Composition and recipe for making Borodino bread

The history of the origin of Borodino bread

There are several versions of the origin of the delicacy. According to one of them, the place of invention of unusual bread is the Spaso-Borodinsky Monastery. They say that black bread was prepared in a bakery located next to the monastery, especially for funerals.

Supporters of another version claim that the authorship of the recipe belongs to the composer Alexander Porfiryevich Borodin, who borrowed the cooking method from Italy.

In 1933, the Moscow Baking Trust approved a recipe for black bread, which became known as Borodino bread and is still popular with many people.

The history of Borodino bread

Borodino bread is one of the most beloved types of bread by Russians. In most families, it often appears on dinner tables and has delighted more than one generation with its taste. But few people know its sad and romantic origin story.

1781 In a noble family of hereditary nobles, the Naryshkins, a sweet girl, Margarita, is born. The family was large and friendly, Margarita grew up everyone’s favorite and was rightfully considered an enviable bride. By the will of her parents, at the age of 16, Naryshkina married Pavel Lasunsky. But the marriage was unsuccessful, and the family soon broke up. Later, at one of the balls, she met the real handsome Alexander Tuchkov and, of course, fell in love. Alexander was a decent man, and immediately asked Margarita’s hand in marriage from her parents, but they refused because they were frightened by their daughter’s previous unsuccessful marriage. The rejected gentleman left, and Margarita began to fade before her eyes, could not find peace for herself and even wanted to go to a monastery. But one day she was given an envelope; it was a letter in French from Alexander.

Each line in this letter ended with the words: “Who owns my heart? Beautiful Margarita." And in 1806 they got married. Alexander was a general and Margarita began to accompany him on all his many campaigns. Yes, the wives of Russian military personnel were allowed to accompany their husbands on front-line roads, but only a few took advantage of this opportunity. Great love helped her overcome the hardships of camp life, she learned to steadfastly endure the sight of death, cared for the wounded and often listened to the last words of the dying. One night, she had a terrible dream. It seems like her father came into the room and uttered a terrible phrase: “Your husband fell on the fields of Borodin.” Then she didn’t even imagine that this dream would turn out to be prophetic. In despair and tears, she ran to Alexander, but he calmed her down, saying that he had never even heard of such a place. Each of us knows the events of 1812. And indeed, Alexander Tuchkov was killed in this decisive battle.

A few months later, Margarita wandered the battlefield among tens of thousands of corpses in an attempt to find her husband's body, but the search was in vain. And then she decided to erect a church on this site. By 1820, the Savior Not Made by Hands was built and illuminated. But then a new misfortune befell Tuchkova: at the age of 15, her only son died of scarlet fever. She brought her son's ashes to Borodino and buried him in a crypt built on the remains of her husband. Margarita becomes the abbess of the Spaso-Borodinsky Monastery. It was at the monastery that this recipe for rye bread with caraway seeds was developed. For a long time it was called “funeral bread”, and only towards the end of the nineteenth century it began to be called “Borodinsky”.

According to another version, Borodino bread was created by the Russian composer and chemist Alexander Porfiryevich Borodin, after his trip with friends to Italy. This bread is named after him. But many historians and scientists refute this version, since rye does not grow in southern countries.

Ingredients of Borodino bread

Borodino bread is rightfully considered the most famous of the dark varieties of bread. There is hardly any person in our country who has never tried it. The main distinguishing feature of this product is the topping of cumin and coriander, and coriander entered the main composition of the bread relatively recently, in 1933. Another interesting fact is that in fact, Borodino bread contains only 15% rye flour.

The dough for baking Borodino bread is prepared using a thick, high-acid sourdough with the addition of spices, both using sponge and straight methods. Flour is mixed with malt and brewed using boiling water. This process is the most important and longest in the preparation of Borodino bread. This bread is prepared from rye flour and second-grade wheat flour. This is a traditional recipe for making Borodino bread. This is the kind of hearth bread we buy in stores. The weight of one loaf ranges from 500 g to 1 kg.

