Rye bread in explanation of Borodino

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This bread has a sour, as it should be. The degree of acidity can be adjusted. The taste is closer to the Borodino because this is what the classic recipe is the Foundation of this. Store-bought bread has ceased to hold. The taste was not the same. Like with classic recipes passed on finished workpiece. That's why I began looking for recipes rye bread for the bread machine. Because I can't stand the taste of dry yeast in the bread, but had to be modified. Modification hlebopechki recipes classic ingredients gave a suitable option for me.

Ingredients for Rye bread in explanation of Borodino

Step by step instruction of cooking Rye bread in explanation of Borodino

Шаг 1

Bread made on sourdough. Its preparation takes 5-6 days.
We will need rye flour. I tried to cook on the Finnish and domestic. Did not notice a difference. Now use this flour.

Шаг 2

0.5 St rye flour and 0.5 C water mix

Шаг 3

It turns out that such a mixture the consistency as sour cream

Шаг 4

Put this mixture into a jar (I 1 l), which put in a warm place. The next day, again take the same amount of flour and water, stir and pour into a jar and mix everything. And so 4 times. Then the starter in the fridge and feed the same mixture at least once a week.
Sourdough is not my invention. This is a classic recipe rye sourdough.
Sourdough every week is becoming more efficient.

Шаг 5

Now we need rye malt. I use the dry as in the photo, but you can use liquid.

Шаг 6

While preparing the shutter, take 3 tbsp of rye malt and 1 teaspoon coriander.

Шаг 7

Pour the mixture with boiling water (until the consistency of sour cream) and leave to steep for up to stage 2.
According to the classic recipe should be placed in heat, such as thermos, but that looks well-sealed.

Шаг 8

2nd stage:
In shutter pour 0, 5-0, 75 C water, top pour 3 tbsp of flour, 1 teaspoon salt, 2 tbsp sugar, throw out zawarty malt and add 2 tbsp Rast oil. I bake mode Russian cook dark crust. Little nuance. Bread is not very good vnachale stirred the mixture, so when the first batch I help her with the spatula to dip the flour down. Then do not interfere.
The amount of water unfortunately does not give exact, from grinding the flour depends on the number of spoonfuls of leaven. More leaven is put, means less water and Vice versa. If suddenly in the loaf when baking formed a crater, then a lot of water, it is necessary to reduce. But the taste is not affected.

Шаг 9

It turns out a loaf weighing approximately 1 kg Cash costs, with electricity, 29 rubles.

Шаг 10

If part rye flour to change on wheat, the dough rises better (photo). When without wheat flour, it rises to 2/3 height. Pure rye bread may seem too "lipomata". There is a matter of taste. The amount of malt you can also change up or down will change the intensity of the black color. 3 tbsp of malt is a rich color like Borodino. For flavor you can add cumin seeds. Here on that fancy enough. But I like the pure rye version.

Шаг 11

And here is the bread cut. For a long time not moldy. Cool in towel
The top crust is not very delicious. This is the only drawback. But at the edges where in contact with the capacity crunch, yum, yum.

Bon appetit