Borodinsky bread. Find Deals on Borodinsky Bread in Bread & Pastries on Amazon. Borodinsky bread is Russian rye sourdough bread, with its history going back to Napoleonic wars. Borodinsky is a rye sourdough, different from Russian black bread.
In a large bowl mix wheat and rye flour, yeast powder, salt and coriander powder. Then, add the star of the. Borodinsky bread has an unusual and very strong taste. 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):.
- You need 100 g of wholemeal (dark) rye flour.
- You need 200 g of very warm water (at 40C).
- Prepare of For the production sourdough (fermenting for 12-18 hours):.
- Prepare 50 g of rye sourdough starter.
- Prepare 150 g of wholemeal (dark) rye flour.
- It’s 300 g of very warm water (at 40C).
- You need of For the main dough:.
- It’s 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).
- It’s 5 g of sea salt.
- It’s 5 g of coarsely ground coriander plus a little extra to sprinkle on top of the loaf.
- It’s 20 g of molasses.
- Prepare 15 g of barley malt extract.
- You need 90 g of warm water (at 35C).
- You need tin of whole coriander seeds, to sprinkle in the.
It's also quite a 'heavy' and 'wet' bread. The bread is flavoured with coriander and caraway seeds and molasses is combined into the dough. This gives it an almost 'sweet and sour' taste (although stronger on the sour). Borodinsky bread (Russian: бородинский хлеб) is a dark brown sourdough rye bread of Russian origin.
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..
Due to natural ingredient used in a bread and limited availability we only can ship this bread on Tuesday and Saturday. Borodinsky – Russian sourdough rye bread. Traditionally, Borodinsky bread is flavoured only with coarsely ground corianders seeds. The addition of malt extract and molasses brings extra flavour and stickiness to the bread. I used marmite as a substitute for the malt extract and black treacle which is a substitute for molasses.