BORODINO BREAD

This is a traditional recipe for the national bread of Russia. It has won the approval of my friend from Russia, who gifted me with this recipe.

2 C Rye Flour
1 t Ground Coriander

2 T Malt Syrup
2 T Molasses
20 oz Boiling Water

½ C of starter

2 t Salt
1 C Hard Red Wheat Flour
3-4 C Rye Flour

Mix 2 C rye flour with the 1 t ground coriander.

Place the malt syrup and molasses into a measuring cup. Pour the 20 oz boiling water into the measuring cup with the syrup and molasses. Stir until dissolved. Pour mixture over the 2 C rye flour and stir well. Allow to cool to 85° F.

When the mixture is at 85° F stir in the ½ C of starter and cover with a damp towel. Allow to sit 10-12 hours in a warm draft free place (I put mine in the oven with the oven light on.)

Add the salt and 1 C of wheat flour. Mix well. Continue to add rye flour until it can be kneaded without too much sticking. Shape into loaves.

Proof the loaves for 1½ -2 hours; or until it no longer rises.

Bake @ 325° for 2 hours.

Allow the bread to cool completely before slicing.