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Borodinsky Sourdough Rye Bread

Also known as 'Black Russian', this bread is ideal for breakfast, served with plenty of whipped butter and Malson sea salt flakes.
Author: Andra Constantinescu

Ingredients

Day 1: 9AM: transforming white sourdough starter to 100% rye sourdough starter - stage 1

  • 50 g white sourdough starter 100% hydration
  • 25 g rye flour organic
  • 25 g strong white flour organic, 13.4% protein
  • 50 g water filtered or bottled, room temperature

Day 1: 9PM: transforming white sourdough starter to 100% rye sourdough starter - stage 2

  • 50 g sourdough starter from the above preparation // discard the surplus
  • 50 g rye flour organic
  • 50 g water filtered or bottled, room temperature

Day 2: 9AM: transforming white sourdough starter to 100% rye sourdough starter - stage 3

  • 50 g sourdough starter from the above preparation // discard the surplus
  • 50 g rye flour organic
  • 50 g water filtered or bottled, room temperature

Day 2: 9PM: preparing the rye levain

  • 25 g rye sourdough starter from the above preparation // discard the surplus
  • 75 g rye flour organic
  • 150 g water warm, 40°C

Day 3: 10AM (approx): making the Borodinsky sourdough bread INGREDIENTS FOR ONE SMALL LOAF

  • 270 g rye levain from the above preparation
  • 230 g rye flour organic
  • 120 g warm water 40°C
  • 40 g molases
  • 30 g malt extract
  • 20 g coriander seeds coarsely ground
  • 5 g salt
  • 15 g ground coffee optional
  • butter

Instructions

For the rye sourdough starter (day 1: 9AM to day 2: 9AM)

  • Build up the 100% rye sourdough starter by following up the sourdough refreshing quantities mentioned above.

For the rye sourdough levain (day 2: 9PM)

  • Mix 25g of rye sourdough starter with 75g rye flour and 125g warm water (40°C). Cover with cling film and let it ferment on the kitchen counter for 10-12 hours, until it gets fluffy and bubbly.

For the Borodinsky rye sourdough bread (day 3: approx 10AM)

  • Preheat the oven at 220°C.
  • Grease a small non stick loaf pan with butter and sprinkle some coarsely ground coriander seeds inside.
  • In a large bowl mix the rye sourdough levain with 230g rye flour, 120g water, 40g molases, 30g malt extract, 10g coarsely ground coriander seeds, 15g coffee and 5g salt.
  • Transfer the bread mix into the pan, cover it with cling film and let it proof at room temperature until it doubles in size.
  • Sprinkle some more coarsely ground coriander seeds on top of the loaf and bake for 10 minutes at 22°C followed by another 25-30 minutes at 200°C.
  • Allow the bread to cool completely before slicing.