Borodinsky Bread (Russian Village Bread)

Name: Borodinsky Bread (Russian Village Bread)
Cuisine: Irish
Ingredients: 100 g dark rye flour; 200 g tepid water (28°C/80°F); olive oil or melted butter, for greasing; 10–15 g coarsely cracked whole coriander seeds, to sprinkle in the tin; 270 g rye sourdough (the rest can be used for another loaf or made into crackers); 270 g rye sourdough (the rest can be used for another loaf or made into crackers); 50 g rye sourdough starter; 150 g dark rye flour; 300 g very warm water (40°C/104°F); olive oil or melted butter, for greasing; 15 g barley malt extract; 20 g molasses or treacle; 5 g coriander seeds, coarsely ground; 5 g sea salt; 230 g rye flour (light or dark); 270 g rye sourdough (the rest can be used for another loaf or made into crackers); 20 g molasses or treacle; 90 g tepid water (35°C/95°F); 2 g caraway seeds (optional)

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

If you are starting from scratch, this bread will take six days to make. It takes time, but not your time. If you already have a sourdough starter, this takes just two days to make. Either way, it’s worth the effort.

For accuracy this recipe is best made by weighing ingredients in metric measurements, including the water.

Ingredients

Step 1: Rye Sourdough Starter (Made Over 4 Days):

100 g dark rye flour
200 g tepid water (28°C/80°F)

Europe
Asia
Russia
China
Ireland
Bread
Vegetarian

Method

Step 1

On day 1, mix 25g dark rye flour with 50g tepid water (28°C/80°F) in a large Kilner jar or plastic tub. Cover and keep at room temperature overnight.

On day 2, 3 and 4, add another 25g rye flour and 50g tepid water. It should become bubbly, a sign of fermentation, although it won’t expand significantly. Allow the starter to ferment for a further 24 hours after the