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Bread "Borodinsky" Recipe
Few people think about the benefits of Borodino bread for the body. In fact, this is a nutritious product that should be included in the diet of every person in the absence of contraindications, of course.

Composition of Borodino bread

The benefits and harms of Borodino bread directly depend on its composition. It is determined according to Gost. According to it, the bakery product is baked from the following components: rye flour. Wheat flour of the 2nd grade. Rye malt. Sugar. Salt. Sourdough. Molasses. Spice. Important! Borodino bread is prepared exclusively by custard. The above components allow the product to contain the following substances that are useful for the body: phosphorus. Calcium. Vitamins A, B, E and PP. sodium. Iron. Dietary fiber. Borodino bread is also enriched with saturated and organic acids. Important! Borodino bread is prepared exclusively by custard. The above components allow the product to contain the following substances that are useful for the body: phosphorus. Calcium. Vitamins A, B, E and PP. sodium. Iron. Dietary fiber. Borodino bread is also enriched with saturated and organic acids. The benefits of Borodino bread for the human body the benefits of Borodino bread for women and men, adults and children are undeniable. Often, doctors and nutritionists recommend introducing it into your diet in order to improve the health of the body and normalize the work of individual internal systems. Must remember! Regular consumption of Borodino bread can improve bowel function and get rid of chronic constipation. The bakery product has the following useful properties: prevention of the appearance of cholesterol plaques. Improving the functioning of the nervous system. Improvement of skin condition. Strengthening the heart muscle and blood vessels. Relieves spasms. Normalization of the condition of gums suffering from bleeding. Increased appetite. Improvement of the process of digestion of food in the gastrointestinal tract.

In addition

Borodino bread saturates the body with useful substances that are valuable for weight loss and improving the body. What is combined with Borodino bread in order to get the most out of Borodino bread, you need to learn how to use it in combination with suitable products. These include: milk and fermented milk drinks. Herring. Sprats. Borscht. Fresh cucumbers and tomatoes. Butter. In this combination, the taste of both bread and an additional component is well revealed. How to use a bakery product there are several ways to use Borodino bread. Important! It is best to use such a product for breakfast to charge the body with the necessary energy for the whole day. In addition, it gives a feeling of satiety for a long time. Borodino bread is good both in fresh form and in the form of breadcrumbs. The latter option is considered more useful for the body, in particular for digestion. Borodino bread: benefits and harms, caloric content, composition, recipe for crackers based on Borodino bread with spices help to cope with nausea and motion sickness. Also, in combination with strong tea, they help to get rid of diarrhea.

Recipe

for Borodino bread in a bread maker the recipe for Borodino bread, which is prepared in a bread maker, is of interest. This should be remembered by every person who wants to regularly pamper themselves and other household members with a delicious and healthy product. To make Borodino bread, you will need the following ingredients: malt (2 tablespoons). Boiling water (240 ml). Cumin (2 tablespoons). Wheat and rye flour (210 g each). Honey 2 tbsp. L.). Dry yeast (1.5 tsp). Salt (1.5 tsp). Ground coriander (1 tablespoon). Sunflower oil(2 tbsp. L.). Wine vinegar (2 tablespoons). First pour the malt into a clean bowl, then pour in the water brought to a boil. The components must be allowed time to cool down. After they are poured into the bread maker. Honey, vegetable oil and vinegar are also added here. Sift the flour and add the cumin. They are also placed in a container for baking bread. Now it's up to the other ingredients. It is recommended to bake Borodino bread in the"French baking"mode. The color of the crust will be average, and the weight will reach 750 g. How to choose healthy Borodino bread most often baked not bakery, but buy it in the store. To buy a really useful product, you need to take a responsible approach to the issue of its choice. When buying Borodino bread, you need to pay attention to the following points: bread must have a specific taste. The crust should be crisp. Good bread quickly takes on its original shape when pressed. The crumb of the product should be elastic, have a brown tint. It is necessary to buy only fresh bread that has a known composition and production time. Borodino bread: benefits and harms, caloric content, composition, recipe Borodino bread is a traditional Russian product, the recipe of which was developed in 1933 in the Moscow bakery trust. By this time, this name of bread is not found anywhere, although according to one version, Borodino bread was first baked in the Spaso-Borodino monastery, which was founded by General Tuchkov's widow Margarita at the site of the death of her beloved husband. Borodino bread is available in the form of a rectangular loaf of different weights, has the color of dark chocolate, a glossy top crust sprinkled with coriander seeds. The crumb of Borodino bread is porous, soft and elastic, and when pressed, it quickly restores its original shape. The spicy, slightly sweet taste and aroma of Borodino bread is familiar from childhood, unique and original. Real Borodino bread is baked with custard according to Gost 2077-84. caloric content of Borodino bread the caloric content of Borodino bread is 208 kcal per 100 g of product. Net weight: 0.39 kg, 0.7 kg.Composition and useful properties of Borodino bread in the product: Rye wallpaper flour, wheat flour of the 2nd grade, water, salt, sugar, molasses, rye malt, yeast, coriander. The product contains fiber to normalize digestive processes, B vitamins, especially B1 and B2, which have a beneficial effect on the condition of the skin, hair and nervous system. Minerals, including calcium, iron, phosphorus and sodium, are necessary for the body for the normal functioning of all systems (calorizer). Borodino bread contains complex carbohydrates that saturate and provide energy for a long time. The recommended daily intake of Borodino bread is 30 grams. Harm of Borodino bread the product has a fairly high glycemic index (71), so it should be used with caution in diabetes mellitus. Borodino bread contains gluten, which is contraindicated in celiac disease. In small quantities, it is recommended to use Borodino bread for anyone who has stomach problems, because of the spices that make up the bread. Selection and storage of Borodino bread when choosing Borodino bread, preference should be given to a product produced by proven manufacturers according to Gost, in order to avoid negative consequences. Loaves should be elastic, with a glossy crust, without foreign odors and signs of mold. Store Borodino bread in a linen napkin in a bread box for no more than 3 days. Bread can be frozen, it will not lose its taste and useful properties after defrosting. Borodino bread in cooking, Borodino bread is used to make cold and hot sandwiches, crackers, which are good as a snack for beer or a base for making kvass. Borodino bread croutons are suitable for salads and appetizers. Borodino bread can be prepared at home by yourself. Here is one of the recipes. Ingredients: Borodino bread: benefits and harms, caloric content, composition, recipe brew malt, fill it with 150 ml.steep boiling water and mix. Leave to cool. Meanwhile, mix 250 ml of water with honey. Mix both types of flour with yeast, salt and add diluted malt and honey. add the butter and knead a soft, slightly sticky dough on your hands. Put the dough in a greased bowl, cover with plastic wrap and leave for an hour and a half in a warm place, until it increases by 2 times. Knead the dough, put it in a baking dish lined with parchment, lightly brush with water and sprinkle with coriander, lightly pressing it into the dough. Leave on for another 30-40 minutes, covered with a towel. The dough came up again, you can bake. Bake homemade Borodino bread in a preheated 180 degree oven for 40 minutes. the cooking time will depend on your oven. After baking, cool the bread.

The caloric content of Borodino bread

combines Borodino bread with many dishes, and is also a good basis for sandwiches. It stands out for its unusual aroma and special taste, which is probably why it is popular. So how many calories are in Borodino bread? Borodino bread: benefits and harms, caloric content, composition, recipe the average caloric content of Borodino bread per 100 grams reaches 208 kcal. Accordingly, one piece of bakery product, the average weight of which is approximately 30 g, contains 62 kcal. As for the nutritional value, 100 grams of Borodino bread includes: protein – 6.9 g; fat – 1.3 g; carbohydrates – 40.9 G. Considering the nutritional value of 1 piece of Borodino bread, it can be noted that it contains 2 g of protein, 12.3 g of carbohydrates and 0.36 g of fat. On a note! Since the weight is 1 PC. (Loaf) of Borodino bread – about 350 GR., its caloric content is 725 calories. Thus, we can conclude that the caloric content of Borodino bread is not too high, but exceeds the same indicator in some other varieties. As proof, a comparison table of the number of kilocalories contained in the most popular types of bakery products is presented.
Cook Time 120 minutes
Servings
loaves
Ingredients
  • 10 gram Coriander 5 g ground, 5 g seeds
  • Flour Rye-sifted 140 g + 580 g (80 g for leaven, 100 g for welding, 400 g for dough
  • 50 gram Molasses
  • 10 gram Salt
  • 60 gram Sugar
  • 50 gram Malt dark, fermented
  • 730 gram Water 130 g for leaven, 400 g for welding, 125-200 g for dough
  • 40 gram Leaven rye 100% humidity
  • 1 gram Dry yeast
Cook Time 120 minutes
Servings
loaves
Ingredients
  • 10 gram Coriander 5 g ground, 5 g seeds
  • Flour Rye-sifted 140 g + 580 g (80 g for leaven, 100 g for welding, 400 g for dough
  • 50 gram Molasses
  • 10 gram Salt
  • 60 gram Sugar
  • 50 gram Malt dark, fermented
  • 730 gram Water 130 g for leaven, 400 g for welding, 125-200 g for dough
  • 40 gram Leaven rye 100% humidity
  • 1 gram Dry yeast
Instructions
  1. RECIPE makes 2 BREAD 0.8-0.9 kg. You need to feed the rye sourdough in the following proportions: 40 g leaven + 130 g water + 80 g rye flour.
    RECIPE makes 2 BREAD 0.8-0.9 kg.
You need to feed the rye sourdough in the following proportions: 40 g leaven + 130 g water + 80 g rye flour.
  2. Leave to ferment at 30-34*C for 4 hours to increase 2 times.
    Leave to ferment at 30-34*C for 4 hours to increase 2 times.
  3. In parallel with the leaven (even a few hours earlier) I do the welding. For this 100 g rye flour brew 400 g boiling water. Stir and then add the malt.
    In parallel with the leaven (even a few hours earlier) I do the welding. For this 100 g rye flour brew 400 g boiling water. Stir and then add the malt.
  4. Good punch mass blender to avoid lumps.
    Good punch mass blender to avoid lumps.
  5. While engaged in welding, it has time to cool down a little. Its temperature should be 60-70*C (ideally 63*C). At this temperature, wrap it up well-a container of tea leaves and leave to osaharivaniya for 6 hours. Then cool to 30 * C. Saccharified welding will be a little more liquid and sweet to the taste.
    While engaged in welding, it has time to cool down a little. Its temperature should be 60-70*C (ideally 63*C). At this temperature, wrap it up well-a container of tea leaves and leave to osaharivaniya for 6 hours. Then cool to 30 * C. Saccharified welding will be a little more liquid and sweet to the taste.
  6. Mix well the welding and the leaven (250 g). This will be our dough. Sourdough vybrazhivaet 3-4 hours at 30*C.
    Mix well the welding and the leaven (250 g). This will be our dough. Sourdough vybrazhivaet 3-4 hours at 30*C.
  7. Here is fermented the dough is swollen and permeated with gas bubbles.
    Here is fermented the dough is swollen and permeated with gas bubbles.
  8. Make the dough. Yeast dough is activated in 75 g of water with 3 g of sugar for 20 minutes. I do without yeast. If the leaven was well fed in the heat, it is so well and quickly raises the dough. The dough is all sourdough, 400 g of rye flour, 140 g of seeded flour (sown flour can be made yourself, for this through a very fine sieve sifted ordinary rye flour. Get 2 fractions-sown flour and bran, about half), yeast, salt, sugar, molasses, ground coriander, water to a soft consistency. Knead the dough until smooth for 5 minutes and knead 30-90 minutes at 30 * C (with yeast less time, without yeast, respectively, more).
    Make the dough. Yeast dough is activated in 75 g of water with 3 g of sugar for 20 minutes. I do without yeast. If the leaven was well fed in the heat, it is so well and quickly raises the dough. The dough is all sourdough, 400 g of rye flour, 140 g of seeded flour (sown flour can be made yourself, for this through a very fine sieve sifted ordinary rye flour. Get 2 fractions-sown flour and bran, about half), yeast, salt, sugar, molasses, ground coriander, water to a soft consistency. Knead the dough until smooth for 5 minutes and knead 30-90 minutes at 30 * C (with yeast less time, without yeast, respectively, more).
  9. Form the bread with wet hands and put in molds, oiled and sprinkled with flour (you can do and hearth bread). Proofing 60 min at 30*C or until the dough will increase in 2 times. Grease the top of the flour mash (paste of water and wheat flour) and sprinkle with coriander seeds. Bake for 60 minutes at 200 * C.
    Form the bread with wet hands and put in molds, oiled and sprinkled with flour (you can do and hearth bread). Proofing 60 min at 30*C or until the dough will increase in 2 times. Grease the top of the flour mash (paste of water and wheat flour) and sprinkle with coriander seeds.
Bake for 60 minutes at 200 * C.

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