borodinsky bread
400g
In our search for the best recipe for Russian Borodinsky bread we came across a recipe that claims to be dated 1812. A young aristocrat, who locked herself up in a monastery after her husband died in the battle of Borodino against Napoleon's army, created this bread in the memory of her beloved husband. True or not, this recipe uses an unusual technique of scalding and fermenting dry barley malt which lends a strong taste and colour to the entire loaf. Like other sourdough breads Borodinsky does not contain any commercial yeast but rises on rye leaven and ferments over 12 hours, which makes it easily digestible. Ground and whole coriander seeds add another twist to the taste.
The resulting loaf is 100% rye bread with thin crust and soft crumb. It works well with smoked salmon or as a wonderful snack when well toasted with butter.
Ingredients: Organic Rye Flour, Filtered Water, Rye Leaven, Barley Malt, Coriander, Sea Salt
Allergens: Rye, Barley Malt
The resulting loaf is 100% rye bread with thin crust and soft crumb. It works well with smoked salmon or as a wonderful snack when well toasted with butter.
Ingredients: Organic Rye Flour, Filtered Water, Rye Leaven, Barley Malt, Coriander, Sea Salt
Allergens: Rye, Barley Malt
