Name: Borodinsky sourdough bread
Cook time: 5 h
Total time: 14 h
Yield: 1 srv
Ingredients: Rye flour — 350 g; Flour — 100 g; Levain — 150 g; Malt — 40 g; Water — 320 ml; Salt — 10 g; Molasses — 30 g; Coriander — 10 g

Borodinsky sourdough bread

Classic spiced rye sourdough bread with rye malt and coriander aroma.

14 h Cooking 5 h Hard 1 srv Oven Mixer Vegan Vegetarian

Ingredients

Rye flour 350 g Flour 100 g Levain 150 g Malt 40 g Water 320 ml Salt 10 g Molasses 30 g Coriander 10 g

Nutrition

Total (for 1 srv): ≈ 1390.0 kcal, P 40.0 g, F 12.0 g, C 275.0 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking

Prep

Cooking

Scald the malt and ground coriander (5 g) with 100 ml of boiling water from the total amount of water, let it cool.
Mix the sourdough, scalded malt, remaining water, molasses, rye and wheat flour, and salt.
Knead a dense, sticky dough and place it in a greased rectangular pan.
Sprinkle the surface of the dough with whole coriander (5 g) and press down with a wet hand.
Leave to rise in a warm place for 4-6 hours until the dough doubles in size.
Bake at 200°C for 60 minutes.

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