Place the oatmeal and butter in a largebowl and pour two cups of boiling water. Stir. You can use any fast food flakes, or the usual rolled oatmeal - I used both types of success!
Suppose that for swells cereal 1 hour, after which time the porridge is very soft and near room temperature.
In a small bowl, mix the yeast with half a glass of warm water and let them sit for 5 minutes.
Add a bowl of oatmeal molasses, salt and yeast dissolved in water.
Mix all ingredients in a bowl.
Add to the mix two cups of flour. The dough is still quite fluid at this stage.
Then start adding rye flour for half a cup at a time. Add and stir until then, until you can no longer be stirred it with a spoon.
Now lay out the dough on a floured board and continue kneading with your hands until you get a smooth supple com. Knead it for at least 5 minutes.
This time I used, in total,about 6 cups of flour, whereas in my notes 10-year-old stated just 4 and 2/3 cup ... But, I think the difference is due, firstly, the quality of the flour, and secondly, the fact that I used earlier oatmeal instead of the usual fast food grains. Well, and, thirdly, perhaps, the case as molasses.
In general, you have to define yourself,when the meal will be enough. Perhaps those who kneads the dough for the first time, it will be a little difficult. Due molasses Borodino bread dough tends to be sticky, because of what is even more difficult to estimate how much is necessary to add flour.
But guided by the texture of the dough. Add the flour and knead until someone becomes elastic, but soft and not too sticky. The dough may stick slightly due to the sticky molasses, but it should not be very sticky.
Either way, a total of somewhere 5-6 cups you both flours have should go.
Place the ball of dough in a greased bowl, cover loosely with cling film or a cloth and let rise until double the size (about 1.5 hours).
After the first time the dough rises,hybrids it a little right into a bowl, cover with a cloth and then leave it for half an hour for the second lift. Molasses slows down the fermentation of sugar, therefore yeast do their job more slowly.
Then lay out the dough on the table, dusted with flour, briefly obmesite his knife and divide into two equal parts.
Shape each piece into an oval loaf. Do this by forming each half into a rectangle approximately the same length as the mold for baking bread and then break in it (for roundness).
Place both in a greased piece of dough forms, cover loosely with a clean towel and allow to rise above the edge of the mold about 2-3 cm (for an additional 1.5 hours).
Preheat oven to 190 degrees C.
Bake Borodino bread in the oven for 35-40 minutes or until dark golden brown loaves surface.
Get Borodino bread from the oven and let it stand for half an hour in the forms.
After that, remove the loaves from the molds and place on a grill or on a towel to cool.
Let the loaf cool completely before cutting, or tender crumb crumple and be stuck together.
Now that you know how to bake bread Borodino at home. Agree, to bake bread - it's great!