This recipe for the famous Russian Borodinsky bread hits all the authentic flavors. It's made with rye sourdough and uses the original flavors of coriander, caraway, and molasses. This rye bread is light in texture, high in flavor, and easy to prepare even for a novice baker.
--------------Written recipe on my website --------------
https://www.pantsdownapronson.com/dark-rye-bread/
I advise against cup and spoon measures as it's not an accurate measuring system.
Preferment:
250 grams (1.06 cups) water
150 grams (0.6 cups ) rye starter(or any sourdough starter)
200 grams (1.25 cups) rye flour
Dough:
625 grams (all of the preferment)
280 grams (1.18 cups) water
350 grams (2.5 cups) white bread flour
100 grams (0.8 cups) wholemeal flour
50 grams (0.4 cups) rye flour
15 grams (2.5 teaspoons) salt
60 grams (0.2 cups) molasses
40 grams (4 tablespoons) 100% pure dark cocoa powder
10 grams (4 teaspoons) caraway seeds(freshly ground works best)
12 grams (4 teaspoons) coriander seeds(kept whole)
**Cocoa powder is unconventional but it gives the bread amazing texture and depth of flavor. Much better than malted rye flour. Using it does not make your bread taste of chocolate)))
** Malted rye was used to provide the yeast with more sugars to ferment in extremely cold weather years ago. This practice is obsolete and the amylase in the rye starter along with the molasses does a perfect job of proving the natural yeast with plenty of food. Just in case anyone was wondering.
Original soviet recipe:
100 g sourdough starter
700 g water
650 g rye flour
100 g wholemeal flour
50g malted rye flour
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds
Yeasted Recipe:
750 g water
650 g rye flour
150 g wholemeal flour
50g malted rye flour
10g instant yeast
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds
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------Chapters-------
00:00 - Intro
00:24 - what is Borodinsky bread
02:13 - Making a rye pre-ferment
02:42 - Ingredients needed
03:15 - Making the dough
04:02 - Resting and fermenting the dough
04:23 - Preparing the baking tin
05:26 - Pre-shape the dough and bench rest
06:14 - Final shape and proof
07:00 - Dough when ready to bake
07:10 - Baking instructions
07:39 - Baked bread and cooling down instructions
07:48 - Slicing the bread
08:20 - Serving suggestions
09:40 - Outro
--------------Rye starter recipe--------------
https://www.pantsdownapronson.com/sourdough-starter/
--------------Salmon gravlax recipe--------------
https://www.pantsdownapronson.com/cured-salmon-gravlax/
--------------How to soft boil quail eggs--------------
https://www.pantsdownapronson.com/soft-boiled-quail-eggs/
--------------Let's say grace------------
Russian Folk Song - Troika (balalaika) By JustVeee
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