Borodino bread should be stored separately from white bread, wrapped in a linen towel.

How to choose high-quality Borodino bread?

There are several tips that should be followed when choosing Borodino bread. Remember that high-quality Borodino bread should have a smooth surface, without bumps or cracks. This type of bread is usually sprinkled with anise, cumin or coriander on top. Explosions at the bottom crust are allowed in very rare cases. The bread should be dark brown and have a pronounced gloss. Naturally, high-quality bread should not be burnt, and the crumb should not lag behind the crust either. According to GOST, the crust should be no more than four centimeters in height.

Real Borodino bread has the shape of an oblong loaf with blunt rounded ends. The shape must be without dents, have clear contours, without side protrusions or presses. In general, the form should be perfect without flaws.

The crumb is also considered one of the main indicators of the quality of Borodino bread. The flesh of the bread should be well baked, not sticky, elastic and slightly moist to the touch. There should also be no lumps, debris or traces of poorly mixed dough. The texture of the crumb should be uniform, without unprocessed grains and voids. After pressing on the surface of the bread, it should return to its original shape.

The aroma of Borodino bread is difficult to confuse with any other. Spicy, slightly sweet, without bitterness, the taste tells us about the quality of the baked bakery product.

What are the benefits of Borodino bread?

Borodino bread is popular not only in Russia, but also in various foreign countries and the CIS. It is this bread that many foreigners associate with the culture of our country and Russian cuisine. The high popularity is explained not only by the wonderful taste of the bread, but also by its extremely high beneficial properties. This bread contains a lot of ballast substances, because it is made from wholemeal flour. Such substances help the intestines work, improving their peristalsis.

Rye flour is the main ingredient of Borodino bread, and as we all know, it is rich in healthy vitamins and minerals, it contains vitamins E, PP, B6, B2 and B1, it contains a huge amount of fiber, which is necessary to maintain our tone body, helps improve digestion and has dietary properties.

Daily consumption of Borodino bread prevents diseases such as atherosclerosis, dysbacteriosis, gout, cancer and many others. Doctors strongly recommend including Borodino bread in the daily diet for people suffering from constipation, as fiber helps remove harmful toxins and waste from the body. The beneficial substances that make up Borodino bread have a beneficial effect on our skin and can prevent the formation of wrinkles.

Molasses, present in Borodino bread, is rich in unrefined sugar and vitamins, which normalize cholesterol levels in the blood. Malt also contains many useful microelements, such as potassium, magnesium, phosphorus, calcium, iron, manganese and iodine. And due to the high content of amino acids, protein metabolism is stimulated, which in turn affects the easy absorption of polysaccharides such as fructose, glucose and maltose. Omega-3 and Omega-6, which are found in malt, help improve metabolic processes and generally have a positive effect on the gastrointestinal tract.

Due to the cumin and coriander contained in Borodino bread, harmful uric acid is removed from the body.

There are medical contraindications

It is not advisable for people with diabetes to eat this type of bread. Persons with high acidity of gastric juice are recommended to eat Borodino bread only with the permission of a doctor. The harm of Borodino bread can also significantly affect people with celiac disease and enterocolitis. In any case, only uncontrolled consumption of Borodino bread can cause damage to your health.

This type of bread is often used in cosmetology. It is used to make masks for the scalp, which are considered medicinal and can improve the structure of the hair. Face masks are also made with the addition of Borodino bread. The beneficial substances included in its composition help regulate metabolic processes in the skin, increasing its level of hydration, protecting against moisture loss and adverse environmental influences.

Nutritional value and calorie content of Borodino bread

The calorie content of Borodino bread is 200 kcal per 100 grams. One piece will contain approximately 60 kcal. Although low in calories, the delicacy is famous for its rich content of vitamins and other healthy components. It contains phosphorus, calcium, magnesium, potassium, iron, sodium, vitamins PP, E, A, as well as B vitamins.

