Authentic Borodinsky Russian Rye Sourdough Bread

rye flour

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

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

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a different sweetness while sugar is more economical.

coriander seeds

🥗Healthier: caraway seeds

💰Cheaper: fennel seeds

Caraway seeds provide a similar flavor profile, while fennel is often less expensive.

Mix 45 grams of dark rye flour and 90 milliliters of lukewarm water to create the sourdough starter, cover with plastic wrap, and let sit for 2 days.

After 2 days, add 30 grams of dark rye flour and 60 milliliters of lukewarm water to the starter, stir, cover, and let sit overnight.

On day 4, add 340 grams of dark rye flour and 570 milliliters of lukewarm water to the starter, stir, cover, and let sit for 24 hours.

On day 5, check the starter; it should be bubbly and ready to use. Measure out 800 grams of starter (about 4 cups) into a large bowl.

Add 290 milliliters of lukewarm water to the starter and stir.

Add 60 grams of molasses to the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens