Russian · bread

Borodinsky Bread (Бородинский хлеб)

Name: Borodinsky Bread (Бородинский хлеб)
Prep time: 20 min
Total time: 4 h
Cuisine: Russian
Ingredients: 2 cups rye flour; 1 cup bread flour; 1/2 cup active sourdough starter; 1 1/4 cups water; 2 tbsp dark malt extract; 2 tbsp molasses; 1 tbsp coriander seeds; 1 tbsp caraway seeds; 1 1/2 tsp salt; 1 tbsp butter

Borodinsky Bread (Бородинский хлеб) reads sweetness 5.6, richness 4.7 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Russian bread, about 4 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.2 / 10
Sweet & Fruity — 5.9 / 10
Sour & Bright — 2.3 / 10
Bitter & Earthy — 2.8 / 10
Rich & Fat — 5.6 / 10
Aromatic & Spice — 3.3 / 10

The measured notes (of 18)

Sweetness 5.6 · Richness 4.7 · Salinity 3.6 · Nutty 3.2 · Funk & Ferment 3.1 · Warm Spice 3.0 · Umami 2.9 · Herbaceous 2.7 · Earthy 2.5 · Bitterness 2.2 · Citrus 1.9 · Floral 1.5 · Sourness 1.2 · Fruity 1.0

What's in it (10)

2 cups rye flour
1 cup bread flour
1/2 cup active sourdough starter
1 1/4 cups water
2 tbsp dark malt extract
2 tbsp molasses
1 tbsp coriander seeds
1 tbsp caraway seeds
1 1/2 tsp salt
1 tbsp butter

Time & effort: about 4 hr (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 215.5 kcal, 9.6 g protein, 3.8 g fat, 38 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

Combine rye and bread flour with malt, molasses, sourdough starter, water, and salt and mix to a sticky dough.
Let ferment 4-6 hours until airy and sour-smelling.
Transfer to a greased loaf tin, smooth the top, scatter coriander and caraway seeds over, and proof another hour.
Bake at 210C for 40-45 minutes until the crust is firm and the loaf sounds hollow when tapped.

Dishes with a similar flavor shape

Cape Malay Koesisters — South African · Cape Malay
Dabo (Ethiopian Celebration Bread) — Ethiopian
Chleb Razowy (Polish Rye Bread) — Polish
Miso-Glazed Eggplant (Nasu Dengaku) — Japanese
Manakish (Za'atar Flatbread) — Lebanese

Keep reading: what sweetness, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.