Borodino bread is special; everyone without exception loves to eat it. It is especially good with butter or aromatic smoked lard and herring. But store-bought bread is not always of excellent quality, and how you want to try the same Borodino bread that was on sale in Soviet times! If you also really love this product, then you can try making Borodinsky bread in the oven at home, and the recipe will be told by Popular About Health.

Bread recipe

Leaven for dough

Borodino bread has a complex recipe, which is why not every housewife decides to cook it. But we will share the recipe with all the details, which will greatly simplify the task.

The first thing a housewife who decides to bake bread at home should know is that to prepare it you need sourdough made from rye flour. It will take at least 4 days to ripen. Therefore, do not start the process if the starter is not ready. If you don't know how to make it, we will tell you.

Rye sourdough

The simplest sourdough is made from rye flour with water. Each component will need 6 tbsp. spoons It would seem that there is nothing complicated here - combine water with flour, and you're done. But no, the correct sourdough is prepared using a different technology.

First, heat drinking water to 50 degrees (4 tablespoons), combine it with the same amount of flour (rye). Mix the mixture thoroughly, trying to completely get rid of lumps. Place the prepared mixture in a clean jar, cover with gauze, and place in a warm place for 1 day. After 24 hours, add 2 more tablespoons of warm water and the same amount of flour to the jar, mix everything very thoroughly again. Cover with gauze and place the container in a warm place again (25 degrees) for another day. Now the starter is fermenting a lot, an unpleasant smell appears, but don’t pay attention to it for now. Let the product sit in a warm place for another 2-3 days until the smell becomes pleasant. Remember to stir the starter in the morning and evening every day. After 4-5 days, the bread starter can already be used.

Borodino bread recipe

Ingredients for brewing: rye flour – 75 g; fermented malt – 25 g; a teaspoon of ground coriander; water 250 ml.

Ingredients for making the dough: sourdough – 150 g; rye flour – 250 g; water – 50 ml; sugar – 3 tbsp. l.; salt – 1 tsp; wheat flour (grade 2) – 75 g; molasses – 20 g; coriander for sprinkling – 10 g.

So let's get started. First you need to make tea leaves. To do this, mix flour, malt and coriander and brew these components with boiling water. The container with the mass must be well wrapped and left warm for a couple of hours. Towards the end of this time, we refresh the starter, although if it is not old, but was prepared just a few days before this moment, then there is no need to refresh it.

Prepare the dough. Take 50 ml of water and add sugar, salt and molasses, mix. Add the starter, tea leaves, 2 types of flour and water into a bowl (the amount is indicated in the dough ingredients). Now the most important step is kneading. It should be quite long - approximately 10-15 minutes. If you feel that the mass is too dense, you can add a little water.

Form the kneaded dough into a ball, place it in a bowl and cover with film. We do not disturb it for about 3-4 hours so that it fits. The ball should increase significantly in size. Now we need a form where we will bake Borodino bread. You can take one large or two smaller ones, whatever you have. Grease the bottom and sides, spread the viscous dough (wet your palms to make it easier to work with). Cover the mold with film and then leave it to rise again for 2 hours.

Borodinsky baking process - technology

Even the baking process is not so simple in the case of Borodinsky. Preheat the oven, setting the temperature to 220 degrees, place a bowl of water underneath. In the meantime, let's prepare the bread itself. Remove the film, moisten the surface of the dough with water, and crush with whole coriander grains.

Place the pan in the oven, leave the bowl of water there for 20 minutes, then steam will be released during baking. After 20 minutes, reduce the temperature by 20 degrees and remove the bowl. We continue baking bread in the oven for one hour. When it's ready, let it sit and cool right in the pan. Carefully remove the warm loaf, place it on a wire rack and cover with a clean towel. If you like the surface of your loaf to be shiny, make a simple dough of starch and flour and apply it to the bread with a pastry brush. Then place it on the wire rack; in this state, the product, covered with a towel, should lie for about 10 hours. At this time the bread arrives and ripens. If you really can’t wait to try your culinary masterpiece, then wait at least an hour and a half after baking; cutting Borodinsky earlier is not recommended.

Real Borodinsky can be prepared at home in the oven, although the bread recipe is not simple. But if you strictly follow the recipe and cooking technology, then you will succeed.

How this type of bread appeared is not known for certain. There is a version about the first time it was baked in the Borodino Monastery. Today Borodinsky is a favorite product of many people; it can even be found in Russian stores in Italy. It is extremely healthy, rich in vitamins, and has an excellent taste and smell.

