Contents
Borodino bread is present on the shelves of shops and on the tables of people of the CIS countries for more than a dozen years, and we love many for the unique aroma and flavor of cumin. For the first time, these delicious-smelling breads appeared on Soviet shelves in 1933.
It is not clear for certain who first came up with the idea of making bread with spices. The most plausible version is that, according to an approximation to the classic recipe, the nuns baked black bread from the Spaso-Borodino monastery, built by the widow of the general Margarita Tuchkova. Having lost her husband in the memorable Battle of Borodino, the woman founded a church near the place of his death, which then turned into a temple. Having become abbess, Tuchkova, along with other nuns, made a special, memorial bread in memory of her husband and other dead soldiers. According to the second, less popular theory, the recipe for rye bread with caraway seeds was brought from his many trips to Italy by the chemist and composer Borodin. One way or another, this kind of bread has become a highlight on the tables of many people.
Classic Borodino is baked from wheat and rye flour, yeast, molasses, rye malt, sugar. An interesting fact is that of the total amount of flour, only 15% falls on rye, the rest is wheat. But even this amount is enough to give the future loaf the color, taste and aroma of black.
In an original GOST, the dough is brewed, so that the bread remains fresh for a couple of days, the main thing is not to keep it together with white bread or in a plastic bag. The Borodinsky crust is always well baked, and without fractures, has a thickness of 4-5 mm. Its upper part is shiny and sprinkled with coriander or cumin. The pulp is porous and not sticky. Bread can be produced in the form of both bottom and molded products.
Useful Properties
It has long been believed that black bread is more beneficial for the body than white. What caused such an opinion, and is it justified? Definitely yes. Borodino bread contains large quantities of many elements necessary for health – for example, vitamin PP affects the metabolic process in living cells; Vitamin B1 (aka thiamin) acts on the work of the nervous system and those parts of it that are associated with the digestive system. Lack of vitamin B 1 will certainly affect the body in the form of constipation, so it is extremely important for people suffering from this scourge to use Borodino to normalize the work of the intestine.
| Vitamin | The content of the substance in 100 g (mg) | The norm of consumption per day (mg) |
|---|---|---|
| Vitamin A | 0,001 | 1 |
| Vitamin V1 | 0,18 | 1-2 |
| Vitamin V2 | 0,08 | from 1,5 to 2,4 |
| Vitamin E | 0,0014 | no more 10 |
| Vitamin PP | 1,25 | no more 60 |
In addition to vitamins, bread contains trace elements:
- phosphorus (157 mg);
- iron (3,9 mg);
- sodium (406 mg);
- potassium (235 mg).
As well as protein compounds and beneficial enzymes. For comparison, the daily norm for the human body on average is: potassium 250 mg, iron 10-15 mg, phosphorus 800 mg. That is, most of the necessary nutrients can be obtained from just one loaf of Borodino!
Do not forget about fiber. At its expense, peristalsis improves in the intestine (that is, the movement of food along it accelerates), and also cleansing of toxins and elimination of toxins occurs. It is worth remembering that you need to eat foods wisely and not get carried away, so as not to cause negative consequences. It’s worth it to be more careful with bread for those who have a problem with the acidity of the gastric juice and the presence of ulcers in the gastrointestinal tract, it is not recommended to consume too much Borodino. Do not abuse bread for diabetics and those suffering from gastric colic.
Dietary properties of the product
The calorie content of Borodino bread is of interest to everyone who monitors their nutrition and controls weight. I am glad that this kind of bread is recommended by nutritionists for weight loss. For one bread weighing 300 grams (the standard weight of a loaf), 207 kcal falls, where about 163 kcal falls on carbohydrates, 27 kcal – proteins, and 17 kcal goes to fats. But do not forget that ordinary white bread has a slightly higher calorie content – about 260 kcal. But many still prefer Borodino due to the fact that it has more fiber.
Food Recipes
It is easy to cook Borodino bread at home – fortunately, there are good and understandable recipes.
Borodino bread recipe in bread maker
Borodino bread in a bread machine is prepared from the following ingredients: 360 ml of water, 2 tbsp. l honey, 100 g of wheat flour, 450 g of rye flour, 1,5 tbsp. l vinegar from apples, 2 tsp. dry yeast, 2 tbsp. l oil (vegetable), 1,5 tsp. salt, 4 tablespoons of rye malt, coriander or caraway seeds to taste.
