The bread is easy to bake, it turns out delicious, real “Borodinsky”
The only caveat is that I used peeled rye flour, because... there was no rye wallpaper.
You will need (for a mold approximately 21*10):
For sourdough:
70 g rye wallpaper flour
70 g water
1 tbsp. spoon of rye starter
For brewing:
80 g rye wallpaper flour
25 g rye red malt (fermented)
1.5 teaspoons grated coriander
250 ml boiling water
For the dough:
All sourdough
All tea leaves
170 g rye wallpaper flour
50 ml of water (focus on consistency, I used 70 ml of water)
0.5 g fresh yeast (for those who want it faster)
For the test:
The whole dough
80 ml water
20 g molasses
30 g sugar
100 g rye wallpaper flour
75 g 2nd grade wheat flour (I have 1st grade)
10 g salt
coriander seeds for sprinkling
For sourdough : Mix all the ingredients for the sourdough well, cover and leave for 14-16 hours.
For brewing: Mix flour, malt and coriander for brewing. Bring the water to a boil, remove from heat and add flour, stirring constantly. Cover and place in an oven preheated at 65° for 2 hours. After 2 hours, remove the tea leaves from the oven and let it cool.
Brewing and sourdough
Opara: Mix the starter, tea leaves, (yeast), flour, if necessary, add enough water so that the dough can be stirred with a spoon, but its consistency should be thick. Cover the dough and leave in a warm place for 3-4 hours, with yeast for 45 minutes. The volume of the dough should double.
Dough:
Dilute molasses and sugar in water, add dough, flour and salt and knead the dough to medium consistency. The dough remains very sticky, but should not be liquid, but not dry. You don’t need to knead for a long time, just enough for everything to mix well.
Cover the dough and leave for 30 minutes.
Grease the baking dish well with oil, transfer the dough into it, smooth the surface with a damp spoon or hand, sprinkle with coriander, cover and leave to proof for about 3 hours (with yeast for an hour) at room temperature, the volume of the bread should increase by 2 times .
Bread at the beginning of rising and after 2.5 hours
Preheat the oven to 240°.
Place the risen bread in the oven and bake for 10 minutes with steam, then reduce the temperature to 200°C and bake the bread until cooked for about 50 minutes.
Cool the finished bread on a wire rack. Cut only the next day.
The result was a loaf weighing 870 g.
Bon appetit!
This is what registrr (Sergey) writes about Borodinsky bread on his blog http://registrr.livejournal.com/16193.html This Borodinsky recipe was approved by order of the People's Commissariat of Food Industry. Borodino bread is one of the few that can safely be called legendary bread. He is loved and he is not loved, and it is not known who is more, but there is no person who speaks Russian who does not know about his existence. It's a shame that modern bakers don't want to bake it honestly. But it’s difficult to refuse the extra penny that this brand brings. Therefore, today in almost any store you can find bread with the name “Borodinsky”, but it is impossible to find and buy Borodino bread. And what is he like - the real Borodinsky? I looked at it for a long time and finally made up my mind. Very tasty bread, no matter how many times I bake it, it always turns out. I baked it with the addition of raisins - just a song. During Lent, baking bread is a godsend for me, it distracts my thoughts from quick food, and then I can eat bread without restrictions, it tastes sweet and spicy, it’s not at all sour, like store-bought bread, and it doesn’t cause heartburn, and it doesn’t get boring.. .Try and you will succeed. I will answer questions about peeled flour. We have it all peeled rye, I haven’t found any seeded rye (which by the way is needed in the recipe), or rye wallpaper in our city. Thank you that rye appeared in stores, five years ago this one was nowhere to be found. Here's what the Internet gave: Rye flour Rye flour is produced in three grades: seeded, peeled and wallpaper. Used for baking rye bread. Seeded flour is the highest quality grade of rye flour. It consists of finely ground endosperm of rye grain with a small admixture of particles of the aleurone layer and shells (only about 4% by weight of flour). Particle size from 20 to 200 microns. The color of the flour is white with a bluish tint. Flour is rich in starch (71-73%), sugars (4.7-5.0%), contains