📝 About This Recipe
Borodinsky is the crown jewel of Russian baking, a hauntingly aromatic sourdough rye steeped in legend and deep, malty complexity. This loaf is defined by its dark, chocolate-hued crumb, the bittersweet tang of fermented red rye malt, and a signature topping of crushed coriander seeds. It is a dense, moist, and incredibly flavorful bread that evokes the rustic hearths of Eastern Europe with every slice.
🥗 Ingredients
The Scald (Zavarka)
- 75 grams Dark Rye Flour (whole grain rye)
- 40 grams Red Rye Malt Powder (fermented rye malt is essential for color/flavor)
- 1 teaspoon Ground Coriander (freshly toasted and ground)
- 250 ml Boiling Water (exactly 100°C)
The Sourdough Starter (Opara)
- 150 grams Active Rye Sourdough Starter (fed and bubbly)
- 150 grams Dark Rye Flour
- 100 ml Warm Water (around 30°C)
The Final Dough
- 200 grams Dark Rye Flour
- 75 grams Bread Flour (high protein to provide some structure)
- 40 grams Molasses or Dark Honey (for sweetness and color)
- 10 grams Fine Sea Salt
- 20 grams Sugar (traditional beet sugar or brown sugar)
The Topping
- 1 tablespoon Whole Coriander Seeds (roughly crushed in a mortar)
- 1 tablespoon Water (for brushing the top)
👨🍳 Instructions
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1
Prepare the Scald (Zavarka): In a heat-proof bowl, whisk together the 75g rye flour, red rye malt, and ground coriander. Pour the boiling water over the mixture, stirring constantly to avoid lumps. Cover tightly and let it sit in a warm place (or a very low oven at 65°C) for 3-5 hours to saccharify.
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2
Prepare the Opara: In a separate large bowl, mix your active rye starter with 150g rye flour and 100ml warm water. Cover and let it ferment at room temperature for 4-6 hours until bubbly and expanded.
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3
Combine the Bases: Mix the cooled Scald into the Opara. Stir until you have a uniform, dark, and sticky paste. This is the foundation of your flavor.
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4
Final Mix: To the dark paste, add the remaining rye flour, bread flour, molasses, sugar, and salt. Rye dough is very sticky and does not behave like wheat dough; do not try to knead it traditionally.
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5
Mixing Process: Using a sturdy spatula or a stand mixer with a paddle attachment, mix the dough for 5-7 minutes. It should look like thick, wet clay rather than a stretchy bread dough.
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6
Bulk Fermentation: Smooth the top of the dough with a wet hand. Cover and let it rise in a warm spot (28-30°C) for about 1.5 to 2 hours, or until it has grown by about 50%.
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7
Prepare the Tin: Generously grease a 9x5 inch loaf pan with butter or oil. Rye is notoriously sticky, so don't be shy with the grease.
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8
Shaping: With wet hands, transfer the dough into the prepared pan. Smooth the surface into a nice dome shape using a wet spatula or your fingers.
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9
Final Proof: Cover the pan and let the dough rise one last time for 45-60 minutes. You should see small pin-sized holes appearing on the surface, indicating it is ready.
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10
The Garnish: Lightly brush the top of the loaf with water and sprinkle the crushed coriander seeds evenly over the surface, pressing them in very gently so they adhere.
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11
Baking: Preheat your oven to 230°C (450°F). Place the loaf inside and immediately spray the oven with water to create steam. Bake at this high heat for 15 minutes.
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12
Temperature Adjustment: Lower the oven temperature to 200°C (400°F) and bake for another 45-55 minutes. The internal temperature should reach at least 96°C (205°F).
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13
The Glaze (Optional): For a shiny finish, brush the top of the hot bread with a thin starch slurry (1 tsp cornstarch boiled with 50ml water) as soon as it comes out of the oven.
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14
The Cure: Remove the bread from the tin and wrap it in a clean linen towel. Now comes the hardest part: wait at least 24 hours before slicing. Rye bread needs this time for the crumb to set and the moisture to redistribute.
💡 Chef's Tips
Never slice rye bread while hot; the crumb will be gummy and stick to the knife. If you cannot find red rye malt, you can substitute with a very dark malt extract, though the flavor will slightly differ. Always use wet hands or tools when handling the dough to prevent sticking. Ensure your coriander seeds are fresh; stale seeds will lose the citrusy notes that balance the heavy rye. A small amount of bread flour is used here for stability, but for a 100% rye experience, replace it with more rye flour and expect a denser loaf.
🍽️ Serving Suggestions
Serve thick slices with cold, unsalted butter and a pinch of flaky sea salt. Pair with a hot bowl of Borscht and a dollop of sour cream. Top with 'Salo' (cured pork fat) and thin slices of garlic for a traditional Russian snack. It makes an incredible base for smoked salmon or pickled herring open-faced sandwiches. Try it toasted with a sharp, aged cheddar cheese and a glass of dark stout.