What could be tastier than freshly made homemade bread? Surely nothing. The amazing aroma spreading throughout the house, the unforgettable taste of crisp and delicate crumb will certainly bring all family members to the dinner table. Satisfied and well-fed, they will definitely thank the sorceress mother, who once again pleased them with delicious homemade cakes.
Many hostesses think that making bread is a complex and painstaking work requiring some special skills and knowledge. In fact, everything is extremely simple. Having prepared it at least once, you will understand that it is absolutely simple even for beginner hostesses. So, we will devote our article to recipes of Borodino homemade bread baked in the oven.
A few words about the Borodino bread
A crispy crust sprinkled with spices, a delicate, slightly sweet crumb, a pleasant aroma of coriander and caraway seeds are all Borodino breads.
The history of its origin 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 Tuchkova. Few people know that the black color of bread symbolizes sorrow and the incomparable pain of his beloved, and coriander sprinkled on top is a fraction of weapons.
In honor of the Borodino bread, a beautiful legend was also invented, which tells that Margarita and Alexander Tuchkov infinitely loved each other. After the death of her husband, the woman sold all her jewelry and erected the Spaso-Borodinsky Monastery on the site of the death of her beloved. Next to the sacred place is a bakery in which for the first time baked black funeral bread with coriander.
The classic recipe for Borodino bread in the oven
So, to cook such a loaf of bread, you will need the following products:
- rye flour - 500 g;
- wheat flour (preferably second grade) - 60 g;
- red rye malt - 45 g;
- vegetable oil - 2 tbsp. l .;
- molasses (as an option, dark honey);
- apple vinegar - 2 tbsp. l .;
- coriander in grains (for powder);
- water - 400 ml.
Recipe for Borodino bread in the oven involves the preliminary preparation of sourdough. To do this, we need the following products:
- rye flour - 120 g;
- wheat flour - 80 g;
- short sugar - 2 tsp;
- raisins - 50 g;
- water - 1 cup.
How is the leaven prepared?
The recipe for making Borodino bread in the oven begins with sourdough. It should be prepared 2 days before baking. To do this, take raisins 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) and half a glass of water pre-warmed to room temperature to it. Pour wheat (40 g) and rye (60 g) flour there. Mix everything thoroughly, tightly close the lid 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 sugar and water. Again, put the mixture in a warm place, tightly closing the lid. Ready sourdough should smell good and be 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 there. Gradually introduce wheat flour of the second grade, cover with a towel and set aside for one hour.
While our dough is preparing, pour malt with boiling water (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 home-made cakes, a recipe for Borodino bread in a leavened oven advises kneading the dough correctly. To do this, add vegetable oil, vinegar, dark honey, malt mixture and the remaining rye flour to the already risen dough. It is the observance of such a sequence that will allow you to get a tasty, magnificent and fragrant bread. So, carefully knead the dough until it acquires a smooth structure. Cover with a towel and set aside for a while.
Roasting Borodino bread. The final stage of preparation
We take any form for bread, 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 sprinkle our future bread with coriander and bake in a preheated oven for one hour at a temperature of 200 degrees. That's all, our homemade cakes are 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 make Borodino bread in the oven using yeast
So, to bake Borodino yeast 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;
- caraway seeds (for powder);
- salt and soda.
Step-by-step cooking instructions
So how to bake Borodino bread in the oven? We will certainly attach the recipe with photos of this wonderful home-made baking a little lower, and now we will start cooking. So, pour malt with boiling water (100 ml) and set it aside for a while.
In a separate container, mix the 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. Again we set it aside for 40 minutes to rise. After that, sprinkle the surface of our future bread with coriander and caraway seeds. We place the mold in a preheated oven for 40-45 minutes at a temperature of 190-200 degrees. Everything, our delicious pastries are ready. The Borodino bread recipe in the oven at home will be fully respected if you leave the finished baking 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.