📝 About This Recipe
Borodinsky is the crown jewel of Russian baking, a deeply aromatic dark rye bread steeped in history and legend. This loaf is defined by its complex profile of earthy rye, sweet molasses, and the distinctive floral punch of crushed coriander seeds. Dense, moist, and incredibly long-lasting, it represents a centuries-old tradition of slow fermentation and scalded flour techniques.
🥗 Ingredients
The Sourdough Starter (Opara)
- 25 grams Active Rye Sourdough Starter (100% hydration)
- 75 grams Whole Grain Rye Flour
- 75 grams Water (filtered, lukewarm)
The Scald (Zavarka)
- 75 grams Whole Grain Rye Flour
- 40 grams Red Rye Malt (Solod) (fermented rye malt powder)
- 1 teaspoon Ground Coriander (freshly ground)
- 250 grams Boiling Water (exactly 212°F/100°C)
Final Dough
- 250 grams Whole Grain Rye Flour
- 75 grams Bread Flour (high protein)
- 30 grams Dark Molasses (or dark barley malt syrup)
- 10 grams Fine Sea Salt
- 20 grams Sugar
- 50 grams Warm Water (as needed for consistency)
The Topping
- 1 tablespoon Whole Coriander Seeds (slightly crushed)
- 1 teaspoon Cornstarch Glaze (mixed with 2 tbsp water)
👨🍳 Instructions
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1
Prepare the Sourdough Starter (Opara): Mix the active rye starter with 75g rye flour and 75g water. Cover and leave in a warm spot for 8-12 hours until bubbly and slightly domed.
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2
Prepare the Scald (Zavarka): In a heatproof bowl, whisk together 75g rye flour, the red rye malt, and ground coriander. Pour the boiling water over the mixture, stirring constantly until it forms a smooth, dark paste.
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3
Enzymatic Saccharification: Cover the scald tightly and place it in an oven set to its lowest proofing setting (around 145°F/63°C) for 2-3 hours. This develops the characteristic sweetness. Let it cool to room temperature before proceeding.
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4
Combine the Bases: In a large mixing bowl, combine the matured Opara and the cooled Zavarka. Stir until well integrated.
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5
The Final Mix: Add the molasses, salt, sugar, remaining rye flour, and bread flour to the bowl. Mix by hand or with a heavy-duty stand mixer equipped with a paddle attachment.
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6
Kneading: Rye dough is very sticky and does not develop gluten like wheat. Mix for about 5-7 minutes until the dough is cohesive and resembles thick, wet clay. Add the extra 50g of warm water only if the dough feels too stiff.
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7
Bulk Fermentation: Smooth the surface of the dough with wet hands. Cover and let it ferment in a warm place (approx. 80°F/27°C) for 2 to 3 hours, or until it has increased in volume by about 50%.
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8
Shaping: Grease a 9x5 inch loaf pan thoroughly with butter or oil. Transfer the dough into the pan using a wet spatula. Use wet fingers to smooth the top into a gentle dome.
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9
Final Proof: Cover and let the dough rise one last time for 60-90 minutes. It is ready when small pin-sized holes begin to appear on the surface.
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10
Topping: Brush the top gently with the cornstarch glaze (or just water) and generously sprinkle with the crushed whole coriander seeds, pressing them lightly so they stick.
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11
Baking: Preheat your oven to 400°F (200°C). Bake for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 45 minutes. The internal temperature should reach 208°F (98°C).
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12
The Cooling Period: This is the hardest part! Remove the bread from the pan and wrap it in a clean linen towel. Let it rest for at least 12-24 hours. Cutting into rye bread too early will result in a gummy, sticky interior.
💡 Chef's Tips
Always use a digital scale for rye bread; volume measurements are too imprecise for the delicate hydration balance of rye. If you cannot find red rye malt, you can substitute with a mixture of dark cocoa powder and a little extra molasses, though the flavor won't be as authentic. Wet your hands and tools frequently; rye dough is famously sticky and will adhere to dry skin like glue. Don't skip the coriander seed topping; it provides the essential aromatic contrast to the heavy, sweet crumb. Ensure your sourdough starter is 100% rye-based for the best flavor and fermentation activity.
🍽️ Serving Suggestions
Slice thinly and serve with cold, salted butter and a bowl of hot Borscht. Top with a smear of cream cheese, smoked salmon, and fresh dill for a classic zakuski-style snack. Pair with a cold glass of Kvass or a robust Baltic Porter to complement the malty notes. Use as a base for 'Salo' (cured pork fat) with a sliver of raw garlic and a shot of chilled vodka. Toast a slice and serve with honey and a sharp, aged cheddar cheese.