Once you've made Borodinsky rye bread, you'll never want to have any other dark rye bread ever again.
The texture and flavour of this naturally leavened rye sourdough is incredible and unique to Russian black bread. It also has a very forgiving nature, making it a great choice for beginner bakers.
Along with traditional Russian piroshki , medovik, and bread kvass, Borodinsky bread is one of the most popular Russian foods. It's a delicious base for sandwiches or simply served with butter.
What is it
Borodinsky dark rye bread is a traditional Russian bread made with dark rye flour, molasses, fresh coriander seeds and caraway.
It's classically made using rye sourdough starter, but can be made with regular starter or yeast.
It's often used for open sandwiches or small snacks served with cured salmon, salted pork fat(salo) or salted/marinated herring.
How does it taste?
Unlike regular rye bread, Borodinsky bread is flavoured with coriander and caraway as well as dark molasses.
This gives the bread a rich warm flavour and a crumb that is soft and slightly "wet".
Dare I say moist)
This recipe also includes cocoa powder which does not make it taste like chocolate. You can't actually taste it in the final product.
It's for depth of flavour and a rich dark colour.
Traditionally rye malt powder was used but I find no benefit for it in this recipe over cocoa powder.
It's also much easier for most people to find the latter.
History
There are a few legends about the origin of Borodinsky bread. The one I would like to believe and probably most suited to Russian history is one of sorrow and war.
At the battle of Borodino, when crazy little Napoleon was going at it, a general perished.
General Alexander Tuchkov. He left behind a Widow. Margarita Tuchkova.
She apparently set up a convent on one of the previous battlefields. The nuns started to bake and serve this bread at events for mourning the dead.
The coriander seeds represented the shot from the bullets and the dark colour, the sorrow and solemnness caused by their loss.
Fact or fiction? You decide.
Making the dough
Jump straight to the recipe and video using the "jump to" buttons at the top. Otherwise, read on for in-depth instructions, serving suggestions and frequently asked questions.
Traditional Borodinsky bread is made with a rye sourdough starter.
You need a nice active starter culture full of yeast to make this bread.
Mix 150 grams active sourdough starter, 250 grams cold water, and 200 grams rye flour together. Let it rest overnight or for at least 12 hours at room temperature.
The following day, mix together the pre-ferment, 350 grams white bread flour, 50 grams rye flour, 100 grams wholemeal flour, 15 grams salt, 5 grams freshly ground caraway seeds, 8g whole coriander seeds(Keep 4 grams for sprinkling in the tin and on top), 60 grams molasses, 40 grams dark cocoa powder, and 280 grams room temperature water.
The mix will be very wet. DO NOT ADD MORE FLOUR!!! It's supposed to be like that. Just work the dough for about 3 minutes with your hands or a wooden spoon or whatever, until the gluten has formed a bit in the dough.
At this point, just oil your hands, stretch and fold the dough a bit and then just cover it up. Don't forget to draw a smiley face and put the time on it.
Give the dough an hour to rest and fully hydrate.
When the hour is up, oil your hands and give the dough a few stretches and folds by lifting up the bottom, stretching up and folding back onto itself.
Cover and let it prove for 3 hours or until doubled in size in a warm place. Around 26°C or 78°F.
Preparing the tins
While the dough is doing its thing. Line a bread tin, moulds or springform cake tin with parchment paper. You can use any shape even a bunt cake mould works. First oil the tins then parchment paper and then a bit of oil again. You're learning the secrets of the pros now.
Sprinkle each tin with a bit of semolina, coriander seeds and ground caraway.
Now your tins are ready. You go do something else or whatever until the dough has risen nicely or roughly doubled in size.
When your dough has risen you don't smash all the air out like a hooligan.
You just gently tap it down and with oiled hands divide the dough in two or make one big bread if your bread tins allow it.
Dump the dough onto an oiled work surface and shape it into a round by tucking the sides underneath it with a dough or bench scraper. Cover and let it rest for 15 minutes.
Next, you could shape your dough into a tight-ish oval shape to improve the shape. If you're not experienced with shaping bread then simply tuck the bread underneath itself again with the dough scraper and put it into the tin.