a significant amount of water-soluble substances and relatively little protein (8-10%) and fiber (0.3-0.4%). The ash content of flour is 0.65-0.75%. Peeled flour differs from wallpaper flour by having a lower content of shells and aleurone layer of grain (12-15% of the flour weight), as well as a higher degree of grinding. Particle size from 30 to 400 microns. The color of the flour is white with a gray or brownish tint. Peel flour, like wallpaper flour, is rich in water-soluble substances, but contains less protein (10-12%) and more starch (66-68%). The fiber content in this flour is 0.9-1.1%, and the ash content of the flour is 1.2-1.4%. Wallpaper flour is rye grain, ground after cleaning it from impurities and processing it on wallpapering machines. Flour is obtained by single-grade 95% grinding by passing through wire sieves 067. Wallpaper flour consists of the same tissues as rye grain (with a slightly smaller number of fruit shells and germ) and contains, along with crushed endosperm, 20-25% of crushed shells and aleurone layer. Particle size from 30 to 600 microns. The color of the flour is white with a distinct gray, yellowish or greenish tint depending on the color of the rye grain. Flour is rich in water-soluble substances, sugar contains 12-14% protein, 60-64% starch, fiber - 2-2.5%, ash content - 1.8-1.9%.
Borodino bread is prepared using tea leaves with the addition of spices. It will take a lot of time and attention, but the result will surprise everyone. Homemade bread will turn out the same as in the USSR.
Everyone knows and remembers the aroma and taste of this bread. It's difficult to prepare. To get it right the first time, you should carefully follow the cooking recommendations. Borodino bread is prepared much faster and easier in a bread machine than in the oven.
Bread made with rye flour is aromatic, tasty and healthy.
This bread is just as delicious in the slow cooker as it is in the oven. It is ideal to cook it with sourdough, but few people have this ingredient. Therefore, the simplest solution is to use yeast.
This is the simplest option for making sourdough. With rye flour, fermentation takes about a week. Don't rush to use it, it needs good ripening.
Every day, pour out half of the resulting mass and add the same amount of water and flour as in the previous days. It will increase in volume, change color, and acquire a sour smell. On the third day you can already use it, but it is better to wait until it is fully ripe. On the sixth day you will get a product completely suitable for baking. If mold appears on the surface of the mixture, do not use it.
On the seventh day, the starter will become mature and will work perfectly. Store the remaining unused mixture in the refrigerator.
According to this recipe, the dough should be viscous, it can be stirred with a spoon. The consistency is thick and sticky. If it is too thick, add more water, otherwise the bread will crack during cooking and the finished product will crumble.
Homemade bread always tastes better than store-bought bread. You can try many recipes and get good results. If you want to experience exactly that real taste of Borodino, you should prepare it according to the original recipe from 1939.
Many people wonder what the favorite Borodino bread is sprinkled on top of? There are several options: cumin, sesame, coriander, anise. The most common topping is coriander. But whatever option you choose, remember that it should be the seeds, and not the husks from them.
This variety is the most popular and useful in Russia. For every 100 grams of bread, the calorie content is 208 kcal.
What could be tastier than freshly made homemade bread? Surely nothing. The stunning aroma wafting throughout the house, the unforgettable taste of the crispy crust and tender crumb will certainly gather all family members at the dinner table. Satisfied and well-fed, they will definitely thank their sorceress mother, who once again pleased them with delicious homemade cakes.
Many housewives think that making bread is a complex and painstaking job that requires some special skills and knowledge. In fact, everything is extremely simple. Having prepared it at least once, you will understand that it is absolutely easy even for novice housewives. So, we will devote our article to recipes for Borodino homemade bread baked in the oven.
