Borodino bread at home, pastries according to recipes in the bread maker and in the oven with a photo

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How this variety of bread came about is not known for certain. There is a version of the first case of its baking in the Borodino monastery. Today Borodinsky is a favorite product of many people, it can be found even in Russian stores in Italy. It is extremely healthy, rich in vitamins, has excellent taste and smell..

The benefits and harms of Borodino bread

What are the benefits and harms of Borodino bread? It belongs to dietary types of baking, it is rich in microelements and other useful substances more than other varieties, and in comparison with white bread, it also wins in the amount of vitamin B1. The product is also rich in vitamin A, iron, magnesium, phosphorus, proteins. Fiber is an important component of baking – it cleanses the intestines from accumulated toxins and toxins, so nutritionists recommend eating Borodino black bread for weight loss.

By regularly using this product, you prevent the appearance of such diseases as: constipation, dysbiosis, atherosclerosis, gout, oncology. There are also contraindications: diabetics should use black bread with caution – it contains sugar. High acidity excludes its use for people suffering from peptic ulcer diseases, problems of the gastrointestinal tract. It is better to exclude this product during flatulence, because the presence of rye flour causes an increase in gas formation.

The composition of Borodino bread

All the ingredients for this bakery product can be purchased at ordinary supermarkets at an affordable price. The composition of Borodino bread is simple. The main components are: rye, second-class wheat flour, malt, yeast or yeast, salt, sugar, water. An essential ingredient is such a spice as coriander, which can sometimes be replaced with caraway seeds, anise. Molasses serves as a special flavoring additive, its absence is compensated by honey, and caraway seeds are a decoration.

How to bake Borodino bread at home

There are two ways to make Borodino bread at home: using yeast or sourdough. Which one to prefer is up to you, but getting down to the process for the first time, stop at the easiest, not the most difficult. Each hostess chooses her own method of baking: in the oven, slow cooker, bread machine. The latter is the simplest, the machine itself selects the desired temperature, baking time. If you wish, you can add bran to any recipe – this will not spoil the taste, but will benefit the stomach and the whole body.

How to sprinkle Borodino bread on top

Answering the question of what is sprinkled with Borodino bread on top, you need to turn to the origins of its occurrence. According to legend, it was first baked by the wife of General Tuchkov after the death of her husband in the battle of Borodino. In that place Margarita built a monastery, where they began to bake the famous bun. The dark color of the crumb symbolized sorrow, loss, and coriander grains, which are powder, meant buckshot. Nowadays, caraway seeds and sesame are used to sprinkle buns. Coriander is the main component of the original recipe, gives the product a unique flavor.

Sesame seeds

Borodino bread recipe

There has long been a custard recipe for Borodino bread. His taste was specific, and it took a lot of time to bake. Manufacturing technology was secret, only recently released. The modern recipe, composition, technology is simplified, dairy products included in the original composition are not required, and the roll has the same famous taste, continues to be in great demand. Mistresses learned how to bake a product at home, using modern technology.

Borodino bread recipe in a bread maker

  • Cooking time: 240 min.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 210 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

The Borodino bread recipe in the bread maker is so simple that it allows even a novice chef to join the baking technology. For housewives with such a technique, the task is greatly simplified. There is no need to spend time on kneading the components, the machine will do everything by itself. There is more than one Borodino bread recipe for a bread machine, so when you start the process for the first time, choose the easiest one.


  • wheat flour – 225 g;
  • rye – 325 g;
  • yeast – 2 tsp;
  • honey – 2 tbsp. l .;
  • malt – 40 g;
  • water – 80 ml;
  • ground coriander – 1 tsp;
  • salt – 2 tsp;
  • vegetable oil – 2 tbsp. l.

Cooking method:

  1. Stir the malt thoroughly in warm water, cool.
  2. First pour yeast into the bread maker bowl, then a mixture of two varieties of flour, salt.
  3. Pour in oil, malt mixture, add honey, coriander.
  4. Bake 3.5 hours.

Borodino bread

Borodino bread in the oven

  • Cooking time: 4.5-5 hours.
  • Servings Per Container: 7 Persons.
  • Calorie dishes: 210 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

The culinary skills of housewives who do not have a bread machine will help to manifest Borodino bread recipe in the oven. Combine the ingredients, knead the flour base manually, and the recipe, the composition of the components remain the same. Hearth Borodino bread at home in the oven is very aromatic, nutritious, it can be stored for a long time. You can enhance the taste with such spices and spices as cumin or anise, but do not mix everything.


  • rye flour – 1 tbsp .;
  • wheat – 300 g;
  • malt – 2 tbsp. l .;
  • warm water – 300 ml;
  • yeast – 1.5 tsp;
  • sugar – 1 tbsp. l .;
  • salt – 1.5 tsp;
  • coriander – 1.5-2 tsp;
  • cumin – 1.5 tsp.

Cooking method:

  1. Dilute the yeast and sugar in 100 ml of water, set aside for 10 minutes. Stir until yeast is completely dissolved.
  2. Pour in the malt, flour, the rest of the water, stir well.
  3. Add salt, coriander, caraway seeds, knead the dough. Cover, put in heat for 1.5-2 hours.
  4. When the dough comes up, form a loaf, set aside another 1.5 hours.
  5. Leave the pan in the oven for 0.5 hours at 180 degrees..

Ready Borodino bread

Borodino bread recipe according to GOST

  • Cooking time: 7-8 hours.
  • Servings Per Container: 7 Persons.
  • Calorie dishes: 207 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

According to GOST, the Borodino bread recipe can be with and without yeast. The technology consists of the following steps: preparation of tea leaves and dough, kneading dough, baking. Adding ingredients requires a certain sequence. Having tried the product for the first time, you will forever refuse store baking and will only make Borodino bread yourself.


  • rye flour – 330 g;
  • wheat – 75 g;
  • malt – 25 g;
  • water – 50 g;
  • hot water – 250 g;
  • honey – 20 g;
  • coriander – 1 tsp;
  • rye sourdough – 150 g;
  • sugar – 30 g;
  • salt – 6 g;
  • coriander beans – 2 tbsp. l.

Cooking method:

  1. Start with the starter: mix 75 g of rye flour, malt, ground coriander. Pour boiling water, wrap the container well, put in heat for 2 hours.
  2. Dilute salt, sugar, honey with warm water.
  3. Mix with sourdough, water, two kinds of flour. Knead the dough to a thick consistency so that the spoon does not sink in the bowl.
  4. Oil a bowl, put out the dough, cover with a lid. Leave for 2-4 hours.
  5. Grease a baking dish, put out the dough, carefully tamp. Cover with foil, leave for another 2 hours.
  6. Preheat the oven to 220 degrees, grease the dough with water, sprinkle with coriander seeds, bake for 15-20 minutes. Lower the temperature to 200 degrees, bake another 60-65 minutes.
  7. The finished product should be covered and left to ripen for an hour.

Borodino bread in accordance with GOST

Sourdough Borodino Bread Recipe

  • Cooking time: 6-7 hours.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 214 kcal.
  • Purpose: lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

The recipe for Borodino sourdough bread provides for the preliminary preparation of rye dough. The process takes some trouble, takes time, but the end result is worth it. Before kneading the dough, you need to carefully sift the flour so that it does not have lumps and foreign particles. For cooking, use dark raisins – it will give a characteristic deep, dark brown color to the crumb.


  • rye flour – 500 g;
  • wheat – 80 g;
  • malt – 45 g;
  • honey (dark) – 2 tbsp. l .;
  • vegetable oil – 2 tbsp. l .;
  • vinegar – 2 tbsp. l .;
  • water – 380 ml;
  • sugar – 2 tsp;
  • raisins – 1 handful;
  • coriander grains;
  • warm water – 1 tbsp.

Cooking method:

  1. Prepare the leaven before kneading: crush raisins, add sugar, half water, 2 tablespoons of wheat and 3 tablespoons of rye flour. Leave for a day.
  2. Strain the fermented mixture, add the same amount of flour. Pour water, add 1 teaspoon of sugar, close and leave for another day.
  3. Make a dough: mix 1 tablespoon of sourdough, 70 g of wheat flour, set aside for 1 hour in heat.
  4. Combine 80 ml of boiling water with malt, close the lid, set aside for half an hour.
  5. Knead the dough: mix the dough, malt, honey, butter, vinegar and the rest of the rye flour. Cover, put in heat for 4 hours.
  6. Oil the mold, lay out the dough, set aside for 35-40 minutes to rise. Trim with wet hands, sprinkle with coriander seeds.
  7. Bake 1 hour at 200 degrees.

Sourdough Borodino bread

Borodino bread – cooking secrets

Starting to bake the product at home, it does not hurt to learn the secrets of making Borodino bread. Experienced chefs advise you not to deviate from the basic technology for preparing this bakery product, follow these recommendations:

  • flour must be taken in good quality;
  • be sure to sift it before kneading the dough;
  • do the leaven yourself;
  • add only fresh yeast, spices;
  • let the product brew after baking, preferably up to 10 hours.

Learn how to bake bread in the oven using other recipes..

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