Gently even out the top and sprinkle with some more coriander and ground caraway seeds.
Next, we will let the dough rise again lightly covered with plastic wrap in a warm place. Oil the wrap a bit to make sure it does not stick to the bread. Just in case.
Turn your oven up to 220°C(428°F). Let the bread prove one more time till doubled in size about 1,5 hours.
Rye bread can easily overprove so keep an eye on it. When it looks nice and plump get it into the oven. It's better to bake a loaf under proofed slightly than over-prooved.
When ready to bake, place a small metal bowl or tray with water in the bottom of the oven.
This will create a bit of steam and the crust of the bread will be beautiful and crispy.
It also allows for the bread to finish rising in the oven without the crust forming too quick.
Baking the bread
Bake the bread at 220°C(428°F) for 20 minutes. Turn down the oven to 180°C(356°F) and bake for a further 10 minutes.
When the ten minutes are up, carefully remove from the moulds and bake bottom side up for another 5 minutes. Always measure the internal temperature of bread and make sure it's above 90°C(194°F).
Remove the bread from the oven and let it cool on wire racks or on a kitchen cloth.
Let it cool down completely before you slice it. It will be extremely hard at this point to resist as the smell is absolutely intoxicating. Just be strong.
Finally, our reward for all that not-so-hard work looks like this.
a Sight to behold.
The best thing now is to slather some good butter all over it. Great as is.
Even sprinkle a bit of chives. It's all engines go at his point.
Serving suggestions
Borodinsky bread makes a great open sandwich. Toppings include the following.
Frequently asked questions
It will keep for 5 days wrapped airtight at room temperature. For longer storage slice the bread, wrap it up tight and store in the freezer for up to 3 months.
The best sandwiches are made with some sort of rye bread. Reuben sandwiches, Turkey sandwiches, Coronation chicken, home-cured salmon, and many more come to mind.
Kvass is a Russian drink made by toasting this Borodisnsky bread and fermenting it mixed with filtered water, molasses and brewers yeast. It’s fantastic and we will be doing a recipe on this site soon.
Plenty)) The most popular topping for Borodinsky rye bread is salo(сало). It is salted pork fat smeared or sliced on top of this bread.
That with an ice-cold vodka is probably one of the most Russian experiences you could think of. I love it and you should try it.
Tips for success
- Make sure your sourdough starter is healthy and active. If you don't have a rye starter then use a normal plain white flour starter
- Follow the timings as a guide. Your loaf may prove faster or slower due to the many variables involved in bread making. If it proves slowly move it to a warmer place. If it is plump and proven early, then get it in the oven.
- Rye bread can easily overproof so keep an eye on it.
- This is a very forgiving bread recipe and every loaf I've seen readers make has turned out great. Even ones that never baked anything. Point is. Have confidence. It'll all be good.
- Make sure to fully bake the loaf. Check that the internal temperature reaches above 90 degrees Celsius or 194 degrees Fahrenheit. Or until a wooden skewer inserted into the centre comes out clean.
- Once cooked make sure to cool it down completely before cutting. Overnight is best.
Related recipes
Useful equipment for this recipe
Loaf Pan
Temperature Probe
Electronic Kitchen Scales
Kitchenaid Stand Mixer
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Recipe
Russian Borodinsky Dark Rye Bread
Ingredients
For the pre-ferment
- 150 g (⅗ cups) rye starter
- 250 g (1 cups) cold water
- 200 g (2 cups) rye flour
For the dough
- 600 g (all) pre-ferment
- 350 g (2 ⅘ cups) white bread flour
- 100 g (⅘ cups) wholemeal flour
- 50 g (3 tablespoon) rye flour
- 15 g (3 teaspoon) salt
- 10 g (2 teaspoon) caraway seeds
- 12 g (2 ½ teaspoon) coriander seeds
- 60 g (⅕ cups) molasses
- 40 g (2 ⅔ tablespoon) dark cocoa powder
- 280 g (1 ⅕ cups) cold water
Instructions
Day 1 The pre-ferment
- You need a nice active starter culture full of yeast to make great bread. For that reason, we will mix 150g sourdough starter, 250g cold water, and 200g rye flour together.
