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Rye bread Borodinskiy

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Rye bread Borodinskiy

Very tasty, fragrant bread. And if the slices to put it in the toaster, make it almost cookies perustuvaa crust, which is so nice to spread the honey. One time I couldn't buy a malt and baked on dry kvass, bread is in no way inferior. I mainly bake this bread in a bread maker, but who doesn't, today I will show you the recipe for the oven.


Cooking time- Number of servings-

Ingredients for Rye bread Borodinskiy




Step-by-step instruction of cooking Rye bread Borodinskiy


Step 1

Kvas dry pour 100 ml of boiling water. And leave to cool to room temperature.


Step 2

In a large bowl, mix all ingredients. (Soda is added to reduce the time proofing and more lush dough.)
Rye dough is very sticky and "klinoobrazno", so when you knead it with your hands, lubricate your palms with vegetable oil – will be smaller to stick. Better, of course, to knead or in a food processor or in the bread maker, but in no case do not add more flour! If you bake in the bread maker, just upload everything into the pail, and the "native"mode


Step 3

And finally, leave the dough to rise.


Step 4

The dough should rise about 1.5-2 times. Such a lush and appreciable rise like muffins or wheat bread dough, you will not see.


Step 5

The dough face down and laid out in the form preliminary greased with vegetable oil. Below the crust is smooth – smooth it with a wet palm. On top I sprinkled some caraway seeds.


Step 6

Rasslaivetsa the dough until it starts to rise again – about half an hour, sometimes a little longer.


Step 7

Before putting the bread in the oven, I put on the bottom of the oven broiler or a metal bowl and before you put the bread, pour a glass of water for steam generation. Put the bread in a preheated 240 degree oven and bake 10 minutes, then reduce oven temperature to 180 degrees and to pester the bread until cooked. To give bread to cool in the towel for several hours before cutting.