It’s the new year! Many of us are making New Year’s Resolutions to eat a little less of this and little more of that. Given this, we don’t have to eliminate what we love from our diets. As we all know, sourdough made a come back in 2020 and continues to be all the rage. I suggest we take on this new year and go for a more nutritious and filling version. Why not an authentic Borodinsky Russian rye bread that is about as natural as bread comes and provides an exhausting list of health benefits?
Don’t deprive yourself! Eat what you love, just be smart about it.
Take me for example, gluten has been my preferred ingredient in food since I can remember. I used to eat bread (or something with flour) for breakfast, lunch, dinner, and every snack in between. However, after a year following my discovery of gluten intolerance, I’m learning I can still eat my favorite foods, bread above all. In fact, I made homemade yeast-filled, gluten-free cinnamon rolls for Christmas this year that fulfilled my every bread (or gluten) desire!! We can all still eat what we want; we just have to do it a little more carefully.
What is so special about an AUTHENTIC Borodinsky rye bread?
There are many recipes online for making a Borodinsky rye bread. You’ll find that most of them are very similar in the long list of ingredients. The common list includes onion, cocoa powder, espresso powder, whole wheat flour, yeast, etc. You get the idea! The list can be rather lengthy and what I have found to be rather nontraditional. Authentic Russian rye breads (as with most traditional breads in other countries) are simple in nature and do NOT need all the other ingredients. Over time, people have taken shortcuts to get that signature dark color and rise, but they are not natural or even needed.
So, why does being traditional and authentic really matter?
There’s nothing wrong with taking shortcuts to get the job done so you have something to put on the table for your family. I get it! Daily life is demanding and spending hours in the kitchen is not ideal for most people. BUT consider this… baking is and has never been a task that should be done in an hour. Baking is a process. And remember, in life, it’s the process of getting from point A to B that matters, not necessarily the end result. The process is where we learn the most!
Baking is an activity (not a chore) that should remind you of good things in your life. Baking should remind you of grandma’s house, playing with your kids, or spending time with your significant other. If nothing else, baking can make you feel good about producing something wholesome that all can enjoy. Remember that baking is an activity to bring people together, allow you to reminisce, laugh, and release from the day’s or week’s stresses.
It’s the traditional and authentic way that connects us.
Baking is one of the oldest activities in human existence. When we bake, particularly using ingredients and methods of the days of old, we return to our roots. Baking reminds us, regardless of life’s changes, that we are never too far from our basic human needs or our ancestors. In my quest for baking the world using traditional and authentic recipes with simple ingredients, I’m learning that while countries and cultures have their own unique qualities, we really are all the same. For example, a tortilla in Mexico is basically the same as the chapati in Zanzibar. They look the same at least, BUT the slightest difference makes them unique. A traditional Mexican tortilla is made with lard while a traditional Zanzibar chapati uses coconut oil. One is flattened out while the other is rolled, coiled, and flattened.
What does this mean?
Baking takes planning and preparation. With that in mind, if you opt for authenticity in your recipes (at least once in a while), you will discover how we are all interconnected. You’ll find that our lives are cross cultural, cross generational, and spans across social classes. If you want to feel or teach interconnectedness, baking is a healthy way to discuss connections all while being hands-on and interesting. Sometimes, we just need an activity to bring us back down to earth. Baking, in it’s authentic form, can certainly do just that.
That brings us to: why not an authentic Borodinsky Russian rye bread? The answer is in it’s simplicity.
Rye is the most common grain in Russia as rye is more of a frost-hardy grain than wheat. It can withstand the harsh winter temperatures and weather that wheat cannot. Thus, rye bread is the most common bread eaten with meals in Russia. Rye was much cheaper to grow than wheat, so most people made rye bread instead of any other.
The Borodinsky bread is very simple in that rye flour is the only flour while water is the only liquid. The combination of both creates the naturally occurring yeast. Molasses and malt syrup are the only sweeteners while coriander and salt are the only flavorings. Now that’s what I call a nutritious bread full of fiber, B vitamins, and one that contains fewer calories than a traditional wheat bread. It’s hearty and works well as a side with many different foods.
What about the history of the Borodinsky bread?
