Borodinsky new bread recipe in a bread maker. The best recipes for a bread machine: Borodino bread
It's time to cook Borodino bread in a bread maker... For a long time I looked at the various recipes. I found this one. The taste is very pleased.
To make Borodino bread in a bread maker, we need:
The recipe for making Borodino bread in a bread maker.
Rinse and dry the raisins. Add raisins as desired, but I really like Borodino raisin bread. The first time I tried this, I bought a ready-made bread mixture.
Pour boiling water over the malt, stir until completely dissolved. Add coriander, stir and let cool to room temperature.
Add salt, sugar, honey (can be replaced with 1.5 tablespoons of sugar), olive oil, vinegar. In general, in the classic recipe for Borodino bread, there is no vinegar in the composition, so the next time I prepare it, I will try to cook it without it.
Sift rye flour onto liquid ingredients, then wheat flour. Add yeast on top.
Put the bucket in the bread maker, select the "Rye" or "Borodino bread" mode. If you do not have such a regime, then do not be discouraged, we will do without it. We select a mode, such as "Basic", but with a beeper for adding ingredients.
Do not forget to keep an eye on the kolobok so that it is not liquid (in this case, add flour) and not too thick (then add water). My bun, in my opinion, turned out to be excellent.
When the beep sounds to add ingredients, add the raisins. We are waiting for the second batch to end, and we take out the dough mixer blade. We form a beautiful bun with our hands dipped in water, sprinkle with sesame seeds, caraway seeds or anise. Further, the bread maker does not need our control. We can leave her with peace of mind.
When the beep sounds about the end of the program, we take out the bread. Let it cool completely and only then cut it.
Borodino bread with caraway seeds
There was a battle on the Borodino field,
Buckshot screeching like a knife on glass,
And now the French are an easy target
Our train with flour and fodder has become.
Either the core is crazy, or the mine,
Either a shell hit the van with flour,
And next there was a van with cinnamon, caraway seeds,
And the explosion mixed flour and cumin.
Well, do you need to feed the soldiers with something?
It's not good to throw food!
After all, that flour with caraway seeds, go, not with poison ...
So they began to bake "Borodinsky".
And they say that even Kutuzov himself,
Or maybe Bagration himself,
They praised the accuracy of those French,
That it was so well smashed into the van.
So from a century that has become an epic,
Bread came to us, which is familiar to everyone.
It's good that there was a van with caraway seeds,
Not beans or garlic!
So I decided to make one of the most delicious breads - of course, Borodino bread !!! This bread is usually sold in the store in the form of a small, tiny loaf, but it costs…. big money…. Of course, for some it is easier to buy a loaf of bread in the store and not bother. To me, baking and making bread always brings a lot of joy just because my family eats only homemade bread, and not what our supermarkets offer. Often, after all, in a bread store, you cannot find the ingredients that make up bread. I think the recipe for this Borodino bread is ideal and any housewife can cook it, it is only important to have rye malt and, of course, rye flour in stock. Then an excellent result will be provided to you and the family will be satisfied.
Would need:
- Rye flour - 300 gr.
- Wheat flour - according to the recipe, 170 g was indicated. (it took me 270 grams of flour)
- Fast-acting yeast - 2 tsp
- Vegetable oil - 1 tablespoon
- Water - 400 ml.
- Rye malt - 2 tablespoons (dry ground)
- Salt - 1.5 tsp
- Natural honey - 2 tablespoons
- Coriander - 1 tablespoon
- Cumin - 1 tsp
How to make aromatic Borodino bread with honey and coriander:
First of all, we need to brew the rye malt right away. To do this, we fill it with freshly boiled water (100 ml of the total volume of water), mix and leave until the mass reaches room temperature. Stir the brewed malt from time to time. 
While the malt is cooling, place the ingredients in the bowl of the bread machine. I usually make homemade bread with the help of my super assistant - the LG bread maker. First, we lay in the liquid components, then dry: yeast, salt, sugar, honey, vegetable oil. Here I immediately add the almost cooled brewed rye malt and then there is two kinds of flour. Do not forget to add cumin and coriander, ground or grains to the dough. You can also add coriander directly to the surface of the bread after the last rise. I added some coriander to the inside of the dough and then to the top of the bread. 
Place the bucket in the bread maker and start the program. I usually bake bread on the RUSSIAN COOK program (for 3 hours 30 minutes). During this time, the dough rises 3 times and after the last rise, it switches to the last baking mode. On this program, the bread is always excellent. The main thing (this is my personal opinion) is not to cook bread on the FAST program))) Still, during the time included in this program (about 1.5 hours), bread and other pastries do not have time to properly distance themselves and rise well. Therefore, I recommend baking bread on a long mode.
