recipe in Da Lieba

How to Make Traditional Russian Borodinsky Bread (Borodinsky Bread)

Borodinsky, a iconic dark rye bread from Russia, is loved for its dense texture, sour flavor, and distinctive aroma from coriander and malt. Here’s a simple guide to baking this classic at home.

Ingredients: You’ll need 400g rye flour, 200g bread flour, 300ml warm water, 20g fresh yeast (or 7g dry), 2 tbsp molasses, 1 tbsp coriander seeds, 1 tsp salt, and 1 tbsp rye malt (or substitute with more molasses). For the traditional dark crust, a glaze of 1 tbsp water mixed with 1 tsp malt or molasses is essential.

Steps:

1. Activate yeast: Dissolve yeast in warm water with a pinch of sugar; let sit for 10 minutes until frothy.

2. Mix dough: In a large bowl, combine flours, coriander, salt, and malt. Add yeast mixture and molasses, stirring until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth.

3. First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1.5–2 hours until doubled.

4. Shape: Punch down dough, shape into a round loaf, and place on a baking sheet. Cover and let rise for another 30 minutes.

5. Bake: Preheat oven to 220°C (425°F). Brush the loaf with the malt glaze. Bake for 30 minutes, then reduce heat to 180°C (350°F) and bake for 20–25 more minutes until the crust is deep brown and hollow-sounding when tapped. Cool completely before slicing.

Enjoy Borodinsky with butter, cheese, or as a side to soups—its robust flavor shines in every bite!