Borodino bread: a recipe for cooking at home
Bake white bread is a snap. It is available to any hostess, even a beginner. If you do not have a special form, then it is quite possible to do with a regular baking sheet. In this case, you will have round loaves, which does not affect the taste of baking. But after some time, the hostess comes to mind to try to bake black bread. Kneading dough according to the usual recipe, it can face such a problem as a thick, rough crust and sticky, unbaked mass inside. Why is this so? Let's look at it by example and try to make Borodino bread together. The recipe is quite complicated, time consuming. If it is absolutely not enough, it is better to bake a white loaf. This bread is not so healthy, but it’s easy to prepare.
Very often, newbies make one mistake. They do not give enough time to the dough to come up. As a result, the crumb is dense.But if the taste of the product turned out good, then you are moving in the right direction. You just need to change the approach a little.
And further. This recipe does not suit the beginner bakers at all. Borodino bread is an option for those who already have some experience and understanding of what consistency should be the dough. Of course, the recipe usually indicates the number of ingredients, but the flour is different for all, and therefore the result may also differ.
Believe me, this is not such a simple task, as it may seem at first glance. However, almost all products are interchangeable. Of course, the result may suffer from this somewhat. Sometimes tea leaves are used to get a beautiful color, and regular wheat flour is taken for 50 percent or more. Of course, the rolls rise perfectly, but the taste is not as good as we would like.
Instead of rye flour wallpaper, you can take the usual rye flour, instead of the second grade of wheat flour - 1 grade. In addition, the molasses is replaced by honey or corn syrup. Even red malt can be replaced with kvass concentrate. So do not despair, you can still try excellent, fragrant, homemade bread. Therefore, save this recipe.Borodino bread is special, not like anything that you can buy in the store.
How to bake black bread at home
Again, we draw your attention: not boring, but not the colds. This product is distinguished by its special aroma and taste, for which it is valued. In total there are two options for cooking: with the help of yeast or yeast. Which of them is preferred - each housewife decides for herself. If you start the process for the first time, then choose the easiest. In addition, you can cook bread in the oven, bread maker, multi-cooker - as your heart desires. You can add bran to the dough - it will not be any worse, but it is also very useful for the stomach.
How to sprinkle the finished loaf on top
The ingredients of Borodino bread are quite diverse. And as you know, the top loaf is a bit grainy. Is it only used for beauty powder? In fact, this is a tribute to the tradition, as well as the original recipe. According to legend, this creation belongs to the wife of the general, who died at Borodino. Dark color is chosen for a reason - it symbolizes the loss. And the coriander personifies the canister. Today, bakers also use cumin or sesame. So you can experiment.
To date, there are many options for making bread. Any fillers greatly change the taste of the finished roll. Therefore, we decided to adopt the Gostovsky recipe. Borodino bread is not a bun, which contains flour, milk and water. Here you have to spend a little more time collecting the necessary products:
- Rye wallpaper flour - 400 g
- Wheat (2nd grade) - 90 g
- Malt - 30 g.
- Molasses - 24 g.
- Sugar - 36 g.
- Coriander - 0.5 g.
- Vegetable oil - 15 g.
- Salt - a teaspoon.
It is not so easy to make homemade Borodino bread, but if you practice, then it is quite possible to please your relatives with fragrant pastries. From the products listed in the list above, you can bake one brick of bread weighing about a kilogram.
This recipe involves the preparation of Borodino bread on sourdough. Already after the first roll, you will realize that yeast baking is something completely different. Let's first learn how to make a sourdough. This will require:
- 100 grams of rye flour;
- 100 g of water;
- 1 tablespoon rye starter.
All this is well mixed and left for a day. After that, you can put it in the fridge and take it out as needed. If in the morning you want to do baking, then in the evening you need to get it out of the fridge and refresh it.That is, add water in a ratio of 1: 1. We leave to wander until the morning. For one bread, approximately 150 g of leaven is required. By morning, the mass will "wake up" and ferment well. The next item will be cooking brewing.
To do this, take 30 g of malt, add 2 tablespoons of rye flour. It is best to additionally grind it all in a blender. It remains to add 50 grams of hot water. It turns out a heavy, thick mass. Thoroughly mix it and grind until smooth. It remains to add 130 g of boiling water. The mass is brewed and a thick mixture is obtained. It remains to put it in a thermos and leave it to be candied until morning.
