ReceptnaptárBorodinsky bread (dark rye bread with coriander)
Borodinsky bread is the best-known Russian dark rye bread, with a deep, slightly sweet-sour flavour and coriander. An indispensable part of the Russian table, with fish, cold platters and soups. By tradition it was made in memory of the Battle of Borodino.
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Method
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- Mix the rye flour with the water, starter (or yeast) and malt extract; cover and leave for 12 hours.
- Add the wheat flour, salt, molasses, ground coriander and caraway and work in well.
- Smooth the dough into a buttered loaf tin with wet hands.
- Cover and prove for 1.5-2 hours.
- Sprinkle the top with coriander.
- Bake at 220 °C for 10 minutes, then at 180 °C for 45 minutes; cool on a rack and slice the next day.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rye dough is sticky, which is normal; do not add too much flour.
- Slice the bread the next day so it does not crumble.
- Coriander and molasses give the characteristic flavour.
Frequently asked questions
How long does it keep?
5-7 days tightly wrapped.
With yeast instead of sourdough?
Yes, but sourdough gives a deeper flavour.
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