A crispy crust sprinkled with spices, a tender, slightly sweet crumb, pleasant and cumin - this is all Borodino bread.
Its origin story is as fascinating as its amazing taste. This bread was first baked in memory of the defender of the Russian Empire, Alexander Tuchkov. Few people know that the black color of the bread symbolizes grief and the incomparable pain of his beloved, and the coriander sprinkled on top symbolizes gunshot.
In honor of Borodino bread, a beautiful legend was invented, which tells that Margarita and Alexander Tuchkov loved each other infinitely. After the death of her husband, the woman sold all her jewelry and erected the Spaso-Borodinsky Monastery on the site of the death of her beloved. Next to the sacred place there is also a bakery where black funeral bread with coriander was first baked.
So, to make this bread, you will need the following products:
The recipe for Borodino bread in the oven involves preliminary preparation of the sourdough. For this we need the following products:
The recipe for making Borodinsky begins with sourdough. It should be prepared 2 days before baking. To do this, take raisins and crush them thoroughly. Next we need a half-liter jar. We put our mashed raisins inside, add sugar (1 tsp) and half a glass of water preheated to room temperature. Add wheat (40 g) and rye (60 g) flour there. Mix everything well, close the lid tightly and place in a warm place. If everything is done correctly, then within a day the mixture should ferment. As soon as this happens, we need to strain our starter and add the remaining granulated sugar and water. Place the mixture again in a warm place, tightly closing the lid. The finished starter should smell pleasant and be completely covered in bubbles.
The recipe for Borodino bread in the oven also involves preparing the dough. So, take a large bowl and pour one tablespoon of sourdough into it. Gradually add second grade wheat flour, cover with a towel and set aside for one hour.
While our dough is being prepared, pour boiling water over the malt (about 1/3 cup) and cover it with a lid. Leave the mixture for 3 hours in a warm place.
In order for our homemade baked goods to turn out well, Borodinsky’s recipe advises kneading the dough correctly. To do this, add vegetable oil, vinegar, malt mixture and the remaining rye flour to the already risen dough. It is the observance of this sequence that will ultimately result in delicious, fluffy and aromatic bread. So, carefully knead the dough until it acquires a smooth structure. Cover with a towel and set aside for a while.
Take any, grease it with vegetable oil and lightly sprinkle with flour. We put our dough there and level it with our hands over the entire surface (it is better to do this with wet palms).
Then sprinkle our future bread with coriander and bake in a preheated oven for one hour at 200 degrees. That's it, our homemade cakes are ready! The recipe for Borodino bread in the oven, apparently, is not at all complicated; the main thing in this case is to observe the proportions of the ingredients. Bon appetit!
So, to bake Borodino yeast bread, we need the following products:
So how to bake Borodino bread in the oven? We will definitely attach a recipe with a photo of this wonderful homemade pastry below, but now let’s get down to cooking. So, pour boiling water (100 ml) into the malt and set it aside for a while.
In a separate container, mix flour, yeast, salt, soda. Add honey, malt mixture, butter to them and knead the dough. It should be viscous in consistency. Cover our dough with a towel and leave it in a warm place to rise for 1 hour.
As soon as this happens, we form our bread. Grease the mold and place the finished dough there. Let it rise again for 40 minutes. After this, sprinkle the surface of our future bread with coriander and cumin. Place the mold in a preheated oven for 40-45 minutes at a temperature of 190-200 degrees. That's it, our delicious pastries are ready. The recipe for Borodino bread in the oven at home will be fully followed if you leave the finished baked goods for another 10-15 minutes in the switched off oven. Bon appetit!
Borodino bread contains a lot of vitamins and nutrients, especially if it is prepared at home and with all your heart. Use our simple recommendations, and then the question of how to bake Borodino bread in the oven will never arise again.
