Rye 71%, 29% wheat flour, water, rye malt, sugar, yeast, salt, coriander.
Borodino bread can rightfully be ranked among the most popular food products, which are in great demand not only among the majority of the inhabitants of the Russian Federation, but also in countries that were formerly part of the USSR. We do not think there is such a Russian person who did not try rye bread of Borodino at least once in his life. A distinctive feature of Borodino bread can be considered a sprinkle of coriander or cumin, which gives the finished bakery product a distinctive taste and aroma.
According to the classic recipe, the Borodino bread contains wheat and rye flour, as well as rye malt, yeast, molasses, sugar, coriander or, in some cases, use caraway as a powder. There are several versions of the origin of the Borodino bread recipe. One of the versions is connected with the war of 1812 and the place of a major battle in the Borodino field. Probably Borodino bread got its name in honor of the place where the recipe of the bakery product was invented.
This happened in the Spaso-Borodino monastery, which was built with Margarita Naryshkina, the wife of the famous general Alexander Tuchkov, who died in the Battle of Borodino. The legend says that Mother Superior Maria, along with nuns, baked memorial black Borodino bread in memory of her heroically deceased husband and other soldiers. The nuns baked the first Borodino bread from rye flour with the addition of malt and cumin, as well as with the obligatory reading of the prayer. However, in our time the composition of Borodino bread, like the product itself, has undergone significant changes.