The Ultimate Russian Borodinsky Dark Rye Bread - Making A Soviet Classic Better

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

rye sourdough starter

🥗Healthier: spelt sourdough starter

💰Cheaper: commercial yeast

Spelt adds a nutty flavor, while commercial yeast simplifies the process.

coriander seeds

🥗Healthier: caraway seeds

💰Cheaper: omit spices

Caraway seeds offer a similar flavor profile.

Day 1: Mix 150g sourdough starter, 250g cold water, and 200g rye flour together. Let it rest overnight or for at least 12 hours at room temp.

Day 2: Mix together the pre-ferment, 350g white bread flour, 50g rye flour, 100g wholemeal flour, 15g salt, 10g freshly ground caraway seeds, 12g whole coriander seeds, 60g molasses, 40g dark cocoa powder, and 280g room temperature water.

Work the dough for about 3 minutes with your hands or a wooden spoon. It's supposed to be a wet dough.

Oil your hands, stretch and fold the dough as much as possible and then cover it up. Let it rest for one hour.

After an hour, oil your hands and give the dough a few folds by lifting from the bottom and folding back onto itself. Let it prove for 3 hours in a slightly warm place.

Line some bread tins or moulds with parchment paper, oil the tins, then parchment paper, and sprinkle with semolina, coriander seeds, and ground caraway.

When your dough has risen, gently tap it down and divide the dough in two or make one big bread.

Shape it into a round by tucking the sides underneath it and let it rest for 15 minutes.

Shape your dough into a tight-ish oval shape and place it into the tin, sprinkle with coriander and ground caraway seeds.

Let the dough rise again lightly covered with oiled plastic wrap until doubled in size, about 1.5 hours. Preheat oven to 220°C (428°F).

Place a small metal bowl or tray with water in the oven to create steam. Bake at 220°C for 20 minutes, then turn down to 180°C (356°F) and bake for another 10 minutes. Remove from moulds and bake bottom side up for another 5 minutes.

Check internal temperature; it should read above 90°C (194°F). Remove from the oven and let cool on wire racks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens