My grandfather is a participant in the Great Patriotic War. He walked all over Europe and returned home in November 1945. As a child, I remember him as a cheerful storyteller. I heard a lot of front-line stories and jokes from him. Growing up, I heard that it’s ideal to eat moonshine with olives... Hmmm??? My mouth didn’t close in surprise for five minutes!
All stores have bread called “Borodinsky”, however, this bread has nothing in common with real Borodino bread.
It was not clear to me, a young girl, where is my grandfather from- a resident of a rural area, in the hungry 80s for the middle zone, I could find out about olives? It turns out that during the war they came across captured rations from German soldiers. So he tried real coffee, olives with a diameter of 3 centimeters, cigarettes, German ham and sausage. And in the evenings, over a glass of moonshine, I, already an adult, (well, at least that's what I thought then), without stopping, listened to my grandfather’s stories about the war.
He paid special attention to bread in his stories. Our grandfather said that they (the soldiers) were given military bricks of bread. The bread was stored for a long time, did not dry out or mold. This quality of real bread is valuable not only in wartime. My grandfather has been gone for 29 years, but I still remember his stories about a brick of war bread. I've been looking for something even remotely similar for a long time. And finally, I found the recipe for that Borodino bread from 1935. I don’t know if my grandfather took this bread with him into the trenches? But definitely bread according to a recipe from the past, it turns out to be of excellent quality. But I like to think that this is what the bread tasted like.
But in general Borodino bread - bread legend. Almost all modern stores have bread called “Borodinsky” in stock, however, this bread has nothing in common with real Borodinsky. Most likely, stores sell... coriander baked goods. But no way Borodino bread. The real Borodinsky was baked with sourdough, not yeast, used malt, not dry kvass, molasses, not sugar, and did not use special preparations instead of tea leaves... Initially, it contained 15% wheat flour, and modern bakers use 50% so that the bread is fluffier and lighter.
Well, talk is talk, but it’s time for action. If this is your first time on our website, then most likely you will have a question about how to prepare sourdough. Here is the link to. If not, and you’re a trained baker, let’s go!
So, as promised, today I am sharing with you a recipe for real yeast-free Borodino bread. It was taken from a book dating back to 1935. Let's restore historical justice and bake real bread today. For the sake of the past and for the sake of the future. And believe me, the result will exceed all your expectations, and you will stop buying store-bought crafts altogether!
Preparing the starter. Knead the starter, roll into a tight ball and leave for 5 hours to mature at a temperature of 29-30C.
Welding. Mix flour and malt, diluting them with 100 grams of warm water, pour 130 grams of boiling water into the resulting mixture. To stir thoroughly. Cover with a lid and leave for 5-6 hours at a temperature of 63-65C. Cool. The mass will become a little thinner.
Opara. Mix the tea leaves and sourdough. Add water and flour and mix thoroughly again. Leave under film for fermentation for 2.5-3 hours at 30C.
Kneading the dough. Dissolve salt, sugar, molasses in a small amount of water. Add this mixture, flour, coriander to the dough. Knead until smooth.
Fermentation of dough. Duration -1 hour.
Division and formation. Make a dough piece from the dough.
Final proofing. Duration from 50 to 60 minutes at a temperature of 25-27 degrees.
Bakery. At a temperature of 250 and low humidity for 15 minutes. Reduce temperature to 150C and bake for 45 minutes.
That's what science is all about! I hope everything works out great for you and in the very near future you will treat yourself and your loved ones to real Borodino bread. Bread with the taste of days gone by and the memory of our grandfathers and great-grandfathers. Moreover, according to one of the versions of the origin of Borodino bread, its memorial significance is precisely that of the heroes of the great battle of Borodino.
4-5 hours before preparing the bread, or rather the main actions with it, make the tea leaves and refresh the starter. For sourdough, take 50 g. starter from the refrigerator (don't forget to save for later), add 50 ml. warm water and stir. Add 50 gr. rye flour and mix again. Cover with film or a lid with a hole and put in a warm place. For brewing, mix 75 g. rye flour, 30 gr. malt and 2 tsp. pre-ground coriander. Fill it all with 250 ml boiling water, cover it with foil or film, wrap it in a towel and put it in a warm place.
So, the brew and leaven will stand in a warm place for about 4-5 hours.
In a large bowl in which you plan to knead the dough, mix all ingredients: -250 gr. rye flour (if you have both wallpaper and whole grain flour, then add 150 grams of whole grain flour and 100 grams of rye flour); -75 gr. whole grain wheat (in extreme cases, can be replaced with the highest grade); - all the tea leaves; - all the leaven;
Dilute in 50 ml. hot water 1 tsp. salt and add 50 gr. honey. Stir and add to the dough too.
Knead for 5-10 minutes. The dough should be plastic and come together, most likely you will need to add about 50 ml additionally during the kneading process. water. Form a ball, wrap the bowl in film and put it in a warm place for 4 hours. The dough should increase significantly. Check.
Grease a bread pan* with olive oil, pour the dough into it and smooth it over the entire surface with a moistened spoon. Wrap again (leaving room for rising) and put in a warm place for 2 hours. The dough should rise again. *if you are not sure about the quality of your mold, then it is better to wrap it in baking paper, as was done in my photo.
Preheat the oven to 220 degrees. and place a heatproof bowl of water on the bottom of the oven. Brush the risen dough with water again and sprinkle with coriander, lightly pressing the peas.
Bake bread at 220 gr. the first 15 minutes with steam (you can sprinkle a little extra water on the oven wall). Then reduce the temperature to 200 degrees, remove the steam source and bake for another 50 minutes. Remove the finished hot bread from the pan, transfer it to a wire rack and leave it to cool with the oven turned off. Then wrap in foil and cut better the next morning (if cooked in the evening).
Rye bread is a very healthy and indispensable product in our diet. It helps reduce cholesterol in the body, and the presence of mineral components strengthens muscles and improves brain function. One of the most famous and widespread types of bread is “Borodinsky”, which is sold in any store in the form of a round shape or a brick. How to bake “Borodinsky” bread at home? Of course, for this you can use a kitchen assistant and make “Borodinsky” bread in a bread machine. However, not everyone has this device, so today we will tell you how to make this dish using your own pens, oven or multicooker.
How to prepare Borodino bread? So, the first thing you need to do is prepare the starter. To do this, pour sifted wheat flour into a prepared deep bowl, add malt and add a little ground coriander to taste. Mix everything thoroughly and pour one glass of boiling water. Next, cover the bowl with a clean towel or napkin and leave for about two hours in a warm place to sugar. This process will work better if you place the bowl in a warm oven or another deeper container with hot water. Then cool the prepared brew a little so that the yeast in it does not die and set it aside for now. After this, we gradually add all the other ingredients to it in the following order: first, boiled water, vegetable oil, salt, granulated sugar, a little molasses, rye flour, wheat flour (preferably second grade), gluten, dry sourdough and dry yeast. Next, mix everything and knead a homogeneous rye dough.
Then carefully level it with wet hands and sprinkle whole coriander grains on top. Leave the finished mixture to ferment and rise for 3 hours in a warm place.
After this, we form a loaf and place it in a multicooker bowl, greased with oil. Bake “Borodinsky” sourdough bread in the “Baking” mode for 60 minutes at temperature. After time, you will have an appetizing and amazing bread, which with its taste and aroma will gather all household members at one table.
First, we’ll make sourdough with you. To do this, take 1.5 cups of rye flour and mix with water until you obtain a consistency reminiscent of liquid sour cream. Next add half a teaspoon of dry yeast and a little sugar. Mix everything thoroughly and put it in a warm place for fermentation for several days.
To prepare the bread dough, mix the remaining rye flour and pre-sifted wheat flour, pour in a little boiled water, add a pinch of salt, the remaining sugar, 1 tablespoon of prepared sourdough, vegetable oil, cocoa, dry yeast and ground coriander. Beat everything thoroughly using a mixer until a homogeneous and stiff dough is obtained. Transfer the prepared mass into a greased pan and level with a wet hand. Cover with a towel and leave in a warm place for 1.5 hours until the dough rises well. After this, place the pan in a preheated oven and bake “Borodinsky” bread at 180 degrees for 30 minutes.
You can serve this bread with soup, borscht, and salads. It’s also perfect for bringing to life a recipe for sandwiches with sprats.
The bread is easy to bake, it turns out delicious, real “Borodinsky”
The only caveat is that I used peeled rye flour, because... there was no rye wallpaper.
You will need (for a mold approximately 21*10):
For the starter:
70 g rye wallpaper flour
70 g water
1 tbsp. spoon of rye starter
For brewing:
80 g rye wallpaper flour
25 g rye red malt (fermented)
1.5 teaspoons grated coriander
250 ml boiling water
For the dough:
All sourdough
All tea leaves
170 g rye wallpaper flour
50 ml of water (focus on consistency, I used 70 ml of water)
0.5 g fresh yeast (for those who want it faster)
For the test:
The whole dough
80 ml water
20 g molasses
30 g sugar
100 g rye wallpaper flour
75 g 2nd grade wheat flour (I have 1st grade)
10 g salt
coriander seeds for sprinkling
For sourdough : Mix all the ingredients for the sourdough well, cover and leave for 14-16 hours.
For brewing: Mix flour, malt and coriander for brewing. Bring the water to a boil, remove from heat and add flour, stirring constantly. Cover and place in an oven preheated at 65° for 2 hours. After 2 hours, remove the tea leaves from the oven and let it cool.
Brewing and sourdough
Opara: Mix the starter, tea leaves, (yeast), flour, if necessary, add enough water so that the dough can be stirred with a spoon, but its consistency should be thick. Cover the dough and leave in a warm place for 3-4 hours, with yeast for 45 minutes. The volume of the dough should double.
Dough:
Dilute molasses and sugar in water, add dough, flour and salt and knead the dough to medium consistency. The dough remains very sticky, but should not be liquid, but not dry. You don’t need to knead for a long time, just enough for everything to mix well.
Cover the dough and leave for 30 minutes.
Grease the baking dish well with oil, transfer the dough into it, smooth the surface with a damp spoon or hand, sprinkle with coriander, cover and leave to proof for about 3 hours (with yeast for an hour) at room temperature, the volume of the bread should increase by 2 times .
Bread at the beginning of rising and after 2.5 hours
Preheat the oven to 240°.
Place the risen bread in the oven and bake for 10 minutes with steam, then reduce the temperature to 200°C and bake the bread until cooked for about 50 minutes.
Cool the finished bread on a wire rack. Cut only the next day.
The result was a loaf weighing 870 g.
Bon appetit!
