2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Rye bread is very he althy. It has more vitamins and fiber than wheat. Borodino bread, whose composition has remained unchanged for many years, is one of the most delicious types of rye flour products. It will be interesting to trace the history of its creation and find out the features of the ingredients.
Borodino bread. Composition and versions of origin
The incredible benefits of this bread are due to the presence of rye m alt and molasses in the dough. It is because of them that it is not only unusually fragrant, but also contains many irreplaceable trace elements. This variety of so-called "black" bread is very common in Russia and all countries of the former Soviet Union. It has been baked in the custard method for seventy years now, using a mixture of rye and wheat flour of the second grade. In the thirties of the twentieth century, it was made only in Moscow, the composition of Borodino bread and its taste were unfamiliar to residents of other cities. With the beginning of the active development of the food industry, it began to be baked everywhere.
One of the versions says that for the first time this bread was made in the Spaso-Borodino Monastery, which, inin turn, is based on the place where the Battle of Borodino once took place. The abbess of the monastery was the widow of a soldier who died in that momentous battle.
She came up with this recipe with other nuns. Of course, over time, both the monastery and Borodino bread underwent significant changes. Its composition was supplemented with coriander already in Soviet times. Now this spicy-smelling spice is an invariable ingredient in rye baking. The final recipe was developed by the Moscow bakery trust, this happened in the late thirties. Coriander is sometimes replaced with cumin.
Borodino bread - appearance and taste
The surface of the loaf should be sprinkled with coriander, there should be no cracks. The color of the bread is dark brown, shiny and uniform. The crust adheres tightly to the crumb. The latter is elastic, soft, porous and non-sticky. It tastes slightly sour, but by no means bitter, with a strong aroma. For many years, Borodino bread has been baked everywhere, the composition of which is unchanged: rye and wheat flour, s alt, yeast, rye m alt, coriander, molasses and sugar. The preparation of the dough takes place in three or four stages.
According to the classic recipe, it will take two days. The batch sometimes differs depending on the size and equipment of the bakery.
Dyes and flavor enhancers are completely excluded. This bread, whose composition is strictly controlled, must be made exclusively from natural ingredients. You can also cook it at homeconditions in the oven or bread maker. Of course, it is impossible to follow the manufacturing process exactly. But this will be offset by the pleasure of making your own bread.
Rye flour products are suitable for any diet
Borodino bread will provide your body with B vitamins and plenty of fiber. This allows it to be consumed even by those who seek to reduce the amount of carbohydrates in their diet. Be careful to include this bread in your menu if you have problems with stomach acidity. After all, coarse fiber can irritate the walls of the digestive tract.
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