100% Rye Sourdough Bread – Borodinsky

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The 100% rye sourdough bread composition imparts a distinct earthiness and nuttiness to the bread, while the sourdough fermentation process adds a subtle tanginess. It’s very hearty and filling.

In this blog, we’ll explore the rich tradition of crafting this classic Russian loaf. Named after the Battle of Borodino, this bread boasts a deep, robust flavor with a dark crust and dense crumb. Originally Borodinsky bread is made with coriander and molasses. Today I kept this recipe simple and sweetened this bread with honey and omitted the coriander.

You can have it with soups, or make a sandwich with it. The cool thing is you can also have it in a sweet way like with peanut butter, honey, and bananas. With so many different options this becomes very versatile and a great staple to have in the house for a healthy snack or meal.

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Tools needed:

• Digital Food Scale 
• or Measuring Cups and Measuring Spoons
• Large Mixing Bowl
• Proofing Basket
• Parchment Paper
• Razor Blade
• 5.5 qt Cast iron dutch oven
• Oven Mitts 
• Cutting Board
• Sharp Knife

Ingredients:

• 520 grams rye flour (I used Bob’s Red Mill)
• 385 grams water
• 100 grams active sourdough starter (it can be white sourdough starter!)
• 12 grams salt
• 50 grams honey

Baking Instructions:

Feed the Sourdough Starter:

1. Feed your starter (1 cup flour, 1/2 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling). Watch how I feed my sourdough starter HERE!

Mixing the Dough:

1. Measure all of your ingredients water, salt, sourdough starter, and rye flour. 
2. Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.

Form the Dough:

1. With slightly wet hands, massage the dough so everything is mixed together and hydrated. Form into a ball.
2. Cover with plastic and leave on counter for bulk fermentation. I found that the longer fermentation with rye bread is key. 12-18 hours.
   

   
   

   

Shaping and Final Proof:

1. Shape the dough and place it in a proofing basket or into a baking loaf pan right away. Allow it to undergo the final proof until it has visibly increased in size. You can also stick it in the fridge for about 4 hours.
2. Dust with white flour along with rice flour.
3. Dust the proofing basket with rice flour and place the dough ball into the proofing basket.

Preheat and Bake:

1. Preheat your oven with a Dutch oven inside to 450°F (232°C). If you’re baking in a loaf pan just preheat your oven.
2. Transfer the proofed dough onto a parchment paper, score the top, and bake for 30 minutes with the lid on and about 15 mins with the lid off or until the crust is golden.
3. If you’re baking in a loaf pan, put into the oven, add some ice cubes on the side in a different pan for steam and bake for about 40-50 mins.
   

   Baked in a bread loaf pan.

Cooling:

1. Allow the bread to cool on a wire rack before slicing. This step is crucial to let the interior finish setting. If you cut in too early it will be gummy and sticky.

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

Roasted garlic, rosemary, and Kalamata olive sourdough bread.

Enjoy the delicious creation of homemade roasted garlic, rosemary, and Kalamata olive sourdough bread. Infused with the rich flavors of roasted garlic, fragrant rosemary, and Kalamata olives. Each bite has the perfect amount of flavors and ideal to accompany any dish.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 50 minutes mins

Bulk Fermentation 12 hours hrs

Total Time 14 hours hrs 50 minutes mins

Course Bread

Ingredients

  

• 520 grams bread flour
• 385 grams water
• 100 grams active sourdough starter
• 12 grams salt
• 10 Kalamata Olives
• 1 tbsp rosemary leaves
• 4 garlic cloves
• 1 tbsp olive oil

Instructions

 

Feed the Sourdough Starter:

• Feed your starter (1 cup flour, 1/2 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling). Watch how I feed my sourdough starter HERE!

Mixing the Dough:

• Measure all of your ingredients water, salt, sourdough starter, and flour.
• Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.

Prepare Inclusions:

• In an oven safe dish, add peeled garlic cloves and cover with olive oil. Bake at 400°F for about 20 mins or until golden.
  
• Remove leaves of rosemary stems and set aside.
• Cut the Kalamata olives into smaller pieces, about 4 pieces per olive.
  

Add the Inclusions:

• With slightly wet hands, add portions of the roasted garlic, Kalamata olives, and rosemary with each stretch and fold.
  
• Perform 4 sets of stretch and folds 15-30 mins apart.
• Cover with plastic and leave on counter for bulk fermentation.

Shaping and Final Proof:

• Shape the dough and place it in a proofing basket with some rice flour on the bread and in the basket. Allow it to undergo the final proof until it has visibly increased in size. You can also stick it in the fridge for about 4 hours.
  

Preheat and Bake:

• Preheat your oven with a Dutch oven inside to 450°F (232°C).
  
• Transfer the proofed dough onto a parchment paper, score the top, and bake for 30 minutes with the lid on and about 15 mins with the lid off or until the crust is golden.

Cooling:

• Allow the bread to cool on a wire rack before slicing. This step is crucial to let the interior finish setting. If you cut in too early it will be gummy and sticky.
  

Keyword 100% rye sourdough bread, roasted garlic, rosemary, and Kalamata olive sourdough bread.