Delicious Borodino bread at home - a very detailed recipe

Kitchen appliances and utensils: oven, cling film, mixer, yogurt maker, kitchen thermometer, kitchen scales, measuring cup, deep containers of various sizes, kettle.

Ingredients

Step cooking

1. In a deep container, mix 9 grams of 9% vinegar or 16 grams of 5% and 288 grams of warm water. If possible, use water with a temperature of 55 degrees Celsius. If you don’t have a kitchen thermometer, then just warm water will do.
   
2. We measure 160 grams of rye flour and pour a mixture of vinegar and water into it. Mix the ingredients well until a homogeneous mass is formed.
   
3. We cover the leaven with cling film so that the air does not enter the container at all. Also cover the container with a lid. Leave the leaven for 24-28 hours at a temperature of 40-42 degrees Celsius. You can ensure the temperature regime of this product using an oven or yogurt maker.
   
4. After the required time has elapsed, mix 150 grams of rye flour and 80 grams of rye fermented malt in a deep plate. We measure out exactly 608 grams of pure water and boil it. Add 4.8 grams of ground coriander to flour and malt. You can also use coriander in grains and grind it yourself. Thus, the taste will be more pronounced. Mix the dry ingredients.
   
5. Then add 304 grams of hot water and mix everything with a mixer. Add the remaining water and continue to mix until a homogeneous mass is formed.
   
6. Then add 10 grams of rye flour and mix again. We cover the container with a lid and leave for two hours at a temperature of 63-65 degrees Celsius.
   
7. When this mixture has stood for the necessary time, transfer it to a large deep bowl, add the already fermented sourdough. We breed 9.6 grams of pressed fresh baking yeast in 96 grams of warm water (20 degrees Celsius).
   
8. Add the dough to the sourdough bowl and mix everything with a mixer.
   
9. When the mass has become homogeneous, add 320 grams of rye flour to it and mix again.
   
10. We cover the dough with cling film and leave for three hours at a temperature of 28-29 degrees Celsius.
    
11. Mix in a large bowl 240 grams of second-grade wheat flour and 640 grams of rye flour. Mix 16 grams of salt, 96 grams of granulated sugar, 64 grams of molasses and 80 grams of hot water (60 degrees Celsius).
    
12. Add this mixture to the coming dough and mix well with a mixer. Then add the flour mixture and start kneading the dough on the bread. It is better to knead with gloves, as the dough will stick to your hands.
    
13. We cover the finished dough with cling film and leave to stand for 1.5-2 hours at a temperature of 30 degrees Celsius. After time, we grease the baking dish with vegetable oil or special grease for the molds. We divide the whole dough into two absolutely equal parts and knead them with our hands to squeeze out all the air bubbles. Be sure to wet your hands with water.
    
14. Then put a piece of dough in a greased form and lightly press down.
    
15. Sprinkle the formed bread on top with coriander grains. Leave the bread for 45 minutes at a temperature of 30-36 degrees Celsius.
    
16. We heat the oven to 260 degrees Celsius and set the bread to bake for 10 minutes. Then lower the temperature to 210 degrees Celsius and bake another 50 minutes. When the bread is ready, remove it from the molds and let cool.
    

Video recipe

This video will help beginner bakers cope with such a difficult task as baking Borodino bread. You can hear a lot of recommendations, see a detailed, step-by-step preparation of baking. All stages are beautifully shown and described.

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