Borodino bread: a recipe for cooking at home. Bread "Borodinsky" according to the pre-war guest

Rye bread is a very useful and indispensable product in our diet. It helps to reduce cholesterol in the body, and the presence of mineral components strengthens muscles and improves brain function. One of the most famous and widespread types of bread is "Borodinsky", which is sold in any store in the form of a round shape or a brick. How to bake "Borodinsky" bread at home? Of course, for this you can use the kitchen assistant and make "Borodinsky" bread in a bread machine. However, not everyone has this device, so today we will tell you how to make this dish using your pens, oven or slow cooker.

"Borodinsky" bread in a slow cooker

• water - 135 ml;
• vegetable oil - 1 teaspoon;
• salt - 0.5 tsp;
• sugar - 2 tbsp. spoons;
• honey or molasses - 1 tbsp. spoon;
• rye flour - 325 g;
• wheat flour - 75 g;
• gluten - 1 tbsp. spoon;
• dry yeast - 1 teaspoon;
• dry sourdough - 1.5 teaspoons;
• malt - 3 tbsp. spoons;
• ground coriander - 1 teaspoon;
• boiling water - 1 tbsp.

How to cook "Borodino" bread? So, the first thing you need to do is prepare the sourdough. To do this, pour the sifted wheat flour into a prepared deep bowl, put the malt and add a little ground coriander to taste. Mix everything thoroughly and pour one glass of boiling water. Next, cover the bowl with a clean towel or napkin and leave for about two hours in a warm place to sugar. This process works best if you place the bowl in a warm oven or another deeper container of hot water. Then we cool the cooked tea leaves a little, so that the yeast does not die in it and set aside for now. After that, we gradually add all the other ingredients to it in the following order: first, boiled water, vegetable oil, salt, granulated sugar, a little molasses, rye flour, wheat flour (better than the second grade), gluten, dry sourdough and dry yeast. Next, mix everything and knead a homogeneous rye dough.

Then gently level it with wet hands and sprinkle whole coriander seeds on top. We leave the finished mass for 3 hours in a warm place to ferment and rise.

After that, we form a loaf and put it in a multicooker bowl, greased with oil. We bake "Borodinsky" sourdough bread in the "Baking" mode for 60 minutes at a temperature. After the time has passed, you will get an appetizing and amazing bread, which will gather all household members at one table with its taste and aroma.

"Borodinsky" bread in the oven - recipe

• rye flour - 3.5 tbsp.;
• granulated sugar - 3 tbsp. spoons;
• dry yeast - 2.5 teaspoons;
• wheat flour - 2 tbsp.;
• salt - 2 teaspoons;
• vegetable oil - 1 tbsp. spoon;
• cocoa - 1 tbsp. spoon;
• ground coriander - 1 tbsp. spoon;
• water.

First, we make a leaven with you. To do this, take 1.5 cups of rye flour and mix with water until a consistency resembling liquid sour cream is obtained. Then add half a teaspoon of dry yeast and a little sugar. We mix everything well and put it for several days in a warm place for fermentation.

To prepare dough for bread, mix the remaining rye flour and pre-sifted wheat flour, pour in a little boiled water, add a pinch of salt, the remaining sugar, 1 tablespoon of cooked sourdough, vegetable oil, cocoa, dry yeast and ground coriander. Beat everything thoroughly with a mixer until a homogeneous and steep dough is obtained. We shift the prepared mass into a greased form and level it with a wet hand. Cover with a towel and put in a warm place for 1.5 hours so that the dough rises well. After that, we send the form to the preheated oven and bake "Borodinsky" bread at 180 degrees for 30 minutes.

You can serve such bread with soup, borscht, salads. And it is also perfect for bringing to life a recipe for sandwiches with sprats.

The first recipe for Borodino bread is famous for being baked in honor of the defender of the Russian Empire. This is mentioned in the legend that tells about the death of General Tuchkov in the battle of Borodino, after which the widow built the Spaso-Borodino Monastery on the site of the battle. In the bakery, located near the shrine, they baked the memorial Borodino bread for the first time. Its dark color symbolized regret, and the spice sprinkled on top of the bread symbolized cartridges.

