Russian Borodinsky Bread Recipe

Borodinsky bread

There is a single standard of Borodinsky bread recipe, approved in 1984. The earliest mention of Borodinsky bread found in the literature of the early twenties of the 20th century. Borodinsky bread recipe has not been changed over the past 70 years.

Ingredients (for 1 kg of finished product): 90 g of wheat flour the second grade, 510 g of rye flour, 32 g of rye malt, 0.6 g of pressed yeast, 6 g of salt, 38 g of sugar, 25 g of molasses, 3 g of coriander and cumin.

Preparation: put all the ingredients into a bowl and stir with a spoon, then knead dough by hands until it easily comes off the hands. Leave the dough for an hour to let it get swollen. Then form a loaf, put it on a baking tray, wait for dough to swell again. Bake for 45 - 55 minutes at 170 ̊C. Also you can cook Borodinsky bread in a bread maker in the basic mode.

Comments   

 
+1 #1 Aida 2013-03-12 19:58
Thanks for posting this, I am trying to make this bread for my Russian husband. I am not very familiar with "second grade" flour or with baking bread, for that matter. What would that be please? I live in Canada and I need to explain what I am looking for at the a grocery store. :)
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+1 #2 CharlieTheBest:O 2013-03-18 20:57
:P thank you so much for this it has been such a great help, and my family love it! Thank you!!! ;-)
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0 #3 regina 2013-04-23 05:26
Quoting Aida:
Thanks for posting this, I am trying to make this bread for my Russian husband. I am not very familiar with "second grade" flour or with baking bread, for that matter. What would that be please? I live in Canada and I need to explain what I am looking for at the a grocery store. :)

Wheat flour had a grading system in russia, second grade is darker and more coarse, which is better for you that the bleached out soft white flour.
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+1 #4 Aggie 2013-04-25 13:58
try whole wheat ;)
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0 #5 Stephen 2014-01-08 10:22
I can't see in your recipe how much liquid is required, and whether it should be cold or warm. All comments welcome.
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+1 #6 Olga 2015-03-13 23:07
Try from here:
http://www.andreev.org/cooking/borodinsky-bread-recipe.html
I make it all the time and its delicious!
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0 #7 barbara 2016-03-23 19:48
Please, for this recipe as stated, HOW MUCH LIQUID & WHAT KIND? Thanks.
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0 #8 barbara 2016-03-24 20:08
Quoting regina:
Quoting Aida:
Thanks for posting this, I am trying to make this bread for my Russian husband. I am not very familiar with "second grade" flour or with baking bread, for that matter. What would that be please? I live in Canada and I need to explain what I am looking for at the a grocery store. :)

Wheat flour had a grading system in russia, second grade is darker and more coarse, which is better for you that the bleached out soft white flour.
Stone-milled is close.
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0 #9 Lana 2016-07-25 04:35
Where do I get rye malt.
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