How to cook Borodino bread in a bread machine

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In Russia since ancient times people love bread and know how to bake it. And today, hundreds of recipes traditional for Russia have been preserved. And besides them, in many regions there are their own varieties of bread. One of these breads, popular everywhere, is Borodino. He is loved not only in our country, it is often missed by those who are forced to live far from their homeland. You can cook such bread in your own kitchen, having an oven, and even better - a bread machine.

Main subtleties of the recipe

Borodinsky is a small "brick" of black m alt bread with a dark crust and a dense, spongy crumb structure. Also store-bought Borodino is always sprinkled with coriander grains on top, its spicy aroma gives the pastry a special charm.

At its core, Borodino is rye bread, which means it is made from rye flour. It gives the bread that dark color and sour taste. Also color andthe taste is complemented by m alt, which is certainly part of the bread. A well-baked "brick" will have a glossy, dense crust. The bottom crust should not lag behind the crumb. And the crumb should be elastic, but not sticky. Also, when opening the lid of the bread machine, do not expect that the dough will rise to the very lid and the loaf will be high. Rye bread does not rise high, unlike wheat, so Borodino buns are usually small.

It is very important to correctly and accurately measure products for Borodinsky bread in a bread machine. The recipe is usually given in grams or spoons. Therefore, to weigh flour, m alt or bran, you will need a kitchen scale. And for s alt, sugar and yeast, you can buy special measuring spoons, which are very easy to measure small amounts of bulk products.

The sequence of placing products in the bowl is also important. In different ovens, it can be different - in some you need to put dry ingredients first, in some wet ones. And some instructions even recommend mixing wet with dry before laying in the bowl.

After baking Borodino bread in the bread machine, do not cut the loaf immediately, let it cool slightly. Only when it becomes warm will it get that famous aroma and taste.

Borodino bread in the Panasonic bread machine

To make bread in the oven of this brand, take the dry ingredients:

• 200 grams of white bread flour;
• 350 grams of dark rye flour;
• 1, 5 teaspoon s alt;
• 2teaspoons quick yeast.

Wet ingredients include:

• liquid honey - 1 tablespoon;
• refined oil - 2 tbsp. spoons;
• grape or apple vinegar - 1 tablespoon;
• leavened wort - 4 tablespoons;
• drinking water - 350 ml.

Panasonic bread machines have a mode for adding products, from dry to liquid. That is, first measure and put flour, s alt, coriander powder and yeast into the bowl. Then pour in honey, oil, vinegar, wort and water. You don't need to stir anything, the bread machine will do it for you. Some models of ovens have a special perforated spatula for kneading rye bread. If you have one, put it on. The program and special subtleties of kneading will also affect the taste of the finished bread.

Choose the "Rye" mode, it is available on all Panasonic models. At the end of kneading, you can open the lid and sprinkle coriander seeds on top, then the crust will turn out like bread from a bakery.

After cooking Borodino bread in the bread machine, take out the loaf on a wooden board, cover with a clean towel and let cool. Do not cut hot bread, and even more so do not eat it right away. But ripened warm Borodino can be cut and served with the first and second courses, make sandwiches or croutons with it.

Borodinsky bread in the Mulinex bread machine

For making bread in the MOULINEX oven, take and lay the foodin this order:

1. First dry m alt 5 tablespoons.
2. Then ground coriander 2.5 teaspoons, granulated yeast 1.5 teaspoons.
3. Pour 420 ml of water on top.
4. Pour 100 grams of rye flour and 400 grams of baking flour (wheat) into the water, 1.5 teaspoons of finely ground s alt.
5. Pour in 2 tablespoons of oil, apple cider vinegar and natural honey.

Select the program "Borodino bread", so baking lasts about two and a half hours. After kneading, do not forget to add coriander seeds on top. If after baking you notice that the top of the bread has sagged, add a little more flour or a little less yeast next time.

Bread in a Redmond bread machine

This bread maker can make custard bread. For brewing take:

• 4 large spoons of rye m alt;
• 1 small spoonful of coriander spices;
• 70 grams wholemeal rye flour;
• 200 ml hot but not boiling water.

Mix all the ingredients and pour into a thermos, let it brew for a couple of hours, during which time the mixture will sugar.

For the base of Borodino bread in a bread machine, take 130 ml of water and dilute 2 tablespoons of honey and 2 tablespoons of apple cider vinegar in it. Pour the tea leaves into an open dish and cool well, place it in the bowl of the bread machine. Add to it a solution of honey with water and vinegar. Also pour in two tablespoons of sunflower oil and start layingdry ingredients:

• 1, 5 tsp s alt;
• 400 grams of wholemeal rye flour;
• 80 grams of fine wheat flour;
• 2 teaspoons granulated yeast.

Kneading should be done on a program designed for making yeast dough. Periodically open the lid and with a silicone spatula collect the dough from the walls to the center. When the kneading is over, you need to sprinkle the surface of the dough with coriander grains, set the desired mode and bake the bread for the specified amount of time.

Kenwood bread maker recipe

To prepare Borodino bread in the Kenwood bread machine, prepare:

• 3 cups whole wheat flour;
• 1 cup hot but not boiling water;
• 3 tablespoons dry m alt;
• 2 teaspoons ground coriander.

Mix all these ingredients to make tea leaves, leave it warm, wrapped in a towel, or in a thermos for a couple of hours, and then cool.

For the test, dissolve a tablespoon of honey in half a glass of water. Put 2.5 cups of whole grain flour in the oven bowl, put a teaspoon of quick yeast and 2 tablespoons of sugar, 1.5 tablespoons of dry sourdough to rise. Add half a teaspoon of s alt.

After the dry ingredients, pour the wet ingredients into the bowl: pour the tea leaves, a tablespoon of oil, the same amount of gluten and finally pour in the water with honey. Set the mode for kneading dough with yeast, leave the finished batch on heating for 3 hours. At the end of this timesprinkle the future crust with coriander seeds and put on the program for making rye bread.