- Prep time: 30 minutes + 2 hours 30 minutes for proofing
- Cooking time: 1 hour 10 minutes
- Serves: approx 850 g loaf
- Difficulty: easy
- Course: baking
- Cookware: tin loaf 25×11 cm, spatula, food processor KitchenAid
- Cuisine: European
Ingredients
- 200 g “ripe” rye sourdough starter
- 200 g white rye flour
- 100 g whole grain wheat flour
- 250 g water + 20 g boiling water
- 50 g honey
- 50 g dark dry fermented rye malt
- 10 g salt
- 2 tbsp oat flakes / coriander seeds
- ½ tsp ground coriander
- ½ tsp fennel
- ½ tsp thyme
- butter for greasing the form
Cooking method
STEP 1
The starter is “ripe” if it has grown at room temperature and settled, but just a little bit. Pour the malt with boiling water and let it cool. Mix the starter, water, flour, salt, honey, malt and spices in the bowl of the food processor. Knead the dough for about 10 minutes or with your hands until everything is well combined and the dough has a very thick creamy texture. Despite low gluten content, kneading of rye dough makes a more open crumb pattern.
STEP 2
Grease a baking form. Gently transfer the dough with wet hands into the form. Smooth the surface of the dough with a spatula. Sprinkle the dough with oatmeal flakes or coriander seeds.
STEP 3
Cover the form with cling film and put it to a warm place with a temperature around 25-27C. The proofing will take around 2 hours 30 minutes. The bread is ready for baking if it has grown by about two times and small holes appeared on its surface.
STEP 4
Preheat the oven to 230C. Lightly sprinkle the bread with water. Transfer it to the oven and bake for 30 minutes. Then reduce the temperature to 210C and bake for another 40 minutes. Let the baked bread to cool in a form for a moment and then transfer it to a rack for 1 hour at least.
My tips and tricks:
If you want the top of your Borodinsky to shine like new shoes, grease it with a special jelly before baking. It is easy to cook jelly: into a saucepan pour 200 ml water and 1 tsp potato starch, bring to boil and cook a little more, stirring constantly. A couple of minutes and the jelly is ready. And the main advice: by all means, be patient. Rye bread must not be cut or eaten hot! It reveals its taste only after some time. It is advisable to let the bread stand for 8-12 hours.
- 200 g “ripe” rye sourdough starter
- 200 g white rye flour
- 100 g whole grain wheat flour
- 250 g water + 20 g boiling water
- 50 g honey
- 50 g dark dry fermented rye malt
- 10 g salt
- 2 tbsp oat flakes / coriander seeds
- ½ tsp ground coriander
- ½ tsp fennel
- ½ tsp thyme
- butter for greasing the form
- The starter is “ripe” if it has grown at room temperature and settled, but just a little bit. Pour the malt with boiling water and let it cool. Mix the starter, water, flour, salt, honey, malt and spices in the bowl of the food processor. Knead the dough for about 10 minutes or with your hands until everything is well combined and the dough has a very thick creamy texture. Despite low gluten content, kneading of rye dough makes a more open crumb pattern.
- Grease a baking form. Gently transfer the dough with wet hands into the form. Smooth the surface of the dough with a spatula. Sprinkle the dough with oatmeal flakes or coriander seeds.
- Cover the form with cling film and put it to a warm place with a temperature around 25-27C. The proofing will take around 2 hours 30 minutes. The bread is ready for baking if it has grown by about two times and small holes appeared on its surface.
- Preheat the oven to 230C. Lightly sprinkle the bread with water. Transfer it to the oven and bake for 30 minutes. Then reduce the temperature to 210C and bake for another 40 minutes. Let the baked bread to cool in a form for a moment and then transfer it to a rack for 1 hour at least.