Expose on bread maker mode baking rye bread. In a separate bowl you need to pour the malt, pour boiling water over it, mix and let it brew for 7-8 minutes. In the bowl of the bread machine pour the yeast, pre-sifted flour of both varieties, salt, add honey (preferably in liquid form). At the end of any vegetable oil, you can and unrefined, and vinegar. Add malt to the mixture and pour water. It is desirable to pour the liquid not all at once, but gradually, focusing on the consistency of the test. If the dough is wound on a spatula, everything is done correctly. During cooking, it is better not to look every minute so as not to disrupt the work of the breadmaker. When Borodino is ready, it should be removed and put on a towel or grate to cool down a bit.
Borodino bread on fresh yeast
Homemade Borodino bread is prepared using the following ingredients: 300 grams of rye flour, 1 h. Spoonful of table salt, 170 grams of wheat flour (1 and 2 varieties can be taken), 1 Art. l honey, 15 grams of fresh yeast, 1 a tablespoon of oil (vegetable), 400 ml. water, 2 art. spoons of rye malt, according to 1 Art. l cumin and coriander. The required oven temperature is 180 ° C.
Pour the malt into a deep bowl, pour boiling water with 150 ml, leave to cool to room temperature. In another container in 150 ml of hot water, dilute honey and yeast, mix and place in a warm place to ferment the yeast. If done correctly, bubbles will appear above the starter.
Two types of flour will need to be sieved into a container, add salt. In the middle, make a deepening, where to pour in the starter and malt, the remaining water and vegetable oil. Knead the dough until smooth, and then let it sit in the heat for 1,5 hours. The dough will greatly increase in volume. Before baking, divide the dough into forms. Before being sent to the oven, caraway seeds and coriander are sprinkled on top of the dough and pressed a little. Leave the dough for another 30-40 minutes, preheat the oven. Bake for 40 minutes at 180 ° C. After cooking, remove the bread on a wire rack or towel and allow to cool. Before you cut the fragrant loaf, you should wait a couple more hours.
Bread with nuts and raisins
The third recipe can be called a variety of classic Borodino. To prepare such bread, you need to take 400 g of flour, necessarily premium wheat, 150 g of walnuts chopped finely, and raisins, 10 grams of fresh yeast, 100 grams of rye flour, 10 grams of salt and 350 mg of water.
Sift the flour and mix it with salt, add the yeast from the briquette to the flour mixture and rub it with your hands. Enter the water and knead the dough with a spoon, because the hands will be simply uncomfortable. Introduce raisins and nuts into the dough, knead to make it smooth and elastic, adding flour as needed. Transfer the dough to a bowl and let it stand in a warm place, but no more than 1 hours. As time passes, spread the dough into molds and leave them for another hour. Bake 10 minutes first at 220 °, and then 20 minutes at 200 ° C. Put the finished bread on a towel or grate and let cool.
refreshments
And Borodino bread can (and should) be used as a basis for snacks, when you need to urgently come up with something interesting for the arrival of guests. For example, champignon sandwiches. To prepare them, you need to grate the bread with garlic and fry in a pan. After cooling, spread the slices with mayonnaise or sandwich paste, put on top a couple of slices of mushrooms and a little green. Takes very little time, but very tasty.
Great appetizer for beer – garlic croutons. To cook them, you need to cut the bread into small pieces. Grate garlic on a very fine grater, add chopped dill, pepper and salt, add a little olive oil. Dip slices of Borodino bread into the mixture and put on a baking sheet. Bake until crisp in the oven at 200 ° C.
A good option for a feast is sandwiches with cottage cheese and smoked fish. For cooking, it is better to take smoked mackerel, from which to remove all the bones. In a blender, load soft cottage cheese, sour cream, fish, and chop until smooth. Pour into a bowl, add greens and spring onions, spread on bread – you’re done!
The fragrant and tasty Borodino bread, so familiar to us from childhood, is not only useful for the body, but also serves as an excellent basis for light or hearty snacks.