Borodino bread
Borodino bread ( Russian бородинский хлеб borodinski chleb ) is a Russian rye bread .
Manufacturing
The bread contains 80% rye flour, 15% wheat flour, 5% red rye malt and, depending on the recipe, salt, sugar, syrup, caraway seeds, aniseed or yeast. It is often sprinkled with coriander seeds. The bread is made with a piece of cooking made of flour, malt, coriander and water, which is heated to 96 to 98 ° C and thus burned off. The dough is cooled to about 63 to 64 ° C over several hours. After cooling of the cooking piece, the addition of the remaining ingredients and takes place acidification of the bread.
Shape, color and taste
The surface is smooth and has no large cracks or holes. It is sprinkled with coriander, caraway or anise. The color is uniformly dark brown and shiny. The bark is a maximum of 4 mm thick.
history
The name recalls the Battle of Borodino . It is known that the recipe for the bread was developed by the Moscow Bread Trust in 1933. The type of bread was not mentioned in the literature until 1920. Therefore it is possible that the name came about together with the recipe of the bread. However, there were similar recipes that were already mentioned at the end of the 19th century - with the difference that caraway seeds were used instead of coriander.
Individual evidence
- ↑ a b State standard of the borodinski chleb of the Soviet Union (in Russian). Retrieved September 1, 2011
- ↑ Article about bread specialties from Lithuania, Belarus and Russia (PDF; 467 kB) Retrieved on September 1, 2011
- ↑ a b Л. Позднякова: Прощание с Бородинским. Журнал "Хлебопродукты", 2006, № 3.
- ↑ Article about the development of Borodino bread.Retrieved September 1, 2011
- ↑ History of Borodino bread ( Memento of the original from September 11, 2011 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
Web links
- Bread recipe for Borodino bread (page 9) (PDF; 467 kB)
- A Russian website about Borodino bread
- The secret of Borodino bread in Russia TODAY