Borodinsky bread in the oven
Description
The recipe won't take much time. I think those who have never baked homemade authentic bread will never fully appreciate the emotions you experience while making it—there's anxiety, dedication, and apprehension... It's comparable only to baking Easter kulich! Homemade bread will always delight you with its fresh appearance and incomparable taste, as you can add whatever you like: sesame seeds, sunflower seeds, or dried fruits. Good luck! Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
1. Place 120 grams of rye flour and malt (50 grams) into a bowl, add 100 ml of warm water at 60°C, mix well, then pour in 250 ml of boiling water, stirring thoroughly. Cover the bowl with foil or a lid and place it in the oven at 60°C for 5–6 hours for saccharification. Next, pour 250 ml of water into the bowl, add 250 grams of rye flour, 250 grams of rye sourdough starter, and all of the porridge mixture. Mix well, cover the bowl with plastic wrap, and place it in the oven at 40°C for two hours.
- 2
Step 2
2. Now add the remaining flour, molasses, salt, and sugar to this starter, and mix thoroughly. Let the dough rise in the oven for an hour at 40 degrees Celsius.
- 3
Step 3
3. Now knead the dough, shape it into bread rolls, and place them into the pans. Let them rest for another 40 minutes for the final proofing. Prepare a slurry: dissolve starch in 2 tablespoons of water, brush the rolls with this mixture, and sprinkle with coriander.
- 4
Step 4
4. Bake in a preheated oven at maximum temperature (for me, this is 300 degrees) for 20 minutes, then suddenly open the oven door to reduce the temperature to 200 degrees and continue baking for another 30 minutes. Done!