Borodinsky is made with a traditional rye sourdough starter, giving it that distinctive tangy flavour.
For the Starter
45g wholemeal rye flour (pref. organic)
90ml lukewarm water
30g wholemeal rye flour (pref. organic)
60ml lukewarm water
340g wholemeal rye flour (pref. organic)
570ml lukewarm water
Mix together the flour and water in a bowl to make a smooth paste. Cover with plastic wrap and leave to ferment in a warm place for 2 days. It should start to bubble and develop a sweet apple-y smell.
Stir in the ingredients for the first feed and leave overnight covered with plastic wrap.
The next day, add the ingredients for the second feed and mix to make a thick, smooth batter. Leave to ferment again for 24 hours. This is now your sourdough starter.
For the Borodinsky:
800g sourdough starter at room temperature
(from above- you will need most of it- but keep in the fridge and feed with equal parts rye and water and it will continue to be vigorous)
680g wholemeal rye flour (preferably organic)
290ml lukewarm water (you may need more)
15g fine sea salt
30g malt extract
1 teaspoon ground coriander, plus a little more for sprinkling
Two 900g loaf tins, or four 450g tins, lined with parchment or greased
Combine all the ingredients in a large bowl. Mix thoroughly for a few minutes- the dough will be soft and sticky, unlike conventional wheat dough and cannot be kneaded in the same way.
Scoop equal amounts of dough into the prepared tins, either with spoons or by wetting your hands and scooping it in.
Cover the tins loosely with plastic wrap- or place in a freezer bag- and leave to rise until it reaches the top of the tins. This can take anything from 2-12 hours, and depending on the strength of the sourdough and the temperature, sometimes a little more.
Towards the end of the rising time, preheat the oven to 220 degrees C. Uncover the loaves, sprinkle with a little ground coriander (and spray with water if liked).
Immediately place in the oven for 15 minutes. Reduce the temperature to 180 degrees C and bake for a further 35-45 minutes, depending on the size of your loaf and your oven temperatures. If the unmoulded bread sounds hollow when tapped, it is ready.
Turn out onto wire racks to cool. When cool completely, wrap the loaves tightly and leave for 1 day before slicing.
The bread keeps well for up to a week, and the flavour deepens and mellows.
This bread can also be made with half quantities if you wish to only make 1 loaf