The Borodinsky bread is a staple Ukrainian black bread and this recipe is one of the easiest authentic recipes for this soft, dense, delicious black bread. The crumb comes out perfectly and this recipe captures the texture of the Borodinsky bread.
The trick to the flavor here is the combination of unsulfured molasses and Ukrainian rye malt- solod. Unfortunately, using a different rye malt changes the flavor. I purchase my solod on ebay and I have gotten it successfully from this seller many times (Note, I am not affiliated and do not get any proceeds from this sale, just a friendly PSA!).
Let me know if you have any questions! Do watch the video for a step-by-step guide. Eat this bread with some beet salad for a perfect pairing.
Borodinsky- Ukrainian Black Bread
A quick and easy authentic Borodinsky Ukrainian recipe that yields a delicious, dense, moist, black bread loaf.
Servings 12 slices
Ingredients
Bread Dough
- 150 g all purpose flour
- 100 g rye flour
- 1 tbsp coriander powder
- 1 tsp table salt
- 7 g yeast (1 pack)
- 20 g rye malt (solod)
- 7.5 oz luke warm water
- 1 tbsp unsulfured molasses
- 1 tbsp sunflower oil + more for greasing your hands and pan
Bread Topping
- 1-2 tbsp whole coriander seeds
- 1 tbsp flour mix with a bit of water for the wash
Instructions
- 1 combine the flowers, coriander powder, salt, and yeast. Whisk these ingredients.
- Then add the rye malt powder and whisk again.
- Mix lukewarm water (37C) with 1 tbsp of molasses and 1 tbsp of sunflower oil. Add that to the dry ingredients and mix. This will be a pretty sticky dough, and that is fine.
- Cover and let stand in a warm spot for 1 hour. The mixture should double.
- Grease your hands with sunflower oil and punch the air out of the dough once.
- Grease a bread pan, and transfer the dough. Flatten the dough into the right shape, and cover. Let stand in a warm spot for another 30 minutes.
- Then mix a little bit of water with 1 tbsp of flour. Brush this mixture onto the bread. Then sprinkle the coriander seeds on top. Press them in a little bit so they stay once the bread is baked.
- Bake for 30 minutes at 410F, then turn the oven down to 350F and bake for another 30.
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