Borodinsky bread. I don't think there's a more popular bread in Russia than borodinsky. Once, I even heard that Russian emigrants always miss borodinsky bread the most, as far as traditional foods go. Borodinsky Bread is one of the most favorite varieties of bread in Russia.

Borodinsky bread is Russian rye sourdough bread, with its history going back to Napoleonic wars. Recipe for healthy rye sourdough loaf named borodinsky after the battle of Borodino. Borodinsky bread or Borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. пекарня Sasha Bread. пекарня заквасочного хлеба. You can have Borodinsky bread using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Borodinsky bread

It's of For the rye sourdough (made over 4 days):.
Prepare 100 g of wholemeal (dark) rye flour.
You need 200 g of very warm water (at 40C).
You need of For the production sourdough (fermenting for 12-18 hours):.
You need 50 g of rye sourdough starter.
It's 150 g of wholemeal (dark) rye flour.
You need 300 g of very warm water (at 40C).
You need of For the main dough:.
You need 270 g of production sourdough (the rest can be used for another loaf, or binned).
It's 230 g of rye flour (light or dark).
Prepare 5 g of sea salt.
You need 5 g of coarsely ground coriander plus a little extra to sprinkle on top of the loaf.
It's 20 g of molasses.
You need 15 g of barley malt extract.
You need 90 g of warm water (at 35C).
Prepare tin of whole coriander seeds, to sprinkle in the.

There aren't many breads in the world that could be considered legendary. Borodinsky bread is my childhood staple food. Nowadays, it seems that every dark rye bread sprinkled with caraway or coriander seed claims the name Borodinsky. Borodinsky bread or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.

Borodinsky bread step by step

On day 1 mix 25g dark rye flour with 50g very warm water in a large jar or a plastic tub with a lid. Keep it in the warmest place in the house you can find (airing cupboard does well). On day 2, 3 and 4 add another 25g of rye flour and 50g of warm water. You should get a bubbly starter – bubbles are the sign of life here, it doesn’t significantly expand. Let the starter ferment for 24 hours after the last feeding before making the production sourdough..
Mix 50g of the starter with the other ingredients for production sourdough. The rest of the starter can be stored in the fridge, and fed with 25g flour and 50g water 24 hours ahead of your next rye loaf..
The production sourdough needs to prove in a warm place for 12-18 hours..
Prepare a small loaf tin by greasing it thoroughly with butter. Sprinkle some whole coriander seeds over the bottom of the tin..
To make the Borodinsky dough, mix all the ingredients to a soft dough – it won’t be anything like wheat dough, not stretchy or elastic, rather resembling a brownish concrete mix or mud! Turn it out onto wet worktop, wet your hands too and form a rough shape of a loaf. Place it in the tin, cover with cling film and leave in a warm place for up to 6 hours. If you use just dark flour for the main loaf, the rise will be very slow indeed – but the flavour more intense..
When the loaf has risen appreciably, at least doubled in volume, sprinkle the rest of the crushed coriander over the top and put in the oven preheated to 220C/425F/gas 7. Bake for 10 minutes, turn the heat down to 200C/400F/gas 6 and bake for further 30 minutes..
Remove from the oven and turn out onto a wire rack. If the loaf doesn’t want to come out, leave it in the tin for a while. Cool completely before wrapping in cling film or a polythene bag. Rye bread is best after it’s had a day’s rest and slices more easily..

As Borodinskiy bread is a source of complex carbohydrates, it is advised to consume it in moderation during the diet, replacing wheat and pastry with it. From Wikimedia Commons, the free media repository. A method of production of «Borodinsky» bread with improved organoleptic and physical-chemical indicators was developed. A formula of a new type of a product was presented. This article relates to Savage Feast.