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Bread "Borodinsky" Recipe
I love bread with history. Borodinsky is one of them. It is said that its roots go back to the times of the Patriotic war of 1812. Interesting details about Borodino and the recipe of this sincere and very tasty bread according to GOST of the 30th years of the last century here-come! And by the way, not a gram of wheat flour.
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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