See below for recipe
Borodinsky bread is a dark brown sourdough rye bread from Russia.
Borodinsky – Recipe
Adapted by ALLA MISHINA
Ingredients
Starter (Preferment)
- 22 g 100% rye starter
- 110 g water
- 110 g medium rye flour
Scald (Mash)
- 40 g fermented rye malt
- 15 g medium rye flour
- 160 g boiling water (+100°C)
- 4 g ground coriander (or caraway)
- 5 g white unfermented malt (or rye flour if not available)
Final Dough
- 250 g water
- 200 g rye starter (from above)
- 200 g scald (all of it)
- 280 g medium rye flour
- 90 g wheat flour (bread or all-purpose)
- 35 g honey or sugar
- 10 g salt
- Coriander seeds for topping

Instructions
Starter (Preferment)
- Mix the starter, water, and flour.
- Leave to ferment for 10–12 hours at room temperature (24–26°C).
Scald (Mash)
- Mix the flour, fermented malt, and coriander.
- Pour over with boiling water, stir well, and then add the unfermented malt (or rye flour).
- Stir again and leave in a covered non-plastic container for at least 2–3 hours.
- Ideally, keep it in the oven at 62–65°C, or in a thermos overnight. At room temperature, the scald can safely stand for up to 12 hours; afterwards, refrigerate or use immediately.
Final Dough
- In a mixer — add ingredients in the order listed:
- 250 g water
- 200 g rye starter (from above)
- 200 g scald (all of it from above)
- 280 g medium rye flour
- 90 g wheat flour (bread or all-purpose)
- 35 g honey or sugar
- 10 g salt
- Coriander seeds for topping
- Mix for 10–15 minutes on low speed using a paddle or dough hook.
- By hand — add all ingredients except 50 g of the water. Knead the dough for 8–10 minutes using your fist, dipping it occasionally into the reserved water to gradually incorporate it.
- Cover the dough and let it ferment for 2.5–3 hours at 28–35°C.
Shaping and Proofing
- After fermentation, divide the dough into 400–800 g pieces (depending on your baking tins).
- Shape the loaves “through water” (with wet hands) and place them into greased tins (use butter, vegetable oil, or baking spray).
- Sprinkle coriander on top.
- Let proof for 60–70 minutes at 24–28°C, until increased in volume by about 1.5× and small “craters” appear on the surface.
Baking
- Bake at 250°C with steam for 10 minutes, then 40–45 minutes at 180–190°C with convection.
- After baking, remove the loaves from the tins and cool completely on a wire rack.
Note for new baking tins:
If using new tins, mix flour and vegetable oil in a 1:1 ratio to grease them. This prevents the bread from sticking to the sides. However, butter works even better.
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