Borodinsky Khleb

Name: Borodinsky Khleb
Yield: 10
Cuisine: Russia
Ingredients: Rye flour — 240 g (8.5 oz); Bread flour — 125 g (4.4 oz); Rye sourdough starter — 240 g (8.5 oz); Molasses — 2 tbsp; Coriander seeds, plus extra for topping — 1 tbsp; Warm water — 360 ml (12 fl oz); Salt — 2 tsp

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Rye flour — 240 g (8.5 oz)
Bread flour — 125 g (4.4 oz)
Rye sourdough starter — 240 g (8.5 oz)
Molasses — 2 tbsp
Coriander seeds, plus extra for topping — 1 tbsp
Warm water — 360 ml (12 fl oz)
Salt — 2 tsp

Method

Combine the rye flour, bread flour, sourdough starter, molasses, coriander seeds, water and salt, mixing into a dense, slightly sticky dough.
Knead briefly for 5–8 minutes.
Place in a greased loaf tin, cover, and let rise in a warm place for 3–4 hours, or until noticeably risen.
Preheat the oven to 220°C (425°F).
Sprinkle the top with extra coriander seeds.
Bake for 45–50 minutes until deeply coloured and the loaf sounds hollow when tapped.
Let cool completely on a wire rack before slicing.

Introduction: A dense, dark rye bread flavoured with coriander seeds and molasses, one of Russia's most iconic and beloved breads.

Cultural Background: Borodinsky bread holds a special place in Russian baking tradition, its distinctive dark colour, slightly sweet-sour flavour and coriander topping making it instantly recognisable and deeply cherished across the country.

Tips: The molasses gives borodinsky its characteristic dark colour and slightly sweet flavour — don't skip this ingredient. Let the bread cool completely before slicing, as this allows the dense crumb structure to fully set.

Variations: Adjust the coriander seed quantity to taste, as it's a defining, aromatic feature of this bread. Serve with butter or as a base for open-faced sandwiches.

Storage: Store wrapped at room temperature for up to 5 days, as rye bread keeps notably well.

Reheating: Not typically needed, as rye bread stays fresh for extended periods; toast slices if desired.

FAQs:

Q: Where does the name 'Borodinsky' come from?

A: It's associated with the Battle of Borodino, though the exact historical connection to the bread's naming is debated.

Q: Why is coriander used on this bread?

A: The seeds add a distinctive aromatic, slightly citrusy note that's a defining feature of authentic borodinsky bread.