In Russia, since ancient times, people like bread and canbake. And today hundreds of recipes, traditional for Russia, have been preserved. And besides them, in many regions there are also their own grades of bread. One of these breads, popular ubiquitously - Borodinsky. He is loved not only in our country, it is often on him that those who are forced to live far from their homeland are bored. You can prepare such bread in your own kitchen, having an oven, and even better - a bread maker.
Borodinsky called a small "brick" of blackmalt bread with a dark crust and a dense nasal structure of the crumb. Also the shop Borodinsky is always topped with coriander seeds, its spicy aroma gives baking a special charm.
Borodinsky is essentially rye bread, andhence, it is prepared from rye flour. It gives the bread that dark color and sour taste. Also, the color and taste is complemented by malt, which is certainly part of the bread. Well-baked "brick" will be with a glossy dense crust. The lower crust should not lag behind the crumb. A crumb should be elastic, but not sticky. Also, do not expect to open the lid of the bread maker, that the dough will rise to the top and the loaf will be high. Rye bread does not rise high, in contrast to wheat, so Borodinsky rolls are usually small.
It is very important to measure products correctly and accuratelyfor Borodinsky bread in the bread maker. The recipe is usually given in grams or spoons. Therefore, for weighing flour, malt or bran you need a kitchen scale. And for salt, sugar and yeast, you can buy special measuring spoons, which are very easy to measure small amounts of loose products.
Another important sequence is the bookmarking of products inbowl. In different ovens it can be different - in some you need to put first dry ingredients, in some wet. And in some instructions, the wet is generally recommended to be mixed with the dry before the bookmark in the bowl.
After finishing the baking of Borodino bread in the bread maker, do not cut the loaf at once, let it cool slightly. Only by becoming warm, he will receive that same famous flavor and taste.
To make bread in the oven of this brand, take the dry ingredients:
The composition of wet ingredients includes:
In the bakery "Panasonic" modebookmark products starting from dry to liquid. That is, first measure out and put in the bowl of flour, salt, coriander powder and yeast. Then pour in honey, oil, vinegar, wort and water. You do not need to interfere, for you it will make the baker. In some models of furnaces there is a special paddle with perforation for vymeshivaniya of rye bread. If you have one, put it exactly. The program and special subtleties of mixing will be reflected in the taste of the finished bread.
Choose the mode "Rye", it is on all models "Panasonic." At the end of the kneading, you can open the lid and pour coriander seeds on top, then the crust will turn out like bread from a bakery.
After the preparation of Borodino bread inTake out a loaf of bread on a wooden board, cover with a clean towel and let it cool. Do not cut hot bread and all the more so do not eat it right away. But the ripe warm Borodinsky can be cut and served to the first and second dishes, making sandwiches or toast with it.
To make bread in the MOULINEX oven, take and put the products in the following order:
Choose the program "Borodino bread", sobaking lasts about two and a half hours. After mixing, do not forget to add coriander seeds on top. If after baking you notice that the top of the bread has slipped, next time add a little more flour or a little less yeast.
In this breadmaker you can cook custard. For welding, take:
Mix all the ingredients and pour into the thermos, let it brew for a couple of hours, during which time the mixture is gummy.
For the basis of Borodino bread in the bread makertake 130 ml of water and dilute in it 2 tablespoons of honey and 2 tablespoons of apple cider vinegar. Weld the tea leaves in an open dish and cool well, place it in the bowl of the bakery. Add to it a solution of honey with water and vinegar. Also pour two tablespoons of sunflower oil and start laying the dry ingredients:
Knees is worth doing on the program intendedfor making yeast dough. Periodically open the lid and collect the dough from the walls to the center with a silicone spatula. When the batch is finished, you need to sprinkle the surface of the dough with coriander seeds, set the desired mode and bake bread for a specified amount of time.
For the preparation of Borodino bread in the Kenwood breadmaker, prepare:
Mix all these ingredients to get the tea leaves, leave it warm, wrapped in a towel, or in a thermos for a couple of hours, and then cool.
For the dough, dissolve a tablespoon of honey inhalf a glass of water. Put 2.5 cups of whole-grain flour into the bowl of the oven, put a teaspoon of fast yeast and 2 tablespoons of sugar, and 1.5 tablespoons of dry yeast to raise. Add half teaspoon of salt.
After dry ingredients pour into the bowl wet:pour the tea leaves, a tablespoon of butter, as much gluten and in the end pour in water and honey. Set the mode for kneading the dough for yeast, leave the baking mixture warm for 3 hours. At the end of this time, sprinkle the next crust with coriander seeds and put on a program for making rye bread.
