Borodino bread has been present on store shelves and on the tables of people in the CIS countries for decades, and is loved by many for its unique aroma and taste of cumin. For the first time, these delicious-smelling rolls appeared on Soviet shelves in 1933.
It is not clear who first came up with the idea of making bread with spices. The most plausible version is that, according to a recipe close to the classical recipe, nuns from the Spaso-Borodino Monastery, built by the general's widow Margarita Tuchkova, baked black bread. Having lost her husband in the memorable Battle of Borodino, the woman founded a church near the place of his death, which then turned into a temple. Having become abbess, Tuchkova, along with other nuns, made special, memorial bread in memory of her husband and other dead soldiers. According to the second, less popular theory, the chemist and composer Borodin brought the recipe for rye bread with cumin from his numerous trips to Italy. One way or another, this type of bread has become a highlight on the tables of many people.
Classical Borodino is baked from wheat and rye flour, yeast, molasses, rye malt, sugar. An interesting fact is that of the total amount of flour, only 15% is rye, the rest is wheat. But even this amount is enough to give the future loaf the color, taste and aroma of black.
According to the original GOST, the dough is made custard, thanks to which the bread remains fresh for a couple of days, the main thing is not to store it together with white bread or in a plastic bag. The crust at Borodino is always well baked, and without breaks, has a thickness of 4-5 mm. Its upper part is shiny and sprinkled with coriander or cumin. The crumb is porous and not sticky. Bread can be produced in the form of both hearth and shaped products.
It has long been believed that black bread is more beneficial for the body than white bread. What caused such an opinion, and is it justified? Definitely yes. Borodino bread contains a large amount of many elements necessary for health - for example, vitamin PP affects the metabolic process in living cells; vitamin B1 (aka thiamine) affects the functioning of the nervous system and those parts of it that are associated with the digestive system. A lack of vitamin B1 will certainly affect the body in the form of constipation, so it is extremely important for people suffering from this scourge to use Borodino to normalize bowel function.
|Vitamin||Substance content per 100 g (mg)||Daily intake (mg)|
|Vitamin B2||0, 08||1.5 to 2.4|
|Vitamin E||0.0014||no more than 10|
|Vitamin PP||1.25||no more than 60|
In addition to vitamins, bread contains trace elements :
As well as compounds of proteins and useful enzymes. For comparison, the daily norm for the human body is on average: potassium 250 mg, iron 10-15 mg, phosphorus 800 mg. That is, most of the necessary nutrients can be obtained from just one loaf of Borodino!
Do not forget about fiber. At its expense, peristalsis improves in the intestines (that is, the movement of food through it is accelerated), as well as cleansing of toxins and removal of toxins. It is worth remembering that you need to use products wisely and not get carried away, so as not to cause negative consequences. Be careful with bread if you have a problem with the acidity of gastric juice and the presence of ulcers in the gastrointestinal tract, it is not recommended to use too much Borodino. Do not abuse bread for diabetics and those suffering from stomach colic.
Dietary properties of the product
Calorie content of Borodino bread is of interest to everyone who monitors their diet and controls their weight. I am glad that this type of bread is recommended by nutritionists for weight loss. One 300 gram bread (standard loaf weight) has 207 kcal, with about 163 kcal coming from carbohydrates, 27 kcal from proteins, and 17 kcal from fats. But do not forget that ordinary white bread has a slightly higher calorie content - about 260 kcal. But many still prefer Borodino due to the fact that it has more fiber.
Recipes for preparing a food product
Borodino bread is easy to prepare at home - fortunately, there are good and understandable recipes.
Recipe for Borodino bread in a bread machine
Borodino bread in a bread machine is prepared from the following ingredients: 360 ml of water, 2 tbsp. l. honey, 100 g wheat flour, 450 g rye flour, 1.5 tbsp. l. vinegar from apples, 2 tsp. dry yeast, 2 tbsp. l. oil (vegetable), 1.5 tsp. salt, 4 tablespoons rye malt, coriander grains or cumin to taste.
