You will need
  • - vegetable oil 2 tbsp
  • - Apple cider vinegar (6-9%) 1 tbsp.
  • - water 230 ml
  • - rye flour 200 g
  • - wheat flour 100 g
  • - salt 1.5 tsp.
  • - 2 tbsp sugar / sugar 0,5 tbsp + 1.5 tbsp honey
  • - rye malt / dry brew / liquid kvass wort 2.5 tablespoon
  • - dry active yeast 1.5 tsp.
  • - coriander 1 tbsp
Real molasses bread has a unique taste and color due to the rye malt.

Preparation of malt / dry kvass
If you the recipe I decided to use kvass wort, then skip this step. Take 2.5 tablespoons of dry malt/brew, pour 130 ml of boiling water. Mix thoroughly.
Preparation of coriander
Coriander pour 100 ml of boiling water, cover with a lid and leave to cool. Then separate the grain from the liquid. The liquid will go into the dough, and grain for sprinkling on top.
The dough
After the water has cooled, perform the following:
- if diluted with dry malt/brew, pour in the bucket of the bread machine it and the water from the coriander;
- if you use in the recipe liquid kvass wort, pour it in a bucket, the water from the coriander and the remaining 130 ml of warm water.

Then add vinegar, sugar (or sugar with honey), salt. Top place flour. In flour make a bowl, and pour the yeast.

Run the program "Dough".
After the second kneading sprinkle the top of the future rolls steamed coriander. You can gently smooth with your fingers so that the grains are not showered with the finished loaf.

Leave the dough for 3-5 hours. Orientirueshsya to lift 3-4 cm from the original level. If the dough is too will rise during baking cover Borodino bread will fail. If the dough rises enough, the black bread will be dense and sticky, like clay.
When the dough has risen enough, run the program "Baking".
Borodinsky bread is baked 2-3 times longer than white, so we will run this program again, after a 10 minute break.

10 minute break required in order for the furnace cooled slightly, otherwise it will not run the program again and would hate to squeak.
After the bread baked, it is better to leave the heating on for another hour, so the crust will be strengthened. Then buhanku shake out of the pail and pull it out of the working blade with special hook.