Now you are required to mix in one cup brew and sourdough, add 150 g of warm water and 150 g of rye flour. Tighten the cup with foil and send to a warm place for 4 hours. Here you need to focus on her condition. Opara should ferment to "full exit". Visually, the opara rises in the form of a cap. And when her strength is running out, the middle begins to slowly fall off. At this point, it is ready for use.
All this is described so long and difficult that most housewives have probably abandoned their idea. In fact, you only need to adapt. The second time will be much easier.Borodino bread, cooked according to GOST, is very tasty, but home-made - with proper skill and skill - it turns out to be very good. And eaten very quickly. Therefore, experienced housewives recommend to start the dough on several rolls at once, so that on the second day you do not have to repeat everything all over again.
Mix two tablespoons of molasses, a teaspoon of salt, coriander and add 30 g of water. Pour this mass into the dough and add wheat flour, and then add the remaining 240 g of rye flour. It turns out sticky and viscous dough, which must be left for 2 hours. It remains to put the oven warmed up. Temperature - 180 degrees. Borodino bread in the oven can be baked in a special form or on a baking sheet. The first time is better to choose the second option, because it is easier to monitor the state of baking.
After about 40 minutes, it’s time to cook a flour mash. To do this, mix a tablespoon of flour and two spoons of water. Stir thoroughly and apply with a brush to the surface of the removed roll. After that, sprinkle whole or ground coriander seeds. Again, return the form to the oven for about 60 minutes.
In five minutes you need to cook the pudding.You need to prepare it not too thick or even liquid. This will require half a glass of water and half a tablespoon of starch. After the bread is ready, shake it out of the mold and carefully grease it with sugary milk. It turns out very beautiful crust. Now leave the product on the grid for a few hours. If you want to get a loaf dense, finely porous, then you can slightly reduce the amount of water. And for fans of air baking, on the contrary, take a little more liquid.
Choosing an assistant bread maker
This option is so simple that it can allow the novice baker to master the subtleties of culinary art. This greatly simplifies the task, but experts emphasize that the taste of the loaf is not so rich. But in order to save time, you can safely use modern devices.
To bake the Borodino bread in the bread maker, it is not necessary to hang around the kitchen for several hours. You can load the products into the appliance in the evening, and in the morning get a warm loaf. For cooking you will need:
- Wheat flour - 225 g
- Rye flour - 325 g.
- Yeast - 2 tsp.
- Honey - 2 tbsp. l
- Malt - 40 g
- Water - 80 ml.
- Vegetable oil - 2 tbsp. l
- Salt - 2 hoursl
- Coriander - 1 tsp.
All you have to do is mix all the ingredients in one cup. The machine will do the rest. Another thing is that it can not mix the thick dough. Therefore, the basis will be a semi-liquid mass that rises and turns into a porous, fluffy bun. Borodino bread in the bread maker is cooked for about 3.5 hours. If there is a timer function delayed time, then you can set the inclusion on the earlier morning. Then a fragrant, lush roll will be ready for your awakening, you just have to put it on the grill to cool it off.
The process of baking black bread is quite complex, so it does not interfere with the assimilation of some nuances and subtleties. This will greatly simplify your task. Experienced chefs recommend not to deviate from the basic technology of making this bakery product. In addition, you need to follow the recommendations:
- Choose only good quality flour. From this will depend on the quality of the structure of the text.
- Do not be lazy to sift flour. This will saturate the dough with oxygen.
- Add only fresh yeast and spices.
- After baking, you can not immediately cut a loaf, she needs to give time to infuse.At least 2-3 hours, and better than 10 hours.
And how delicious is the Borodino bread with garlic! You can simply rub the crust fragrant lobule. It is very tasty and healthy. And you can also make savory toasts. To do this, heat the oil in a pan and add chopped garlic. Carefully lay out the sliced bread and fry on both sides. After that, sprinkle with coarse salt or grated cheese. Get a great snack to beer or soup. Neither adults nor children refuse such delicacies.
Instead of conclusion
The process of making Borodino bread is not easy, it requires skill and skill. At the same time, the aroma that stands at home when baking it is not comparable to the one that shop loaves emit. Try to cook it at least once. Homemade will appreciate the amazing taste. Sometimes seeds, cereals, nuts or dried fruits are added to the dough. Not only tasty, but also extremely useful!