Borodinsky bread or Borodino bread is a dark brown bread of Russian origin traditionally sweetened with molasses. Traditional Russian dark rye bread- heavy and dense rich dark color and tight crumb that holds together.

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This dark brown sourdough rye bread has soft and moist texture and is characterized by its distinctive flavour.

Borodinsky bread. So its not as high hydration. Dough felt in the normal range and it rose well. Every single Russian is familiar with the taste of this bread and it is especially popular among the older generation.

Molasses rye malt and coriander used in baking give the loaf its rich aroma and herby taste with slightly sweet notes. If you want to improve bread crumb and dont care about baking 100 authentic 1934 Borodinsky then you can increase bulk fermentation time to 90 minutes and proofing time to 75 minutes as suggested here. Ingredients 175g rye flour plus extra for dusing 6g sea salt 10g caraway seeds around 1 tbsp 10g coriander seeds lightly crushed plus extra for topping around 1 tbsp 1 tsp molasses 130g.

The traditional recipe for Borodinsky bread was invented in 1933. Borodinsky Russian sourdough rye bread Traditionally Borodinsky bread is flavoured only with coarsely ground corianders seeds. Do not add more flour.

Unlike most Borodinsky variations which contain wheat flour this one is made of 100 rye. Made with whole grain rye and wheat flour aromatic coriander less often caraway molasses and rye malt it is very. Borodinsky bread is Russian rye sourdough with its history going back to Napoleonic wars.

Real Borodinsky bread is crispy on the outside but very soft on the inside. Its supposed to be a a wet dough. Ive basically used Andrew Whitleys recipe with a few minor changes.

It is one of the most favourite varieties of bread in Russia. The addition of malt extract and molasses brings extra flavour. In addition where many of the other variations have flavor profiles that feature a combination of both sweet and sour in this one sweet dominates thanks to both the long scald and floral accents of scalded caraway or anise.

We will see what the crumb is like when its cooled. Work the dough for about 3 minutes with your hands or a. Theres a lot of history behind this bread.

Borodinsky Bread is one of the most favorite varieties of bread in Russia. Previously there were also similar recipes but with caraway seeds семена тмина. Some special ingredients like rye malt and molasses are required to make it but believe me the flavor will exceed all your expectations.

Still made a sticky highish hydration dough though which is called for in a Borodinsky bread. It is well known in Russia Ukraine and all around the Eastern Europe. Borodinsky bread is the most flavorful rye bread Ive ever tasted.

5g ripe sourdough starter. Instead of 86 hydration. According to Andrew Whitley this bread gets its name from the battle of Borodino when the Russian army fought with Napoleon just outside Moscow in 1812 and the wife of the Russian general decided to bake some bread with crushed coriander to encourage the troops.

Day 2 Making the dough The following day mix together the pre-ferment 350g white bread flour 50g rye flour 100g wholemeal flour 15g salt. Borodinsky bread is one of the most popular bread in Russia and some former USSR countries. Great for gut health this rye sourdough loaf is named after the battle of Borodino.

Coriander кориандр was one of the ingredients. The mix will be sticky. 72 hydration if I indeed miss the water out.