What is the composition of Borodino bread according to GOST? what is known about its benefits and harms, in particular, for weight loss? Classic homemade Borodino bread in the oven.

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.

9 ", we sent the recipe for Borodino bread there in the Men's Food nomination.

Borodino according to GOST 1984

This post is already the second about Borodino bread according to GOST (not counting other posts about Borodino non-GOST of our blog), dedicated to Borodino bread.

There is no reliable data on the appearance of Borodino bread. There are several versions of the origin of this product.

For the first time such bread was baked in the Spaso-Borodino Monastery by its servants. There was a bakery near the monastery, where the recipe for Borodino bread with fragrant coriander topping was created, which was baked for funeral dinners.

Another version claims that the Russian composer Alexander Porfiryevich Borodin became the creator of fragrant pastries, this happened after his trip to Italy. But, scientists question this version - rye does not grow in Italy and is not popular for baking bread.

The recipe for real Borodino bread according to GOST was created at the Moscow Bakery Trust in 1933, one of the ingredients was coriander, used as a sprinkle. Probably, since that time, rye bread with coriander seed dressing began to be called Borodinsky.

And the very first bread recipe according to GOST was Borodinsky according to GOST 5309-50.

Borodinsky bread - was one of the most popular varieties Russian bread. In the 1920s - 1930s, this type of bread was produced only in Moscow. In those distant years, the best quality Borodino bread was made in Moscow bakery masters - Latvians, and in second place in terms of taste and quality was bread, produced by the Khlebozavod of the cooperative of OGPU employees.

The most characteristic methods for preparing Borodino bread then were three:

1. Preparation of dough with brewing malt, cumin and part of the flour and kneading without a bay. This method was used by masters Spredze and Zakis (judging by the names of the Latvians) in bakery number 159.


2. Direct kneading dough with cumin and malt without brewing. This method has been used on Bakery No. 1 of the cooperative of employees of the OGPU.


3. Preparation of dough in the usual way, like rye custard (sweet and sour) with raschin (dough), but with the addition of auxiliary raw materials to the batch: aromatic and sugar substances.

In order to supply Muscovites with high-quality Borodino bread, the question of developing a standard for it was raised. In the end the standard took shape in GOST 5309-50 at the Moscow Bakery Trust based on the recipe for bakery No. 159. Later, on the basis of this GOST, it was developed GOST in 1984 under the number 2077-84.

Excerpt from GOST 5309-50:

“This standard applies to Borodino bread, cooked in a custard method from a mixture of rye wholemeal flour in an amount of 80%, grade II wheat flour in an amount of 15%, red rye malt in an amount of 5% with the addition of salt, sugar, molasses and coriander, or cumin, or anise on sourdough with or without yeast ( !!!, both the use and the absence of yeast in the recipe are allowed, irina-co) ».

In fairness, it should be noted that, for example, the 1948 recipe according to GOST still contains a very small proportion of yeast (only 0.1% of the total flour weight), and also includes sourdough, which is prepared on the basis of sour dough (that is, dough left over from the previous batch). This bread in 1948 was still baked on a hearth.

But the 1984 recipe of Borodinsky according to GOST, according to which we will bake bread today (recipe from the book “Production of choux bread using rye flour”, L. I. Kuznetsova and co-authors, 2003) already provides for several technological options for making bread , namely three:

Absolutely traditional version, which also contains a small proportion of industrial yeast and spontaneous fermentation starter, and new versions of the recipe:
- dry brewed and
- on complex dry brewing with the use of acidifying additives, on KMKZ (complex lactic sourdough).

The last 2 options are characterized by a much larger proportion of industrial yeast introduced into the dough (0.7-2.2%). All this bread, of course, has already been baked in pans, since the baking method is much more laborious and requires a greater degree of professionalism.

For reference
Dry brewing - contains swelling rye flour (flour processed by roller drying, infrared irradiation and extrusion, with the help of these processes modification is achieved, that is, a change in the structure of flour starches). The effect of adding such flour to the dough is very similar to the effect of brewing, but it allows you to avoid the process of preparing brewing as a separate stage, simplifies and reduces the cost of production.
Acidifying additives - replace the starter of spontaneous fermentation and KMKZ, can consist of various components, for example, such: rowan powder from the pomace of fruits or the fruits of mountain ash, dry milk whey, fermented rye malt, enzyme preparation "Fungamil".
Malt extracts (Maltaxes) - the production technology is similar to the technology of molasses production: they are produced from an aqueous extract of mature malted grain of barley or rye and sometimes wheat in the form of a viscous thick liquid.
KMKZ - complex lactic ferment. It was actively used for baking rye and rye-wheat varieties of bread at Soviet bakeries in combination with industrial yeast. The main difference between this starter and the starter of spontaneous fermentation is that it practically does not contain yeast, it is dominated by lactic acid bacteria, mainly Lactobacillus casei, L. fermentum. This starter is characterized by high acidity, reaching 22-25 degrees, which inhibits the activity of almost all foreign microorganisms, therefore it is capable of self-preservation and long-term storage.

