Baking real Borodino bread at home is worth a lot. So much torment, and in the end, most often - baked brick. The supra bms-150 bread machine facilitates this process, but, alas, not by much. Brown bread requires special attention and constant attention.
Pick your recipe
You will need
- - vegetable oil 2 tbsp
- - apple cider vinegar (6-9%) 1 tbsp.
- - water 230 ml
- - rye flour 200 g
- - wheat flour 100 g
- - salt 1.5 tsp
- - sugar 2 tbsp. / sugar 0.5 tbsp + honey 1.5 tbsp
- - rye malt / dry kvass / liquid kvass wort 2.5 tbsp
- - active dry yeast 1.5 tsp
- - coriander 1 tbsp
Instruction manual
1
Real Borodino bread has its own unique taste and color due to rye malt.
2
Preparation of malt / dry kvass
If you have decided to use kvass wort in the recipe, skip this step. Take 2.5 tablespoons of dry malt / kvass, pour 130 ml of boiling water. Mix thoroughly.
3
Coriander preparation
Pour coriander with 100 ml of boiling water, cover with a lid and leave to cool. Then we separate the grains from the liquid. The liquid will go into the batch of dough, and the grains for sprinkling on top.
4
Dough
After the water has cooled, do the following:
- if dry malt / kvass was bred, we fill it with bucket and water from coriander in a bucket;
- if we use liquid kvass wort in the recipe, then pour it into the bucket, water from the coriander and the remaining 130 ml of warm water.
Then add vinegar, sugar (or sugar with honey), salt. Pour flour on top. In the flour we make a notch and pour the yeast.
We launch the program "Dough".
5
Proofing
After the second batch, sprinkle the top of the future rolls with steamed coriander. You can gently smooth with your fingers so that the grains do not crumble from the finished loaf.
Leave the dough for 3-5 hours. We focus on lifting 3-4 cm from the original level. If the dough rises too much, then during baking the lid of Borodino bread will fail. If the dough does not rise enough, then the brown bread will be dense and sticky, like plasticine.
6
Bakery products
When the dough rises enough, run the Baking program.
Borodino bread is baked 2-3 times longer than white, so we will run this program again, after a 10-minute break.
A 10-minute break is required in order for the oven to cool slightly, otherwise it will not allow you to restart the program and will be nasty squeak.
7
After the bread is baked, it is better to leave it heated for another hour, so the crust will strengthen more. Then shake the loaf out of the bucket and pull out the working blade from it using a special hook.
note
- During baking, do not open the cover of the breadmaker, otherwise the bread will fall off.
- If the bread is cut hot, then it will begin to fall apart and stick together, it is better to wait until it cools down.
- For the Supra bms-150 bread machine a product exit 450-500 gr.
Useful advice
- Wrap bread in a towel and leave at least an hour if you want the crust to become soft.
- Do not put warm bread in a bag, otherwise it will get wet from condensation.