Borodino bread. Composition and history of origin

Rye bread is very healthy. It has more vitamins and fiber than wheat. Borodino bread, the composition of which has remained unchanged for many years, is one of the most delicious kinds of rye flour products. It will be interesting to trace the history of its creation and learn 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 malt and molasses in the test. It is because of them that it not only is extremely fragrant, but also contains many irreplaceable trace elements. This sort of so-called "black" bread is very common in Russia and all countries of the former Soviet Union. It has been baked for seventy years 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 inhabitants of other cities the composition of the Borodino bread and its taste were unfamiliar. With the beginning of the active development of the food industry, it was baked everywhere.

One version says that for the first time this bread was made in the Spaso-Borodino monastery, which, in turn, is based on the place where the battle of Borodino once occurred . The abbess of the monastery was the widow of a soldier who died in that landmark battle. She invented this recipe with other nuns. Of course, over time, the monastery and the Borodino bread have undergone significant changes. Its composition was supplemented with coriander already in Soviet times. Now this spicy fragrance 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 even. The cake is snug against the crumb. The latter is elastic, soft, porous and not sticky. It tastes slightly acidic, but in no case bitter, with a strong aroma. For many years, Borodino bread has been baked everywhere, the composition of which is unchanged: rye and wheat flour, salt, yeast, rye malt, 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. Kneading sometimes varies depending on the size and equipment of the bakery.

Dyes and flavor enhancers are completely excluded. This bread, the composition of which is strictly controlled, must be produced exclusively from natural ingredients. You can cook it in the home, in the oven or in the bread maker. Of course, to observe exactly the manufacturing process does not work. But this will be compensated by the pleasure of creating bread with their own hands.

Products from rye flour are suitable for any diet

Borodino bread will provide your body with vitamins of group B and a lot of fiber. This allows it to be used even by those who seek to reduce the amount of carbohydrates in their diet. With caution, you need to include this bread in your menu, if you have a problem with the acidity of the stomach. After all, rough fiber can irritate the walls of the food tract.