Borodinsky bread
Encyclopedia
Borodinsky bread is a Rye Bread of Russian origin.
Apocryphally, Borodinsky bread is said to have been named by a general's wife who sought to inspire the
Russian troops before the battle of Borodino between Napoleon and Kutuzov
in 1812 by baking special loaves flavoured with native coriander.
It is highly probable that the name of this bread first appeared after the Great October Revolution
(1917), as there is no mention of this name before 1920. However, in the literature of breadbaking of the end of 19th century there exist a number of similar recipes.
The principal standard ingredients of this dark rye bread are rye flour, a sourdough leaven, yeast
, salt
, barley malt syrup
, black treacle or molasses and coriander
or caraway seeds.
An "official" Borodinsky bread recipe was set in 1933. ref>Borodinsky Bread - the history.(Russian: Моско́вский Трест Хлебопече́ния), and this recipe contained coriander instead of caraway seeds
.
Apocryphally, Borodinsky bread is said to have been named by a general's wife who sought to inspire the
Russian troops before the battle of Borodino between Napoleon and Kutuzov
Kutuzov
Kutuzov may refer to:* Mikhail Kutuzov, Russian field marshal during Napoleonic era* Named after Mikhail Kutuzov** Order of Kutuzov, military award** Kutuzov Embankment, embankment and street** Operation Kutuzov, military operation in WWII...
in 1812 by baking special loaves flavoured with native coriander.
It is highly probable that the name of this bread first appeared after the Great October Revolution
October Revolution
The October Revolution , also known as the Great October Socialist Revolution , Red October, the October Uprising or the Bolshevik Revolution, was a political revolution and a part of the Russian Revolution of 1917...
(1917), as there is no mention of this name before 1920. However, in the literature of breadbaking of the end of 19th century there exist a number of similar recipes.
The principal standard ingredients of this dark rye bread are rye flour, a sourdough leaven, yeast
Yeast
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
, salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
, barley malt syrup
Barley malt syrup
Barley malt syrup is a sweetener produced from sprouted barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein. Malt syrup is dark brown, thick and sticky; and possesses a strong distinctive flavor that can only be described as "malty". It is about half as...
, black treacle or molasses and coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
or caraway seeds.
An "official" Borodinsky bread recipe was set in 1933. ref>Borodinsky Bread - the history.(Russian: Моско́вский Трест Хлебопече́ния), and this recipe contained coriander instead of caraway seeds
Caraway
Caraway also known as meridian fennel, or Persian cumin is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa....
.