Borodinsky bread

Borodinsky bread

Borodinsky bread is one of the most beloved and popular types of bread in Russia, familiar to everyone since they was child. Delicious bread with a unique taste and spicy aroma of coriander, baked according with a classic recipe, will perfectly complement any breakfast, lunch or dinner.

Cooking time:180 min.

Number of servings:a loaf of 650-700g

Energy value (per 100 g):360kcal | 1460kJ

Nutritional value (per 100 g):Protein: 9 g, Fat: 1.5 g, Carbohydrates: 72 g

Shelf life:12 months

Net weight:500 g

Ingredients:wheat flour, rye flour, sugar, fermented rye malt, salt, wheat gluten, baking improver (barley malt flour, wheat flour, citric acid), “Corieander” flavoring (salt, maltodextrin, coriander oleorizin), cumin, barley malt flour, acidity regulator – citric acid, dye - caramel color E150c.

To catalog

Cooking method:

Necessary ingredients:

  • 2 tablespoons of oil;
  • 6 g of dry instant yeast;
  • 290-300 ml of room temperature water.

Cooking in the oven:

  1. Combine the contents of the package with yeast (6 g) and stir. Add water and oil. Knead the dough for 5-7 minutes until it smooth. The dough should not stick with the bowl.
  2. Cover the dough with a towel and leave for 40-50 minutes in a warm place (avoid drafts!).
  3. Knead the dough, shape it and put it in a greased form.
  4. Cover the dough with a towel and leave for 50-60 minutes in a warm place until the volume will have increased 2-3 times.
  5. Bake in preheated to 200-210 °C oven until readiness (35-45 minutes). After baking, cover the loaf of bread with a towel and let it cool.

Bon appetite!

Cooking in a bread machine:

  1. Put all the ingredients in sequence, according to the manual of your bread machine. Add 3-4 g of yeast if your bread machine’s cycle is 3-4 hours and 6 g of yeast if the bread machine’s cycle is 2-3 hours. Do not use ultrafast cooking modes with a cycle duration less than 2 hours for this mixture.
  2. Bake by choosing the weight of the loaf 750 g and the medium color of the crust. "Standard" or "Basic" modes are recommended.
  3. Remove the bread from the pan, cover a loaf with a towel and let it cool.

Bon appetite!