Borodino bread in the Mulinex bread maker
0
2854
Kitchen
Russian
Calorie content
104.1 kcal
Portions
6 port.
Cooking time
210 minutes
Proteins *
4.4 gr.
Fats *
10.3 g
Carbohydrates*
23.1 gr.
Borodino bread is completely different from other types of bread: dense, heavy, aromatic, with a specific sour taste. Its crust is dark and rather dense. In general, the dough on rye flour is always more capricious than on wheat, and it is very important to observe the proportion of water and flour in order to obtain the desired consistency. When proofing, it is worth knowing that there will be no lush rise, the dough remains quite dense.
Ingredients
Cooking process
We move on to the next stage. Put 75 milliliters of room temperature water, forty grams of rye flour, half a teaspoon of dry yeast, half a tablespoon of dry malt, coriander in a bowl of a bread machine. Install the bowl into the device, close the lid, select mode 9, set the weight to 750 grams and the desired type of crust. The bread machine itself determines the program time. We press start and wait for the first sound signal.
When the signal sounds, we proceed to the final third stage. Put the malt brewed at the first stage, 360 grams of rye flour, 180 milliliters of room temperature water, salt, honey, vegetable oil, apple cider vinegar and one and a half teaspoon of dry yeast in a bowl on top of the mixed mass. We close the bread maker and press the “Start” button.
Bon Appetit!