Gost for Borodino bread was developed and adopted in the 33rd year of the last century. It was slightly modified in the 50s. The recipe does not seem to be complicated, but there are nuances. Rye malt is required to bake this bread. These are nothing more than sprouted rye grains that have become sweet due to the action of enzymes. Then these grains are dried until brown and milled. Rye malt is now available for purchase. It is part of semi-finished products for making homemade bread kvass. So, if there is no malt, then dry kvass can replace it. Malt is similar in appearance to instant chicory. But it tastes completely different.

Pour boiling water over the malt at the rate of: 3 tablespoons of malt - 60 ml of boiling water. Mix the resulting gruel quickly and add half a pack of caraway seeds to it. The whole thing should slowly cool down, and the cumin will become a little softer. It should be noted that before the revolution, rye bread contained caraway seeds, and the Georgian cilantro (in grains) appeared in it in the 30s. Party politics penetrated into culinary affairs as well. As far back as I can remember, I have always scraped off those balls with which the bread was strewn.



To bake Borodino bread, we need wheat and rye flour, some dry yeast and vegetable oil. We put all the components strictly by weight in the bakery. Add cooled malt with caraway seeds there.



The recipe for this bread provides for the use of honey or molasses. There was no honey nearby, so I had to replace it with sugar. The water was replaced with vigorous sour yogurt. You also need to add salt. We load all the components into the bread maker. This does not mean that the dough cannot be kneaded by hand. Previously, they did this, knead and put in a warm place. The bread maker makes the baker's hard work much easier. She did everything according to a special program. The bread is ready.



During the "rise" mode, which occurs with a slight heating of the dough, the demons advised me to open the lid of the bread machine and look at the process. Jinxed. The bread “grabbed” the cold air and settled down during baking. This was my first Borodino bread. Even without a dome, it was fine pored, sour and extremely tasty.



The second bread came out according to all the canons of baking art. The technology has been worked out.



Fresh, warm Borodino bread is great for sandwiches. Just grease it. You can do otherwise, take a couple of salted kilka or herring, rip off their heads and pull out the intestines, pinch off the tails. Place the onions on the bread and the fish on the onions.



For those who like to have a bite to eat, the sandwich group "Mercedes" has been developed. The basis is Borodino bread and rustic salted bacon.

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 machine.

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 end of the second batch, and 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

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 using the brew 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:

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 tbsp
• Cumin - 1 tsp

Information