The benefits and harms of Borodino bread

What are the benefits and harms of Borodino bread? It belongs to dietary types of baked goods, is rich in microelements and other useful substances more than other varieties, and in comparison with white bread, it also benefits in the amount of vitamin B1. The product is also rich in vitamin A, iron, magnesium, phosphorus, and proteins. An important component of baking is fiber - it cleanses the intestines of accumulated toxins and waste, so nutritionists advise eating black Borodino bread when losing weight.

By regularly consuming this product, you prevent the occurrence of diseases such as constipation, dysbacteriosis, atherosclerosis, gout, and oncology. There are also contraindications: diabetics should use black bread with caution - it contains sugar. High acidity precludes its use by people suffering from peptic ulcers and gastrointestinal problems. It is better to exclude this product in case of flatulence, because the presence of rye flour causes increased gas formation.

Composition of Borodino bread

All ingredients for this baked product can be purchased in regular supermarkets at an affordable price. The composition of Borodino bread is simple. The main components are: rye, second-grade wheat flour, malt, yeast or starter, salt, sugar, water. An obligatory ingredient is also a spice such as coriander, which can sometimes be replaced with cumin or anise. Molasses serves as a special flavoring additive; its absence is compensated for by honey, and cumin grains are garnished.

How to bake Borodino bread at home

There are two ways to bake Borodino bread at home: with yeast or sourdough. Which one you prefer is up to you, but when starting the process for the first time, stop at the easiest one, not the most difficult one. Each housewife chooses her own baking method: in the oven, slow cooker, bread maker. The latter is the simplest; the machine itself selects the desired temperature and baking time. If you wish, you can add bran to any recipe - this will not spoil the taste, but will benefit the stomach and the whole body.

What do you sprinkle on top of Borodino bread?

When answering the question of what Borodino bread is sprinkled on top of, you need to turn to the origins of its origin. According to legend, it was first baked by the wife of General Tuchkov after the death of her husband in the Battle of Borodino. At that place, Margarita built a monastery, where they began to bake the famous bread. The dark color of the crumb symbolized grief, loss, and the coriander seeds, which were powder, meant buckshot. Nowadays, cumin and sesame are used to sprinkle buns. Coriander is the main component of the original recipe and gives the product a unique aroma.

Borodino bread recipe

There has long been a custard recipe for Borodino bread. Its taste was specific, and it took a lot of time to bake. The manufacturing technology was secret and was made public only recently. The modern recipe, composition, technology are simplified, fermented milk products included in the original composition are not required, and the bun has the same famous taste and continues to be in great demand. Housewives learned to bake the product at home using modern technology.

Recipe for Borodino bread in a bread machine

  • Cooking time: 240 min.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 210 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.

The recipe for Borodino bread in a bread machine is so simple that it allows even a novice cook to get acquainted with baking technology. For housewives who have such equipment, the task is greatly simplified. There is no need to waste time on mixing the ingredients, there is no need to waste the dough, the machine will do everything itself. There is more than one recipe for Borodino bread for a bread machine, so when starting the process for the first time, choose the easiest one.

Ingredients:

  • wheat flour – 225 g;
  • rye – 325 g;
  • yeast – 2 tsp;
  • honey - 2 tbsp. l.;
  • malt – 40 g;
  • water – 80 ml;
  • ground coriander – 1 tsp;
  • salt – 2 tsp;
  • vegetable oil - 2 tbsp. l.

Cooking method:

  1. Thoroughly stir the malt in warm water and cool.
  2. First pour the yeast into the bowl of the bread machine, then a mixture of two types of flour, and salt.
  3. Pour in the oil, malt mixture, add honey, coriander.
  4. Bake for 3.5 hours.

Borodino bread in the oven

  • Cooking time: 4.5-5 hours.
  • Number of servings: 7 persons.
  • Calorie content of the dish: 210 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.

The recipe for Borodino bread in the oven will help the culinary abilities of housewives who do not have a bread machine. You need to combine the ingredients and knead the flour base manually, but the recipe and composition of the components remain the same. Borodino hearth bread at home in the oven turns out to be very aromatic, nutritious, and can be stored for a long time. You can enhance the taste with herbs and spices such as cumin or anise, but you should not mix everything.

