Borodinsky bread
Borodinsky bread

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, borodinsky bread. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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.

Borodinsky bread is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Borodinsky bread is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook borodinsky bread using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Borodinsky bread:
  1. Get For the rye sourdough (made over 4 days):
  2. Get 100 g wholemeal (dark) rye flour
  3. Make ready 200 g very warm water (at 40C)
  4. Get For the production sourdough (fermenting for 12-18 hours):
  5. Prepare 50 g rye sourdough starter
  6. Get 150 g wholemeal (dark) rye flour
  7. Get 300 g very warm water (at 40C)
  8. Prepare For the main dough:
  9. Make ready 270 g production sourdough (the rest can be used for another loaf, or binned)
  10. Take 230 g rye flour (light or dark)
  11. Take 5 g sea salt
  12. Make ready 5 g coarsely ground coriander plus a little extra to sprinkle on top of the loaf
  13. Take 20 g molasses
  14. Take 15 g barley malt extract
  15. Get 90 g warm water (at 35C)
  16. Get tin whole coriander seeds, to sprinkle in the

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. Due to natural ingredient used in a bread and limited availability we only can ship this bread on Tuesday and Saturday.

Instructions to make Borodinsky bread:
  1. 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.
  2. 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.
  3. The production sourdough needs to prove in a warm place for 12-18 hours.
  4. Prepare a small loaf tin by greasing it thoroughly with butter. Sprinkle some whole coriander seeds over the bottom of the tin.
  5. 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.
  6. 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.
  7. 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.

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. Another version holds that it commemorated a Russian general fallen in the battle, baked (bread, not the general) by the grieving widow. What is Borodinsky(бородинский хлеб) dark rye bread? Borodinsky dark rye bread is a traditional Russian bread made with dark rye flour, molasses, fresh coriander seeds and caraway. There are a few legends about the origin of Borodinsky bread.

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