Indicators of nutritional value of the product:

• proteins – 6.8 grams;
• fats – 1.8 grams;
• carbohydrates – 40 grams;
• dietary fiber – 7.3 grams.

The product also contains a certain amount of organic and saturated fatty acids, the beneficial properties of which help a person produce the necessary energy.

Borodino bread (for bread machine):

Products:

• Rye malt - 30 gr. (4 level tablespoons)
• Boiling water - 100 ml.
• Peeled rye flour - 200 gr.
• Whole grain flour - 200 gr.
• Yeast - 1.2 teaspoons
• Salt - 1 teaspoon
• Sugar - 1 tablespoon
• Water - 220 gr.
• Wine vinegar (dry wine can be used) - 20 g. (2 tablespoons)
• Coriander - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Raisins - 30 gr.

Pour boiling water over the malt and stir. Then cool. Coriander is pounded in a mortar. Combine both types of flour, coriander and raisins. In this case, all the products are placed in the bread machine according to the instructions. For example, some models add the dry ingredients first and then the liquid. First add the yeast, then the flour.

Place salt and sugar on top of the flour, add malt and water, add vinegar and oil. Set the baking mode to 07 (for rye bread). Let's bake and eat healthy! Moreover, the relatively low calorie content of Borodino bread will not spoil your figure.

The benefits of Borodino bread for the body

The beneficial properties of bread are explained by its chemical composition. It improves metabolism and normalizes the functioning of the gallbladder and liver, and also improves the condition of blood vessels and the heart.

The benefits of Borodino bread for the intestines are due to its high fiber content. Its fibers swell and gently cleanse the intestinal walls of everything unnecessary, helping the organ function normally. Regular consumption improves the microflora of the entire gastrointestinal tract, calms the nervous system and keeps cholesterol levels under control, and has a beneficial effect on blood pressure if it increases.

Coriander seeds and cumin contained in a loaf of black bread prevent the development of gout as they flush out urea from the body. Coriander also has other beneficial properties: it is considered a good preventative of caries and strengthens the gums.

Is Borodino bread good for weight loss?

The benefits and harms of Borodino bread for weight loss depend on the method of consumption. Spiced bread will help you lose weight thanks to fiber, which removes harmful substances and enhances intestinal motility. It also causes an increase in metabolic processes in the body, and this also helps to reduce excess weight without harm to the body.

The benefits of Borodino bread for your figure are possible with moderate consumption. Nutritionists recommend eating no more than two pieces per day. This is quite enough to saturate and obtain useful substances. However, overconsumption of delicious bread can lead not to a dietary effect, but to the opposite effect.

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Composition and calorie content of Borodinsky black bread

What components does Borodino bread contain? The harm and benefit of this product are inextricably linked with its composition.

Like any flour product, the bread in question consists of flour (rye and peeled). Manufacturers also claim that this product contains some wheat flour (second grade).

It should also be noted that yeast is added to black bread. By the way, previously various starter cultures were used instead.

Among other things, the Borodino product contains ingredients such as salt and sugar, malt and molasses, as well as starch.

Is it possible to gain weight by regularly eating Borodino bread? The benefits and harms, calorie content of the product must be taken into account by those who are on a strict diet. According to experts, 100 grams of the product in question contains about 205 kcal. Nutritionists report that this is not very much, but Borodino bread is not a dietary product. Therefore, it is strictly prohibited for obese people to consume it.

Borodino bread during pregnancy and breastfeeding

According to nutritionists, this is the best type of baking for expectant mothers: the composition will not harm the baby, but will give the pregnant woman energy. The optimal amount per day is three slices (250 g).

Despite its beneficial properties, using this product during breastfeeding has some nuances. Sometimes manufacturers change the traditional recipe by including additional ingredients. This could be yeast or a large number of spices and herbs. It is better for a nursing mother to refuse such bread so as not to harm the baby. It can cause colic and indigestion in the baby.

