Идеальный БОРОДИНСКИЙ ХЛЕБ в духовке: Получится у каждого! Подробный рецепт.

n this video, I will show you how to bake authentic, aromatic Borodinsky bread right at home. This dark Russian rye bread features a crispy crust, coriander, and malt — and it is much easier to make than you think! We will cover all the secrets: from mixing the honey dough to the proper proofing time, ensuring your bread comes out fluffy, fully baked, and incredibly delicious. This Borodinsky bread recipe is sure to become a family favorite! 📲 Follow us on social media: 📸 Instagram:   / lkitchens7   ✈️ Telegram: https://t.me/LKitchens 🎵 TikTok: https://www.tiktok.com/@lkitchens7?_t... 📝 INGREDIENTS: Water (warm, max 40°C / 104°F) — 350 ml Honey — 2 tbsp Rye Flour — 330 g Wheat Flour (All-purpose or Bread flour) — 220 g Fermented Rye Malt (Red Malt) — 2-3 tbsp (adjust for color and aroma intensity) Dry Yeast (Instant) — 6-7 g Salt — 10-12 g Ground Coriander — 1 tsp (for the dough) Vegetable Oil — 20 ml (for the dough) + extra for greasing the pan For the topping: Egg wash (1 egg mixed with a splash of milk) Whole Coriander seeds 🌡 BAKING SETTINGS: Oven: 190-200°C (375-400°F) Mode: Top and Bottom heat (no fan/convection usually best) Time: 50-55 minutes Important! Let the bread cool completely for 3-4 hours before slicing. Borodinsky Bread: Step-by-Step Instructions Preparation: Dissolve 2 tbsp of honey in 350 ml of warm water (do not exceed 40°C/104°F). Dry Mix: In a large bowl, combine 330g rye flour, 220g wheat flour, rye malt, yeast (6-7g), salt (10-12g), and ground coriander. Kneading: Pour the honey water into the dry mixture. Mix well. Towards the end, add 1.5-2 tbsp of vegetable oil. The dough should be soft and sticky. First Rise: Grease a bowl with oil, place the dough inside, and cover. Leave in a warm place for 1.5-2 hours (the dough should double in size). Shaping: Divide the dough into 2 parts. Shape them into loaves and place them into greased baking pans (fill only 2/3 full). Second Rise: Let them proof in the pans for 55-60 minutes. Before Baking: Brush the tops with the egg and milk wash, then sprinkle with whole coriander seeds. Baking: Bake for 50-55 minutes at 190-200°C (375-400°F). Cooling: Cool on a wire rack for at least 3-4 hours. This is crucial for the texture! Bon appétit! Timecodes: 00:28 Ingredients for Borodinsky bread 01:40 Preparing the honey water 02:00 Mixing dry ingredients 02:44 Kneading the dough (Secrets to soft texture) 04:52 Shaping the loaves 06:40 Brushing and topping with coriander 07:24 Baking in the oven 08:06 Important rule for cooling! 08:50 Tasting with herring and onions #lkitchens #bread #borodinskybread #ryebread #breadrecipe #homemadebread #baking #russianfood #sourdoughstyle