Kitchen appliances and utensils: bucket for baking, bread machine, teaspoon, tablespoon.
Ingredients
| Product | amount |
| Premium wheat flour | 2 measuring glasses minus 3 tbsp. spoons |
| Water | 260 ml |
| Vegetable oil | 2 tbsp. spoons |
| Red malt | 3 tbsp. spoons |
| Peeled rye flour | 1 cup |
| Sugar | 2 tbsp. spoons |
| Salt | 1.5 teaspoons |
| Ground coriander | 1 teaspoon |
| Dry yeast | 1.5 teaspoons |
Step cooking
- Pour 260 milliliters of water into the bread bucket.
- Add three tablespoons of red malt. Mix lightly to mix and dissolve the malt in water.
- Add two tablespoons of vegetable oil.
- Take the premium wheat flour. If you do not have this variety, then the first grade of wheat flour is also suitable. From two glasses of wheat flour, take three tablespoons.
- Sift flour through a sieve into a bucket.
- Then add one cup of rye flour, one teaspoon of ground coriander.
- To them add two tablespoons of sugar, one and a half teaspoons of salt and one and a half teaspoons of dry yeast.
- When all the ingredients are collected, place the bucket in the bread maker. Set the bread maker to the “main” mode. Observe the dough until it is fully matured and fermented.
- Immediately before baking, the surface of the dough can be sprinkled with coriander grains. Then leave it in the bread maker for three hours and thirty minutes. After time, remove the finished brick of Borodino bread. Allow the bread to cool slightly before eating. Enjoy your meal!
Ways to serve and decorate dishes
Bread is a universal appetizer that goes well with a lot of products. Dark bread goes well with fatty foods, such as lard. So, it is the basis for canapes with herring on a beetroot pillow, for various sandwiches (with shrimp, mushrooms, meat, sprats, sprats, sprats and tomatoes), as well as the main ingredient for Borodino bread sauce.
From it you can make wonderful croutons, crispy crackers and delicious kvass. In addition, you can eat bread with any vegetables and various kinds of sauces. Borodino bread is usually eaten with borscht, hodgepodge or broth, since dietary fiber (fiber), which is present in bread, is added to the usefulness of the soup.
Cheese is an excellent addition to bread, but its fat content should not exceed 25%, and sausage should be replaced with a piece of lean meat. Borodino bread can simply be consumed with butter. Well suited to tea, compote or uzvar. But one of the best and most useful products that complements the taste of bread is extra virgin olive oil. Creamy is also suitable. Eat not worth more than five to ten grams per day.
Video recipe
We offer you a step-by-step and detailed demonstration of the preparation of delicious Borodino bread with all the nuances and subtleties.
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