Borodino classic bread in the oven

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake Borodino bread? Prepare your ingredients. Take the highest grade wheat flour. You can learn about the features of working with rye flour by reading the corresponding article. You will find the link at the end of the recipe.

2. STEP 2

   

   Pour a glass of boiling water over the malt, stir and leave to cool at room temperature.

3. STEP 3

   

   Combine sugar with yeast and pour a glass of warm water. Leave for 5-7 minutes until a yeast foam appears on the surface. If it appears, it means that the yeast has been activated; if not, then you need to use other yeast; baking will not work with this one.

4. STEP 4

   

   Sift both types of flour through a fine sieve to saturate it with oxygen. Then your baked goods will turn out more fluffy and tender.

5. STEP 5

   

   Combine malt with activated yeast and stir.

6. STEP 6

   

   Add vegetable oil to the malt and add salt.

7. STEP 7

   

   Pour the flour into the yeast mixture little by little. Watch the consistency of the dough - you may need more or less flour than the specified amount in the composition, read about the properties of wheat flour in the article on this topic, the link is at the end of this recipe.

8. STEP 8

   

   Knead the elastic dough. Cover the dough with a towel and leave to rise in a warm place for 1.5 hours.

9. STEP 9

   

   Knead the risen dough with wet hands and form it into a neat loaf. You can transfer it to a baking sheet lined with parchment. I put the dough in a loaf pan.

10. STEP 10

    

    If desired, sprinkle the top of the future bread with coriander seeds. Cover the pan with a towel and leave in a warm place to proof for about 35-40 minutes. Wait for the mass to rise.

11. STEP 11

    

    Bake the bread in an oven preheated to 180°C for about 40 minutes. I indicated approximate times - be guided by the features of your oven, read more about this in the article under the recipe.

Comments on the recipe

IrinaVic

27.12.2023

5

It makes wonderful aromatic bread! And here is another recipe for homemade bread made from rye and wheat flour with dry yeast

Julia

27.12.2023

4.7

We decided and made it) Borodino bread, only without spices... since kids don’t like it, we had to adapt to them. The bread came out rich, dense, but at the same time perfectly baked. Exactly what Borodinsky should be. Thanks for the recipe!

ELENA1961

27.12.2023

4.5

The bread according to Maria’s recipe turned out to be tasty, with an elastic crumb, easy to cut into fairly thin slices, but it did not remind me of the classic Borodino bread, like in the store. At bakeries, technologists probably still have their own secrets. I will try, adding less malt, to bake gray bread according to this recipe. As a base it's just perfect.

HI-TECH EQUIPMENT ARGENTINA

27.12.2023

5

When should I add ground coriander? Not indicated

Queen

27.12.2023

4.8

The bread turned out delicious. Very aromatic... I used ground coriander! Thanks to the author!

Daria

27.12.2023

4.7

I tried to cook it, but with the indicated ingredients the dough turned out to be the consistency of sour cream. I decided it was too runny and added more flour (I don't know exactly how much, but quite a lot). As a result, the dough turned out to be almost like a pie in consistency, but still a little sticky to your hands. Then I thought that maybe I had added more flour in vain, and the dough should have been like sour cream? Can you tell me what consistency the dough should have? The bread turned out good in the end, although it took almost twice as long in the oven as called for in the recipe.

Wildcat Red

27.12.2023

4.7

Good day. Please tell me, is it possible to replace the malt with something?