Recipe of Award-winning Borodinsky bread

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, borodinsky bread. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Borodinsky bread is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Borodinsky bread is something which I’ve loved my whole life. They’re nice and they look fantastic.

I don't think there's a more popular bread in Russia than borodinsky. Borodinsky bread: dark, solemn and intensely sour, the famous Russian rye sourdough, not to be confused with Russian black bread. I wonder why there are no Russian fluffy white buns? Borodinsky dark rye bread is a traditional Russian bread made with dark rye flour, molasses, fresh coriander seeds and caraway.

To get started with this particular recipe, we must first prepare a few components. You can cook borodinsky bread using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Borodinsky bread:

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

Borodinsky bread is a Russian dark rye bread. It's a very rich and unusual tasting bread and very Complex, rich & extremely flavoursome - this Russian borodinsky bread is flavoured with molasses. 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. http://WWW.

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 is my childhood staple food. Nowadays, it seems that every dark rye bread sprinkled with caraway or coriander seed claims the name Borodinsky. http://WWW. Interesting details about Borodino and the. There aren't many breads in the world that could be considered legendary. This bread recipe is gluten-free and vegan!

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