Borodino bread is brewed with spices. It will take a lot of time and attention, but the result will surprise everyone. Home-made bread will turn out the same as in the USSR.

Classic Borodino bread in a bread maker

Everyone knows and remembers the aroma and taste of this bread. It’s difficult to cook it. To get it right the first time, you should carefully follow the cooking recommendations. Borodino bread in a bread machine is prepared much faster and easier than in an oven.

Ingredients:

  • salt - 2 tsp;
  • rye flour - 170 g;
  • dry yeast - 1.5 tsp;
  • wheat flour - 190 g;
  • instant coffee - 1 tsp;
  • sourdough - 3 tbsp. spoons;
  • cocoa - 1 teaspoon;
  • milk powder - 2 tbsp. spoons;
  • black tea - 200 ml;
  • sugar - 2 tbsp. spoons.

Leaven:

Read also: how to make leaven for kvass

  • rye flour - 1 cup;
  • yeast - 2 tsp;
  • sugar - 1 tbsp. a spoon.

Cooking:

  1. For starter, mix foods and add water. It should be a liquid dough.
  2. Leave indoors for 19 hours. Cover with a towel. Then put in the cold (enough for several servings).
  3. Put the products in the bread machine, perform the steps as indicated in the attached instructions for the oven.

Oven recipe

Bread made with rye flour is fragrant, tasty and healthy.

Ingredients:

  • cumin - 3 teaspoons;
  • wheat flour - 350 g;
  • coriander - 3 teaspoons;
  • rye flour - 250 g;
  • salt - 2 tsp;
  • warm water - 350 ml;
  • sugar - 3 tsp;
  • yeast - 1 tbsp. a spoon;
  • malt - 5 tsp.

Cooking:

  1. Pour some warm water into the bowl, add yeast, sugar. Stir.
  2. After 10-15 minutes, pour the flour. Add malt. Pour in the remaining water.
  3. Knead a quarter of an hour.
  4. Pour coriander, salt, caraway seeds.
  5. Knead the dough again.
  6. Sprinkle lightly with flour. Cover with a bag. Remove to heat.
  7. Two hours later to form bread.
  8. Place on a baking sheet. Leave for half an hour.
  9. Rearrange in the oven.
  10. Set the oven to 200 degrees. Cook a quarter of an hour. Switch 180 degrees. Stand for half an hour.

Homemade bread in a slow cooker

This bread in a slow cooker turns out to be as tasty as in the oven. It is ideal to prepare it with sourdough, but few people find this ingredient. Therefore, the simplest solution is to use yeast.

Ingredients:

  • vegetable oil;
  • rye flour - 500 g;
  • salt - 2 tsp;
  • wheat flour - 3 tbsp. spoons;
  • sugar - 1 tsp;
  • dry yeast - 11 g;
  • water - 100 ml;
  • milk - 320 ml.

Cooking:

  1. Sift two types of flour through a sieve.
  2. Pour yeast, salt, put sugar. Mix.
  3. Heat water and milk.
  4. Pour into flour.
  5. Knead the mass for five minutes. From rye flour, a rather sticky dough is obtained, which is difficult to knead. To facilitate the process, it is necessary to lubricate the hands with vegetable oil or use a mixer with nozzles for the dough.
  6. Place in a bowl, cover. Remove to heat, leaving for an hour.
  7. When the mass has increased, hug.
  8. Smear the bowl from the multicooker with oil.
  9. Transfer the dough.
  10. Close the cover. Set the mode "Heating".
  11. Set the time to 40 minutes. Pay attention to the characteristics of the device. In some models, this mode has a high temperature, which is not needed at this stage of cooking. Then turn on for five minutes just to warm up. Then leave for 35 minutes without opening the lid.
  12. Switch to the “Baking” mode. Set 150 degrees. Set time for an hour.
  13. Turn over after 40 minutes. Stand the rest of the time.

Sourdough Borodino Bread Recipe

This is the easiest way to make sourdough. On rye flour, fermentation takes about a week. Do not rush to use, it needs good aging.

First day:

Ingredients:

Leaven:

  • rye flour - 50 g;
  • water - 50 g;
  • can - liter.