Ingredients:

  • rye flour – 1 tbsp;
  • wheat - 300 g;
  • malt – 2 tbsp. l.;
  • warm water – 300 ml;
  • yeast – 1.5 tsp;
  • sugar – 1 tbsp. l.;
  • salt – 1.5 tsp;
  • coriander – 1.5-2 tsp;
  • cumin – 1.5 tsp.

Cooking method:

  1. Dissolve yeast and sugar in 100 ml water, set aside for 10 minutes. You need to stir until the yeast is completely dissolved.
  2. Add malt, flour, and the rest of the water, stir well.
  3. Add salt, coriander, cumin, knead the dough. Cover and place in a warm place for 1.5-2 hours.
  4. When the dough has risen, form a loaf and set aside for another 1.5 hours.
  5. Leave the baking sheet in the oven for 0.5 hours at 180 degrees.

Recipe for Borodino bread according to GOST

  • Cooking time: 7-8 hours.
  • Number of servings: 7 persons.
  • Calorie content of the dish: 207 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

The recipe for Borodino bread according to GOST can be with or without yeast. The technology consists of the following steps: preparation of tea leaves and dough, kneading dough, baking. Adding ingredients requires a certain sequence. Having tried the product for the first time, you will forever refuse store-bought baked goods and will only prepare Borodinsky bread yourself.

Ingredients:

  • rye flour – 330 g;
  • wheat – 75 g;
  • malt – 25 g;
  • water – 50 g;
  • hot water – 250 g;
  • honey – 20 g;
  • coriander – 1 tsp;
  • rye sourdough – 150 g;
  • sugar – 30 g;
  • salt – 6 g;
  • coriander beans – 2 tbsp. l.

Cooking method:

  1. Start with the starter: mix 75 g of rye flour, malt, ground coriander. Pour boiling water, wrap the container well, and place in a warm place for 2 hours.
  2. Dilute salt, sugar, honey with warm water.
  3. Mix with sourdough, water, two types of flour. Knead the dough to a thick consistency so that the spoon does not sink into the container.
  4. Grease a bowl with oil, place the dough, cover with a lid. Leave for 2-4 hours.
  5. Grease a baking dish, lay out the dough, and press down thoroughly. Cover with foil and leave for another 2 hours.
  6. Preheat the oven to 220 degrees, brush the dough with water, sprinkle with coriander seeds, bake for 15-20 minutes. Reduce temperature to 200 degrees, bake for another 60-65 minutes.
  7. The finished product should be covered and left to ripen for an hour.

Recipe for Borodino sourdough bread

  • Cooking time: 6-7 hours.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 214 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

The recipe for Borodino sourdough bread requires preliminary preparation of rye dough. The process is a bit hassle-free and takes time, but the end result is worth it. Before kneading the dough, you need to carefully sift the flour so that there are no lumps or foreign particles in it. To prepare, use dark raisins - they will give the characteristic deep, dark brown color to the crumb.

Ingredients:

  • rye flour – 500 g;
  • wheat – 80 g;
  • malt – 45 g;
  • honey (dark) – 2 tbsp. l.;
  • vegetable oil – 2 tbsp. l.;
  • vinegar - 2 tbsp. l.;
  • water – 380 ml;
  • sugar – 2 tsp;
  • raisins – 1 handful;
  • coriander seeds;
  • warm water – 1 tbsp.

Cooking method:

  1. Before kneading, prepare the starter: crush the raisins, add sugar, half the water, 2 tablespoons of wheat and 3 tablespoons of rye flour. Leave it for a day.
  2. Strain the fermented mixture and add the same amount of flour. Pour water, add 1 teaspoon of sugar, close and leave for another day.
  3. Make the dough: mix 1 tablespoon of starter, 70 g of wheat flour, set aside in a warm place for 1 hour.
  4. Combine 80 ml of boiling water with malt, close the lid, and set aside for half an hour.
  5. Knead the dough: mix the dough, malt, honey, oil, vinegar and the rest of the rye flour. Cover with a lid and place in a warm place for 4 hours.
  6. Grease the mold, lay out the dough, and leave to rise for 35-40 minutes. Trim with wet hands and sprinkle with coriander seeds.
  7. Bake for 1 hour at 200 degrees.

Borodino bread - cooking secrets

When starting to bake the product at home, it won’t hurt to learn the secrets of making Borodino bread. Experienced chefs advise not to deviate from the basic technology for preparing this bakery product and to follow these recommendations:

  • you need to take good quality flour;
  • be sure to sift it before kneading the dough;
  • make your own starter;
  • add only fresh yeast and spices;
  • After baking, let the product sit, preferably up to 10 hours.

Learn how to bake with other recipes.

Video: Borodino bread in the oven

9 “, we sent the recipe for Borodino bread there in the “Men’s Food” category.

Borodinsky according to GOST 1984

This post is already the second about Borodino bread according to GOST (not counting other posts about Borodino non-GOST on our blog), dedicated to Borodino bread.

There is no reliable data on the appearance of Borodino bread. There are several versions of the origin of this product.

For the first time such bread was baked in the Spaso-Borodinsky Monastery by its servants. There was a bakery next to the monastery, where the recipe for Borodino bread with aromatic coriander topping, which was baked for funeral dinners, was created.

Another version claims that the creator of the aromatic pastries was the Russian composer Alexander Porfirievich Borodin, this happened after his trip to Italy. But scientists question this version - rye does not grow in Italy and is not popular for baking bread.

The recipe for real Borodino bread according to GOST was created at the Moscow Bakery Trust in 1933; one of the ingredients was coriander, used as a topping. Probably from that time on, rye bread with a sprinkle of coriander seeds began to be called Borodinsky.


We have already talked about the recipe for the Borodino hearth of the Soviet era, recorded not even by GOSTs, but also by OSTs; it was a recipe from 1935, belonging to the well-known master of bakery Lev Yanovich Auerman. This bread was made from a mixture of peeled rye and whole grain flour, which for this recipe were taken in equal parts, that is, this bread was 100% rye, it was hearth, no yeast was used for it, you can read more about the recipe itself and its implementation in our blog .

And the very first bread recipe according to GOST was Borodinsky according to GOST 5309-50.


Borodinsky bread - was one of the most popular varieties Russian bread. In the 1920s - 1930s, this type of bread was produced only in Moscow. In those distant years, the best quality Borodino bread was produced in Moscow bakery masters - Latvians, and in second place in taste and quality was bread, produced by the Bread Factory of the OGPU Employees Cooperative.


The most typical methods for preparing Borodino bread at that time were three:


  1. Preparation of dough by brewing malt, cumin and part of the flour and kneading without pouring. Masters Spredze and Zakis (judging by their surnames, Latvians) worked using this method in bakery No. 159.

  2. Direct kneading of dough using cumin and malt without brewing. This method has been used on Bakery No. 1 of the cooperative of OGPU employees.

  3. Preparation of dough in the usual way, like rye custard (sweet and sour) with raschin (dough), but with the addition of auxiliary raw materials to the batch: aromatic and sugar substances.

In order to supply Muscovites with high-quality Borodino bread, the question of developing a standard for it was raised. In the end the standard was formalized in GOST 5309-50 at the Moscow Baking Trust based on the recipe of bakery No. 159. Later, based on this GOST, it was developed GOST in 1984 under number 2077-84.

Excerpt from GOST 5309-50:

“This standard applies to Borodino bread prepared by the custard method from a mixture of rye wallpaper flour in the amount of 80%, grade II wheat flour in the amount of 15%, red rye malt in the amount of 5% with the addition of salt, sugar, molasses and coriander, or cumin, or anise sourdough with or without the addition of yeast ( !!!, both the use and absence of yeast in the recipe is allowed, irina-co) ».


But time passed and a lot changed: soon in some types of Borodinsky they will begin to add not only 2nd grade wheat flour, but also industrial yeast in significant quantities, as well as potato flour and vegetable oil (see scan at the end of the post from the book by L. Ya . Auerman).

To be fair, it should be noted that, for example, the 1948 recipe according to GOST still contains a very small proportion of yeast (only 0.1% of the total weight of flour), and also includes sourdough, which is prepared on the basis of sour dough (that is, the dough remaining from the previous batch). In 1948, this bread was still baked using a hearth.

But Borodinsky’s 1984 recipe according to GOST, according to which we will bake bread today (recipe from the book “Production of custard types of bread using rye flour”, L. I. Kuznetsova and co-authors, 2003) already provides for several technological options for making bread , namely three:

Absolutely traditional version, which also contains a small proportion of industrial yeast and spontaneous fermentation starter, as well as new versions of the recipe:
- on dry brewing and
- on complex dry brewing using acidifying additives, on KMKZ (complex lactic acid starter).

The last 2 options are characterized by a much larger proportion of industrial yeast introduced into the dough (0.7-2.2%). All this bread, of course, was already baked in a pan, since the hearth baking method is much more labor-intensive and requires a greater degree of professionalism.

For reference
Dry brew - contains swelling rye flour (flour processed by roller drying, infrared irradiation and extrusion, with the help of these processes modification is achieved, that is, a change in the structure of flour starches). The effect of adding such flour to the dough is very similar to the effect of brewing, but allows you to avoid the direct process of preparing tea leaves as a separate stage, simplifies and reduces the cost of production.
Acidifying additives - replace the starter of spontaneous fermentation and KMKZ, can consist of various components, for example, the following: rowan powder from fruit marc or the fruits of rowan berries themselves, dry whey, fermented rye malt, enzyme preparation "Fungamil".
Malt extracts (Maltaxes) - the production technology is similar to the technology for producing molasses: they are produced from an aqueous extract of mature malted grain of barley or rye and sometimes wheat in the form of a viscous thick liquid.
KMKZ - complex lactic acid starter. It was actively used for baking rye and rye-wheat varieties of bread at Soviet bakeries in combination with industrial yeast. The main difference between this sourdough and spontaneously fermented sourdough is that it practically does not contain yeast, it is dominated by lactic acid bacteria, mainly Lactobacillus casei, L.fermentum. This starter is characterized by high acidity, reaching 22-25 degrees, which suppresses the activity of almost all foreign microorganisms, therefore it is capable of self-preservation and long-term storage.

The history of the transformation of the Borodino bread recipe very well demonstrates how the technology for producing rye bread in Russia was gradually simplified. This was due, for the most part, to the desire to reduce the cost of the final product.
But still, we should not forget that until a certain time, the Soviet Union fed its citizens with fairly high-quality bread, which, although it included industrial yeast, was only the bare minimum. Otherwise, natural ingredients were used in the preparation of Borodino bread: natural fermented malt and sourdough, rather than malt extracts and acidifiers. This bread was quite healthy and healthy.

Today we invite you to bake Borodinsky according to GOST with natural sourdough, without adding yeast (we excluded it from the recipe), a recipe according to GOST 1984 with spontaneous fermentation sourdough.

We also In our post we present an option for baking Borodino bread using spelled flour (our innovation) instead of 2nd grade wheat flour: after all, as you know, spelled flour is much easier to digest than wheat flour, due to the lower content of plant antinutrients compared to modern wheat flour (antinutrients or plant toxins - substances that prevent the full absorption of cereals, which often cause allergic reactions and inflammation of the intestinal mucosa) .

So, today we bake Borodinsky bread according to GOST, tin, with sourdough, using tea leaves, rye red malt and dark molasses, with the addition of 2nd grade wheat flour or whole grain spelled flour.

Equipment:

Metal cooking spoon
- cling film
- parchment
- a thermos with a wide neck or a container with thick walls that can be put in the oven, with a volume of at least 2 liters - for brewing
- containers for sourdough (with a volume of at least 1.5 l) and dough dough (with a volume of at least 3-3.5 l)
- aluminum professional bread baking pan L7
- culinary scales
- plastic dough divider with flexible edge
- to maintain the required temperature: proofer, or heated floors, or room heater
- cooking thermometer
- silicone brush
- coffee grinder or mortar and pestle
- spray bottle
- a fine nylon sieve (if we use whole grain spelled for baking)

Total for one loaf weighing about 850 grams we will need:
- 400 g whole grain rye flour
- 75 g wheat flour, 2nd grade, produced by "Divinka" (or whole grain spelled with sifted bran, we have the producer "Black bread" "Whole grain spelled")

- 20 g dark maltose molasses
- 30 g sugar
- 3 g cumin
- 5 g salt
- 410 g water (+ - 10 g)

Leaven:
- 35 g rye sourdough starter at the peak of activity
- 30 g peeled rye flour
- 20 g water
Total: 85 g

Welding:
- 25 g fermented red rye malt
- 75 g whole grain rye flour
- 250 g water
- 2 g ground cumin seeds
Total: 352 g

Opara:
- 85 g sourdough
- 352 g tea leaves
- 175 g whole grain rye flour
- 125 g water (+- 10 g)
Total: 737 g

Dough:
- 737 g whole dough
- 75 g wheat flour, 2nd grade (or whole grain spelled with sifted bran)
- 100 g whole grain rye flour
- 30 g sugar
- 20 g molasses
- 5 g salt
Total: 967 g

Preparation

1. SOURDOUND: in the evening, mix whole grain rye flour 30 g, rye sourdough 35 g, water 20 g. Cover with cling film and leave for 9 hours at temp. 24 degrees C or for 12 hours at temp. 22 degrees WITH.

