Borodinsky bread

Borodinoer bread (Russian бородинский хлеб - Borodinski chleb ) is a Russian rye bread.

Production

The bread contains 80% rye flour, wheat flour 15 %, 5% rye malt and red depending on the recipe salt, sugar, syrup, cumin, anise, or yeast. It is often sprinkled with coriander seeds. The bread is made in Brandteigverfahren. For this purpose, a soaker ( Kochteig ) of flour, malt, Korinander and water is prepared and heated to 96 to 98 ° C and then burned. The dough is cooled in the course of several hours at about 63 to 64 ° C. After cooling of the dough, the addition of the remaining ingredients and the acidification of the bread takes place.

Shape, color and taste

The surface is smooth and without large cracks and holes. It is sprinkled with coriander, cumin or anise. The color is uniformly dark brown and shiny. The bark is a maximum of 4 mm thick.

History

The name commemorates the Battle of Borodino. It is known that the formulation of the bread was developed in 1933 by the Moscow Trust chlebopetschenija (Russian хлебопечения ). In the literature there until 1920 no mention of the type of bread. Therefore, it is possible that the name is created, together with the formulation of the bread. However, there were similar recipes already before the Russian revolution, which have already been mentioned end of the 19th century - with the difference that has been used instead of coriander cumin.