The history of the transformation of the Borodino bread recipe very well demonstrates how the technology for the production of rye bread in Russia was gradually simplified. This was due, for the most part, to the desire to reduce the cost of the final product.
But, nevertheless, one should not forget that until a certain time the Soviet Union fed its citizens with fairly high-quality bread, which, although it included industrial yeast, was only their very minimum. Otherwise, when preparing Borodino bread, natural ingredients were used: natural fermented malt and sourdough, rather than malt extracts and acidifiers. This bread was quite healthy and useful.

Today we offer you to bake Borodinsky according to GOST on natural sourdough, without the addition of yeast (we excluded them from the recipe), a recipe according to GOST 1984 on spontaneous fermentation sourdough.

We also we give in our post a variant of baking Borodino bread using spelled flour (our innovation) instead of wheat flour of the 2nd grade: after all, as you know, spelled flour is digested much easier than wheat, due to the lower content of plant antinutrients compared to modern wheat flour (antinutrients or plant toxins are substances that prevent the full absorption of cereals, which often cause allergic reactions and inflammation of the intestinal mucosa) .

So, today we bake Borodinsky bread according to GOST, molded, sourdough, using tea leaves, rye red malt and dark molasses, with the addition of wheat flour of the 2nd grade or whole grain spelled flour.

Equipment:

Culinary spoon metal
- food film
- parchment
- a thermos with a wide mouth or a container with thick walls that can be put into the oven, with a volume of at least 2 liters - for brewing
- containers for sourdough (at least 1.5 l) and dough dough (at least 3-3.5 l)
- professional aluminum bread pan L7
- cooking scales
- plastic dough divider with flexible edge
- to maintain the required temperature regime: a proofing cabinet, or underfloor heating, or a room heater
- cooking thermometer
- silicone brush
- coffee grinder or mortar and pestle
- atomizer
- fine nylon sieve (if using whole grain spelled for baking)

Total for one loaf weighing about 850 grams, we need:
- 400 gr whole grain rye flour
- 75 gr wheat flour, 2nd grade producer "Divinka"

- 20 gr molasses dark maltose
- 30 gr sugar
- 3 gr cumin
- 5 gr salt
- 410 gr water (+ - 10 gr)

Leaven:
- 35 gr starter sourdough rye at the peak of activity
- 30 gr peeled rye flour
- 20 gr water
Total: 85 gr

Welding:
- 25 gr fermented red rye malt
- 75 gr whole grain rye flour
- 250 gr water
- 2 gr ground cumin seeds
Total: 352 gr

Opara:
- 85 gr sourdough
- 352 gr tea leaves
- 175 gr whole grain rye flour
- 125 gr water (+- 10 gr)
Total: 737 gr

Dough:
- 737 gr whole dough
- 75 gr wheat flour, 2nd grade (or whole-grain spelled with sifted bran)
- 100 gr whole grain rye flour
- 30 gr sugar
- 20 gr molasses
- 5 gr salt
Total: 967 gr

Cooking

1. sourdough: in the evening, mix rye whole grain flour 30 g, rye sourdough 35 g, water 20 g. Cover with cling film and leave for 9 hours at temp. 24 deg. C or for 12 hours at temp. 22 deg. WITH.

By morning, the starter should increase in volume by 1.5 - 2 times.

2. The day before baking, in the evening, prepare WELDING: in a thermos with a wide mouth, pour 75 g of whole grain rye flour, 25 g of red malt, 2 g of coriander (pre-ground in a coffee grinder or pound in a mortar with a pestle), pour 250 g of hot water (temp. about 97 degrees C).

Part of the flour (about 10%) can be set aside and added at the very end of the tea leaves kneading, this will help bring additional active enzymes into the tea leaves.

Thoroughly mix the tea leaves with a metal spoon (we do not recommend using a blender, because too much tea leaves on its moving parts, which is then difficult to clean off). Close the thermos and leave to saccharify overnight.

