only thing that I have, as always with rye bread - the roof "fell".
Giraffe
And what. only rye's roof falls? It's nice that you liked my bread, enjoy it.
Trishka
I usually only have rye, with simple wheat everything is fine
Herringbone
Tanya, thank you very much for the bread !!! It looks not kazist, but tasty !!!! I will work on bugs! I liked the bread very much !!! Sorry for the photo !!!!

Wheat-rye bread (very similar to Borodinsky) Wheat-rye bread (very similar to Borodinsky)
Giraffe
The main thing is not the look, but the taste. I'm glad I liked it.
mitricz
Giraffe, I made the second loaf according to your recipe: Wheat-rye bread (very similar to Borodinsky)
With the electronic scale, all the ingredients are quickly cooked and ... into the oven!
I have a Supra BMS-350 stove with two stirrers. The third "adjusting" part of wheat flour was gradually poured in completely, the dough became elastic, almost dumplings.
Turned on the "Dough" mode = intermix (30 minutes) + rise (1 hour and 0 minutes)
Spatula slightly corrected while it was watery. At the end of the Kneading, I distributed it evenly over the mold and after an hour the dough rose.
Turned on the Baking mode (1 hour)
The result is wonderful!
The novice baker is encouraged to further deeds
PS: next time I will take into account the additional recommendations of experienced bakers - (1) I will dilute the salt with water, so that Teflon does not scratch,
(2) I'll also dilute yeast to speed up fermentation, as it were.

nikitos
Wheat-rye bread (very similar to Borodinsky)URL =Wheat-rye bread (very similar to Borodinsky)URL =Wheat-rye bread (very similar to Borodinsky)
URL =Wheat-rye bread (very similar to Borodinsky)
My report.
I was looking for a property with malt, my husband and daughter asked very much. The dough rose evenly, but the oven began to work and the bread sank by 2 cm and became uneven. I did everything according to the recipe. I will take the tips with a bang.
Giraffe
mitricz, nikitos, what impressive photos you have. I'm glad that you liked my bread.
Elena Kadiewa
Oh, Tanya, a tremendous thank you for the recipe, well, it didn't work out for me in x. n. delicious rye bread, and this one is just lovely, and the roof did not collapse, and did not crack anywhere! And the taste is just a miracle, for which I do not like rye bread (only gray ones), but this one has been crushed by more than one piece.
Thanks again!
Giraffe
And thank you for such a review, in the morning it became so pleasant in my soul. Delicious bread for you ...
Giraffe
nikitos, and the bread, most likely, stood a little, so it fell slightly.
ledi
Tanya, thank you! The bread was a success! Very tasty! The roof did not collapse, did not crack. The main thing is that tomorrow does not crumble. I will bake more than once
Giraffe
I'm glad I already like it visually. And it will not crumble. It has a dense structure, as it should be for this type of bread.
ledi
Tanya, I have already tried many recipes and for some reason the top is crumbling.
I counted 100 grams of bread, calorie content 251.4, proteins 6.72, fats 2.58, carbohydrates 51. Well, this is so, just in case, maybe someone will come in handyWheat-rye bread (very similar to Borodinsky)Wheat-rye bread (very similar to Borodinsky)
The cut today. It will not crumble, the top does not come off. Thank you again
Giraffe
I like. And at the expense of special thanks.
ledi
The weight of the bread turned out to be 770 grams, the calculation was made for 100 grams
varella
Great recipe, thanks! I baked it yesterday in the oven after a 20-minute kneading in a bread machine and proofing in the oven.
It turned out very tasty bread. We are very picky, after a long selection I left only 2 recipes, which I use to bake. And this recipe will definitely join them. Thanks again.
Giraffe
I'm glad that you liked my recipe. Let every piece of this bread you eat will only benefit.

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