Russkis Borodinsky Rye Bread "Black Russian" 700g
Borodinsky bread is one of the most common in Russia varieties of rye black bread. Crafted in the European tradition using ancient chouxing and scalding methods this bread uses only whole rye and whole wheat flours that are essential for well being. The dough in addition to the usual rye and wheat flour, yeast and salt includes rye malt, sugar, molasses and coriander. The bread contains vitamins B1 and B2.
Ingredients: rye flour 65%, wheat flour 35%, rye malt yeast, malt extract, coriander seeds, salt, sugar, water.
No Preservatives. No added colour. No trans fats. No cholesterol. No fat.
Product of Lithuania
Net weight: 700g
Rye is one of those grains that is difficult to grow in Australia because we have a very different soil topology here to where rye comes from in Central Europe. Thus, our rye flour is quite harsh by comparison with the European's offering, according to German bakers who have worked extensively with rye.
Here in Australia we also have less grades of rye flour too - ours tends to be quite coarse, and so it's difficult to make a lighter rye bread with what's available domestically.
Having said that, there is a strong demand for all kinds of rye breads, and for good reason - rye has a wonderful, tangy flavour, and makes quite amazing sourdough starter. Really, rye and sourdough go together!
Rye bread is rich with benefitial nutrients, improves digestion, helps weight loss, maintains healthier blood sugar levels, prevents diabetes and heart disease etc.
It is not known where the name came from. There is a legend that Borodinsky bread was firstly made by nuns of monastery founded on the site of the Battle of Borodino. Supposedly, the monastery was built near the bakery which has first developed a recipe of funeral bread - black with coriander (symbol of buckshot). For a long time Borodinsky bread was used as a funeral dish becoming a symbol of the Russian victims in 1812.
It is known, however, that the current formulation of Borodinsky bread was developed in 1933 by the Moscow bakery trust. According to this formula one of the ingredients of bread was coriander. Until 1920 there is no mention of the name of bread Borodinsky, so it's possible that the name of bread appeared together with its modern formulation. However, similar recipes existed before the revolution, they are referred to in the literature of the bakery of the XIX century.
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Beautiful bread13 July 2018Whilst a fan for years of Sweet & Sour Rye, I'd never tried the Borodinsky. I think I still slightly prefer the S & S, but the Borodinsky has a somewhat more delicate flavour which would probably appeal to a wider cross section of consumers. I found it very tasty indeed, & well suited to a wide range of savoury toppings or even just some nice fresh & cold butter - delicious!!
NataliaBy: 104037437901 on 14 May 2016Very good bread for everyone who cares about health, low GE, has real taste, not spongy.I ordering this bread regularly.
Love it!By: 11282800895 Tatiana on 16 November 2015My favorite product. Good to eat with soup, any salads or meats, suitable for sandwich. 5*!!!
Borodinsky Rye BreadBy: 104037437901 Natalia on 8 January 2015Very good quality