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Borodinsky-Style Rye

Borodinsky-Style Rye

A dark loaf with the fragrance of coriander
Author:
Austin Welsh-Graham
| Source:
The Toasty Book of Bread
Categories: The Toasty Book of Bread Regional Route Cooking Method Main Material Leavening Collection Bread Form
Tags: Northern and Eastern Europe Oven-baked Rye Sourdough The Toasty Book of Bread Tin loaf
Ingredients
12 g Rye sourdough starter (100% hydration.)84 g Wholemeal rye flour174 g Water (For leaven)230 g Wholemeal rye flour (For final dough.)90 g Water (Final)5 g Fine salt5 g Ground coriander20 g Molasses15 g Non-diastatic barley malt extract1 tsp Whole coriander seeds (For topping.)
Description

The fragrance arrives before the history. Crush coriander between your fingers and it becomes easy to imagine how a small quantity can make a loaf memorable. In Borodinsky bread, sour rye, sweetness and spice give a dark slice several directions to follow.

A small rye tin loaf with malt and coriander, begun with a leaven and cooled overnight. Makes 1 small loaf, about 550 g baked.

Recipe
Preferment and starter preparation
1
Mix starter with leaven flour and water. Cover 12-18 hours at 24-26 °C until bubbling and sour. This loose leaven is 200% hydration.
Mixing and kneading
1
Mix all 270 g leaven with final ingredients, keeping whole coriander for topping. Pack the soft paste into the greased tin. Smooth with a wet scraper.
Resting and fermentation
1
Cover loosely and prove 3-6 hours until clearly expanded, with small bubbles or pinholes at the surface. Do not wait for the loaf to overflow. Add topping.
Cooking
1
Bake in a preheated 220 °C oven 10 minutes, then at 200 °C for 30-40 minutes, until firm and 96-98 °C centrally.
Cooling and serving
1
Unmould and cool. Wait until the next day before slicing.
Notes

12-18 hours for leaven, 3-6 hours proof, about 40-50 minutes bake, then overnight cooling. A greased 18 × 9 × 8 cm tin. Contains rye and barley.

Choose the malt deliberately

Use sweet, non-diastatic malt extract. Active malt powder is not an equivalent replacement. This all-rye home version omits the separate scald and red rye malt of other Borodinsky methods. Keep the first bake as a reference before changing its spice or sweetness.

Austin Welsh-Graham 4 November 2026
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Northern and Eastern Europe Oven-baked Rye Sourdough The Toasty Book of Bread Tin loaf
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