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.
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