Comment! When purchasing a loaf, it is recommended to carefully study its composition. If there is nothing extra in the baking, bread can be consumed in limited quantities while breastfeeding.

Is it possible to use Borodino bread for diabetes?

With such a serious disease as diabetes, it is important to monitor your diet. Diabetics should not eat any baked goods, but this bread will benefit them. Due to its low glycemic index, it will not increase your blood sugar levels, will give you a feeling of fullness and help prevent obesity.

Bread components such as thiamine, iron, riboflavin and folic acid have a positive effect on the well-being of diabetics. You can consume from 150 to 300 grams per day. It is not recommended for people suffering from this disease to simultaneously consume baked goods and other foods containing carbohydrates.

Harm to the product

Are there any contraindications for Borodinsky custard bread? The benefits and harms of this flour product are described in this article.

All consumers should be aware of the contraindications of the product in question. This will avoid serious health problems.

Experts report that Borodino bread is not recommended for use by people with high acidity of stomach juice. What is the reason for this? The fact is that black bread contains yeast. It is this component that may be incompatible with the aggressive environment of the main digestive organ.

It should also be noted that the consumption of Borodino bread should be reduced by those who suffer from high blood sugar and those who are prone to diabetes. Otherwise, the black flour product in question remains one of the most useful products ever created by human hands.

How to use Borodino bread beneficially

Spicy bread rich in vitamins gives a person strength and energy. Therefore, nutritionists recommend eating it for breakfast. Delicious and healthy sandwiches will help you stock up on energy for the whole day. In addition, the combination of bread and butter helps to better absorb vitamins.

If you eat one slice with a bean or potato dish, the food will be better absorbed by the body. If there is cabbage or fermented milk products on the table, it is also better to eat rye bread with them: it does not cause fermentation processes in the gastrointestinal tract.

This product can be consumed both fresh and in the form of crackers. Crackers are more beneficial for the body: they are digested faster and easier, without causing any disorders in the digestive system. Together with strong tea, they can stop diarrhea.

Comment! Salted and spiced homemade rye crackers perfectly relieve the feeling of nausea, including in transport.

Recipe for homemade Borodino bread in a bread machine

Preparing Borodino bread at home does not require much effort, the result is no worse than store-bought bread, and the beneficial properties are not reduced. There are many ways to make homemade bread. Most often, a bread maker is used for this.

First prepare the necessary components:

• 240 ml boiling water;
• 2 tbsp. l. malt;
• 2 tbsp. l. caraway;
• 210 g of wheat flour and the same amount of rye;
• 2 tbsp. l. honey;
• 1.5 tsp. dry yeast;
• 1 tbsp. l. ground coriander;
• 1.5 tsp. salt;
• 2 tbsp. l. wine vinegar and sunflower oil.

Preparation:

1. Pour the malt into a bowl, pour boiling water over it, mix well and allow to cool.
2. After pouring the brewed malt into the container of the bread machine, add vinegar, honey and oil.
3. Sift all the flour and add caraway seeds.
4. Salt, coriander and yeast are added last.
5. Bake in the “French baking” mode, the weight is set to 750 g, the crust color is set to medium.
6. After 4 hours 10 minutes the delicacy is ready.
7. It must be cooled completely before slicing.

This video will tell you how to easily and quickly prepare your favorite bread at home:

Borodino bread, recipe

Borodino bread is one of the most favorite types of bread for many people - its unforgettable taste and aroma are immediately remembered, you can’t confuse it with anything else - it’s delicious like few others! Baking one of these is not an easy task; often what you get is not exactly what you need. But it is quite possible to learn, knowing the composition of Borodino bread according to GOST and its recipe - they will be discussed in this article.

Borodino bread belongs to the custard varieties of rye bread and is baked without preservatives or taste improvers.