Now they forgot about the grieving symbol of bread and began to come up with a variety of recipes with the addition of dried fruits, sourdough and other components to the dough, baking it in an oven and other modern devices. We will dwell on how to bake Borodino bread in the oven and slow cooker.

Borodino bread in the oven

For the classic Borodino bread recipe in the oven, you will need:

• 300 g wheat flour;
• a glass of rye flour;
• 300 ml of warm water;
• 2 tbsp. l. malt;
• 1.5 tsp yeast;
• 1 st. l. Sahara;
• 1.5 tsp salt;
• 2 tsp coriander;
• 2 tsp cumin

How to bake Borodino bread in the oven

Instruction

1. Yeast and sugar must first be diluted in 100 ml of warm water. Next, we expect about 10 minutes of dissolution of the components.
2. After the time has elapsed, add malt, flour and the remaining 200 ml of warm water to the solution.
3. We begin to knead the dough (about a quarter of an hour, so that it becomes smooth).
4. Season with salt, coriander and cumin.
5. Continue kneading the dough, dusting with flour from time to time. Then we leave to approach for 1.5-2 hours, covering with a towel.
6. After it has approached, we begin to form a loaf of the desired shape.
7. Next, leave the dough alone and wait another 1.5 hours for proofing.
8. Then we put it in the oven for 15 minutes at a temperature of 200 ° C. You can also bake at a temperature of 180 ° C, but then the cooking process needs to be extended for half an hour.

Borodino bread in a slow cooker on sourdough

If you have a slow cooker, try the Borodino sourdough bread recipe.

Ingredients required for it:

• 1 chicken raw egg,
• 300 ml of water
• 1 full st. l. bread sourdough,
• 1 tsp salt,
• 2.5 st. l. Sahara,
• 3 art. l. sour cream
• 1 st. l. vegetable oil,
• 750 g wheat flour.

This bread is prepared as follows:

1. We take a deep bowl, pour water, sourdough, sugar and an egg into it. Mix everything thoroughly.
2. Add sour cream, vegetable oil and salt.
3. Sift the flour and start kneading the dough.
4. Put it on a table sprinkled with flour. Knead for 5 min. Then cover with towel and leave for one hour. Then knead the dough once more.
5. Lubricate the bottom and walls of the multicooker with oil and put the dough into it, giving it the desired shape.
6. Close the lid and wait about one and a half to two hours for proofing (the dough should double in size).
7. Rules for baking bread in a slow cooker:
8. about an hour you need to bake a loaf on one side in the “Casero” mode, then turn over and bake for another 15 minutes (to brown).
9. if you select the “Baking” mode, then cooking the first side will take half an hour longer, and the other side will need to be baked for about half an hour (minimum 20 minutes).
10. The bread is ready. We take out, cool and serve.

Borodino bread was first baked in memory of one of the defenders of the Russian Empire, so the dark color of the crumb symbolizes sorrow, and the coriander on top is buckshot.

So says the beautiful legend about the love story of Margarita and Alexander Tuchkov: after General Tuchkov died in the Battle of Borodino, his wife sold her jewelry and built a church on the site of the battle - the Spaso-Borodino Monastery, the abbess of which she became three decades later. And in the bakery near the monastery, they invented and baked funeral bread with coriander for the first time...

Borodino bread. Master Class

Good afternoon I brought you delicious Borodino bread of the highest grade. When I read the recipe for the first time, it seemed very complicated to me, but in reality everything is much simpler. The bread is baked more than once, it lies very well for several days, and the longer it lies, the tastier it becomes. (I have a bread mold from the USSR, from a bread factory, so I bake a large loaf, we have enough for 3-4 days) I determined the time for making bread as follows.

On the eve of the weekend at 12 o'clock in the morning, I prepare tea leaves.
In the morning at about 6.40 I put the dough, it ferments for 4-4.5 hours, at about 11 o'clock in the afternoon I knead the dough, it needs 2-2.5 hours to rise.
By 13.30 I put the dough in a mold, about another hour for proofing and in
14.30 oven,
at 15.30 I take out hot bread,
bread is ready for dinner.

