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Borodino rye bread in a bread maker

3597

Kitchen Russian

Calorie content 187.3 kcal

Portions 1 kg

Cooking time 4 h

Proteins * 8.9 gr.

Fats * 5.7 g

Carbohydrates* 53.8 g

Content

The original recipe for making Borodino bread is using rye flour. The product prepared in this way comes out lighter and lower in calories.

Ingredients

Peeled rye flour 500 gr. Wheat flour 180 g Water 300 ml. Dry yeast 1 tsp Rye fermented malt 2 tbsp Salt 1 tsp Granulated sugar 2 tsp Vegetable oil 30 ml. Caraway 1 tsp

Cooking process

Pour boiling water over rye malt. It is enough to take one third of the indicated amount of water.

Pour the remaining warm water into the form of a bread machine, and then butter and finished malt.

Next, add flour, yeast, salt, sugar and caraway seeds.

We choose a suitable mode, which will last 3 hours and 30 minutes. You can use the rye or French bread programs.

When ready, open the oven lid and let the Borodino bread cool a little. Then we carefully take it out, cut it and serve it to the table!

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