Borodino sourdough bread, a classic recipe (1933!)

Do you love Borodino bread as I love it? Real, aromatic with a slight sourness and malty flavor, with spicy coriander! I tried different recipes and ended up looking for something real, authentic.
In my video tutorial, I show how to make a real Borodinsky according to the classic Soviet recipe of 1933, using sourdough, brewed with rye malt and flour, and always with spicy coriander. It will take a lot of time, the total cooking time is about 1 working day, but the result is worth it!
Prepare the ingredients in advance. You will need:
3 tablespoons of bred rye sourdough. How to remove the starter, watch my video here: • Ржаная закваска 🌾 для ...
550 ml water
150 ml of boiling water
650 gr. finely ground whole grain rye flour
100 g whole wheat flour finely ground
3 tbsp. l. fermented rye malt
8 gr. salt
40 gr. sugar
30 gr. maltose syrup
8-10 gr. ground coriander + whole coriander for sprinkling
Vegetable oil for lubricating the mold
Bread form (or whatever you have) for baking
The bread turns out to be slightly moist at the break, fragrant, with delicate sweetness. Many people think that the recipe for a real Borodinsky must be very old, from the depths of centuries! But no! It turns out, like many of our today's traditional recipes, the Borodinsky recipe was developed during the Soviet era. It was necessary to feed a large country tasty and healthy, so in 1933 the Moscow Baking Trust proposed a new recipe for rye-wheat custard bread under the proud name "Borodinsky". The recipe is not easy, it takes time and patience, but the result is worth it!
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