This bread is made in three stages.

Stage 1 - brewing

• 50g rye flour

• 25g red rye malt
• 200g water t 65*

I mixed malt and flour, filled it with very hot water (almost boiling water), mixed it and left it in a thermos for 6 hours. This process is called saccharification of sourdough. I do tea leaves after 12 o'clock at night and leave until the morning in a thermos.

In the morning, the brew looks like this - it becomes a little thinner and acquires a chocolate color

Stage 2 - OPARA

• All welding
• 125g sourdough (50g peeled flour, 75g water)
• 125g peeled flour
• 125g water (35C)

Dough before proofing and after

DOUGH

• All dough
• 200g peeled flour
• 75g sifted flour (white rye) (I replaced it with 2nd grade wheat flour)
• 0.5 g of dry yeast (I did it with and without yeast, if without yeast, then the dough rise time increases, the total proofing time for dough is 3.5-4.5 hours)
• 5g salt

• 25g molasses (replaced with natural honey)
• 30g sugar
• 2.5g ground coriander (1 tsp without top)

• 75-125g of water (35C) (you need to look at the dough, it depends on the flour, it took me 110 g)

Add all the above ingredients to the dough and knead the dough. The dough is very sticky, help with a scraper or silicone spatula when kneading. Smooth the dough well, leave in a bowl, tighten with cling film and set to rise, about 2 hours in time, until it has increased to a maximum. As the dough is kneaded, separate 1 tbsp and put in a transparent glass, as the dough doubles, it means you can mold the bread.

The inside of the dough became loose.

Lubricate the form with a mixture of 1 tsp of lard, vegetable oil and flour. With such lubrication, bread will fly out of any form.

Forming the dough.

Cover the form with the workpiece with a bag and leave to rise

Lubricate the finished workpiece with flour mash (1 tbsp flour and 2 tbsp water), sprinkle with coriander and bake in a well-heated oven.

I bake the first 15 minutes at t250 * with steam, then I ventilate the oven, open it for half a minute, reducing t to 200 and bake for another 40 minutes. I take out the bread, wrap it with two towels and leave it to cool completely. While it cools, the ripening process takes place.
And Bon Appetit

This text is from the original

The tea leaves are saccharified for 6 hours at 63C and cooled to 30C. The dough is fermented for 3-4 hours at 28-29C. Yeast is activated in 75 g of water with 3 g of sugar for 20 minutes. The dough of a soft consistency is kneaded until smooth for 5 minutes and fermented for 30-90 minutes at 29-30C or until it increases in volume to a maximum. Give a full proofing: 60 minutes at 30C or until the dough rises to the edges of the form. Lubricate the top with flour mash and sprinkle with coriander seeds. Next, bake for 60 minutes at 200C/400F. Lubricate the crust immediately with brewed starch for a glossy crust and remove from the mold on the wire rack. GOST 1937 85% gray rye flour, 15% white rye flour. Spicy sweet and sour bread delicacy.

Borodino bread

Ingredients

• Rye flour - 420 gr
• Wheat flour - 130 gr
• Dry yeast - 1.5 tsp
• Warm milk - 150 ml
• Warm water - 150 ml
• Hot water for malt - 100 ml
• Cane sugar - 1 tbsp
• Vegetable oil - 2 tbsp
• Maltose molasses (mix it with warm water) - 1 tbsp
• Red rye malt - 3 tbsp
• Salt - 1 tsp with a slide.
• Coriander seeds - 3 tsp (half to the dough half to sprinkle bread)
• Cumin seeds - 3 tsp

Cooking method

Grind coriander and cumin seeds in a mortar, mix them with malt and pour hot water, leave for 20 minutes to cool the mass.

Next, we make the dough:

We breed yeast in warm milk, mix 2 tablespoons of flour, 1 tablespoon of sugar and leave for 10 minutes.

Mix wheat and rye flour in a bowl, add salt, mix, then add the dough, malt mass, warm water with molasses, and knead the soft dough, the dough will stick to your hands for this several times during kneading, grease your hands with sunflower oil. 2.5 times. The dough has risen, we punch it down and cut it into portioned koloboks. We form bread and put it into molds. We put it on the second proofing for 30 minutes in the oven at 30 degrees. 30 minutes have passed: grease the bread with water, sprinkle with cumin and coriander and put in a preheated oven.