By morning, the starter should increase in volume by 1.5 - 2 times.

2. The night before baking day, prepare BREWING: in a thermos with a wide neck, pour 75 g of whole grain rye flour, 25 g of red malt, 2 g of coriander (pre-grind in a coffee grinder or crush in a mortar and pestle), pour 250 g of hot water (temp. about 97 degrees C).

Some of the flour (about 10%) can be set aside and added at the very end of the brewing process, this will help introduce additional active enzymes into the brew.

Mix the tea leaves thoroughly with a metal spoon (we do not recommend using a blender, since too much tea leaves on its moving parts, which is then difficult to clean off). Close the thermos and leave to saccharify overnight.

If you use thick-walled dishes instead of a thermos, then tea leaves must be saccharify at temp. 63-65 degrees. C within 2 hours: In the oven or proofer, use a thermometer to check that the temperature is at the correct level. At too high a temperature (70-75 degrees C), the tea leaves will already begin to bake and lose moisture, and at insufficient temperatures, the saccharification process will proceed too sluggishly.

Advice: in bread factories, the loss of brew during dough mixing is minimal; this is ensured using special technological equipment. At home, we are forced to brew in one container and knead the dough in another; a large portion of the brew remains on the walls of the container, and it, in turn, sometimes contains the necessary water according to the recipe. Thus, the water loss during the production of one loaf can be significant. Therefore, we always add tea leaves to the dough by weight, and brew all the ingredients in excess (adding 10% to the weight of all ingredients).

3. Let's do DOUGH.

Mix all the starter, all the tea leaves, 175 grams of whole grain rye flour and 125 grams of water in a bowl.

Cover the bowl with cling film and leave for 1.5-2 hours at temp. 29-30 degrees C. It is also important to stir the dough with a spoon or spatula, since a large portion of it may also remain on your hands.

The dough should increase in volume by at least 1.5-2 times, and bubbles should appear on the surface.

4. Let's do DOUGH.

Mix in a bowl all the dough and whole grain flour 100 g, 2nd grade wheat flour (or whole grain spelled - first sift out the bran through a fine nylon sieve) 75 g, salt 5 g, sugar 30 g, molasses 20 g. The dough is of medium density and does not hold its shape in a lump.

Cover with cling film and leave for 4 hours at temp. 29-30 degrees. WITH.

The dough should increase in volume at least 2 times.

5. Post it dough into a mold greased with a thick layer of lard, or two layersghee.

Press the dough lightly into the pan with your hand. FORM bar, using a tablespoon (it needs to smooth the top of the workpiece, and also place the spoon with its convexity towards the dough, between the dough and the wall of the mold, to form the inclined side of the workpiece). The spoon must be lowered to the bottom of the mold and moved up and down.
A thin handle of a fork or spoon is needed to shape the dough in the corners of the mold, and a silicone spatula is needed to smooth all these surfaces. All these “tools” can be periodically moistened with water for better glide.

It may turn out that the dough will be very liquid and will spread all the time during molding, but all the same, all these manipulations must be carried out. In this case, when baking next time, reduce the amount of water by 20 g when kneading and slightly reduce the proofing time, otherwise the dough will again be very liquid.

Cover the form film or shower cap (grease the dough side vegetable oil).

6. PROOFING:60 min. at temp. 25 deg. WITH.

Spray the entire surface of the loaf with a spray bottle and sprinkle with whole coriander seeds.

7. BAKE with on a pizza stone without steam at:

230 deg. C - 15 min,
210 deg. C - 15 min,
180 deg. C - 30 min.

Preheat the oven for 1 hour at max. pace. 230 degrees C, you need to place the workpiece in the mold into the oven very quickly, without rolling the pizza stone out.

After you take the bread out of the oven, brush it with starch jelly, which needs to be cooked in advance (1 tablespoon of starch without top in 200 ml of water, brew), but you don’t have to grease it.

Cool the finished bread uncovered on a wire rack for 2-3 hours, then wrap it in a thin towel (preferably linen). Cut the bread no earlier than 24 hours later.

P.S. Bread baked using spelled has slightly less porosity than using second-grade wheat flour, the height of the loaf is 1-1.5 cm lower. But no difference in taste can be felt.