Dough:

  • sunflower seed - 10 g;
  • sourdough - 5 tbsp. spoons;
  • salt - 1 tbsp. a spoon;
  • rye flour - 300 g;
  • warm water - 600 ml;
  • wheat flour - 300 g.

Cooking:

  1. Mix flour and water in a container.
  2. Tie with gauze.
  3. Leave for a day indoors. During this time, bubbles will appear, and the mass will increase.

Second day:

Ingredients:

  • rye flour - 50 g;
  • divide the first day's sourdough by half. Leave the first part. Pour the second.
  • water - 50 g.

Cooking:

  1. From the first day, pour half the mass with water and cover with flour. Mix.
  2. Cover with gauze. Leave for a day.

3 - 6 day:

Pour half of the resulting mass every day and add the same amount of water and flour as on previous days. It will increase in volume, change color, gain an acidic smell. On the third day it is already possible to use, but it is better to wait until full maturity. On the sixth day you get a product that is fully suitable for baking. If mold appears on the surface of the mass, do not use.

On the seventh day, the leaven will become mature and will work perfectly. The remaining unused mass should be stored in the refrigerator.

Dough:

  1. Pour water into the flour, salt, pour in the leaven. Pour almost all seeds, leave a part to sprinkle.
  2. Knead the dough until smooth. Mix with a spoon, the semi-finished product will be sticky.
  3. Put in a form, close with a film. Leave for six hours.
  4. Sprinkle with seeds.
  5. Set in the oven.
  6. To sustain 10 minutes at a temperature of 240 degrees.
  7. Reduce to 200 degrees. Cook an hour and a half.

According to this recipe, the dough should be viscous, it can be mixed with a spoon. By consistency, it 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.

How to cook at home in accordance with GOST?

Do-it-yourself bread is always tastier than bought in a store. You can go through many recipes and get a good result.If you want to feel exactly that real Borodino taste, you should cook it according to the original recipe of 1939.

Ingredients:

Welding:

  • malt (red dry fermented) - 25 g;
  • rye flour - 75 g;
  • ground coriander - 1 teaspoon;
  • water - 250 g of boiling water.

Dough:

  • coriander for sprinkling whole - 2 tbsp. spoons;
  • Refreshed sourdough on rye flour 100% humidity - 150 g;
  • salt - 6 g;
  • rye flour - 250 g;
  • molasses, can be replaced with dark honey - 20 g;
  • wheat flour, 2 grade - 75 g;
  • sugar - 30 g;
  • water - 50 g warm.

Cooking:

Welding:

  1. Prepare a tall bowl.
  2. Fall asleep products for sourdough. Mix.
  3. Pour boiling water. Stir.
  4. Wrap the container in foil, wrap a towel. Two hours later - the base is ready for use. This mass can be stored in the refrigerator for two days, heated before use.

Dough:

  1. Pour water into the container.
  2. Pour sugar, salt, add molasses. Stir.
  3. Pour the leaven, the entire volume of welding.
  4. Pour in two types of flour. Knead for nine minutes. If you get a thick dough, add water. The mass should be sticky.
  5. Lubricate the container with oil, place the dough, cover with a bag for two hours.
  6. Brush the surface of the bread pan with a cooking brush. Place the dough.
  7. Smooth the corners with your wet hands, tamp to get rid of unnecessary air. Cover with a bag for two hours.
  8. Pour water into a bowl, place on the bottom of the oven to create the necessary humidity. Set the temperature mode to 220 degrees.
  9. Lubricate the dough with water, sprinkle coriander so that the seeds stick well to the surface, grease once again with water.
  10. Cook for 20 minutes.
  11. Switch the mode to 200 degrees, bake an hour.
  12. Wrap in a towel, bread must be ripened. To do this, leave it for half a day.

What sprinkle Borodino bread on top?

Many people ask, what is the beloved Borodino bread sprinkled on top of? There are several options: cumin, sesame seeds, coriander, anise. The most common topping is coriander. But which option would you not choose, remember that it should be the seeds, and not the husks from them.

Calorie content of the product

This variety is the most popular and useful in Russia. For every 100 grams of bread, calories are 208 kcal.

Similar:More from the author: