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.
Deb O. says
this is an amazing recipe, so easy to follow with delicious results! i used sourdough rye starter, added extra seeds and a bit of orange zest, used a larger pullman loaf pan without the cover, so had to bake longer once out of pan. proofed at higher temp to increase sourdough flavor. this is a keeper!!
Phil says
Hi, your recipe sounds amazing. I'm fairly new to bread baking and haven't used sourdough yet. I think you indicated yeast can be used instead. How would I modify the recipe if I was using instant or active dry yeast instead of the 150 gms of starter?
Also is it ok to bake in a clay roaster or cast iron dutch oven?
Thanks
Charlé Visser says
Here's the yeasted recipe
750 g water
650 g rye flour
150 g wholemeal flour
50g malted rye flour
10g instant yeast
8g salt
40g sugar
30g molasses
10g caraway seeds
10g coriander seeds
You can bake it in those. Just line the sides and make sure it's not too big. The dough is kinda loose so won't hold it's own shape very well.
Phil says
Thanks for the yeasted recipe. Do you have a video by chance? Can you advise some more detail as to how I make it versus the sourdough version. For example, there is no pre ferment with the yeast recipe? Do I mix everything together like no knead and then do stretch and folds for how long? I’m assuming more time is needed at various steps if there is no preferment. Can it be all done on one day? Thanks very much.
Charlé Visser says
You make it the same way as you would a normal yeasted bread. No need for a pre-ferment or anything like that. Very straightforward. Simply mix the yeast with water and molasses. Make the dough. Let it double in size. Knock it down. Shape it as I did in the video then pop it in a tin. Proof till puffy and bake. We do this in a couple of restaurants with small kitchens. Works great.
Phil says
Thanks so much. I’m having difficulty finding malted rye flour. Can I substitute something else? Also is whole meal flour and flour that has all the ingredients of the grain with nothing removed, for example stone grilled hard red wheat, spelt, whole wheat, Eikhorn,Durham,etc. regards
Charlé Visser says
Just use normal rye flour and sub the wholemeal for regular white flour if hard to find. Wholemeal is just flour that's not had the kernel and bran removed.
Edna says
How about the dark cocoa powder?
Julie Rainey says
This was a fantastic recipe. I was simply looking for a nice rye bread from scratch recipe, however this blew our minds. I will forever make my rye bread this way and I am currently working on a regular sourdough version of it as well, with the help of some rye flour. I appreciate you and my family does as well. Also, this bread works fabulously with a nice dill dip (I used the beau monde spice version) !
Karen says
Hi Charlé - LOVE the video and the bread came out perfectly, as instructed. Thank you! I also wanted to try the Soviet version but can’t seem to find the recipe on your website, but that may be due to aging eyes. Could share the link with me, please?
Greg Kauffman says
Charle,
I have made your Borodinsky bread 2 times now. It is the second best rye bread I ever ate. My wife is from Finland and I've been there many times. I like their rye bread the most. Sorry.
I especially think the coriander taste is genious. Such a bouquet of flavor in every bite! I will continue to make it many times.
I heard a cat in your bread video in the background, so I know you are a great food lover and animal lover too!
Regards, Greg
Ronel says
Very keen to try the Russian Borodinsky Dark Rye Bread. I bake with potato yeast and let the dough rise overnight. Kindly advise how to adjust quantities of flours, as I only use the drained liquid of the potato yeast. Thanks.
Charlé Visser says
Just add a bit more flour if it’s crazy liquid.
Ronel says
My first Borodynski a big hit, made with potato yeast. Showing some real depth and character. Love it, thanks for sharing and teaching.
Fred says
You mentioned you left a link for a spice grinder. I do not see it. This bread is fantastic and I make it almost every weekend! Thank you!
Charlé Visser says
Here you go, https://amzn.to/3CC53Os. Glad you like it!
Betty says
This bread was EXCELLENT. I shared the recipe with a Sourdough baking group on Facebook I joined; still somewhat new to baking with wild yeast, just a little over a year. Not long ago, I tried to make Pumpernickel bread but was not impressed with the result. Who knew in making this I would find the flavor profile I had been chasing all along AND I used up pretty much all my coriander that was collecting dust in the cupboard! Win, win!
My pre-ferment doubled very quickly, it's very hot climate wise. I refrigerated it overnight until ready to bake the next evening. The bulk rise also was much shorter for me probably due to heat. The crumb is soft, didn't seem under proofed. I will definitely make this again and again! THANK YOU for this excellent recipe and the video was great!
Charlé Visser says
That's great feedback Betty. Thanks. Glad you liked it.
