Real Borodinsky bread is extraordinarily time consuming to make! This is a simpler bread recipe with a nod to the taste of the real thing and with added seeds.
Strong white bread flour – 250g
Rye flour – 90g
Dried yeast – 7g
Coriander (ground) – 1 + 1/4tsp
Cumin (ground) (optional) – 1tsp
Salt – 1tsp
Honey – 1 + 1/4tsp
Water (at a temperature of 40 C) – 250ml
Sunflower seeds – 2tbsp
Pumpkin seeds – 2tbsp
Linseeds – 1tbsp
Sesame seeds – 1tbsp
Poppy seeds – 1tsp
Mix all ingredients together in a stand mixer, the dough should be quite wet. Then turn out onto a surface and knead for about 5 minutes or until it becomes less sticky.
Prove in a covered bowl for 1 hour. Then put into a buttered loaf tin and prove covered again for 30 minutes.
Bake at 170 C Fan for 30 minutes, then turn the oven temperature down to 140 C Fan and bake for a further 10 minutes.
The bread is ready when its internal temperature reaches 93 C.