- Let it rest overnight or for at least 12 hours at room temp.
Day 2 Making the dough
- The following day, mix together the pre-ferment, 350g white bread flour, 50g rye flour, 100g wholemeal flour, 15g salt, 5g freshly ground caraway seeds, 12g whole coriander seeds, 60g molasses, 40g dark cocoa powder, and 280g room temperature water.
- The mix will be sticky. Do not add more flour. It's supposed to be a a wet dough.
- Work the dough for about 3 minutes with your hands or a wooden spoon.
- At this point, just oil your hands, stretch and fold the dough as much as possible and then just cover it up.
- Don't forget to draw a smiley face and put the time on it. Let it rest for one hour.
- After an hour, oil your hands and give the dough a few folds by lifting from the bottom and folding back onto itself. All the way around the parimeter of the bowl. Close the dough and let it prove for 3 hours in a slighty warm place. Around 26°C or 78°F.
- While the dough is doing its thing. Line some bread tins or moulds with parchment paper.
- First oil the tins then parchment paper and then a bit of oil again
- Sprinkle each tin with a bit of semolina, coriander seeds and ground caraway.
- When your dough has risen you don't smash all the air out like a hooligan. You just gently tap it down and with oiled hands divide the dough in two or make one big bread if your bread tins allow it.
- Dump the dough onto an oiled work surface and shape it into a round by tucking the sides underneath it with a dough or bench scraper. Cover and let it rest for 15 minutes.
- Next, you could shape your dough into a tight-ish oval shape to improve the shape. If you're not experience with shaping bread then simply tuck the bread underneath itself again with the dough scaper and put it into the tin.
- Gently even out the top with your hands and sprinkle with some more coriander and ground caraway seeds
- Next, we will let the dough rise again lightly covered with plastic wrap. Oil the wrap a bit to make sure it does not stick to the bread. Just in case. Let the Borodinky bread prove one more time till doubled in size about 1,5 hours. Turn your oven up to 220°C(428°F).
- When ready to bake, place a small metal bowl or tray with water in the bottom of the oven. This will create a bit of steam and the crust of the bread will be beautiful and crispy. It also allows for the bread to finish rising in the oven without the crust forming too quick.
- Bake at 220°C(428°F) for 20 minutes. Turn down the oven to 180°C(356°F) and bake a further 10 minutes. When the ten minutes are done carefully remove from the moulds and bake bottom side up for another 5 minutes. to make sure it's cooked measure the internal temperature with a kitchen thermometer. It should read above 90°C(194°F) Remove from the oven and let cool on wire racks or kitchen cloth.
Video
Notes
- Let the bread cool down completely before slicing.
- Rye flour can easily overproof so keep an eye on it.
- Once cooled the bread can be sliced, sealed airtight, and frozen for months.
- Feel free to leave out the spices if you don't like spices in bread.
- If you don't have a rye starter use a regular starter.
- Don't add more flour to the dough. It's supposed to be wet.
- If you want your bread without cracks on top simply fold and shape like you would regular sourdough. Watch video for instructions.
- Use old borodisnky bread to make this delicious Russian bread kvass. A naturally fermented drink similar to dark beer and popular in Slavic countries.
Mary Lindquist says
Gonna wing it a bit today. Love this bread, but my schedule today does not quite accommodate the recipe’s timeline. So after the initial 60 minutes rise, my dough is going in the refrigerator for 6-8 hours, maybe longer depending upon traffic. I’ll take it out, shape the loaves, let them double in size and bake. Fingers crossed. Will let you know how it turns out.
Charlé Visser says
Good luck. Sounds like a good plan! Looking forward to the result.
Jon says
I've spent a week making the starter, following the instructions exactly. The starter looks active & smells right.
The bread, I made the pre-ferment yesterday. This morning it looked bubbly & active (seems a bit thick compared to yours in the video). After the first hour rest it didn't really seem to have changed much in volume. After the three hour rest, at 26°C, again not much change. I left it a further two hours, and got a little improvement.
