Borodinsky sourdough rye bread is possibly one of the easiest sourdough breads to make at home. It doesn’t require any kneading, as the dough is quite wet so all you need to do is mix it with a spoon and let it proof. The only time consuming element is transforming your white sourdough starter to a rye sourdough starter. You need to plan this stage in advance as it takes about two days. But after that, you’re ready to go. The recipe below is inspired from Andrew Whitley‘s book “Bread Matters: Why and How to Make Your Own” which is available on bookdepository.com, with free world wide delivery. I highly recommend this book for anyone who is interested in home baking. Traditionally, Borodinsky bread is flavoured only with coarsely ground corianders seeds. The addition of malt extract and molasses brings extra flavour and stickiness to the bread. I used marmite as a substitute for the malt extract and black treacle which is a substitute for molasses. I have also added ground coffee as an extra flavour to my bread. As a side note, I’m not so sure about the marmite, so next time I intend to replace it with black treacle all together. Of course, this is my personal preference – you can keep the marmite if you like. The below recipe is for one small loaf – so make sure you use an appropriate loaf pan, or adjust the recipe if you only have a large loaf pan. As always, I’m here if you have any questions about sourdough bread or cooking in general. Use the form below to leave a comment or ask any questions. Also, feel free to share your creations on social media and tag me @mintandrosemary.
The post Borodinsky Sourdough Rye Bread appeared first on Mint & Rosemary.