Preparation: Step 1
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Video reception of classic Borodinsky bread in the oven
Watch the video on a separate page
Recipe for classic Borodinsky bread in the oven with step -by -step photos
Prepare the necessary ingredients for Borodino bread at home.
For a batch of dough, I recommend using the wheat flour of the highest or first grade. The choice of rye flour is yours. I use second -grade flour.
Rye flour occurs several types. The flour of the first grade is lighter than the second -grade flour, and has a milder taste. It is suitable for bread, where a less pronounced rye taste is required. Rye second -grade flour is dark, with a more pronounced taste, which is ideal for Borodino bread, as it gives it a rich color and aroma. Rye flour of rough grinding (whole grain) is even darker and coarse -grained flour, which gives the bread a characteristic texture, but it can require a little more liquid.
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Step 2
Add natural honey to a deep bowl. Pour warm water no higher than 40 ° C. If the water is very hot, yeast can be activated. Mix so that honey is completely dissolved in warm water.
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Step 3
To honey water, pour 100 g of sifted wheat flour from the total and dry yeast. I use fast -acting.
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Step 4
Mix dry ingredients with a liquid manual whisk. If small flour lumps remain, it's okay. Cover with cling film. Send to a warm place for 20-25 minutes.
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Step 5
Choose a deep dishes for the batch of tests of Borodino bread. Pour wheat and rye flour. Add rye malt, ground coriander, salt.
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Step 6
Mix all dry ingredients among themselves.
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Step 7
Since my room is very warm and high-quality yeast is used, the acute has grown by 2-3 times. If this does not happen, the baking will not turn out to be airy.
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Step 8
Pour dough to dry ingredients, making a recess in the center. Add vegetable oil. You can use any refined.
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Step 9
All ingredients for the batch of Borodino bread, mix well. For this purpose, a spoon, bread maker, dough, a mixer with a dough nozzle are perfect.
The dough is quite sticky, and it is difficult to cope with it with his hands, as for me. It is better to take more dishes, as the dough is well increased. Cover with cling film. Send to a warm place for 1.5-2 hours. Delaying time depends on the temperature in the room.
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Step 10
I had 90 minutes, the dough increased very well.
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Step 11
Rested the dough. This can be done both by a spoon and a mixer. And you can slightly moisten your hands with water and rush the dough.
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Step 12
Prepare forms for baking Borodino bread. I have one shape in size 12x28x7 cm and another oval shape in size 14x21x6 cm. Lubricate the forms with vegetable oil. You can cover with siliconized parchment.
Divide the dough into two parts, moistening your hands in the water. Put in forms by 1/3 of the total volume. Close the surface with a spoon, wetting it in water. Sprinkle coriander seeds. Cover with cling film. Send to a warm place for 30 minutes.
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Step 13
Heat the oven to 170 ° C. Send the forms to a hot stove and bake for 35-40 minutes. The baking time depends on your technique, the size of the workpieces and the material of the forms used.
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Step 14
I baked Borodinsky bread 40 minutes at an average level in the top mode/them with convection.
Cool the bread in uniform a little, extract on the grate and completely allow to cool. From this amount of ingredients, 2 bread weighing 500 g.
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Step 15
Borodinsky bread classic in the oven is ready. Bon appetit!