As I already wrote in the components for Borodino bread, 170 grams of wheat flour was dried in the recipe ... But it took me about 270 grams. In the process of kneading the dough, I watched him and had to add additional flour. So I advise everyone to follow the dough during the first kneading (if you are baking for the first time) and then it will be clear whether additional liquid or flour is required ... This is the consistency of the dough for Borodino bread. If your dough is thin, be sure to add flour. 
But I caught (a little unsuccessfully) the dough after the second rise and it looked almost unfortunate. But I think nothing. I immediately sprinkled it with coriander seeds on top. If your coriander does not stick to the dough, I advise you to grease the future loaf with water with a brush and sprinkle it with coriander right away. I did just that - I smeared it with water. 
Now, the dough will rise for the third time and after that the bread will be baked. But I got such beauty right after the notification about the readiness of Borodino bread. 
In the morning, when the bread was well cooled, I cut it with a sharp knife and served it for breakfast with my homemade and homemade ones. It was a gorgeous breakfast with one of the tastiest breads ever. Once again I want to say that I recommend this recipe for Borodino bread to all lovers of this bread. 
Bon appetit and always delicious homemade bread on your table - wishes Svetlana and my home site!
Making Borodino bread in a bread maker will not be difficult if you are the owner of such kitchen equipment. With its help, you will get aromatic and airy pastries with a crispy crust and unique taste. It is advisable to cool freshly baked bread after cooking and only then serve it to the table. It goes well with first and second courses. Borodino bread can be cut into slices, spread with butter and spiced with red caviar, or you can make sandwiches with your favorite filling. From this amount of products, bread weighing 950 g is obtained.
Ingredients
- Water - 400 ml
- Malt - 2 tablespoons
- Rye flour - 350 g
- Wheat flour - 170 g
- Dry yeast - 1.5 tsp
- Sunflower oil- 1 tbsp.
- Honey - 1 tablespoon
- Salt - 1 tsp
- Coriander seeds - 0.5 tablespoons
- Cumin - 1 tsp
Information
Savory pastriesServings - 8
Cooking time - 2 h 15 min
How to cook
The first step is to brew the malt. Boil 150 ml of water. Place the malt in a deep bowl and cover with boiling water. Stir and leave to cool. The malt solution should be warm.
Once the malt has cooled, add the remaining amount of warm water, malt solution, salt, honey to the bread pan. Sugar or molasses can be added instead of honey.
Add sifted wheat and rye flour. Pour dry yeast in the center. Close the cover. Put on the "Borodino bread" program. This program differs in time for each bread machine. In this case, 2 hours 15 minutes.
Watch the kneading process from time to time. A not dense bun should form, sticking slightly to your hands. If the dough is thin, add a little more wheat flour.
Borodino bread has been familiar to me since childhood. I remember my grandmother sent me to the store and ordered me to buy white and black bread and also said that if there was no ordinary black bread, then take Borodinsky. For some reason, then I did not like this bread, but over the years tastes change and now the times have come when I can bake Borodino bread at home. I am no stranger to baking bread in the oven, but I continue to experiment with the bread maker. I suggest you, dear readers, to bake Borodino bread using a bread machine. The bread comes out very fragrant - real, Borodino!
The first step is to brew the malt. In some recipes, malt is added dry, but it seems to me that when brewed, it better reveals all the aroma and taste of the finished product, it turns out richer. Pour the malt into a small bowl and pour boiling water over it, mix well and cool.
Pour the brewed malt into the bucket of a bread machine, add honey, wine vinegar and sunflower oil.
Sift wheat and rye flour on top. Add cumin.
Then add salt, ground coriander and yeast in the center.
Set the mode "French baking", weight 750 g, crust color - medium. The duration of the program is 4 hours 10 minutes.
At the end of the program, remove the bread from the bucket and cool on the wire rack.
Cut the bread completely cold, but I had to cut it while still warm. The aroma is incredible!
Bon Appetit!
This rye bread, beloved by many, has a rather sad romantic history of its origin. I don't know if this is true, or just a beautiful legend, but the story is really interesting.
They say that for the first time Borodino bread was baked by the wife of General Alexander Tuchkov, Margarita, who was looking for the body of her beloved husband on the battlefield, but never found it. Then she had the idea to erect a church on the site of the Battle of Borodino, which over time was transformed into the Spaso-Borodino monastery. In 1820, when the construction of the church was completed, the woman suffered another misfortune - her only son died. It was then that Borodino bread was first baked in the bakery, which was built on the territory of the church. This bread has long been a memorial dish symbolizing the Russian soldiers who died in 1812.
The main ingredients of Borodino bread are rye malt, honey or sugar, rye and wheat flour, and coriander. Borodino bread cooked in a custard method does not stale for a very long time and has a very rich taste. Today I will show you a recipe for Borodino bread for a bread machine.
Cooking steps:
