Borodino bread is an appetizing black bread withfried crust, sweetish crumb, spicy taste and aroma of coriander. Thanks to the beneficial substances and vitamins contained in it, it spread far beyond the place where it was first baked. What is the history of its origin? How to bake it at home with the help of a miracle of modern kitchen appliances - bread makers? This will be discussed in our article.
The history of the appearance of the Borodino bread

The recipe for Borodino bread for the bread maker
Ingredients for the preparation of dough:

- water - 135 ml;
- sugar - 2 tbsp. spoons;
- Sunflower oil - ¼ tbsp. spoons;
- flour rye wallpaper - 325 g;
- molasses caramel - 1 tbsp. a spoon;
- wheat flour (grade II) - 75 g;
- salt - ½ ts.lozhki;
- gluten - 1 tbsp. a spoon;
- dry yeast - 1 teaspoon;
- coriander in beans (for sprinkling).
Ingredients for preparation of tea leaves:
- flour rye wallpaper - 75 g;
- malt - 3 tbsp. spoons;
- water 250 ml;
- coriander - 1½ tsp.
Welding
Borodino bread begins with cookingwelding. To do this, combine flour, coriander and malt. Prepare the dry mixture with boiling water and place for 120 minutes in a thermos or keep in a warm place to maintain the temperature of the tea leaves. At the same time, the process of saccharification takes place, that is, the decomposition of the gelatinized flour starches into sugars, which helps to get a smoother, more homogeneous structure and a sweetish taste. The optimum temperature for this chemical reaction is 65 degrees.
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Kneading and baking
Set the baking oven in kneading mode.At its end, level the received mass with your hands, moistened with water, and sprinkle with coriander seeds. After this, leave the dough for 3 hours to insist and wander. Translate the breadmaker into the baking mode by selecting the average crustiness and the time 70 minutes. As soon as the ready signal sounds, you need to remove the Borodino bread from the bowl and lay it on the grate for cooling.