If you use thick-walled dishes instead of a thermos, then tea leaves must be saccharify at temp. 63-65 deg. C within 2 hours: In the oven or proofer, check with a thermometer that the temperature is at the correct level. At too high a temperature (70-75 degrees C), the tea leaves will already begin to bake and lose moisture, and at an insufficient temperature, the saccharification process will go too sluggishly.

Tip: at bakeries, the loss of tea leaves during kneading dough is minimal, this is ensured with the help of special technological equipment. At home, we are forced to brew in one container, and knead the brew in another, a large proportion of the brew remains on the walls of the dishes, and it, in turn, sometimes contains the necessary water according to the recipe. Thus, the loss of water in the manufacture of one loaf can be significant. Therefore, we always add brew to the dough by weight, and brew all the ingredients in excess (adding 10% to the weight of all ingredients).

3. Doing DIP.

Mix the whole starter, the whole tea leaves, 175g whole grain rye flour and 125g water in a bowl.

Cover bowl with cling film and set aside 1.5-2 hours at temp. 29-30 degrees C. It is also important to mix the dough with a spoon or spatula, since a large share of it may also remain on the hands.

The dough should increase in volume by at least 1.5-2 times, bubbles should appear on the surface.

4. Doing DOUGH.

Mix in a bowl all the dough and whole grain flour 100 gr, wheat of the 2nd grade (or spelled whole grain - pre-screen the bran through a fine nylon sieve) 75 gr, salt 5 gr, sugar 30 gr, molasses 20 gr. The dough turns out to be of medium density, the shape of a lump does not hold.

Cover with cling film and leave to 4 hours at temp. 29-30 degrees. WITH.

The dough should increase in volume by at least 2 times.

5. Lay out dough into a mold, greased with a thick layer or lard, or two layersghee.

Punch down the dough lightly with your hand. SHAPE a bar using a tablespoon (she needs to smooth the top of the workpiece, and also wind the spoon with a bulge to the dough, between the dough and the mold wall to form the inclined side of the workpiece). The spoon must be lowered to the bottom of the mold and move it up and down.
A thin handle of a fork or spoon is needed to form the dough in the corners of the mold, and a silicone spatula is needed to smooth all these surfaces to smoothness. All these "tools" can be slightly moistened with water from time to time for better glide.

It may turn out that the dough will be very liquid and will blur all the time during molding, but all the same, all these manipulations must be carried out. In this case, when baking next time, reduce the amount of water by 20 g during kneading and slightly reduce the proofing time, otherwise the dough will again be very liquid.

cover up the shape with a film or a shower cap (on the side of the dough, grease vegetable oil).

6. PROOFING:60 min. at temp. 25 deg. WITH.

Spray the entire surface of the loaf with a spray bottle and sprinkle with whole coriander seeds.

7. BAKE with on the pizza stone without steam at:

230 deg. C - 15 min,
210 deg. C - 15 min,
180 deg. C - 30 min.

Preheat the oven for 1 hour at max. pace. 230 degrees C, it is necessary to put the workpiece in the oven very quickly, without rolling the pizza stone out.

After you have taken the bread out of the oven, grease it with starch jelly with a brush, which must be cooked in advance (1 tablespoon of starch without top per 200 ml of water, brew), but you can not grease it.

Cool the finished bread without shelter on the grate for 2-3 hours, then wrap it in a thin towel (preferably linen). Cut the bread no earlier than 24 hours later.

P.S. Bread baked with spelled has a slightly lower porosity than with wheat flour of the 2nd grade, the height of the loaf is 1-1.5 cm lower. But, no difference in taste can be felt.

Recipe notes:

I keep my rye sourdough at 22-24 degrees C, if the temperature of your sourdough is higher (this happens at the height of the summer season), then to get a loaf without cracks, the following conditions must be met:

1) Change the temperature of the test and dough (lower to 27 degrees C)
2) Change the hydration of the dough: reduce the amount of water introduced into the dough by 10-15 g
3) Reduce the time of making the dough (fermenting 1.5 hours instead of 2 hours)

All these measures can be applied either in combination or separately, depending on how high the temperature of your sourdough starter is.
If the temperature of your sourdough is below 22-24 degrees C, then you should refresh it 2-3-4 times at a temperature of 22-24 degrees C for a day or two and only then put bread on it, otherwise the loaf is also with a high degree probability during baking will come out with cracks.

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 pastries 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.

There is no reliable data on the appearance of Borodino bread. There are several versions of the origin of this product.

