Russia · Rye + wheat
Borodinsky Bread
Бородинский хлеб
A dark, aromatic Russian rye loaf with fermented malt, coriander and a gentle molasses sweetness.
What makes this bread distinctive?
Borodinsky is defined by a hot malt scald and the perfume of coriander. The scald helps rye retain moisture while sourdough balances the sweet and spicy profile.
- Flour profile
- Rye + wheat
- Core technique
- Malt scald (zavarka)
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the malt, half the lightly crushed coriander and 120 g boiling water. Cover and leave to cool for 2 hours.
- 02
Combine this scald with the remaining water, starter, molasses and flours. Add salt and mix for 5 minutes.
- 03
Rest the dough for 60 minutes, then press into a greased tin with a wet spatula.
- 04
Smooth the surface, sprinkle with the remaining coriander and proof for 60-120 minutes.
- 05
Bake at 230°C for 12 minutes, then at 195°C for 45-50 minutes. Wait 12 hours before slicing.
BAKER'S NOTES
Small details,
better results.
- Roasted barley malt does not give the same flavour as red fermented rye malt; look specifically for the latter.
- Rye dough does not require intensive kneading.
- Freshly crushed coriander seeds give a more balanced result than ground coriander.
AT THE TABLE
How to serve it
- Salted fish and dill
- Beetroot soup
- Butter and cucumber