We bake at 200 degrees for 15 minutes, 25 minutes at 180 and 10 minutes at 160 degrees.

Borodino bread

It is well known that over almost 80 years of its history, the technology of making Borodino bread has undergone some changes. From the always four-phase technology of the early years to the resolution of a simplified three-phase version in the late Soviet years, to the single-phase technology of the new time with the use of magic additives Z* and V*. But perhaps the biggest change Borodinsky experienced in the 38th year, when the recipe that has survived to this day was standardized - 80% rye flour, 15% wheat and the list goes on. And before that it was a completely different bread, entirely from rye flour, hearth, never with coriander, only with cumin or anise. Here's one:

Of course, this bread is nothing like the familiar Borodino bread. It is more like Riga, but more rye, darker and denser. By the way, the density of this bread surprised me a little. That is, not that it came as a surprise, no - I can pretty well imagine what will happen if you take certain proportions of flour and water and I knew even before I started making that the bread would be very dense. I was surprised by the proportions themselves - I don’t know whether in those distant years the flour took water in a completely different way, or whether “the structure of the water had not yet been destroyed.” So maybe I would play with the amount of water, add, say, a couple of percent.
One way or another, the bread is wonderful, for my taste - much better than the usual Borodino. How it was possible to stop doing it I will never understand.

Leaven:
15 g mature rye sourdough 100% moisture
30 g rye wholemeal flour
30 g rye flour
40 g of water

Weigh the mature sourdough, fill it with water, stir well. Add the wholemeal flour and stir the starter until smooth, then fold in the peeled flour. Close and leave for 6 hours at a temperature of about 30 °C.

Welding:
140 g rye flour
28 g red rye malt
1 g ground cumin
380 g of water

Mix flour, malt and cumin, pour boiling water. Leave for 2-2.5 hours at 65°C, then let cool to 30°C.

Flour-malt-cumin, freshly mixed tea leaves, saccharified tea leaves

Opara:
90 g. sourdough
520 tea leaves

Mix the starter and tea leaves and leave to ferment for 4 hours. For dough, you need dishes with a volume of at least one and a half liters.

Dough:
575 sourdough
250 g rye wholemeal flour
125 g rye flour
5 g salt
30 g sugar
10 g molasses

1. Preheat oven with stone to 240°C (460 F).

2. Mix all ingredients in a mixing bowl or bowl, stir well and leave for 10-30 minutes at 30°C.

3. Lay out the dough on a wet plastic board. With wet hands, form a loaf into a ball or an oblong loaf and transfer to a sheet of baking paper. Let the bread rest for 15-20 minutes.

4. Lubricate the bread with water, put in the oven and bake with steam for 40-45 minutes.

"Borodino" bread is one of the unique inventions of Russian bakers. Thanks to its unique taste, it has won a lot of fans all over the world and I am no exception. To be honest, I have long wanted to try baking this kind of bread and finally decided.

I want to note right away baking "Borodinsky" bread at home is a laborious process that takes a lot of time. Therefore, to prepare this bread, be patient.

Recipe for "Borodinsky" bread according to GOST

Common Ingredients:

rye flour 600 g

water 630 ml

25 g of rye malt (I used 2 tablespoons of dry kvass, which is sold in stores. Store-bought kvass contains malt)

0.5 g fresh yeast

20 g molasses (I replaced with sugar, you can use dark honey. Cane sugar is also good)

1.5 ground coriander

75 g whole wheat flour

coriander or cumin for sprinkling about 10-30 g.

Step Ingredients:

For starter culture (for 6 days):

180 g rye flour

180 g of water.

For the main starter:

70 g rye flour

1 tablespoon starter sourdough.

For brewing:

80 g rye flour

25 g malt (or dry kvass)

1.5 tsp ground coriander

250 ml of boiling water.

