Russian dark Borodinsky rye bread Fast2eat

Borodinsky bread or Borodino bread is a dark brown bread of Russian origin, traditionally sweetened with molasses. Every Russian is familiar with this bread’s taste, and it is especially popular among the older generation. It is one of the most favourite varieties of bread in Russia. Borodinsky is loved not only for its flavour profile but also for the abundance of health benefits from eating whole grains, especially rye.

All Russian bread has a denser texture. The Soviet government patented the authentic 1939 recipe as a standard of the Borodinsky bread. It contains mainly coarse rye flour (with no wheat flour or white flour would come out too heavy) and rye malt (it’s next to impossible to find real Russian red rye malt at any grocery store), a hop-based starter (sourdough -would take 4-5 days to prepare), molasses, and coriander (I don’t like it, so I used fennel) for flavouring. So I adapted the original recipes and came up with this very easy and flavourful loaf. And the taste is honestly just as good.

This bread is a wonderful sandwich bread!! Just perfect with cream cheese. I also suggest an assortment of cold meats, pate, crunchy pickles, smoked salmon, fresh garlic…

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Russian dark Borodinsky Rye Bread Fast2eat

Russian dark Borodinsky Rye Bread Fast2eat

Legendary Russian dark Borodinsky Rye Bread made with whole grain, rye and wheat flour and molasses. It is very flavourful, satisfying and healthy.
Prep Time: 5 minutes
Cook Time: 3 hours 48 minutes
Waiting time: 15 minutes
Total Time: 4 hours 8 minutes
Servings: 20 slices


  • 1 1/4 cups Water - 80-90°F/26-32c
  • 1/4 cup Molasses - dark
  • 2 tbsp Butter - softened or margarine
  • 1 1/3 cups Whole wheat flour
  • 1 1/2 cups Bread flour
  • 1 1/3 cups Rye flour
  • 4 tsp Instant coffee granules
  • 1 1/2 tsp Salt
  • 1/2 tsp Fennel seed - crushed or ground coriander - best to use whole seeds and grind them same day
  • 1 tbsp Active dry yeast - 3tsp


  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2 LB) and press the Start button.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer.



Coriander Seeds Crust (optional)
You can optionally add after the dough rise: a mixture of 1 tbsp (15 g/0.5 oz) of all-purpose flour and 2 tbsp water. Brush lightly over the loaf. Then, generously sprinkle coriander seeds (about 10 g/0.35 oz) over the top.
When your bread is ready, remove it from the pan onto a cooling rack.
Prepare a mixture of about 5 g (0.18 oz) of potato starch and 50 ml water. Combine starch and cold water in a small pan until dissolved, bring to boil, mixing constantly, and turn off the heat. You want it about the consistency of dish soap - not too runny but not too thick either. Once it is ready, brush it on over the top of the bread and let air dry. The starch will create a glossy crust that will preserve the bread's freshness for many days and give it an attractive finish.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan. KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients.
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven.
Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source:

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 109kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 187mg | Potassium: 134mg | Fiber: 2g | Sugar: 3g | Vitamin A: 35IU | Calcium: 15mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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2 thoughts on “Russian dark Borodinsky rye bread Fast2eat”

  1. 5 stars
    This is a great adaptation of Borodinsky rye bread. The crumb is soft, moist, a bit dense but not heavy or crumbly. I sub sourdough discard for 113 grams each of the bread flour and water and use a stand mixer to knead the dough. The dough is versatile. I’ve made large sandwich buns, a boule, and baked it in an 8X4 pan. All have been excellent. The only change I make to the recipe is to add some cocoa powder.

    1. Thank you, Sadie!
      I’m delighted to hear that the adaptations to the Borodinsky rye bread Fast2eat recipe have been successful.
      Your versatile approach and the addition of cocoa powder and sourdough discard sound intriguing.
      Keep baking and enjoying those delicious Fast2eat loaves! 🍞😊

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