Easy Borodinsky Bread • Maria Kalenska Gastronomy Blog

Ingredients

• 200 g “ripe” rye sourdough starter
• 200 g white rye flour
• 100 g whole grain wheat flour
• 250 g water + 20 g boiling water
• 50 g honey
• 50 g dark dry fermented rye malt
• 10 g salt
• 2 tbsp oat flakes / coriander seeds
• ½ tsp ground coriander
• ½ tsp fennel
• ½ tsp thyme
• butter for greasing the form