For an animated story of the history complete with pictures, see the beginning of my video on making this bread. The video is entitled “Authentic Borodinsky Russian Rye Sourdough Bread“.
Borodinsky Russian Rye Sourdough Bread
Ingredients
Rye Sourdough Starter Ingredients
- ⅓ cup + 1 tbsp dark rye flour (45 grams)
- ⅓ cup + 1½ tbsp lukewarm water (90 ml)
First Starter Feed Ingredients (48 hours after Beginning Starter)
- ¼ cup dark rye flour (30 grams)
- ¼ cup lukewarm water (60 ml)
Second Starter Feed Ingredients (24 hours after First Feed)
- 2¾ cup + 1 tbsp dark rye flour (340 grams)
- 2½ (slightly less) cups lukewarm water (570 ml)
Borodinsky Ingredients (Day following Second Feed)
- 4 cups sourdough starter from above (800 grams) room temperature
- 5 cups + 2 tbsp dark rye flour (680 grams)
- 1¼ cups lukewarm water (290 ml) plus more, if needed
- 2 tsp salt (15 grams)
- ¼ cup molasses (60 grams)
- 1 tbsp malt syrup or extract (30 grams)
- 1 tsp ground coriander plus more for sprinkling on prepared dough
Instructions
Rye Sourdough Starter Instructions
- In a large mixing bowl, whisk together the flour and water to make a smooth paste. Cover with plastic wrap and leave on the counter (in a warm place) to ferment for 2 days. It should start to bubble and develop a sweet apple-y smell.
First Starter Feed Instructions (48 hours after Beginning Starter)
- On day 3 about 48 hours later, uncover the starter. You should smell the active fermenting which will be a little sour. Stir in the first feed ingredients. Cover with the plastic wrap and leave overnight on the counter to continue fermenting.
Second Starter Feed Instructions (24 hours after First Feed)
- On day 4 about 24 hours after the first feed, uncover the starter. Stir in the ingredients for the second feed using a whisk, if needed. Mix the ingredients well to make a thick, smooth batter. Cover with plastic wrap and leave it on the counter to ferment again for another 24 hours. This is now your sourdough starter.
Borodinsky Instructions (Day following Second Feed)
- In a large bowl, stir in all the wet ingredients. Then, add the dry ingredients mixing well for a few minutes. The dough will be soft and sticky, unlike conventional wheat dough. This heavy grain dough will not be kneaded.
- Using a spoon, scoop out equal amounts of dough into two 1.5 quart loaf pans sprayed with cooking spray. If you use your hands, be sure to wet them first to prevent sticking.
- Cover the pans loosely with plastic wrap sprayed with cooking spray making sure to leave a little extra space at the top. Place the pans in a warm area, over the oven, for example with the microwave undermount light on. If using 1.5 quart pans, the dough will not rise to the top of the pans, but it should puff up and rise most of the way. This can take 2-6 hours (in a warm space, mine took 4 hours).
- Near the end of the rising time, preheat the oven to 425˚F / 220˚C. Uncover the loaves and sprinkle each with a little ground coriander,
- Place the pans in the oven for 15 minutes. Reduce the temperature to 350˚F / 180˚C and bake for another 40-55 minutes. To ensure a fully baked loaf, use a thermometer and bake until the internal temperature reaches 205˚F- 210˚F / 96˚C- 99˚C. You can also tap on the unmolded loaves and if they sound hollow, they are ready.
- Remove the warm, baked loaves of bread from their pans to cool on wire racks. When cooled completely, wrap the loaves tightly and leave for 1 day before slicing and enjoying.
Video
Notes
*There will be a small amount of starter leftover, you may refrigerate it and continue to feed it, use it in another recipe, or gift it to a friend. *This bread is best served as a side to soups or stews. Use it as a sandwich bread for a Reuben with dressing, corned beef, Swiss cheese, and sauerkraut. Use a slice as a base for a cream cheese and sour cream spread with fresh dill and capers topped with cold smoked salmon.
Interested in some other simple traditional breads? Check out these recipes.
The Mexican Bolillo (Perfect for the Super Bowl!)
The Berry Rolls (A family recipe!)
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!