Named after a famous Russian general, the Borodinsky is a moist, dense sourdough rye loaf. Not a million miles away from pumpernickel, the Borodinsky combines the rich moistness of a sourdough rye with malt, molasses and coriander to give a delicious “black” bread.
In Moscow it would be a heresy to eat this loaf on the day it’s made – 2/3 days is the minimum it should “cure”. If you’re stuck with a weekly shop at present, this could be the perfect loaf – a real keeper!
Try it with goats cheese or smoked fish!