Borodino bread with oat flakes

servings: Cooking time: minutes


Borodino bread with baked oatmealon molasses - is a recipe from my notebook, which I wrote about ten years ago. This recipe was one of my first attempts at Borodino bake bread at home. I love Borodino bread, for me a piece of Borodino with butter and salt - the best addition to a cup of coffee.

The peculiarity of this recipe that I cookBorodino bread in the oven without malt, simply add the molasses, which is why a loaf turns a little lighter in color than we're used to. Well, still have to spend a little more time. Because it is not a quick recipe, this activity is almost the whole day. Although, of course, most of the time the dough or advocates, or suitable, because it does not require attention, just need to be around and a little look.

In addition, beginners, those who are not used to bakebread molasses, may be difficult to determine whether there is enough flour to the dough was involved. But everything comes with experience, so get down to business more safely if I baked, you can too!

By the way, if you like rye bread, look at this recipe for rye bread with prunes - delicious!

Ingredients for "Borodino bread with oat flakes":

  • 1 cup oat flakes Fast food;
  • Article 1.5. tablespoons butter;
  • 2.5 tsp (1 bag) yeast (active dry or instant).;
  • 0.5 cups of molasses;
  • 2 teaspoon salt.;
  • 2 cups flour;
  • 4 cups rye wholemeal.

Recipe "Borodino bread with oat flakes":

Fill oatmeal with boiling water
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!

Leave oatmeal on the hour
Suppose that for swells cereal 1 hour, after which time the porridge is very soft and near room temperature.

Dilute yeast in warm water
In a small bowl, mix the yeast with half a glass of warm water and let them sit for 5 minutes.

Add the oatmeal salt, molasses and yeast
Add a bowl of oatmeal molasses, salt and yeast dissolved in water.

Mix all ingredients in a bowl
Mix all ingredients in a bowl.

Add the white flour
Add to the mix two cups of flour. The dough is still quite fluid at this stage.

Add the rye flour
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.

Mesim dough for bread on the table of Borodino
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.

Note

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.

Put the dough in a bowl com
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).

Mesim the dough in a bowl
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.

Divide the dough into 2 parts
Then lay out the dough on the table, dusted with flour, briefly obmesite his knife and divide into two equal parts.

Form a loaf of bread
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).

Put the dough into the mold
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).

Bake the bread in the oven Borodino
Preheat oven to 190 degrees C.
Bake Borodino bread in the oven for 35-40 minutes or until dark golden brown loaves surface.

We take out Borodino bread from oven
Get Borodino bread from the oven and let it stand for half an hour in the forms.

Let cool on a wire rack Borodino bread
After that, remove the loaves from the molds and place on a grill or on a towel to cool.

Cut the cooled bread Borodino
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!
Bon Appetit!

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