Borodinsky bread is the most flavorful rye bread I’ve ever tasted. It is well known in Russia, Ukraine and all around the Eastern Europe.
Some special ingredients like rye malt and molasses are required to make it, but believe me, the flavor will exceed all your expectations.
Rye Sourdough Starter
- 5g ripe sourdough starter
- 40g water
- 40g rye flour
- 85g sourdough starter
- 352g soaker
- 175g rye flour
- 125g water
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at room temperature 74-78F until in about 8-10 hours starter reaches its peak (doubles or triples in volume). You can learn how to make starter from scratch here.
- 10 pm add hot boiling water to the flour and whisk together. You should get a thick paste consistency. If you feel there is a need for more water, go for it.
- Soaker has to stay at 149F/65С temperature for 9-12 hours. This process will make starches break into sugar, which will give a nice and deep color as well as special sweetness to rye bread.
Note: in order to keep soaker warm for extended period of time I used a small lunch thermos. If you don’t have a thermos, mix soaker in a regular bowl, preheat the oven to 350F, turn it off, cover the soaker with plastic wrap, place it into warm oven with light on and keep it there overnight.
- 8 am mix rye sourdough starter with water and all the soaker. It might take some time, because the soaker might get harder overnight. Add flour, mix it until everything is well incorporated.
- Cover, let it ferment at 80-85F for 2 hours until it becomes puffy and gets bigger.
- 10 am Add all the sponge and flour, sugar, molasses and salt to the mixing bowl, start mixing on low speed for 2-3 minutes.
- Increase the speed to medium and continue mixing until everything is mixed properly. Make sure the dough doesn’t get overheated. Total mixing time is about 5-7 minutes. The dough will look like mud. Use a wet spatula to round it.
- Cover and let it proof for 2-4 hours until it doubles in volume at 80-85F.
- Keep monitoring the surface of the dough, as soon as it starts to crack on top, it means that it’s time to shape it.
- Use generous amount of butter to spread it around the 9×4 inch loaf pan, or simply line it with parchment paper.
- Use spatula to transfer the dough into the loaf pan, wet spatula with water and try to even out the top of the loaf dough.
- Cover and let the loaf proof for about 1 hour at 80-85F. It should slightly grow.
Note: originally the surface of the loaf should be sprayed with water and sprinkled with coriander seeds. I skipped that step and sprinkled some rye flour on top of the loaf
- Preheat the oven to 450F/ 230C, bake for 15 minutes.
- Lower temperature to 410F/ 210C, bake for 15 minutes.
- Lower temperature to 355F/ 180C and bake for 30 minutes.
- Remove the loaf from the pan, let it completely cool off, then put it in an airtight bag for 24 hours. It will bring all the flavors together.
Enjoy your Borodinsky rye bread 🙏