Due to the fact that the flour is brewed with boiling water and the fact that the dough then matures for quite a long time, the bread turns out to be special - and has a pleasant taste, aroma and color (the bread is very dark).

So, the composition of Borodino bread according to GOST (Borodinsky rye bread) - per 100 kg of flour:

Rye wallpaper flour - 80.0 2nd grade wheat flour - 15.0 Starch - 0.2 Red rye malt - 5.0 Pressed yeast - 0.1 Sugar - 6.0 Molasses - 4.0 Vegetable oil - 0. 05 Coriander - o.5

Total raw materials - 101.71 kg.

If you don’t have malt (and you can buy it today, it’s sold in bakery stores), but if you can’t find it, then the malt can be replaced

the same amount of dry kvass or kvass wort.

Instead of molasses

You can use honey or corn syrup.

Unlike simple rye breads, the dough for Borodinsky is prepared using tea leaves and spices .

Infusion is rye malt mixed with flour and brewed with boiling water. The brewing process takes several hours - the quality of the finished bread depends on the brewing. Before brewing, ground spices (cumin or coriander, sometimes anise) are added to the malt; they actively release aromatic substances, and the spices enhance the fermentation of the dough, it becomes looser and fluffier. The dough is prepared using a sponge or straight method using a thick starter. According to classical technology, yeast is not used in the preparation of Borodino bread, but according to GOST it is allowed to be used

. But sugar is definitely used.

Borodino bread lasts longer than other varieties thanks to the choux pastry, so it is good to take on the road or on a hike.

Borodinsky can be baked in a bread machine (“special” mode).

It’s better not to eat it fresh, only the next day, and after 2-3 days it becomes even better.

You can put kvass on Borodino bread.

Recipe

One of the simplest recipes for Borodino bread.

Sourdough

prepare in advance,
leave for 14-16 hours :

• 70 g rye wallpaper flour
• 70 g water
• 1 tbsp. l. old ready-made sourdough - if you don’t have it, then prepare it several days in advance, feeding the rye flour with water about 2 times a day (we start literally with a spoonful of flour, otherwise in a few days there will be a LOT of it)

Welding:

• 80 g rye wallpaper flour
• 25 g red (dark) fermented rye malt
• 1.5 teaspoons ground coriander
• 250 g boiling water

Mix flour, malt and coriander. Remove boiling water from heat and slowly add flour (with malt-coriander). Cover and place in the oven at 65 degrees, 2 hours. Then take it out and let it cool. It looks like a paste, cream, very dark in color, aromatic.

Further:

OPARA

• Take all the resulting starter and tea leaves
• 170 g rye wallpaper flour
• 50 g of water (you may not need it, look at the test)
• 0.5 g fresh yeast (if you want it quickly, but in general it’s better without it)

Mix the starter, tea leaves, and flour (including yeast, if you use it). If necessary, add enough water so that the dough can be stirred with a spoon, like good sour cream; it should be thick enough. Cover and leave in a warm place for 3-4 hours (if with yeast, then 45 minutes). The volume of the dough should increase approximately 2 times. Then she's ready and fit well

DOUGH

• The whole dough
• 80 g water
• 20 g molasses
• 30 g sugar
• 100 g rye wallpaper flour
• 75 g 2nd grade wheat flour
• 10 g salt (you can increase or decrease it to taste, try the dough)
• Whole coriander for sprinkling (optional, optional)

Dilute molasses and sugar in water, add dough, flour and salt to them, knead the dough, not very thick, it remains very sticky (because it is rye), it should not be liquid and should not be dry. You don't need to knead for too long, you just need to mix well. It's a bit difficult to do with your hands - it's sticky, but in general it's possible.

Cover the finished dough and leave for half an hour.

This bread is not hearth-baked; we bake it in a mold.

