Borodino bread - delicious brown bread with a fried crust, sweetish crumb, spicy taste and aroma of coriander. Thanks to the beneficial substances and vitamins contained in it, it has spread far beyond the place where it was first baked. What is the history of its origin? How to bake it at home using the miracle of modern kitchen appliances - a bread machine? This will be discussed in our article.
The history of the appearance of Borodino bread
Sad, but this makes the story of the birth of this sort of bread even more romantic. It goes back to the beginning of the XIX century, during the
Patriotic War of 1812 , and is associated with the name of Princess Margarita Tuchkova. Having married in love for the colonel of the imperial army Alexander Tuchkov, she accompanied him in all campaigns and campaigns. However, after the birth of their first child in 1811, she was forced to stay at home waiting for her husband. The colonel died at the battle of Borodino. Margarita wandered in vain across the battlefield in search of the body of her beloved husband. In memory of him, the princess ordered the church to be built, which over the years has grown to the Spaso-Borodinsky monastery. There was a bakery with him, where a recipe for Borodino bread was invented as a memorial food for the glory of the soldiers who died on that memorable date. Later, when the only son of Tuchkova died, she became the abbess of this monastery.
Borodino bread recipe for a bread machine
Ingredients for making dough:
- water - 135 ml;
- sugar - 2 tbsp. spoons;
- sunflower oil - ¼ tbsp. spoons;
- Wallpaper rye flour - 325 g;
- caramel molasses - 1 tbsp. the spoon;
- wheat flour (II grade) - 75 g;
- salt - ½ tsp;
- gluten - 1 tbsp. the spoon;
- dry yeast - 1 tsp;
- coriander beans (for sprinkling).
Ingredients for making tea leaves:
- wallpaper rye flour - 75 g;
- malt - 3 tbsp. spoons;
- water - 250 ml;
- coriander - 1½ teaspoons.
Welding
Borodino bread begins with making tea leaves. To do this, combine flour, coriander and malt. Pour the prepared dry mixture with boiling water and place in a thermos for 120 minutes or keep in a warm place to maintain the temperature of the tea leaves. In this case, the process of saccharification occurs, that is, the breakdown of the gelatinized flour starches into sugars, which helps the tea leaves to acquire a smoother, more uniform structure and a sweetish taste. The optimum temperature for this chemical reaction is 65 degrees.
Ingredients Tab
Place the infused slightly warm tea leaves in the bowl of the bread machine. From above lay the rest of the ingredients in the following order: molasses mixed with water, sunflower oil, salt, sugar,
rye flour, wheat flour, gluten, sourdough, yeast. Compliance with this sequence allows you to get lush, well-risen dough and delicious aromatic Borodino bread with a soft, uniform structure. However, it should be noted that this tab order is not suitable for all units, but for such as "Daewoo", "Moulinex", "Kenwood" (for "Panasonic", for example, the ingredients should be laid in the reverse order).
Kneading and baking
Set the bread machine in the mode of kneading dough. At the end, level the resulting mass with hands moistened with water, and sprinkle with coriander seeds. After that, leave the dough for 3 hours to insist and roam. Set the bread maker in the baking mode, choosing the average crustiness and the time of 70 minutes. As soon as the signal of readiness is heard, it is necessary to remove the Borodino bread from the bowl and put on a wire rack for cooling.