How to Make Russian Rye Bread | Awesome Borodinsky Loaf Recipe

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.

Make the preferment by mixing part of the rye flour with some water and a tiny amount of yeast; leave it to ferment for 12 hours.

Prepare the scald by mixing part rye flour, caraway seeds, coriander seeds, and malted rye with boiling water; let it sit at room temperature.

Mix the preferment with the scald and remaining ingredients to form the final dough.

Knead the dough until smooth and elastic.

Let the dough undergo bulk fermentation and fold it as needed.

Shape the dough and let it proof before baking.

Bake the loaf and spray it with water for a crusty finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens