Borodinsky bread or Borodino bread is a dark brown bread of Russian origin, traditionally sweetened with molasses. Every Russian is familiar with this breadâs 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 (itâs 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 donât 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 garlicâŠ
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Ingredients
- 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
Instacart is available in the US only at the moment.
Instructions
- 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 â 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 âWhole Wheatâ 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.
Video
Notes
Itâs always a good idea to open the bread machineâs 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 âjust rightâ 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 itâs 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.
Weather can affect your ingredients. If you live in a moist climate, chances are youâll 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 youâre 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 itâs 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:
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* âLong-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.â (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Read bread-making further information in my book
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Try Bread machine recipes from my Cookbook
130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.
You donât need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.
Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.
How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.
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