Grease the mold with oil, place the dough there, smooth the surface (with a wet hand), sprinkle coriander on top if desired, cover and leave to rise for 3 hours (with yeast - an hour) at room temperature, the volume of the bread should increase by about 2 times.

Preheat the oven to 240 degrees.

Place the risen bread in the oven and bake for 10 minutes with steam.

, and then reduce the temperature to 200 degrees and bake for about an hour or a little less. Carefully remove the finished bread from the pan and cool on a wire rack.

History of Borodino bread. The emergence of GOST

At the turn of the 19th and 20th centuries, as well as after 1917, before the introduction of GOST standards in 1938, Borodino bread was baked in Moscow only using a 4-step method, and this bread was hearth-baked, not molded

. Cumin or anise was added as spices, and bread was baked exclusively from rye flour (a mixture of whole grain and peeled). According to GOST, the recipe for Borodino bread became simpler, one process out of four was removed, wheat flour was introduced, etc. They developed a unified standard - apparently this is where the name “Borodinsky” bread came from, although this is not known for sure. From Soviet times, we remember just such Borodinsky. Today's Borodinsky is no longer the same, although many modern people like it. But if you bake real homemade Borodino, you won’t want the store-bought kind anymore.

To bake a real Borodinsky, it takes 12 hours. This bread is prepared with sourdough and consists only of whole grain rye (wallpaper) flour and peeled flour, without wheat.

Spices, spices for Borodino bread

Coriander, caraway seeds, or anise are traditionally used for Borodino bread. You can experiment with these spices to see what you like best. You can mix them with each other.

You can add raisins.

Ancient Borodino hearth bread, recipe

If you want to try the same century-old Borodino hearth bread, then you need to take a little less water in it than in the molded bread. And the spices are different - coriander is usually added to the molded version, not cumin or anise.

The beginning of everything is sourdough. It will be around 6 o'clock. For it you need:

- 15 g of mature rye sourdough, we prepare it in advance, it lives in the house for a long time - 30 g of rye wallpaper flour - 30 g of peeled rye flour - 40 g of water

The total will be about 90 g of starter.

Mix and leave to rise for about 6 hours, at a temperature of about 30 degrees. If it’s cold, look for a warm place, but don’t overheat either.

Once the starter has been placed, we begin brewing:

- 140 g peeled rye flour - 28 g red rye malt - 1 g ground cumin or anise, optional - 380 g boiling water

Total about 520 g.

Stir everything - it smells very tasty. Then we keep the tea leaves for 2-2.5 hours at a temperature of about 60 degrees. If you have a stove, there are no problems, but if you don’t, you have to figure out how to keep the tea leaves warm. In this case, the brew is, as they say, “saccharified.” Next, cool it to the ferment temperature, about 30 degrees. As a result, we should get a tea leaves with a more liquid consistency than we initially put in, and the taste should be noticeable.

When the leaven is ripe, the brew has already cooled down, approximately at the same time. Now you need to place the dough. Mix the starter and tea leaves, cover with a lid and linen cloth, and leave for 4 hours. When the dough has risen, knead the dough.

Add to the dough:

— 250 g rye wallpaper flour — 125 g peeled rye flour — 5 g salt — 30 g sugar — 10 g molasses

Mix everything well, cover, let stand for about half an hour or a little less, at 30 degrees.

At this time, heat the oven to 230-240 degrees. If you have a baking stone, great; if not, take the baking sheet you have. We form a loaf of hearth bread with our hands, place it on a baking sheet (stone), and let it stand for 10-15 minutes.

Sprinkle the bread with water before placing it in the oven. Bake with steam for 40-45 minutes.

The taste of this bread is unsurpassed!

The use of Borodino bread in cosmetology

The benefits of Borodino bread for women are manifested not only in consumption, it is also an excellent cosmetic product. Its beneficial properties have been used in home cosmetology for a long time.

