The best recipes for a bread machine: Borodino bread

At the moment we will learn how to prepare Borodino bread in a bread machine, for this we will need:

Rye malt – 4 tablespoons;
Water – 410 ml;
Honey – 2-3 tablespoons;
Salt – 1.5 teaspoons;
Ground coriander – 1 teaspoon;
Apple or wine vinegar - 2 tablespoons;
Vegetable oil – 2 tablespoons;
Cumin seeds – 1 teaspoon;
Wheat flour – 100 gr;
Rye flour – 450 gr;
Dry yeast - 2 teaspoons.

Borodino bread is one of the types of dark bread that is very popular in Russia and Ukraine. The dough contains, in addition to rye flour, yeast, salt and water, rye malt, honey and coriander.

Thanks to the advent of bread machines, the process of making Borodino bread was greatly simplified.

Borodino bread in a bread machine

We prepare the dough using the choux method. Pour 4 tablespoons of malt into a bowl and pour and brew with 80 milliliters of boiling water. After 5-10 minutes, add 330 ml of warm water and 2 tablespoons of honey.

Mix everything thoroughly and pour into a bread maker cup.

Then add 1.5 teaspoons of salt, 1 teaspoon of ground carindra, 2 tablespoons of apple or wine vinegar (I used reddish wine vinegar) and 2 tablespoons of vegetable oil. Mix wheat flour (100 g) with rye flour (450 g) and pour into a bread machine cup. Add 2 teaspoons of yeast.

We choose a program for baking whole grain and other types of dense bread (for a SilverCrest bread machine this is program No. 3, baking time 3.5 hours), weight 900-1000 g and medium crust.

Recipe for delicious Borodino bread in a bread machine

The dough for Borodino bread comes out thick, so you often have to help the bread maker during the kneading process. Take a wooden or plastic spatula and mix the pieces of dough stuck to the walls of the cup into the total mass.

After the sound signal announces the second batch, add 1-1.5 teaspoons of cumin seeds to the bread machine cup.

At the end of baking, remove the bread from the bread maker and place it on a clean towel. Before cutting off the first slice, be sure to let the bread sit for a while - “rest”.

To be honest, I had to tinker with the Borodino bread, but it was worth it. The bread came out fragrant and very tasty.

If you put a couple of pieces of lard and onion feathers on a slice of bread, you will get a traditional sandwich in Ukrainian :)

Borodino bread can be prepared in any bread machine: Panasonic, Redmon, Mulinex, Kenwood or LG.

I hope this recipe met your efforts and expectations.

Video of making Borodino bread in a bread machine

A good video recipe that will help you better understand the process of making this tasty, satisfying and healthy dish.

If you have a question or want to share your manufacturing experience, share it in the comments below, and there you can also see what other readers think about this. And don’t forget to share this recipe with others.

How to cook Borodino bread in a bread machine

Since ancient times, people in Russia have loved bread and can bake it. And now hundreds of recipes common to Russia have been preserved. And besides them, almost all regions have their own varieties of bread. One of these breads, a favorite everywhere, is Borodinsky. He is adored not only in our country, he is often missed by those who have to live far from their homeland. You can prepare such bread in your kitchen, having an oven, or even better, a bread maker.

The main subtleties of the recipe

Borodinsky is a small “brick” of dark malt bread with a black crust and a dense spongy crumb structure. Also, store-bought Borodino is constantly sprinkled with coriander grains on top; its spicy smell gives the baked goods a special charm.

Borodino bread in a Panasonic bread machine

To make bread in the oven of the brand given to us, take the dry ingredients:

200 grams of white bread flour;
350 g black rye flour;
1.5 teaspoons salt;
2 teaspoons rapid yeast.

The wet ingredients include:

watery honey – 1 tablespoon;
refined oil – 2 tbsp. spoons;
grape or apple vinegar – 1 tablespoon;
kvass wort – 4 tablespoons;
drinking water – 350 ml.

