📝 About This Recipe
Borodinsky is the crown jewel of Russian baking, a deeply aromatic, dark rye bread that balances the sweetness of red rye malt with the pungent spice of crushed coriander. This legendary loaf is born from a complex multi-stage fermentation process, resulting in a dense, moist crumb and a hauntingly complex flavor profile that evokes the vast landscapes of Eastern Europe. Topped with a signature crust of whole coriander seeds, it is as visually striking as it is delicious.
🥗 Ingredients
The Sourdough Starter (Refreshment)
- 25 grams Active Rye Sourdough Starter (100% hydration)
- 75 grams Whole Grain Rye Flour
- 75 grams Warm Water (approx 85°F)
The Scald (Zavarka)
- 75 grams Whole Grain Rye Flour
- 40 grams Red Rye Malt Powder (fermented rye malt)
- 1 tablespoon Ground Coriander Seeds (freshly toasted and ground)
- 250 ml Boiling Water (must be 212°F)
The Final Dough
- 250 grams Whole Grain Rye Flour
- 100 grams Strong Bread Flour (high protein)
- 30 grams Dark Molasses or Honey
- 10 grams Sea Salt (fine grain)
- 50 ml Warm Water (adjust as needed)
The Topping
- 1-2 tablespoons Whole Coriander Seeds (for the crust)
- 1 teaspoon Cornstarch Glaze (mixed with 2 tbsp water and boiled)
👨🍳 Instructions
-
1
Prepare the Sourdough Starter: In a small jar, mix the active rye starter with 75g rye flour and 75g warm water. Cover and let sit in a warm spot for 8-12 hours until bubbly and slightly domed.
-
2
Prepare the Scald (Zavarka): In a heat-proof bowl, whisk together 75g rye flour, the red rye malt, and ground coriander. Pour the boiling water over the mixture, whisking constantly to ensure no dry lumps remain. Cover tightly and let it sit for at least 4-6 hours, or overnight, to allow the enzymes to convert starches into sugars.
-
3
Create the 'Opara' (Sponge): Combine your refreshed sourdough starter with the cooled scald mixture. Mix thoroughly until a dark, fragrant paste forms. Cover and ferment for 3-4 hours at roughly 80°F until the mixture is puffy and aerated.
-
4
Mix the Final Dough: To the fermented Opara, add the remaining rye flour, bread flour, molasses, salt, and the extra 50ml of warm water. Mix by hand or with a sturdy stand mixer until a sticky, cohesive dough forms. Rye dough does not develop gluten like wheat, so it will feel like thick clay.
-
5
Bulk Fermentation: Smooth the surface of the dough with wet hands. Cover and let it ferment in a warm place for 1.5 to 2 hours. It should increase in volume by about 50% and show small pinholes on the surface.
-
6
Shape the Loaf: Generously grease a 9x5 inch loaf pan (preferably pullman style) with butter or oil. With wet hands, transfer the dough to the pan, smoothing the top to create a gentle dome.
-
7
Final Proof: Cover the pan and let the dough rise one last time for 45-60 minutes. The dough should reach the top of the pan.
-
8
Prepare the Crust: Lightly mist the top of the loaf with water. Evenly sprinkle the whole coriander seeds over the surface, pressing them very gently into the dough so they adhere.
-
9
Bake: Preheat your oven to 450°F (230°C). Place the loaf in the oven and immediately reduce the temperature to 400°F (200°C). Bake for 60-70 minutes. If the top darkens too quickly, tent loosely with foil.
-
10
Glaze: While the bread bakes, boil 1 tsp cornstarch with 2 tbsp water until clear. As soon as the bread comes out of the oven, brush the hot crust with this starch glaze for a professional shine.
-
11
The Cooling Period (Crucial): Remove the bread from the tin and place on a wire rack. Wrap the warm loaf in a clean linen towel. You MUST wait at least 12-24 hours before slicing. Rye bread needs this time for the crumb to set and the flavors to mature.
💡 Chef's Tips
If you cannot find red rye malt, you can substitute with a very dark malt extract or a mix of cocoa powder and instant coffee for color, though the flavor will differ. Always use wet hands when handling rye dough; it is incredibly sticky and will adhere to dry skin like glue. Ensure your coriander seeds are fresh; stale seeds will lack the citrusy punch essential to this bread's identity. Do not skip the 24-hour resting period after baking; slicing too early will result in a gummy, 'unbaked' texture even if the bread is fully cooked.
🍽️ Serving Suggestions
Serve thick slices with a generous smear of high-quality salted butter and a sprinkle of flaky sea salt. Pairs perfectly with cold-smoked salmon, pickled red onions, and a dollop of sour cream. Excellent alongside a hot bowl of Borscht or Shchi (Russian cabbage soup). Try it as a base for an open-faced sandwich with herring and fresh dill. Accompanied by a small glass of ice-cold vodka or a mug of fermented Kvass.