Subj : Borodinsky Bread
To   : All
From : Ben Collver
Date : Sun Oct 06 2024 09:57:49

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Borodinsky Bread
 Categories: Bread, Russian
      Yield: 1 Loaf

    150 g  Wheat flour (1-1/4 c)
    100 g  Rye flour (3/4 c)
    220 ml Wateri (1 c); approximate
      7 g  Yeast powder (1/4 oz)
     20 g  Rye malt powder (3/4 oz)
      1 tb Sunflower oil
      1 tb Honey
      1 ts Salt
      1 ts Coriander powder
           Coriander seeds

  To start making Borodinsky bread, first mix all the dry ingredients.
  In a large bowl mix wheat and rye flour, yeast powder, salt and
  coriander powder.

  Then, add the star of the show: Russian rye malt powder that gives the
  bread that special flavor, and stir the mixture one more time.

  Next, mix lukewarm water with honey, and pour into the dry mixture;
  also add 1 tb of sunflower oil. Knead the dough: it should be quite
  sticky, thick but still elastic. Be sure not to overdo the water: you
  may need more or less depending on the flour you use.

  Grease your hands with some oil if the dough feels too sticky; this
  makes it easier to work. Put the dough in a large clean bowl, cover
  with plastic wrap and leave in a warm corner for 1 hour.

  When the dough doubles in size, punch it down and put in a loaf form
  greased with oil. Leave for another 30 minutes to let the dough rise.

  Then, mix some flour with water and cover the surface of the dough
  with this whitish liquid; generously sprinkle with coriander seeds.

  Bake borodinsky bread at 210°C/425°F for 30 minutes; lower the
  temperature to 180°C/350°F and bake for another 30 minutes Let the
  bread cool down completely, and enjoy.

  Recipe by Victoria Drey

  Recipe FROM: <https://www.rbth.com/russian-kitchen/
  329854-cook-legendary-borodinsky-bread>

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