Imagine sinking your teeth into a slice of authentic Russian black bread so dense, flavorful, and aromatic that it instantly tells a story of centuries-old culinary tradition. Borodinskiy bread isn't just a recipe; it's a delicious piece of Russian cultural heritage that combines the robust earthiness of rye flour with the warm, subtle sweetness of molasses and the distinctive punch of caraway seeds. This isn't just bread – it's a gastronomic journey that will transform your home kitchen into a rustic Russian bakery!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Russian
Serves: 1 loaf
Ingredients
- 2 cups rye flour
- 1 cup bread flour
- 1 tablespoon caraway seeds
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water
- 1/4 cup molasses
Instructions
- In a small bowl, activate the yeast by combining warm water (around 110°F) with active dry yeast and sugar. Let it sit for 10 minutes until the mixture becomes frothy and bubbling.
- In a large mixing bowl, combine rye flour, bread flour, caraway seeds, and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture and molasses into the well of dry ingredients. Mix thoroughly using a wooden spoon or stand mixer with a dough hook until a sticky, dense dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes. The dough will be less elastic and more dense compared to wheat bread due to the high rye flour content.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
- Cover the loaf and let it rise for an additional 30 minutes. Preheat the oven to 375°F (190°C) during this time.
- Optional: Score the top of the loaf with a sharp knife to create a traditional Russian bread pattern.
- Bake the bread in the preheated oven for 45-50 minutes. The bread is done when it sounds hollow when tapped on the bottom and has a deep, dark crust.
- Remove from the oven and let the bread cool completely on a wire rack before slicing. This allows the interior to set and prevents a gummy texture.
- Serve the Borodinskiy bread sliced, traditionally accompanied by butter, cold cuts, or as part of a traditional Russian meal.
Tips
- Temperature is crucial: Ensure your yeast activation water is precisely around 110°F for optimal fermentation.
- Don't rush the kneading process – rye dough requires patience and thorough mixing to develop proper texture.
- Use a warm, draft-free spot for rising to help the dense dough expand properly.
- A kitchen scale can help you measure ingredients more accurately, especially important with rye flour.
- Allow the bread to cool completely before slicing to prevent a gummy interior.
- For an authentic touch, invest in caraway seeds – they're essential to the traditional Borodinskiy flavor profile.
- If the dough seems too sticky, resist adding extra flour; rye dough naturally has a different consistency than wheat bread dough.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 55g
Protein: 8g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
