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Borodino bread recipe

  • Nutrition Facts
  • Calories: 207
  • Protein: 6.5
  • Fats: 1.8
  • Carbohydrates: 40

    Welcome to the villages of KhozOboz! Today we are baking again and not just anything, but Borodino bread, the recipe of which is familiar to everyone from childhood. I must say right away that it goes without saying that in the age of technological progress, it is possible to bake Borodino bread in a bread maker and it will probably be easier, but we still chose the generally available method of baking in the oven. And before proceeding directly to cooking, let's talk a little about who invented this bread, when and, of course, for what purpose. And let's start right now.

    History of the dish

    As for the origin, ritual baking is considered to be the main one not documented by the theory of its appearance. More precisely, on the site of the Battle of Borodino, where the Savior-Borodino Monastery was once built, caring people organized a bakery. It was in it that they came up with the idea of ​​preparing black memorial bread for those who died in this world-famous battle. The ingredients of the bread were also not accidental - coriander and cumin, for example, personified buckshot and symbolized the spirit of battle.

    It is not known exactly whether it is true or not, but there is no smoke without fire, which means that the legend did not invent itself. In the bread itself then and now, in addition to the already mentioned coriander and caraway seeds, other components are also included. So, Borodino bread, composition: rye flour of two types - wallpaper and peeled, wheat flour, sourdough, a little salt, sugar, as well as molasses less familiar to bread dishes. It is she who gives Borodinsky such a seductive sweetness. Homemade Borodino bread is always cooked in dough with the use of tea leaves, but they are baked both in the hearth method and in forms in the form of a brick. No one disputes that it is best to bake it in the oven, but if there is none, then Borodino bread is quite good in the oven, try it and see for yourself.


    For brewing:

    • Ground coriander - 1 tsp
    • Rye flour - 75 g
    • Water - 250 ml
    • Rye malt - 1 tablespoon

    For the test:

    • Rye sourdough - 300 g
    • Vegetable oil - 1 tbsp.
    • Ground coriander - ½ tablespoon
    • Maltose syrup - 2 tablespoons
    • Wheat flour - 80 g
    • Water - 150 ml
    • Rye Flour - 300 g
    • Salt - 1 tsp


    1. Let's prepare the ingredients.

      First of all, we will prepare the products

    2. Prepare the tea leaves. Combine malt, flour, ground coriander in a bowl.

      For brewing, mix malt, ground coriander and a little flour

    3. Stir.

      Mix very thoroughly

    4. Fill with boiling water.

      Now we will brew everything with boiling water

    5. Stir until smooth. Close the infusion bowl with a lid and set aside to brew for 45 minutes.

      The tea leaves should be stirred until smooth and left under the lid for 45 minutes

    6. Prepare the dough. Pour water into a bowl, add maltose syrup, mix.

      For the dough, pour water into a bowl and add molasses to it, and then mix everything well

    7. Add the rye sourdough to the mixture.

      Pouring rye sourdough into the future dough

    8. Stir.

      Mix again

    9. Add tea leaves to this mixture. We mix.

      Now we send the tea leaves there

    10. Add rye flour, wheat flour, salt, ground coriander. Knead the viscous dough. It is not necessary to knead for a long time.

      Next, salt, flour of various types, as well as coriander should be added to the dough. Knead the dough well

    11. With moistened hands, transfer the dough to a baking dish (I have a L7 form). Smooth the surface with moistened hands. We put the form with the dough in a warm place for 3 hours.

      Put the finished dough in a mold and leave it to rise for 3 hours

    12. After 3 hours the dough rose well.

      During this time, the dough fits well

    13. Grease the surface of the dough gently with vegetable oil and sprinkle with coriander.

      Grease the top of the bread well with vegetable oil and add the coriander again and in the form of a sprinkle

    14. We bake in a preheated oven: at a temperature of 250 degrees - 15 minutes, lower the temperature to 200 degrees and bake for another 30 minutes. Cool the finished bread completely and only then cut it.

      Preheat the oven to 250 degrees and put the bread into it for 15 minutes, and then set the temperature to 200 degrees and bake the bread for another 30 minutes. It is important to completely cool the bread before serving and slicing, and then enjoy the bite with aromatic meat delicacies and the first dishes

    The benefits of the dish

    The first thing I want to remember in the context of benefits is the calorie content of Borodino bread. It is not high - only about 200 kcal per 100 g of this wonderful product. And the fact that this bread in preparation does not involve the use of yeast makes it a real treasure at all. It is believed that the products that are used in its composition significantly improve digestion, mainly due to fiber. In general, everything is good in moderation, even if we are talking about a useful product.

    Keep this in mind and remember that the optimal serving per day is about 250 grams.
    Or maybe you know interesting recipes, because in addition to Borodino bread at home, you can cook a lot more. We are looking forward to your advice and kulinheroic deeds and we undertake to tell about them from the pages of our site. Your host.

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