Borodinsky bread in a bread maker
I've been familiar with Borodinsky bread since childhood. I remember my grandmother sending me to the store and telling me to buy white and black bread, and also telling me that if they didn't have regular black bread, to get Borodinsky bread.
First, you need to brew the malt. Some recipes call for dry malt, but I find that brewing it releases its full aroma and gives the finished product a richer flavor. Place the malt in a small bowl, pour boiling water over it, stir well, and let it cool.
Pour the brewed malt into the bread maker bucket, add honey, wine vinegar and sunflower oil.
Sift the wheat and rye flour on top. Add caraway seeds.
Next add salt, ground coriander and yeast into the center.
Set the "French Pastry" mode, weight 750g, crust color - medium. Program duration: 4 hours 10 minutes.
At the end of the program, remove the bread from the bucket and cool on a wire rack.
The bread should be completely cool when it's sliced, but I had to cut it while it was still warm. The aroma is incredible!
Bon appetit!