1. For the first time such bread was baked in the Spaso-Borodino Monastery by its servants. There was a bakery near the monastery - there the recipe for Borodino bread with fragrant coriander topping was created, which was baked for funeral dinners.
2. Another version claims that the Russian composer Alexander Porfirievich Borodin became the creator of fragrant pastries after traveling around Italy. But scientists question this version - rye does not grow in Italy and bread baking is not popular.

The recipe for real Borodino bread was created in the Moscow Bakery Trust in 1933, one of the ingredients was coriander, used as a sprinkle. Probably, since that time, rye bread with coriander seed dressing began to be called Borodino bread.

GOST requirements for the composition

The requirements for the composition of Borodino bread are defined in.

According to the provisions of the document, the product should include the following components:

All products used for dough kneading and subsequent baking must be fresh and meet the requirements of technical standards.

There are ready-made mixes for baking bread at home. GOST requirements do not apply to ready-made flour mixtures. However, the optimal composition should include classic ingredients, without unnecessary additives.

The correct mix for self-baking Borodino bread includes:

• a mixture of wheat and peeled rye flour;
• rye malt;
• salt and granulated sugar;
• yeast;
• coriander.

According to the requirements of GOST, Borodino bread is prepared exclusively by the custard method.

Nutritional value of Borodino bread

The composition of the product differs from other varieties of bakery products.

Due to the reduced content of wheat flour, the calorie content per 100 grams is low - 200 kcal.

For comparison: in ordinary pastries from flour of the highest grades, there are 260 kcal per 100 g. Less calories - more useful trace elements and nutrients.

The nutritional value:

1. protein content - 6.8 g;
2. fat content - 1.8 g;
3. carbohydrate content - 40 g;
4. the content of dietary fiber - 7.3 g.

Borodino bread contains a lot of vitamins and minerals needed by the human body.

Namely:

• vitamins: A, E, PP, B1, B2, B6;
• minerals: sodium, calcium, iron, phosphorus.

Reference. Borodino bread contains valuable organic acids and saturated fatty acids that contribute to the production of energy in the human body.

Other additives

Despite the requirements of GOST, many manufacturers add other components to improve taste and appearance. Supplements do not harm health and are used in minimal doses.

The main groups of additives used in the preparation of Borodino bread:

• improvers - help to give the bakery product porosity, a pleasant appearance, make the crumb softer and more elastic;
• ready-made starter cultures - when kneading dough for baking, sour rye starter cultures with the addition of malt are used;
• tea leaves - made from red malt with the addition of ground coriander;
• sugar color - gives pastries (crust) a pleasant brown tint.

Below is a story about the benefits and dangers of this bread.

Benefit for health

Bread "Borodino" with spicy powder, due to the content of vitamins, minerals and fiber, a large amount of carbohydrates, is a valuable food product. There are many advantages: it quickly saturates, gives energy, improves metabolism, therefore it is useful for people involved in physical activity.

The presence of coriander and cumin makes the product useful for people suffering from hypertension and vascular problems - uric acid is actively excreted from the body with regular use of a bakery product.

Harm to the body

Frequent use of pastries in large quantities can lead to digestive disorders - sour leaven and spices (coriander) irritate the mucous membrane of the stomach and intestines, leading to the development of dyspeptic symptoms (stomach pain, flatulence, bloating). Constipation may develop.

Persons with gastrointestinal diseases should limit the use of rye pastries, especially fresh ones. With exacerbation of ulcers and chronic gastritis, it is generally excluded from the diet.

Those suffering from gluten intolerance (celiac disease) and a food allergy to gluten should avoid eating rye bread, or consume it at the discretion of a doctor in a minimal amount. It also turns out to be not very useful for people who care about losing weight if they abuse the eating of bread.

Criteria for choosing a quality product

Borodino bread, baked according to the requirements of GOST, is easy to find. When choosing a product, you should focus on external indicators, smell:

• the product must be of the correct form, rich brown color, with a glossy tint;
• crusts should be even, without dents and cracks, burnt;
• the surface should not be sticky, wet, too hard;
• detachment of crusts from the crumb is a sign of a violation of baking technology;
• crumb - moderately porous, not wet, without lumps of flour and other foreign inclusions;
• aroma - spicy, without an unpleasant smell.

Attention! It is always necessary to pay attention to the date of manufacture and expiration dates - store-bought Borodino bread in cellophane packaging is stored for no longer than 3 days. After opening - no longer than 36 hours.

