| Prep: 2 hours | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| 1 1/3 cups of warm water (around 110 degrees F) | 2 1/4 teaspoons of dry yeast | 1/4 cup of molasses | 1 1/2 tablespoons of vinegar |
| 3 1/4 cups of rye flour | 1 1/2 cups of bread flour | 1/2 cup of wheat bran | 1 1/2 tablespoons of cocoa powder |
| 1 1/2 tablespoons of caraway seeds | 1 1/2 teaspoons of ground coriander | 1 1/2 teaspoons of salt | 3 tablespoons of melted butter |
| 1 tablespoon of cornstarch |
| kcal | fat | saturates | carbs |
| 340 | 5g | 3g | 57g |
| sugars | fibre | protein | salt |
| 10g | 9g | 9g | 0.6g |
About Borodinsky
The Borodinsky bread, a flavorful delight of Russian origin, is a delectable crowd pleaser that stands as a testament to the notion that simplicity often yields the most wondrous results in gastronomy. With a history as rich as its unique combination of flavors, it promises an unforgettable tasting journey.
The Story Behind the Slice
This dense and slightly sweet Rye bread, named Borodinsky after the historic Battle of Borodino, tells a tale steeped in Russian history. Whether it spurs memories of your grandmother’s kitchen or an earlier time in history, the Borodinsky bread encapsulates more than a collection of ingredients; it embodies culture, history, and tradition.
A Symphony of Flavors
What differentiates Borodinsky from other breads is its enchanting balance of flavors. The principal elements are the rye flour and the molasses, which impart a characteristically deep, slightly sweet flavor and a soft, tender crumb. Then comes the surprising addition of cocoa powder – not to sweeten, but to enrich the color and subtly compliment the rye.
Ground coriander and caraway seeds offer an intriguing twist to the bread palate with their warm, slightly citrusy, and peppery nuances, respectively. Each slice unfolds layers of taste and aroma that captivate the senses.
An Array of Pairings
Robust and hearty, the Borodinsky bread pairs well with a variety of accompaniments. Savor it with a dollop of butter, a slice of smoked salmon, or a generous serving of borscht – a traditional Russian soup. Its distinctive flavors also complement aromatic cheeses, cold cuts, and even pickled herring.
While it’s terrific as a standalone snack, Borodinsky can serve as a great companion to numerous Russian dishes. Likewise, its dense structure can withstand being transformed into a delightful Reuben sandwich or being dunked in a warm, hearty stew.
Unveiling the Craft
Creating the Borodinsky bread is an exercise in culinary craftsmanship. It requires patience and precision but rewards the baker with the satisfaction of an elegantly flavorful and aromatic end product. Time-honored methods combining fermentation and skillful blending of flavors result in a bread that captures the essence of traditional Russian baking.
So next time you crave a slice of something genuinely unique, remember the Borodinsky. Break away from the monotony of white bread and step onto the flavorful path less traveled.
What You’ll Need
- 1 1/3 cups of warm water (around 110 degrees F)
- 2 1/4 teaspoons of dry yeast
- 1/4 cup of molasses
- 1 1/2 tablespoons of vinegar
- 3 1/4 cups of rye flour
- 1 1/2 cups of bread flour
- 1/2 cup of wheat bran
- 1 1/2 tablespoons of cocoa powder
- 1 1/2 tablespoons of caraway seeds
- 1 1/2 teaspoons of ground coriander
- 1 1/2 teaspoons of salt
- 3 tablespoons of melted butter
- 1 tablespoon of cornstarch
Method
Step One
Start by blending the dry yeast into the warm water and let it sit for about 5 minutes until it’s foamy. Add in the molasses and vinegar then set aside.
Step Two
In a large mixing bowl, combine the rye flour, bread flour, wheat bran, cocoa powder, caraway seeds, ground coriander, and salt.
Step Three
Pour the yeast mixture into the bowl with the dry ingredients. Add the melted butter. Using a wooden spoon or a stand mixer with a dough hook, mix until all the ingredients are well incorporated and a dough starts to form.
Step Four
Once the dough has formed, turn it out onto a lightly floured surface. Knead the dough for about 10 minutes, until it is smooth and elastic.
Step Five
Place the kneaded dough in a greased bowl, cover it with a clean towel and allow it to rise in a warm spot for approximately 1 1/2 hours or until it has doubled in size.
Step Six
Preheat your oven to 375 degrees F. Once the dough has risen, punch it down and shape it into a loaf. Place this loaf onto a baking sheet that is dusted with cornstarch.
Step Seven
Bake the shaped loaf in the preheated oven for about 30 – 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Remove the bread from the oven and allow it to cool before slicing.
