Borodinsky bread. 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. Recipe for healthy rye sourdough loaf named borodinsky after the battle of Borodino.

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Victoria Drey Borodinsky Bread is one of the most favorite varieties of bread in Russia. Made with whole grain rye and wheat flour, aromatic coriander (less often - caraway), molasses and rye malt, it is very flavorful and satisfying. Borodinsky bread is a Russian dark rye bread.

You can cook Borodinsky bread use 16 ingredients and 7 the steps. Here guides how you cook it.

The main ingredient Borodinsky bread as follows:

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

It's a very rich and unusual tasting bread and very dark in colour. The bread is made from rye flour and it seems sometimes wheat flour. This recipe however uses just dark rye flour. Borodinsky bread The legend has it that this solemn dark rye sourdough was first baked before the battle of Borodino, to give courage to the Russian troops for the fighting ahead.

Steps Borodinsky bread

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..

Another version holds that it commemorated a Russian general fallen in the battle, baked (bread, not the general) by the grieving widow. Borodinsky bread (Russian: бородинский хлеб) is a dark brown sourdough rye bread of Russian origin. Due to natural ingredient used in a bread and limited availability we only can ship this bread on Tuesday and Saturday. Customers who bought this item also bought. This recipe for Borodinsky dark rye bread is made with a sourdough starter and also include some cocoa powder and freshly ground caraway seeds.