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Cereals and bread from Russia, Belarus, Latvia and the other Baltic countries
Rye flour and rye malt are scalded with near-boiling water and held warm while the malt enzymes turn starch into sugar. The sweet scald is soured by heat-loving lactic bacteria, then mixed into a rye dough that is proofed in tins and baked into a rye loaf.
| Rye flour | [ru2259727][murniece2023] |
| Wheat flour, first grade | First-grade wheat flour is listed in the Borodinsky patent; Wikipedia gives about 15 % second-grade wheat flour for the GOST 5309-50 recipe[ru2259727][wp] |
| Fermented rye malt | Scalded with rye flour and water at 90–100 °C for Borodinsky[ru2259727] |
| Diastatic (unfermented) rye malt1 % of the flour weight | In a Latvian laboratory scald; a Belarusian study recommends 4.0–5.0 % of the flour weight[murniece2023][samuilenko2022] |
| Sugar, salt, coriander and baker's yeast | [ru2259727] |
| Rye sourdough or a back-slopped portion of fermented scald | [murniece2023] |
| Starter | backslop (fermented scald or rye sourdough); thermophilic lactic bacteria for the scald |
Total time across the recorded steps: 24 h – 27 h
What changes: Near-boiling water is stirred into rye flour and malt, and the starch swells
Output: hot rye scald.
Microbes at work in this step
scalding is reported to inhibit potentially harmful microbiota, but the saccharified scald still counted 4.9 log CFU/g lactic bacteria and 2.5 log CFU/g yeasts
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rye flour and rye malt are scalded with near-boiling water and held warm while the malt enzymes turn starch into sugar. The sweet scald is soured by heat-loving lactic bacteria, then mixed into a rye dough that is proofed in tins and baked into a rye loaf. Made in 5 steps over 24 h – 27 h. The longest step, sour the scald with heat-loving lactic bacteria, takes 22 h (Murniece R 2023) and runs at 30–55 °C (Murniece R 2023). Lactobacillus delbrueckii, the dominant lactic bacterium in fermented rye scald and Lactiplantibacillus plantarum and baker's yeast in the later fermentation stage do most of the fermenting.
| Main step | 22 hReported[murniece2023] | Sour the scald with heat-loving lactic bacteria |
|---|---|---|
| Temperature | 30–55 °CReported[murniece2023] | Sour the scald with heat-loving lactic bacteria |
| Acidity | pH 4.1Measured[murniece2023] | Proof in tins and bake |
These breads add a scald to the rye dough. Hot water and malt turn part of the flour into a sweet paste, and heat-loving lactic bacteria sour it. A Latvian paper reports that scalded rye flour delays staling.
In a Latvian study the fermented rye scald reached pH 3.61 after 24 h, and rye bread made with it had pH 4.09 against 5.15 without scald. The paper's introduction says scalding is reported to inhibit potentially harmful microbiota, but the scald was not sterile, because after saccharification it still counted 4.9 log CFU/g lactic bacteria and 2.5 log CFU/g yeasts. The introduction also says earlier research found less acrylamide and a longer shelf life in rye and barley breads made with scald. Ergot is a fungus that makes toxic alkaloids in cereal grain. The BfR says products made from rye (rye flour, wholemeal rye bread, rye bread and rolls) can have increased ergot alkaloid levels depending on the harvest, and that children aged six months to six years are a vulnerable group.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says the name Borodinsky is not found before 1920 and the modern recipe did not appear in print before 1933, in internal memos of a Moscow baking plant; the recipe was later fixed by the standard GOST 5309-50. Legends tie it to the Battle of Borodino and to a convent founded by Margarita Tuchkova, but Wikipedia notes that no sources support them. In 2005 Russian patents RU2259727 and RU2262234 described industrial Borodinsky pan bread.