“Borodinsky” bread is one of the unique inventions of Russian bakers. Thanks to its unique taste, it has won a lot of fans all over the world and I am no exception. To be honest, I have long wanted to try baking this type of bread and finally decided to do so.
I would like to immediately note that baking “Borodinsky” bread at home is a labor-intensive process that takes a lot of time. Therefore, to prepare this bread you need to be patient.
Common Ingredients:
rye flour 600 g
water 630 ml
25 g rye malt (I used 2 tablespoons of dry kvass, which is sold in stores. Store-bought kvass contains malt)
0.5 g fresh yeast
20 g molasses (I replaced it with sugar, you can use dark honey. Cane sugar is also good)
1.5 ground coriander
75 g premium wheat flour
coriander or cumin for sprinkling, about 10-30 g.
Ingredients by stages:
For starter starter (for 6 days):
180 g rye flour
180 g of water.
For the main starter:
70 g rye flour
1 tablespoon starter starter.
For brewing:
80 g rye flour
25 g malt (or dry kvass)
1.5 tsp. ground coriander
250 ml boiling water.
For the dough:
All tea leaves
All basic starter
170 g rye flour
50 ml water
0.5 tsp. fresh yeast
For the test:
The whole dough
20 molasses or sugar
30 g sugar
100 g rye flour
75 g wheat flour
First stage. Preparing the starter starter.
The starter starter is prepared from rye flour and water for 6-7 days. Heat water (30 ml) to a temperature of approximately 36-38 ⁰C and mix it with 30 g of rye flour. Cover the container with film and place in a warm place.
starter starter
The next day, add another 30 g of flour and water to the starter and mix everything again, cover with film and put in a warm place.
For the next 5 days, do the same operations, feed the starter with equal amounts of flour and water. On day 3, the starter will begin to bubble. It will give off an unpleasant odor. This indicates the proliferation of pathogenic bacteria, but by about the 5th day the situation will change dramatically; the sourdough starter will smell pleasantly fruity. If this happens, then you are doing everything correctly and your sourdough is successful. Continue feeding the starter and in 6-7 days it will be ready.
Ready starter starter
The finished starter can be stored in a closed container in the refrigerator for a very long time and part of it can be used as needed.
Second phase. Prepare the main starter.
Mix warm water, rye flour and 1 tablespoon of starter in a bowl.
Basic starter
Cover the bowl with film or a towel and place in a warm place to ferment for 12-14 hours.
Ready basic starter
Third stage. Let's prepare the tea leaves.
To prepare the tea leaves, mix rye flour, malt, and chopped coriander and pour boiling water over everything. Mix everything well again. You should end up with a thick paste-like mass.
Cover the tea leaves with film and place in a warm place for 2 hours.
Fourth stage. Let's make a dough.
In a large bowl, mix all the starter and all the tea leaves. Add 170 g of rye flour, 50 ml of water, 0.5 g of fresh yeast, mix everything well, cover and leave warm for 1 hour.
Dough before fermentation
Ready dough
The finished dough has a smooth structure on top, but if you lift its surface with a spoon, you should see traces of fermentation in the form of many bubbles.
Structure of the finished dough
The finished dough should double in size and have a porous structure.
Fifth stage. Prepare the dough.
To the fermented dough add 80 g of water, 20 g of molasses + 30 g of sugar (or 50 g of sugar), 100 g of rye flour, 75 g of wheat flour and 10 g of salt. Mix everything.
The finished dough for rye bread turns out sticky, as it should be. Cover the dough and let it rise for 30 minutes.
Sixth stage. Forming bread.
The dough is very sticky and difficult to work with. To facilitate this process, the table and hands can be greased with a small amount of oil. Place the fermented dough on the table and form it into a rectangle equal in length to your baking pan.
Roll it into a roll and transfer it to a baking dish.
We wet our hands and smooth the bread until its surface becomes smooth. Then sprinkle the top of the bread with coriander or caraway seeds and leave for 1 hour in a warm place.