Rye bread as you know can easily overproof so well done managing that one in hot weather)
Alexandra says
I have to say, this is the best rye bread I've ever eaten. I do have a strong visceral memory of a loaf of light rye that I ate about two decades ago on the streets of Vienna. I was traveling in tough times, I was so hungry and it was soooo fresh. I recently became obsessed with making Borodinsky Rye after I read a brilliant description of it in Darra Goldstein's amazing cookbook/memoir/culinary history/love letter "Beyond the North Wind: Russia in Recipes and Lore". She discusses it in connection with making Kvass and includes a recipe for that, but not one for her, clearly much adored, Borodinsky bread! Very strange choice, but this oversight (subtle form of torture?) led me to YOU and I will be forever grateful for this recipe. I anxiously await your recipe for Kvass as well! With much gratitude, Alex
Charlé Visser says
Thanks for the great feedback and story! Kvass high on priority list)) If you want the recipe before, let me know.
Alexandra says
I would be absolutely delighted to have the Kvass recipe -- I held back a pound of Borodinsky bread hoping that would be sufficient. Actually, I had to hide it. So whenever you are ready! Thank you so much! Alexandra
Charlé Visser says
I've sent you a mail with Kavass recipe. Check spam as it's a Gmail address.
Karen says
Hi - I also have Beyond the North Wind and found you looking for the bread recipe:-). It’s been a smash hit in our household! Would love to have the Soviet version as well, and the Kvass recipe? And thanks again for your wonderful bread!
Charlé Visser says
Glad you like it. Original soviet recipe:
100 g sourdough starter
700 g water
650 g rye flour
100 g wholemeal flour
50 g malted rye flour
8 g salt
40 g sugar
30 g molasses
10 g caraway seeds
10 g coriander seeds
Kvass:
35L water
750g toasted Borodinsky bread
2300g molasses
160g honey
70g fresh yeast
1800g sugar
Let it ferment for 3 days then bottle and second ferment to carbonate. Chill well before drinking. If the kvass is very lively it will foam a lot. Simply release the gas buildup every now and then.
Michel Brown says
As a brewer, your idea of K'vass sounded like my Pumpernickel Rye Alt, which won a regional award here in Portland. After retiring, I took up baking, and now I make all the bread we eat (Buttermilk white, whole wheat, and 7 grain breads) plus all the beer I drink. Mixing the two are simple, but the real secret is in pairing the style of beer to the type of bread. As an example, I make a very nice Steam Beer that uses cracked wheat in the mash to give it that nice bakery fresh flavor, and aroma. A friend jokingly said I should make a beer with wonder bread (it's a wonder how that gets called bread in the first place!) and so I thought maybe an American light lager? Sounds too flavorless and boring to me! So what ideas were you considering for making a beer with bread? Enquiring minds need to know!
Charlé Visser says
Your house sounds like a great place to be). Yeah I don’t think wonder bread will make anyone or anything happy apart from the yeast). I’m no expert in brewing but I think naturally a stout or porter will be good. Maybe if the bread gets made with a bit of orange zest and ginger it could make a nice Ale of sorts
Maryke says
Oooh this came out perfect ❤️! What a wonderful recipe, such clear instructions - thank you so much!
PS: I made a starter just to be able to make this bread. Absolutely worth it! Thank you
Charlé Visser says
Welcome. Glad you you liked it!
Anonymous says
I made this today and it came out beautifully! My bread looks exactly like your pictures. It tastes even better than expected! It’s this recipe that got me hooked on sourdough - thanks for your clear explanations and lovely humour.
Phil says
I don’t have a sourdough starter but thought I’d experiment using a poolish to see what would happen. I mixed 150 grams of bread flour, instead of the starter, with the rye flour and water then added about 1/4 teaspoon of yeast and left it about 12 hours I followed the rest of the recipe but added about 3/4 teaspoon of yeast to the final dough I also added about a teaspoon of ground coffee
I baked it in a Dutch oven and it turned out great. My wife made me bake more before we were halfway through the loaf
Charlé Visser says
Phil, that sounds a treat and very happy to see such creativity! If you have Instagram, send me pictures! I love seeing all the creations.
Clare says
Just made my pre-ferment, and looking forward to baking tomorrow!
It will be the first time I've made a black bread with a starter - although I use my starter for everything else - basic country bread, English muffins, baguette, etc. etc.
Question: other black bread recipes I've used all include vinegar. Is that just to emulate the slight acidity that naturally comes from a sourdough starter?
Thanks for continuing my sourdough education!
ps: My husband is Hungarian, and we eat black bread with the spicy spread called körözött, smoked ham, horseradish and scallions on Christmas Eve.
Charlé Visser says
That sounds great! With sourdough you don't have to add vinegar as the starter already has enough to contribute to the bread. It helps the gluten bonds and yeast also likes a slightly acidic life.
Anatoly says
This is the best recipe for our famous Russia rye bread. I grew up in Russia and this is even better than the black breads I grew up with. Thanks for the recipe