How to make Borodino bread in a bread machine

Since ancient times, people in Russia 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 also their own varieties of bread. One of such loaves popular everywhere is Borodino. He is loved not only in our country; often those who are forced to live away from their homeland often miss him. You can make such bread in your own kitchen, having an oven, and even better - a bread machine.

The main subtleties of the recipe

Borodino is called a small "brick" of black malt bread with a dark crust and a dense, ripened crumb structure. Also, Borodino's storehouse is always sprinkled with coriander seeds from above, its spicy aroma gives the baking a special charm.

Borodino is essentially rye bread, which means it is made from rye flour. She gives the bread that dark color and sour taste. Also, color and taste are complemented by malt, which is certainly part of the bread. A well-baked "brick" will be with a glossy dense crust. The lower crust should not lag behind the crumb. And the crumb should be elastic, but not sticky. Also, do not expect, opening the lid of the bread maker, that the dough will rise to the very lid and the roll will be high. Rye bread does not rise high, unlike wheat bread, so Borodino buns are usually small.

It is very important to correctly and accurately measure the products for Borodino bread in a bread machine. The recipe is usually given in grams or spoons. Therefore, to weigh flour, malt or bran, a kitchen scale is needed. And for salt, sugar and yeast, you can buy special measuring spoons, which are very easy to measure small quantities of bulk products.

Still important is the order in which food is placed in the bowl. In different ovens, it can be different - in some you need to lay dry ingredients first, in some wet ones. And in some instructions, wet ones are generally recommended to be mixed with dry ones before laying in the bowl.

After baking Borodino bread in a bread machine, don’t cut the loaf immediately, let it cool slightly. Only after becoming warm, he will receive that famous aroma and taste.

Borodino bread in the Panasonic bread maker

To prepare 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 teaspoons of salt;
• 2 teaspoons of fast 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.

In the Panasonic bread makers the mode of a bookmark of products is provided, starting with dry and ending with liquid. That is, first measure and put flour, salt, coriander powder and yeast in a bowl. Then pour honey, oil, vinegar, wort and water. You don’t need to disturb anything, a bread maker will do it for you. In some models of ovens there is a special spatula with perforation for kneading rye bread. If you have one, put it on it. The program and the special subtleties of kneading will affect the taste of the finished bread.

Choose the "Rye" mode, it is 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 preparing Borodino bread in a bread machine, take out a loaf on a wooden board, cover with a clean towel and let cool. Do not cut hot bread, much less eat it right away. But the ripened warm Borodino can be cut and served with the first and second dishes, make sandwiches or croutons with it.

Borodino bread in the Mulineks bread machine

To prepare bread in a MOULINEX oven, take and lay the products in the following order:

1. First dry malt 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, finely ground salt 1.5 teaspoons.
5. Pour 2 tablespoons of oil, apple and natural honey vinegar.

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

Bread in a Redmond brand bread maker

In this bread machine you can make custard bread. For brewing, take:

• 4 large spoons of rye malt;
• 1 small spoonful of coriander spices;
• 70 grams of wallpaper rye flour;
• 200 ml of 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 sugary.

For the basis 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 in an open bowl and cool well, place it in a bowl of breadmaker. Add to it a solution of honey with water and vinegar. Also pour in two tablespoons of sunflower oil and start laying the dry ingredients:

• 1.5 teaspoons of salt;
• 400 grams of rye flour;
• 80 grams of fine wheat flour;
• 2 teaspoons granular yeast.

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

The recipe in the Kenwood bread machine

To make Borodino bread in a Kenwood bread machine, prepare:

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

Mix all these ingredients to make a 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’s 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 salt.

After the dry ingredients, pour the wet ones into the bowl: pour the tea leaves, a tablespoon of oil, the same amount of gluten and pour water and honey at the end. Set the mode for kneading the dough for yeast, leave the ready-made kneading on heating for 3 hours. At the end of this time, sprinkle the future crust with coriander kernels and put on a program for making rye bread.