Borodino bread: history and a modern recipe for the bread maker

Borodino bread is an appetizing black bread with a crusty 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

It's sad, but from this the story of the birth of this sort of bread is even more romantic. It goes back to the beginning of the XIX century, during the Patriotic War of 1812 , and is associated with the name of Princess Margarita Tuchkova. After marrying for love for the Colonel of the Imperial Army Alexander Tuchkov, she accompanied him in all campaigns and campaigns. However, after the birth of their first child in 1811 was forced to stay waiting for the husband of the house. Colonel died in the Battle of Borodino. In vain Marguerite wandered around the battlefield in search of her beloved husband's body. In memory of him, the princess ordered to build a church that over the years grew to the Spaso-Borodino monastery. With him was a bakery, where the recipe of the Borodino bread was invented as a memorial meal for the glory of the soldiers who died on that memorable date. Later, when the only son of Tuchkova died, she became abbess of this monastery.

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;
• Yeast dry - 1 teaspoon;
• Coriander in beans (for sprinkling).

Ingredients for the preparation of tea leaves:

• Flour rye wallpaper - 75 g;
• Malt - 3 tbsp. Spoons;
• Water - 250 ml;
• Coriander - 1½ tsp.

Welding

Borodino bread begins with the preparation of tea leaves. 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 occurs, 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.

Bookmark the ingredients

The present slightly warm tea leaves should be placed in the bowl of the bread maker. Top the rest of the ingredients in the following order: treacle mixed with water, sunflower oil, salt, sugar, rye flour, wheat flour, gluten, leaven, yeast. Observance of this sequence allows you to get on the output of a magnificent, well-risen dough and delicious aromatic Borodino bread with a soft, homogeneous structure. However, it should be noted that this order of the bookmark is not suitable for all units, but for such as "Daewoo", "Moulinex", "Kenwood" (for "Panasonic", for example, the ingredients should be laid in the reverse order).

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 bread maker into 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.