For steam:

All welding

All main sourdough

170 g rye flour

50 ml water

0.5 tsp fresh yeast

For test:

All dough

20 molasses or sugar

30 g sugar

100 g rye flour

75 g wheat flour

How to cook "Borodinsky" bread according to GOST

First stage. Preparing the starter.

The starting sourdough is prepared from rye flour and water for 6-7 days. Heat water (30 ml) to a temperature of approximately 36-38 ⁰С and mix it with 30 g of rye flour. Cover the container with foil and place in a warm place.

starter culture

The next day, add another 30 g of flour and water to the sourdough and mix everything again, cover with foil and put in heat.

For the next 5 days, do the same operations, feed the starter with an equal amount of flour and water. On day 3, the starter will begin to bubble. It will not give off a pleasant smell. This indicates the multiplication of pathogenic bacteria, but by about the 5th day the situation will change dramatically, the starter will smell pleasantly fruity. If this happened, then you are doing everything right and you get the leaven. Keep feeding the starter and it will be ready in 6-7 days.

Ready starter sourdough

The finished sourdough can be stored in a closed container in the refrigerator for a very long time and part of it can be used as needed.

Second phase. Preparing the main starter.

Mix warm water, rye flour and 1 tablespoon of starter culture in a bowl.

Basic sourdough

Cover the bowl with plastic wrap or a towel and leave in a warm place to ferment for 12-14 hours.

Finished main sourdough

Third stage. We are preparing a brew.

To prepare tea leaves, mix rye flour, malt, and chopped coriander and pour boiling water over everything. Mix everything well again. You should get a thick paste-like mass.

Cover the tea leaves with a film and put in a warm place for 2 hours.

Fourth stage. We make steam.

In a large bowl, mix all the starter and all the tea leaves. Add 170 g of rye flour, 50 ml of water, 0.5 g of fresh yeast, mix everything well, cover and leave warm for 1 hour.

Steam before fermentation

Ready dough

From above, the finished dough has a smooth structure, but if its surface is lifted with a spoon, you should see traces of fermentation in the form of many bubbles.

The structure of the finished dough

The finished dough should double in size and have a porous structure.

Fifth stage. Cooking dough.

To the fermented dough, add 80 g of water, 20 g of molasses + 30 g of sugar (or 50 g of sugar), 100 g of rye flour, 75 g of wheat flour and 10 g of salt. We mix everything.

The finished dough for rye bread is sticky, as it should be. Cover the dough and let rise for 30 minutes.

Sixth stage. We form bread.

The dough is very sticky and difficult to work with. To facilitate this process, the table and hands can be lubricated with a small amount of oil. We spread the fermented dough on the table and form a rectangle out of it equal in length to your baking dish.

We roll it into a roll and transfer it to a baking dish.

Wet your hands and smooth the bread until its surface is smooth. Then sprinkle the top of the bread with coriander or cumin and leave for 1 hour in a warm place.

What could be tastier than freshly made homemade bread? Surely nothing. The amazing aroma that spreads throughout the house, the unforgettable taste of crispy crust and tender crumb will certainly gather all family members at the dinner table. Satisfied and well-fed, they will definitely thank their magical mother, who once again pleased them with delicious homemade cakes.

Many hostesses think that making bread is a complex and painstaking job that requires some special skills and knowledge. In fact, everything is extremely simple. Having prepared it at least once, you will understand that it is absolutely easy even for novice hostesses. So, we will devote our article to recipes for Borodino homemade bread baked in the oven.

A few words about Borodino bread

A toasted crust sprinkled with spices, a tender, slightly sweet crumb, pleasant and cumin - this is all Borodino bread.

Its origin story is as charming as its amazing taste. For the first time this bread was baked in memory of the defender of the Russian Empire Alexander Tuchkov. Few people know that the black color of bread symbolizes sorrow and the incomparable pain of his beloved, and the coriander sprinkled on top symbolizes gunshot.

In honor of the Borodino bread, a beautiful legend was also invented, which tells that Margarita and Alexander Tuchkovs loved each other infinitely. After the death of her husband, the woman sold all her jewelry and erected on the site of the death of her beloved Spaso-Borodino Monastery. Near the sacred place there is also a bakery, where black funeral bread with coriander was baked for the first time.