Panasonic bread machines have a mode for storing goods, starting with dry and ending with watery ones. In other words, first measure and place the flour, salt, coriander powder and yeast into a bowl. Then pour in honey, oil, vinegar, wort and water. There is no need to stir anything, the bread maker will do it for you. Some oven models have a special paddle with perforations for kneading specifically rye bread. If you have one, put it specifically. The program and special subtleties of kneading will also be reflected in the taste of the finished bread.

Select the “Rye” mode, it is available on all Panasonic models. At the end of kneading, you can open the lid and sprinkle coriander seeds on top, then the crust will turn out like bread from a bakery.

After making Borodino bread in a bread machine, take the loaf out onto a wooden board, cover with a clean towel and let cool. Do not cut hot bread and especially do not eat it right away. But ripened warm Borodinsky can be cut and served with first and second courses, or made sandwiches or croutons with it.

Borodino bread in a Mulinex bread machine

To make bread in the MOULINEX oven, take and place the products specifically in the following sequence:

First, 5 tablespoons of dry malt.
Then ground coriander 2.5 teaspoons, granulated yeast 1.5 teaspoons.
Pour 420 ml of water on top.
Pour 100 g of rye flour and 400 g of baking flour (wheat) and 1.5 teaspoons of finely ground salt into the water.
Pour in 2 tablespoons of oil, apple cider vinegar and natural honey.

Choose the “Borodinsky Bread” program, so baking lasts about 2 and a half hours. After kneading, do not forget to add coriander seeds on top. If after baking you see that the top of the bread has sagged, next time add a little more flour or a little less yeast.

Bread in a Redmond brand bread machine

In this bread machine you can prepare custard bread. For brewing take:

4 huge spoons of rye malt;
1 small spoon of coriander spices;
70 grams of wallpaper rye flour;
200 ml of hot, but not bubbling water.

Mix all the ingredients and pour into a thermos, let it brew for a couple of hours, during this period of time the mixture will saccharify.

For the base of Borodino bread, take 130 ml of water in a bread maker and dilute 2 tablespoons of honey and 2 tablespoons of apple cider vinegar in it. Pour the tea leaves into an open bowl and cool well, place it in the bowl of the bread maker. Add a solution of honey with water and vinegar to it. Also pour in two tablespoons of sunflower oil and start adding the dry ingredients:

1.5 teaspoons salt;
400 grams of rye wallpaper flour;
80 grams of small wheat flour;
2 teaspoons granulated yeast.

The kneading should be done using a program created for making yeast dough. Open the lid from time to time and use a silicone spatula to scrape the dough from the sides towards the center. When the kneading is complete, you need to sprinkle the surface of the dough with coriander grains, set the appropriate mode and bake the bread for the given amount of time.

Recipe in the Kenwood bread machine

To make Borodino bread in a Kenwood bread machine, prepare:

3 cups whole grain flour;
1 glass of hot, but not bubbling water;
3 tablespoons dry malt;
2 teaspoons ground coriander.

Mix all these ingredients to obtain a tea leaves, leave it warm, wrapped in a towel, or in a thermos for a couple of hours, and then cool.

For the dough, dissolve a tablespoon of honey in half a glass of water. Place 2.5 cups of whole grain flour in the oven bowl, for rising, add a teaspoon of rapid yeast and 2 tablespoons of sugar, 1.5 tablespoons of dry sourdough. Add half a teaspoon of salt.

After the dry ingredients, pour the wet ones into the bowl: pour in the tea leaves, a tablespoon of oil, the same amount of gluten and finally pour in water and honey. Set the mode for kneading dough with yeast, leave the finished batch on heating for 3 hours. At the end, sprinkle the future crust with coriander seeds and place it on the program for making rye bread.

