Would anyone have a recipe for Borodinsky, the dark coriander-flavored bread? I'd especially like a recipe from a Russian site (I found a large-scale, commercial recipe on what used to be the Russian "Kleb" site, but cannot translate from Russian to English.) Thanks for your help with this.
-- Sam Brungardt, St. Paul, Minn.
Hi! I'm a first-time poster
Hi! I'm a first-time poster (long-time reader)....
I do not have a recipe for Borodinsky, but if you post the Russian recipe, I'd be happy to translate! (my boyfriend is Russian, and I am learning :) )
Is this what you are looking for?
I found this after looking at a few different web sites. A lot of the recipes for Borodinsky bread I saw had caraway, but said coriander could be substituted. The full page this is from also has some good info on russian breads.
http://stason.org/TULARC/food/sourdough-recipes/211-Notes-on-Russian-Sourdough-Bread.html
A sample recipe for Borodino bread.
The following general recipe has worked well for me. It is based on
the booklet Household Bread (Domashnii khleb. Moscow: 1991). The
amounts are approximate. It is assumed that an active sour starter is
ready.
1. Put 2 cups of whole rye flour (finely ground is easier to knead) in
a mixing bowl and pour 20 ounces of nearly boiling water over the
flour. Add 1 teaspoon of ground coriander seed and 4 tablespoons of
malt syrup. Mix thoroughly and let cool to around 85 degrees F.
2. When the mixture is at 85 deg., add 1/2 cup of the sourdough start-
er. If the starter is too weak to raise the dough, you could add com-
mercial yeast also at this point. Let this mixture sit for 10-12 hours
at around 85 degrees F.
3. Add 2 teaspoons of salt to the mixture and mix well. Add 1 cup of
whole wheat flour and mix. Continue to add rye flour (around 3-4 cups)
until it can be kneaded without too much sticking. Sprinkling the
surface with cold water or a little vegetable oil helps hasten this
process. Shape and smooth loaves, using water. (I get 2 small loaves
out of this quantity.)
4. Proof the shaped loaves around 1 1/2 - 2 hrs., or until it doesn't
rise anymore.
5. Bake at around 325 deg. F. for 2 hours.
Russian recipe for Borodinsky (Borodinski) bread
Thanks so much for the Russian recip! It looks as though it would work just fine. I shall try it as soon as I can get some malt syrup. Interestingly enough, I had devised an improvised recipe in which I tried to get the malt flavor by using dark beer that had been allowed to go flat. It will be interesting to compare the two outcomes.
I think you're on to something!
I woke up this morning thinking of my plans to make this bread today and how I needed to walk to the store to get some rye flour. I also had a thought about how a can of Guiness would likely work GREAT in this recipe. I guess I should try it now.
Cheers!
Borodinsky Bread
Sam,
I have a recipe for Borodinsky bread from the Russian site and have had it translated with the help of two of my Russian friends. However, the last time I made this bread it did not rise very well and came out of the loaf pans looking like bricks. Izya told me the bread tastes the same as he remembers from Russia but it does not look the same. It may be the white flour I am using. The recipe calls for "cut straight flour" and I used all purpose. The next time I make this I am going to use some vital wheat gluten to see if that will give a better rise.
I also live in the Twin Cities and would like to talk to you in person. Are you a member of the St. Paul Bread Club? We are having our quarterly meeting at St. Agnes Bakery in St. Paul on April 28. You can get more information at http://spbc.info.
Please send me an e-mail at sandrewsmn@yahoo.com and I will send you my latest translation for Borodinsky bread. Maybe together we can unscramble the secret to this great bread.
Scotty
Borodinsky bread
Scotty, I will send you an e-mail separately. I'm not a member of SPBC yet, but I would like to know more about the club. Thanks; I very much appreciate your willingness to share your Borodinsky recipe. One source I consulted said that Borodinsky was made with whole wheat flour. That doesn't quite jibe with other sources. -- Sam
Hi all,
Last night I was thumbing through Dan Lepard's The Handmade Loaf and I noticed a bread in there that looks like this bread - it didn't have the same name but he said it has its orgin in Russia and the Ukrane...