The classic recipe for Borodino bread in the oven

So, to prepare such bread, you will need the following products:

• rye flour - 500 g;
• wheat flour (preferably second grade) - 60 g;
• red - 45 g;
• vegetable oil - 2 tbsp. l.;
• molasses (as an option, dark honey);
• apple cider vinegar - 2 tbsp. l.;
• coriander in grains (for powder);
• water - 400 ml.

The recipe for Borodino bread in the oven involves the preliminary preparation of sourdough. For this we need the following products:

• rye flour - 120 g;
• wheat flour - 80 g;
• sand sugar - 2 tsp;
• raisins - 50 g;
• water - 1 glass.

How sourdough is prepared

The recipe for making Borodino begins with sourdough. It should be prepared 2 days before baking. To do this, take a raisin and crush it well. Next, we need a jar with a volume of half a liter. We put our mashed raisins inside, add sugar (1 tsp) to it and half a glass of water preheated to room temperature. Pour wheat (40 g) and rye (60 g) flour there. Mix everything well, close the lid tightly and put in a warm place. If everything is done correctly, then in a day the mixture should ferment. As soon as this happens, it is necessary to strain our sourdough and add the remaining granulated sugar and water. Put the mixture back in a warm place, tightly closing the lid. The finished sourdough should smell nice and completely covered with bubbles.

Cooking dough

The recipe for Borodino bread in the oven also involves the preparation of dough. So, take a large bowl and pour one tablespoon of sourdough into it. Gradually introduce wheat flour of the second grade, cover with a towel and set aside for one hour.

While our dough is cooking, pour boiling water over the malt (about 1/3 cup) and cover it with a lid. Leave the mixture for 3 hours in a warm place.

How to knead the dough

To make our homemade cakes turn out, the Borodino recipe advises you to knead the dough correctly. To do this, add vegetable oil, vinegar, malt mixture and the remaining rye flour to the already risen dough. It is the observance of this sequence that will allow you to end up with tasty, lush and fragrant bread. So, carefully knead the dough until it acquires a smooth structure. Cover with a towel and set aside for a while.

Baking Borodino bread. The final stage of preparation

We take any grease it with vegetable oil and lightly sprinkle with flour. We spread our dough there and level it with our hands over the entire surface (it is better to do this with wet palms).

Then we sprinkle our future bread with coriander and bake in a preheated oven for one hour at a temperature of 200 degrees. That's it, our homemade cake is ready! The recipe for Borodino bread in the oven, as you can see, is quite simple, the main thing in this case is to observe the proportions of the ingredients. Bon appetit!

How to cook Borodino bread in the oven using yeast

So, in order to bake yeast-leavened Borodino bread, we need the following products:

• water - 300 ml;
• rye flour - 300 g;
• wheat flour - 180 g;
• malt - 45 g;
• molasses (dark honey) - 2 tsp;
• vegetable oil - 1 tbsp. l.;
• coriander in grains (for powder) - 1 tbsp. l.;
• yeast (dry) - 1 tsp;
• cumin (for powder);
• salt and soda.

Step by step cooking instructions

So how to bake Borodino bread in the oven? We will definitely attach the recipe with a photo of this wonderful homemade pastry a little lower, and now let's get down to cooking. So, pour boiling water (100 ml) malt and set it aside for a while.

In a separate bowl, mix flour, yeast, salt, soda. Add honey, malt mixture, oil to them and knead the dough. It should be viscous in consistency. Cover our dough with a towel and set aside in a warm place to rise for 1 hour.

As soon as this happened, we form our bread. Lubricate the form and put the finished dough there. Let it rise again for 40 minutes. After that, sprinkle the surface of our future bread with coriander and cumin. We place the form in a preheated oven for 40-45 minutes at a temperature of 190-200 degrees. That's it, our delicious pastries are ready. The recipe for Borodino bread in the oven at home will be fully observed if you leave the finished pastry for another 10-15 minutes in the oven turned off. Bon appetit!

Borodino bread contains a lot of vitamins and nutrients, especially if it is cooked at home and with all my heart. Use our simple recommendations, and then the question of how to bake Borodino bread in the oven will never arise again.