Recipe Notes:

I start my rye sourdough at 22-24 degrees C, if the temperature of your sourdough is higher (this happens at the height of the summer season), then to obtain a loaf without cracks the following conditions must be met:

1) Change the temperature of the dough and dough (lower to 27 degrees C)
2) Change the hydration of the dough: reduce the amount of water introduced into the dough by 10-15 g
3) Reduce the brewing time (ferment for 1.5 hours instead of 2 hours)

All these measures can be used both in combination and separately, depending on how high the temperature of your starter is.
If the temperature of your sourdough is below 22-24 degrees C, then you should refresh it 2-3-4 times at a temperature of 22-24 degrees C for a day or two and only then put bread on it, otherwise the loaf will also have a high degree of Chances are it will end up with cracks during baking.

The first recipe for Borodino bread is famous for the fact that it was baked in honor of the defender of the Russian Empire. This is mentioned in the legend telling about the death of General Tuchkov in the battle of Borodino, after which the widow built the Spaso-Borodinsky Monastery on the site of the battle. In the bakery located near the shrine, Borodino’s funeral bread was baked for the first time. Its dark color symbolized sorrow, and the spice sprinkled on top of the bread symbolized cartridges.

Now they have forgotten about the mourning symbol of bread and began to come up with a variety of recipes adding dried fruits, sourdough and other components to the dough, baking it in an oven and other modern devices. We will dwell in detail on how to bake Borodino bread in the oven and slow cooker.

Borodino bread in the oven

For the classic recipe for Borodino bread in the oven you will need:

  • 300 g wheat flour;
  • a glass of rye flour;
  • 300 ml warm water;
  • 2 tbsp. l. malt;
  • 1.5 tsp. yeast;
  • 1 tbsp. l. Sahara;
  • 1.5 tsp. salt;
  • 2 tsp. coriander;
  • 2 tsp. cumin

How to properly bake Borodino bread in the oven

Instructions

  1. Yeast and sugar must first be diluted in 100 ml of warm water. Next, wait about 10 minutes for the components to dissolve.
  2. After the time has passed, add malt, flour and the remaining 200 ml of warm water to the solution.
  3. We begin to knead the dough (about a quarter of an hour until it becomes smooth).
  4. Season with salt, coriander and cumin.
  5. Continue kneading the dough, sprinkling it with flour from time to time. Then we leave it to rise for 1.5-2 hours, covering it with a towel.
  6. Once it has risen, we begin to form the loaf of the desired shape.
  7. Next, leave the dough alone and wait another 1.5 hours for proofing.
  8. Then place in the oven for 15 minutes at 200°C. You can also bake at a temperature of 180°C, but then the cooking process must be extended by half an hour.

Borodino sourdough bread in a slow cooker

If you have a slow cooker, try the Borodino sourdough bread recipe.

Ingredients required for it:

  • 1 raw chicken egg,
  • 300 ml water,
  • 1 full tbsp. l. sourdough bread,
  • 1 tsp. salt,
  • 2.5 tbsp. l. Sahara,
  • 3 tbsp. l. sour cream,
  • 1 tbsp. l. vegetable oil,
  • 750 g wheat flour.

This bread is prepared as follows:

  1. Take a deep bowl, pour water, sourdough, sugar and egg into it. Mix everything thoroughly.
  2. Add sour cream, vegetable oil and salt.
  3. Sift the flour and start kneading the dough.
  4. Place it on a table sprinkled with flour. Knead for 5 minutes. Then cover with a towel and leave for one hour. Then lightly knead the dough again.
  5. Grease the bottom and walls of the multicooker with oil and place the dough into it, giving it the desired shape.
  6. Close the lid and wait about one and a half to two hours for proofing (the dough should double in size).
  7. Rules for baking bread in a slow cooker:
  8. You need to bake the loaf on one side in the “Casserole” mode for about an hour, then turn it over and bake for another 15 minutes (to brown it).
  9. If you select the “Baking” mode, then cooking the first side will take half an hour longer, and the other side will need to be baked for about half an hour (minimum 20 minutes).
  10. The bread is ready. Remove, cool and serve.

There is no reliable data on the appearance of Borodino bread. There are several versions of the origin of this product.

  1. For the first time such bread was baked in the Spaso-Borodinsky Monastery by its servants. There was a bakery next to the monastery - there the recipe for Borodino bread with aromatic coriander topping, which was baked for funeral dinners, was created.
  2. Another version claims that the creator of the aromatic pastries was the Russian composer Alexander Porfirievich Borodin, after traveling through Italy. But scientists question this version - rye does not grow in Italy and baking bread is not popular.