Borodino bread in a bread machine

Ingredients

Water (boiling water) – 240 ml;

Wheat flour – 210 gr;

Rye flour – 210 gr;

Dry yeast – 1.5 tsp;

Ground coriander – 1 tbsp;

Dark wine vinegar – 2 tbsp;

Sunflower oil – 2 tbsp.

225 kcal
4 hours 30 minutes
4 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Borodino bread has been familiar to me since my youth. I remember my grandmother sent me to the store and ordered me to buy snow-white and black bread and also said that if the usual black bread is not available, then take Borodino bread. For some reason, I didn’t adore this bread then, but with age, tastes change and now the time has come when I can bake Borodino bread at home. I am no stranger to baking bread in the oven, but I continue to experiment with a bread machine. I suggest for you, dear readers, to bake Borodino bread using a bread machine. The bread comes out very fragrant - real, Borodino!

First you need to brew the malt. In some recipes, malt is added in dry form, but it seems to me that when brewed, it better reveals the full aroma and the taste of the finished product becomes richer. The malt should be poured into a small bowl and pour boiling water over it, mix well and cool.

Recipe for delicious Borodino bread in a bread machine

In this article you will find a wonderful recipe for Borodino bread in a bread machine. You will find a list of all the ingredients needed for making bread, and you will find out which mode to use for the operation of the kitchen device when baking such bread. And in the end you can enjoy fragrant homemade bread.

Kitchen appliances and utensils: baking bucket, bread maker, teaspoon, tablespoon.

Ingredients

Product	Quantity
Premium wheat flour	2 measuring cups minus 3 tbsp. spoons
Water	260 ml
Vegetable oil	2 tbsp. spoons
Reddish malt	3 tbsp. spoons
Peeled rye flour	1 glass
Sugar	2 tbsp. spoons
Salt	1.5 teaspoons
Ground coriander	1 teaspoon
Dry yeast	1.5 teaspoons

Step-by-step production

Pour 260 ml of water into the bread machine bucket.
Add three tablespoons of reddish malt. Stir lightly to mix the malt and dissolve in the water.
Add two tablespoons of vegetable oil.
Take premium quality wheat flour. If you don’t have this grade, then grade 1 wheat flour is also suitable. Take three tablespoons from 2 glasses of wheat flour.
Sift the flour through a sieve into a bucket.
Then add one glass of peeled rye flour, one teaspoon of ground coriander.
Add two tablespoons of sugar, one and a half teaspoons of salt and one and a half teaspoons of dry yeast to them.
When all the ingredients are collected, place the bucket in the bread maker. Place the bread maker on the “main” mode. Watch the dough until it is completely ripe and fermented.
Just before baking, the surface of the dough can be sprinkled with coriander seeds. Then leave it in the bread maker for three hours and 30 minutes. After the time has passed, take out the finished brick of Borodino bread. Let the bread cool slightly before eating. Bon appetit!

Methods of serving and decorating dishes

Bread is a versatile snack that is mixed with a huge variety of goods. Dark bread mixes well with fatty foods, for example, lard. Thus, it is the basis for canapés with herring on a beetroot pillow, for various sandwiches (with shrimp, mushrooms, meat, sprats, sprat, sprat and tomatoes), and also the main ingredient for sauce made from Borodino bread.

You can use it to create beautiful croutons, crispy croutons and tasty kvass. In addition, bread can be eaten with any vegetables and different types of sauces. Borodino bread is usually eaten together with borscht, solyanka or broth, because the dietary fiber (fiber) found in the bread adds to the nutritional value of the soup.

A good addition to bread is cheese, but its fat content should not exceed 25%, and it is better to replace the sausage with a piece of lean meat. Borodino bread can simply be eaten with butter. Perfect for tea, compote or uzvar. But one of the best and most necessary products that complements the taste of bread is extra virgin olive oil. Creamy is also suitable. You should not consume more than five to ten grams per day.

Video recipe

We offer you a step-by-step and detailed demonstration of making delicious Borodino bread with all aspects and subtleties.