Despite oiling the work surface it just stuck when I tipped it out. I could work it a bit but couldn't do the cat drop thing - half of it was left on the surface of the worktop when I tried to pick it up. After the next 15 minute rest I managed to get it together enough to do the quick fold & roll reasonably successfully, and got it into the tin. I put it to rest for the 1½ hours, again at 26°C, no increase in volume. I'm leaving it overnight at 22°C and hope it looks ok to bake in the morning. Any tips please?
Charlé Visser says
If the starter is nice and active, it will work 100%. If the dough is a bit too sticky to work with (which it should be), add a bit more flour and oil your hands when working with the dough. If it rises slowly, simply move it to a slightly warmer place and wait for it to prove.
Lexi Starlight says
My grandmother was Russian and made this bread. I love bread but this one is my favourite. Wonderful with just cottage cheese. Great, easy recipe. I make 4 loaves every month.
Mary Lindquist says
Love this recipe! Have made it again and again. My family loves it for sandwiches. I love it with a feta cheese spread or almost any other cheese. Closest thing I have ever tasted to the bread I ate while visiting Moscow in the Gorbachev era when almost everything else was in short supply.
Shula says
The preferment comes to 600g total, not 625g in the recipe?
Charlé Visser says
It doesn't matter much in the grand scheme, but it's fixed to 600 grams to avoid confusion.
John says
Бородински bread always included fermented rye malt, it gives it a bold, earth bitter taste not unlike coffee but much more roasted and savory, and also lends it it's color. Cocoa powder just doesn't approach it. Therefore, it's not technically бородински. If I'm wrong, please correct me, maybe there are regional variants, I DON'T KNOW.
Charlé Visser says
Fermented rye malt is much harder to find than cocoa powder. Also, cocoa powder = "bitter taste”, “roasted and savoury”, "color”.
So, cocoa powder is a perfectly good and easily accessible substitute for rye malt in this case, and I guarantee 100% you will not tell the difference in the final result.
The thousands of Russians I've made this for, love it, especially because of the lighter texture and crazy fact that it's made with cocoa powder while tasting exactly like the original recipe.
Gregory Titievsky says
Made it - turned out great! Started later at night so had to refrigerate the dough before 3 hour rise. Continued next day and still turned out good!
Mary says
Have made this many times and absolutely love the bread (a significant improvement over the bread I ate in Moscow in the early 1990’s). For the short rise in step 14, could that be done overnight in the refrigerator? Recommend any adjustments if I did that?
Charlé Visser says
Rye is tricky and with the molasses in there could be troublesome. Very much depend on the temperature of the dough. If you can keep it below 12C you should be good.
Aida says
The recipe is good, but cocoa powder content is way too much in my opinion. Made is twice, once with 20 gr of cocoa - the bread was perfect and second time with 40 gr, as the recipe calls and it had a bitter aftertaste. Don't forget that blackstrap molasses is also a little bitter.
With 20 gr cocoa it came out as dark as the one in the original recipe.
Btw, for those wondering if you can taste or smell cocoa powder in the bread - you can't, really. It only gives dark color and I think it helps create unique borodinsky bread flavor (and bitterness, if you put too much).
Other than that the bread turned out really good. Like real borodinsky only much softer.
Antoinette says
This recipe turned out amazing and was easy even for a novice Sourdough baker like me! I'd love to use a pan the exact same dimension as shown in the video (10 x 6 x 4) but haven't had luck finding it. Leaning towards a Pullman pan (9 x 4 x 4) with lid on possibly (or not). My father-in-law loves rye breads and this one will be the perfect gift. Thank you for sharing a delicious recipe in such a fun and approachable way.
Jill says
I'm obsessed with this bread and I can't stop making it and talking about it. This was the first thing I made after my MIL gave me some rye sourdough starter. It came out great my first batch. Gonna order two more loaf pans so I can make four loaves at a time so we never have to endure the hardship of going without this amazing bread. My husband is Russian and he got me to look into making Borodinsky bread and I have no regrets.