Rye bread with sourdough "Borodino" (based on "Lanier")

Category: Sourdough bread
Rye bread with sourdough Borodino (based on Lanier)


Rye fermented malt 26 g
Ground coriander 1/2 tbsp. l.
Ground cumin 1/2 tbsp. l.
Water (boiling water) 290 BC
Welding All
Sugar 1 tbsp. l
Dry yeast 1 g
Wheat flour, 1st grade 120 g
Olive oil 3 tbsp. l.
Maltose syrup, rye 2 tbsp. l.
Opara All
Leaven 300 BC
Peeled rye flour 300 BC
Sugar 2 tbsp. l.
Salt 1 tsp
Citric acid (Do not put in) At the tip of a knife

Cooking method

  • I will say right away that I adapted the recipe from Lanier.
  • The recipe has been worked out by me and I have baked it 4 times already. Bread maker Maxwell MW-3751
  • In the evening, at 9-10 o'clock I come home from work and take out the "Eternal leaven" from the refrigerator, take it 1 tbsp. l. I add 50 g of water and 50 g of rye flour. Then I take the malt and put it in a thermos, I pray the seeds in a mortar 🔗 and pour boiling water. In the morning I add 100 g of water / 100 g of flour to the leaven. After about an hour I make a dough: I pour out all the tea leaves from a thermos and put Art. l. sugar, 120 g of wheat flour (yes, in a dark brewing wheat flour) and a little bit of yeast to speed up the fermentation, (You may not add, while increasing the proving time). 🔗The leaven has risen. And dough too. 🔗 At the bottom of the bucket of a bread machine, pour oil, molasses, dough, sourdough (and we have a spoonful of sourdough that we feed and into the refrigerator until next time.). Pour in the sifted flour, sugar, salt.
  • And add a little lemon. It's just that my starter culture does not give as sourness as I would like.
  • Next, I cover the bucket with foil and put it in the oven for kneading. During kneading, I help with a spatula. The gingerbread man turns out to be a little sticky and slightly smears at the bottom, do not be afraid of this, because this is rye dough.
  • Then I turn off the oven and forget about the dough for 3 hours. Then I put it on baking.

The dish is designed for

1 loaf

Time for preparing:

about 11 hours


This is the first Lanier recipe 🔗
And this is my first adapted to the Maxwell MW-3751 Bread Maker with sourdough
[url]Rye bread with sourdough Borodino (based on Lanier)[url]

Fine! Everything is very clear. Will definitely try next weekend.
Yesterday I did a little experiment, instead of red fermented malt I took light one. Alas, I had to add flour ...
Proofed for 45 minutes longer.
i.e. 3h45m.
The taste is different ... Not very good for me.
Conclusion: only fermented red.
I baked bread according to this recipe twice already, the result is excellent
My sister only eats rye bread and as soon as she tastes this one, she says, "I don't need another one, bake this one." The loaf hardly survives for 3 days, is eaten. I work 2/2, bake every four days.
By the way, my previous post was a little erroneous, after a day the taste was revealed and it seemed to me something similar to Riga.

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