Classic Borodino Bread: Homemade and Oven-Baked Delight

Fragrant, delicious and very homemade! For the whole family. Classic Borodino bread can be baked in the oven with or without a mold. In both cases it turns out amazing. Bake this bread and you will realize that you have never tried anything better!
cook time: 3h
Miles Denholm
Classic Borodino Bread: Homemade and Oven-Baked Delight

Nutrition Facts (per serving)

213
Calories
3g
Fat
37g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tsp
Sugar 1 tbsp
Ground coriander 1 tbsp
Wheat flour 170 g
Water 2 cup
Vegetable oil 1 tbsp
Rye flour 300 g
Dry yeast 1 tsp
Malt 2 tbsp

Recipe instructions

Step 1

Step 1
How to bake Borodino bread? Prepare your ingredients. Take the highest grade wheat flour. You can learn about the features of working with rye flour by reading the corresponding article. You will find the link at the end of the recipe.

Step 2

Step 2
Pour a glass of boiling water over the malt, stir and leave to cool at room temperature.

Step 3

Step 3
Combine sugar with yeast and pour a glass of warm water. Leave for 5-7 minutes until a yeast foam appears on the surface. If it appears, it means the yeast has been activated; if not, then you need to use other yeast; baking will not work with this one.

Step 4

Step 4
Sift both types of flour through a fine sieve to saturate it with oxygen. Then your baked goods will turn out more fluffy and tender.

Step 5

Step 5
Combine malt with activated yeast and stir.

Step 6

Step 6
Add vegetable oil to the malt and add salt.

Step 7

Step 7
Pour the flour into the yeast mixture little by little. Watch the consistency of the dough — you may need more or less flour than the specified amount in the composition, read about the properties of wheat flour in the article on this topic, the link is at the end of this recipe.

Step 8

Step 8
Knead the elastic dough. Cover the dough with a towel and leave to rise in a warm place for 1.5 hours.

Step 9

Step 9
Knead the risen dough with wet hands and form it into a neat loaf. You can transfer it to a baking sheet lined with parchment. I put the dough in a loaf pan.

Step 10

Step 10
If desired, sprinkle coriander seeds on top of the future bread. Cover the pan with a towel and leave in a warm place to proof for about 35-40 minutes. Wait for the mass to rise.

Step 11

Step 11
Bake the bread in an oven preheated to 180°C for about 40 minutes. I indicated approximate times — be guided by the features of your oven, read more about this in the article under the recipe.

Additional rubrics

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