Russia · Eastern Europe
Borodinsky
Also known as Бородинский хлеб, Russian rye
A dark rye sourdough scalded with a hot mash of malted rye before fermenting, then glazed with molasses and crusted with whole coriander seed — the scald is what keeps the crumb so moist.
Method
Rye Sourdough
Hydration
85%
water to flour
Glycemic index
51
Low GI
Energy
208 kcal
per 100 g
Sensory profile
- sourness
- 6
- sweetness
- 5
- crispiness
- 2
- chewiness
- 6
- aroma
- 8
- moistness
- 8
Scale 0–10
Nutrition
per 100 g| Energy | 208 kcal |
|---|---|
| Protein | 6.8 g |
| Carbohydrates | 40 g |
| of which sugars | 5 g |
| Fat | 1.3 g |
| Fiber | 5.8 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Molasses-glazed top
- Dense moist crumb
Typical ingredients
- Rye Flour
- Wheat Flour
- Water
- Sourdough Starter
- Salt
- Sugar
Similar breads
Closest sensory profiles in the Atlas.