The recipe for real Borodino bread was created at the Moscow Bakery Trust in 1933; one of the ingredients was coriander, used as a topping. Probably from that time on, rye bread with a sprinkle of coriander seeds began to be called Borodino bread.

GOST requirements for composition

The requirements for the composition of Borodino bread are defined in.

According to the provisions of the document, the product must include the following components:

All products used for kneading dough and subsequent baking must be fresh and meet the requirements of technical standards.

There are ready-made mixtures for baking bread at home. GOST requirements do not apply to ready-made flour mixtures. However, the optimal composition should include classic ingredients, without unnecessary additives.

The correct mixture for baking Borodino bread yourself includes:

  • a mixture of wheat and peeled rye flour;
  • rye malt;
  • salt and granulated sugar;
  • yeast;
  • coriander.

According to GOST requirements, Borodino bread is prepared exclusively using the custard method.

Nutritional value of Borodino bread


The composition of the product differs from other types of bakery products.

Due to the reduced content of wheat flour, the calorie content per 100 grams is low - 200 kcal.

For comparison: in ordinary baked goods made from premium flour there are 260 kcal per 100 g. Fewer calories - more beneficial microelements and nutrients.

The nutritional value:

  1. protein content - 6.8 g;
  2. fat content - 1.8 g;
  3. carbohydrate content - 40 g;
  4. dietary fiber content - 7.3 g.

Borodino bread contains a lot of vitamins and minerals needed by the human body.

Namely:

  • vitamins: A, E, PP, B1, B2, B6;
  • minerals: sodium, calcium, iron, phosphorus.

Reference. Borodino bread contains valuable organic acids and saturated fatty acids that promote energy production in the human body.

Other additives


Despite the requirements of GOST, many manufacturers add other components to improve taste and appearance. The additives are not harmful to health and are used in minimal doses.

The main groups of additives used in the preparation of Borodino bread:

  • improvers - help to give the baked goods porosity, a pleasant appearance, and make the crumb softer and more elastic;
  • ready-made sourdoughs - when kneading dough for baking, rye sourdough starters with the addition of malt are used;
  • tea leaves - made from red malt with the addition of ground coriander;
  • sugar coloring - gives baked goods (crust) a pleasant brown tint.

Below we will talk about the benefits and harms of this bread.

Benefit for health

Due to the content of vitamins, minerals and fiber, and a large amount of carbohydrates, Borodino bread with spiced powder is a valuable food product. There are many advantages: it quickly saturates, gives energy, improves metabolism, therefore it is useful for people involved in physical activity.

The presence of coriander and cumin makes the product useful for people suffering from hypertension and vascular problems - uric acid is actively removed from the body with regular consumption of baked goods.

Harm to the body


Frequent consumption of baked goods in large quantities can lead to digestive problems - sour leaven and spices (coriander) irritate the mucous membrane of the stomach and intestines, leading to the development of dyspeptic symptoms (stomach pain, flatulence, bloating). Constipation may develop.

Persons with gastrointestinal diseases should limit the consumption of rye baked goods, especially fresh ones. In case of exacerbation of ulcers and chronic gastritis, it is completely excluded from the diet.

Those suffering from gluten intolerance (celiac disease) and food allergies to gluten should avoid eating rye bread, or consume it in minimal quantities as directed by a doctor. It also turns out to be not entirely useful for people who are concerned about losing weight if they overindulge in eating bread.

Criteria for choosing a quality product

Borodino bread baked according to GOST requirements is not difficult to find. When choosing a product, you should focus on external indicators, smell:

  • the product must be of the correct shape, rich brown in color, with a glossy tint;
  • the crusts should be smooth, without dents, cracks, or burnt;
  • the surface should not be sticky, wet, or too hard;
  • peeling of crusts from the crumb is a sign of a violation of baking technology;
  • crumb - moderately porous, not wet, without lumps of flour and other foreign inclusions;
  • The aroma is spicy, without an unpleasant odor.

Attention! It is always necessary to pay attention to the production date and expiration dates - store-bought Borodino bread in cellophane packaging is stored for no longer than 3 days. After opening - no longer than 36 hours.

Let's watch a video on this topic:

You can buy bread in a store, focusing on external indicators, or bake it at home. However, when consuming it is important to know when to stop - overeating baked goods is not always good for your health.