The peculiarity of rye flour is the absence of gluten. For baking bread, rye flour will have to be supplemented with wheat flour. In addition, gluten or additives containing it, such as panifarin, are added to the dough to improve the quality of the product.
Homemade Borodino bread
Delicious sweet and sour bread with a characteristic rich aroma can be prepared in a bread maker. This bread belongs to custard, that is, the dough is kneaded on the basis of separately prepared tea leaves. Strictly follow the sequence of operations to ensure that you end up with a quality product.
You will need: For brewing: – 75 g of rye wallpaper flour; – 3 tablespoons of malt; – 250 ml of hot water; – 1,5 teaspoons of ground coriander.
For the dough: – 325 g of rye wallpaper flour; – 75 g of 2nd grade wheat flour; – 1 tablespoon of dry gluten; – 1,5 tablespoons of dry sourdough; – 1 teaspoon of dry yeast; – 135 ml of water; – 1 a tablespoon of liquid honey; – 0,25 tablespoon of vegetable oil; – 2 tablespoons of sugar; – 0,5 teaspoon of salt; – coriander seeds for sprinkling.
Prepare the tea leaves. Pour rye flour, dry coriander and malt into a deep bowl, cover everything with hot water and leave to infuse for 2 hours. It is best to place the bowl in a warm place, such as an oven or a bowl of hot water.
Dissolve honey in water. Chill the brew and pour it into the container of the bread maker. Add water with honey, vegetable oil, salt, sugar. In a separate bowl, combine both flours with gluten, dry sourdough and yeast. Pour flour mixture into a container. Set the program for kneading yeast dough on the display of the bread machine. Check the dough while kneading and stir it with a wooden spatula if necessary.