World Flavors Cookbook

Borodinski Bread

The most famous Russian rye bread, dark and dense with a unique sweet-and-sour flavor from molasses and rye malt, topped with aromatic coriander seeds.

Cuisine: Russia

Ingredients

• 400g rye flour
• 150g wheat flour
• 30g red rye malt
• 1 tbsp molasses or honey
• 1 tsp salt
• 1 tsp dry yeast
• Whole coriander seeds for the crust

Instructions

1. Scald the rye malt with boiling water and let cool.
2. Mix flours, yeast, salt, molasses, and the malt mixture. Knead into a sticky dough.
3. Let rise in a warm place for 2-3 hours.
4. Place in a greased loaf pan, smooth the top with wet hands, and sprinkle generously with coriander seeds.
5. Let rise again for 45 minutes.
6. Bake at 200°C for 45-50 minutes. Let cool completely before slicing.