Borodino bread in a bread machine

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make Borodino bread in a bread machine? Prepare your food. The amount of flour given is approximate, it may take either more or less than the stated amount, you will look at the consistency of the dough. Read separate articles at the end of the recipe about the properties of wheat and rye flour. Instead of honey, you can take sugar, you will need 1 tbsp. Instead of wine vinegar, use apple cider vinegar or, like mine, balsamic vinegar. You can take less cumin and coriander.

2. STEP 2

   

   First, brew the malt. Some people cook with dry malt, but I prefer to brew it - this way the malt reveals its flavor and aroma better. Pour the malt into a bowl and cover with freshly boiled water. Stir and leave to stand for 10 minutes - during this time the malt will brew and the water will have time to cool to the desired temperature.

3. STEP 3

   

   Take a bread maker bucket and place a stirrer blade in it. In my model, the dough products are added in the following way - first liquid, then dry. In other models, the order may differ; see the instructions for your bread maker. Pour in the malt first. It should become pleasant to the touch, warm, about 37°C. Hotter liquid may kill live yeast. Add honey, vinegar and odorless vegetable oil to the malt.

4. STEP 4

   

   Sift both types of flour. Add one first, then the other. Place spices in a bucket - cumin and ground coriander. You can reduce their quantity a little to your liking. Add salt. Make a hole in the center of the flour and add dry yeast to it. You will learn all the subtleties of choosing and working with yeast from the article at the end of the recipe.

5. STEP 5

   

   Place the bucket in the bread maker and run the program suitable for rye bread. In my bread machine it's "Rye Bread" (if you don't have one, try "French Bread"). Weight is 750 grams, I always use a light crust, my bread machine over-fries any baked goods. Start kneading the dough. Use a silicone spatula to scrape down the sides of the flour to help the appliance. Remember that the equipment does not work the same, focus on your bread machine.

6. STEP 6

   

   Look at the consistency of the dough; if it seems liquid, add a couple more tablespoons of flour. If dry, add a little water. As a result, you should get a homogeneous mass, but not a lump, as for conventional baking - this is important so that the bread turns out soft. Bake the bread until the end of the program signal.

7. STEP 7

   

   Then carefully remove the bucket and empty the loaf onto the board. Remove the blade if necessary. Cover the homemade rye malt bread with a towel and leave to cool completely. Bon appetit!

Comments on the recipe

Irisha

13.08.2023

4.7

Borodino bread turns out very tasty in a bread machine, I cook this often, although without malt, I can’t find it in our stores, but even without it it turns out very tasty

Kate

13.08.2023

4.5

The Borodino bread in the bread machine turned out just like it came from the store, only with a nice crispy crust!

Elisa Helga

13.08.2023

5

Not long ago I purchased a bread maker. The first thing I prepared was Borodinsky bread in a bread machine according to this recipe. The bread turned out very tasty, better than from the store. Thank you very much to the author, I will now bake bread myself.