Бородинский хлеб по ГОСТу в духовке

Bread in the Soviet guests can prepare with the addition of yeast, and without them.


  • rye flour 255 g
  • flour 75 g
  • water 50 ml
  • coriander seeds 2 tbsp
  • sugar 30 g
  • honey 20 g
  • salt 6 g

for the starter:

  • water 250 ml
  • rye flour 75 g
  • malt 25 g
  • coriander powder 1 tsp


4 hours + 1 hour 40 minutes

  • Prepare the starter from rye flour, malt, ground coriander.
  • The product pour boiling water, the capacity to wrap up in a scarf and put it in the heat for two hours.
  • In warm water to dissolve the sugar, honey and salt.
  • Mix with the sourdough, wheat and rye flour and water.
  • Knead the dough to a thick state.
  • Bowl grease with oil, put the dough, cover and leave for two or four hours.
  • Grease a baking pan, put the dough, punch down, cover with a sheet of foil and leave for another two hours.
  • The finished product can be lubricated with water and sprinkle with coriander seeds.
  • To put in heated to 220 degree oven, baking time, from fifteen to twenty minutes.
  • Next, the temperature was lowered to twenty degrees, baking for another hour or a little more.
  • The product cover with a towel and leave to ripen for another hour.

The Council

In Borodinskiy bread you wish, you can add different spices, but they should not be too much.


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