Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, borodinsky bread. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Borodinsky bread is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Borodinsky bread is something that I have loved my entire life. They are nice and they look wonderful.
Get Borodinsky Bread today with Drive Up, Pick Up or Same Day Delivery. To start making Borodinsky bread, first mix all the dry ingredients. In a large bowl mix wheat and rye flour, yeast powder, salt and coriander powder.
To begin with this particular recipe, we have to prepare a few ingredients. You can have borodinsky bread using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Borodinsky bread:
- Take For the rye sourdough (made over 4 days):
- Take 100 g wholemeal (dark) rye flour
- Take 200 g very warm water (at 40C)
- Make ready For the production sourdough (fermenting for 12-18 hours):
- Get 50 g rye sourdough starter
- Get 150 g wholemeal (dark) rye flour
- Prepare 300 g very warm water (at 40C)
- Make ready For the main dough:
- Prepare 270 g production sourdough (the rest can be used for another loaf, or binned)
- Take 230 g rye flour (light or dark)
- Get 5 g sea salt
- Get 5 g coarsely ground coriander plus a little extra to sprinkle on top of the loaf
- Prepare 20 g molasses
- Make ready 15 g barley malt extract
- Get 90 g warm water (at 35C)
- Prepare tin 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 is one of the most favorite varieties of bread in Russia.
Instructions to make 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.
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 (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. Petersburg. * A dark brown sourdough red rye bread of Russian origin. Borodinsky bread is my childhood staple food.
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