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Hair masks

At home, black bread is often used to prepare health masks. Their high efficiency and beneficial properties are due to their rich chemical composition. Dietary fiber has a positive effect on blood flow in the scalp. Niacin eliminates breakage and split ends, and retinol successfully fights dandruff. Thiamine promotes healthy hair follicles, and fluoride activates hair growth. Together, these components provide excellent results, which are visible after the first use of the product.

Recipe 1

1. Grind the rye crumb and add cooled boiled water.
2. Let the bread mixture sit until the morning.
3. Squeeze it out and mix well.
4. Pour in 30 ml of castor oil and mix again.
5. Apply a homogeneous mixture to your hair, lightly massaging the scalp.
6. After application, the hair should be covered with a plastic cap and a towel on top.
7. After an hour, the product must be washed off using shampoo.

Recipe 2

1. Soak 100 g of black bread in milk.
2. Add fresh kefir (3 tbsp) to the mixture.
3. Mix the product until smooth.
4. Apply to hair with massage movements and rinse after an hour and a half.

Face masks

Nourishing masks using rye baked goods are suitable for any skin type. It is useful to carry out a bread wash. To do this, prepare a liquid paste of bread and water. For dry skin, water can be replaced with milk. The mixture is applied to the face, holding it on the skin for 30 seconds. The procedure is repeated 7–10 times.

For dry skin

1. A slice of black bread is poured with 4 tbsp. l. cream.
2. When the crumb swells, the mixture is applied to the face for 20 minutes.
3. After this, wash off with warm water.

For oily skin

1. Mix 1 tbsp. l. chopped parsley and half a glass of kefir.
2. Add a couple of drops of lemon juice and soaked pulp to the resulting mixture.
3. Keep the mask on your face for 15–20 minutes and wash off with water at room temperature.

Bread-based masks cannot cause harm, and their healing properties are enormous.

What is included in Borodino bread?

There is a special standard for baking Borodino bread, which must be baked according to GOST number 27.7-84.

Borodino bread is a purely Russian product; it began to be baked on a regular basis in Moscow bakeries starting in the 1930s.

The method of preparing this bread is quite complex, especially in comparison with many other types of baked goods.

It consists mainly of four components, which determine its special color, smell and taste. Let's take a closer look at all these components that make up Borodino bread!

Composition of Borodino bread:

• rye flour, 80% of content
• second grade wheat flour
• coriander
• caraway

The composition also contains salt, sugar and some other additives, depending on the type of recipe and the manufacturer, but mainly the composition of the product is determined by the above four components.

The lower the grade of flour, the more nutrients it contains!

Wheat flour is used of the second grade in a proportion of 1/5.5, in other words, in Borodino bread there is 5.5 times more rye flour than wheat.

Harm of Borodino bread and contraindications

• Like all products made from rye flour, this bread can cause increased gas formation.
• You should not overuse Borodino bread when dieting, as this can lead to excess weight.
• Brown bread is contraindicated for people who have recently undergone surgery on the gastrointestinal tract.
• It may cause harm to those suffering from hyperacidity of the stomach and enterocolitis.
• The product should not be consumed by people with gluten intolerance.
• With caution and in moderation, it can be introduced into the diet of diabetics, allergy sufferers and nursing mothers.

Attention! Doctors do not recommend giving Borodino bread to children under 1.5 years of age. Their bodies lack the enzymes necessary for the complete absorption of the rye product, which can be harmful.

Origin story

There are several theories about the origin of Borodino bread:

1. In 1812 there was a war on the Borodino field. Perhaps the bread got its name due to the place where the recipe for its preparation was invented.
2. One version says that the bread was prepared by nuns in a monastery that was located near the battlefield. At that time, the product was given the name “funeral bread” with caraway seeds and malt.
3. Another legend says that the bread recipe was invented by the famous chemist Borodin while traveling through the cities of Italy.
4. Nowadays, the recipe for Borodino bread has gone through many stages of improvement and has become a favorite type of black bread.