We set the mode of baking rye bread on the bread machine. Pour the malt into a separate bowl, pour boiling water over it, mix and let it brew for 7-8 minutes. Pour yeast into the bowl of the bread machine, pre-sifted flour of both varieties, salt, add honey (preferably in liquid form). In the end, any vegetable oil, unrefined, and vinegar can be. Add malt to the resulting mixture and pour water. It is advisable to pour in the liquid not all at once, but gradually, focusing on the consistency of the dough. If the dough wraps around the spatula, everything is done correctly. During cooking, it is better not to look every minute so as not to disturb the operation of the bread machine. When the Borodinsky is ready, it should be taken out and put on a towel or wire rack to cool slightly.
Borodino bread with fresh yeast
Homemade Borodino bread according to this recipe is prepared using the following ingredients: 300 grams of rye flour, 1 teaspoon of table salt, 170 grams of wheat flour (you can take both 1st and 2nd grade), 1 tbsp. l. honey, 15 grams of fresh yeast, 1 tablespoon of oil (vegetable), 400 ml. water, 2 tbsp. spoons of rye malt, 1 tbsp. l. cumin and coriander. The required oven temperature is 180°C.
Pour malt into a deep bowl, pour 150 ml of boiling water, leave to cool to room temperature. In another container, dilute honey and yeast in 150 ml of hot water, mix and place in a warm place so that the yeast ferments. If done correctly, bubbles will appear above the starter.
Two types of flour will need to be sifted into a container, salt should be added. In the middle, make a depression where to pour in the sourdough and malt, the remaining water and vegetable oil. Knead the dough until smooth, then let stand in the heat for 1.5 hours. The dough will increase greatly in volume. Before baking, divide the dough into molds. Before being sent to the oven , cumin and coriander seeds are sprinkled on top of the dough and pressed a little. Leave the dough for another 30-40 minutes, preheat the oven. Bake for 40 minutes at 180°C. After cooking, remove the bread on a wire rack or towel and let cool. Before slicing a fragrant loaf, you should wait another couple of hours.
Bread with nuts and raisins
The third recipe can be called a variation of the classic Borodino. To prepare such bread, you need to take 400 g of flour, always wheat of the highest grade, 150 g each of walnuts, chopped finely, and raisins, 10 grams of fresh yeast, 100 grams of rye flour, 10 grams of salt and 350 mg of water.
The flour is sifted and mixed with salt, the yeast from the briquette is added to the flour mixture and rubbed with hands. Introduce water and knead the dough with a spoon, as it will simply be inconvenient with your hands. Add raisins and nuts to the dough, knead to become smooth and elastic, adding flour if necessary. Transfer the dough to a bowl and let stand warm, but no more than 1 hour. After the time has passed, spread the dough into molds and leave them in them for another hour. Bake first for 10 minutes at 220°C, and then for another 20 minutes at 200°C. Put the finished bread on a towel or wire rack and let cool.
Borodino bread can (and should) be used as a base for snacks when you need to urgently come up with something interesting for the arrival of guests. For example, sandwiches with champignons. To prepare them, you need to rub garlic bread and fry in a pan. After cooling, spread the slices with mayonnaise or sandwich paste, put a couple of mushroom slices and some greens on top. It takes very little time, but very tasty.
An excellent snack for beer - garlic croutons. To cook them, you need to cut the bread into small pieces. Grate garlic on a very fine grater, add chopped dill, pepper and salt, add a little olive oil. Dip pieces of Borodino bread into the resulting mixture and place on a baking sheet. Bake until crispy in the oven at 200°C.
A good option for a feast is sandwiches with cottage cheese and smoked fish. For cooking, it is better to take hot-smoked mackerel, from which all bones are removed. Load soft cottage cheese, sour cream, fish into a blender and grind until smooth. Pour into a bowl, add herbs and green onions, spread on bread - you're done!
Fragrant and tasty Borodino bread, so familiar to us from childhood, is not only good for the body, but also serves as an excellent basis for light or hearty snacks.