Let's watch a video on this topic:

You can buy bread in the store, focusing on external indicators, or bake at home. However, when using it, it is important to know the measure - overeating baked goods is not always good for health.

what is useful Borodino bread

The benefits of Borodino bread have been known since ancient times, it has always been both on the royal table and on the table of ordinary peasants. This is a truly Russian product and is considered one of the most popular types of bread in the diet of a modern Russian. It is distinguished by an amazing and exceptional taste and aroma. In today's article, I will tell you why such bread is useful, how to choose it correctly in the store, and also how to save it.

The true history of the creation of Borodino bread is little known, so there are several versions. According to one of them, the recipe for this product was invented by the nuns of the convent, based on the site of the Battle of Borodino.

Modern bakers use the recipe for the production of this bread, developed back in 1933.

About the benefits of Borodino bread

The composition of Borodino bread, proven over the years, is incredibly simple and reliable. It includes baking rye flour and wheat flour of the second grade. To give the bread an amazing aroma and taste, master bakers add coriander to it and sprinkle coriander or cumin on top.

In addition, such bread cannot be baked without rye malt, sugar, molasses and edible salt. Another important ingredient in the production of this bread is pressed yeast, although it is possible to bake without yeast.

The nutritional value of 100 g of this product is as follows. The calorie content of “Borodinsky” bread is 210 kcal, the content of carbohydrates is 41.5 g, protein is 6.9 g, dietary fiber is 7.6 g. Bread is also rich in B vitamins.

It has been proven that vitamin B1 or thiamine, which is abundant in Borodino bread, improves the functioning of our nervous system, forming a neurotransmitter called acetylcholine, which transmits signals from nerve cells.

The lack of this vitamin in the body contributes to the development of such serious and shocking diseases as damage to the brain, optic nerve.

Champions in the content of vitamin "B1" per 100 g of the product are recognized:

1. "Borodino" bread - 189 mcg;
2. "Riga" bread - 110 mcg;
3. White bread - 45 mcg.

How to choose healthy “Borodino” bread

1. Firstly, according to GOST, the standard weight of these products is 0.400 kg.
2. Always choose bread on the shelves with an exceptionally flat surface and without any signs of deformation, sagging.
3. A loaf of Borodino bread has a shiny crust and should not be burnt.
4. If you find lumps in the bread crumb, be aware that this is a hidden sign of a violation of production technology.
5. The recipe for baking such bread products includes sprinkling coriander or cumin on top.

How to store "Borodino" bread

1. To preserve the good taste of bread, it is better if you wrap it in a linen or canvas towel immediately after purchase and can be stored in this form at room temperature.
2. Many years of experience have established that any bread wrapped in clean white paper or plain cloth, the staling process lasts much longer and its beneficial properties last up to 5 days.
3. Always store "Borodino" bread separately from its white counterpart, as joint storage contributes to the formation and rapid growth of potato sticks. If there is only one bread box, then you can put white and black bread in different paper bags.
4. You can store "Borodino" bread in the freezer, after cutting it into pieces.
5. Such a trifle as the neighborhood with an apple, peeled potatoes or a pinch of salt will help to keep the freshness of bread, just do not forget to periodically change them to fresh ones.
6. It is a proven fact that it is best to use a bread box made of wood for storing bread products, since wood is a good antiseptic and, moreover, it has a membrane effect, i.e. absorbs excess moisture and prevents the product from drying out.
7. Although bread bins made of other modern materials are now considered the most environmentally friendly, they store bread much worse than those made of wood. Therefore, it is recommended to put wooden planks in such bread bins.

Interesting details about Borodino bread

In the city of Desnogorsk, Smolensk region, in connection with the celebration of the 200th anniversary of the victory in the Patriotic War of 1812, a monument to Borodino bread with the name "Bread of Our Memory" was erected. According to one of the legends, the recipe for this bread was invented by Margarita Tuchkova, the widow of General Tuchkov, in memory of her husband who died during the Battle of Borodino.

Bread is a proven and irreplaceable product of our diet for centuries. In dashing and difficult times, he has repeatedly saved us from imminent hunger. “Borodino” bread, created by our ancestors, is still distinguished by excellent taste properties and useful qualities. The benefits of such bread are scientifically proven and any refusal to use it can affect your health.

When buying bread, always take it in moderation, so as not to throw out the spoiled one later. With proper storage, bread retains its unique taste and useful properties for several days.

From this article, you learned about the benefits of Borodino bread, how to choose it and how to store it, but whether to include it in your diet or not, everyone decides for himself.