Quick Recipe Version (TL;DR)
Quick Ingredients
- Rye levain: 30 g ripe rye starter, 75 g whole rye flour, 75 g water
- Zavarka (scald): 200 g whole rye flour, 15 g red rye malt powder, 20 g molasses, 1 tsp ground coriander, 300 g boiling water
- Final dough: 150 g whole rye flour, 75 g bread flour, 80 g warm water, 12 g fine sea salt, 1 tsp ground coriander, optional 1/8 tsp instant yeast
- Topping: 1.5 tsp whole coriander seeds
- Glaze: 1 tsp cornstarch + 60 g water
- Neutral oil for pan
Do This
- 1. Evening: Build the rye levain; ferment 8–12 hours at 24–26°C until doubled.
- 2. Evening: Make the scald by whisking in boiling water; cover and rest 8–12 hours.
- 3. Morning: Mix levain, scald, remaining flours, salt, coriander, and 80 g water into a sticky paste.
- 4. Pack into a greased 9×5-inch pan; smooth with wet spatula; sprinkle and press in coriander seeds.
- 5. Proof 60–90 minutes at about 27°C until just domed 1 cm above the rim.
- 6. Bake 15 minutes at 230°C with steam, then 35–40 minutes at 200°C; internal temp 98–100°C.
- 7. Brush hot loaf with cornstarch glaze; cool completely and cure 12 hours before slicing.
Why You’ll Love This Recipe
- Authentic slow-fermented flavor with the classic Borodinsky blend of malt and coriander.
- Deeply aromatic, moist, and pleasantly dense—fantastic with butter and pickled herring.
- Hands-off method: an overnight levain and scald do most of the work for you.
- Foolproof pan-baked rye with a glossy crust and coriander-studded top.
Grocery List
- Produce: Fresh dill (optional, for serving)
- Dairy: Unsalted butter (for serving)
- Pantry: Whole rye flour, bread flour, red rye malt powder, unsulfured molasses, ground coriander, whole coriander seeds, fine sea salt, cornstarch, neutral oil, rye sourdough starter (or ingredients to build one), instant yeast (optional)
Full Ingredients
Rye Levain (build the night before, 8–12 hours at 24–26°C)
- 30 g ripe rye sourdough starter (100% hydration)
- 75 g whole rye flour (about 2/3 cup lightly packed)
- 75 g water, room temperature (about 1/3 cup)
Zavarka (Scald)
- 200 g whole rye flour (about 1 3/4 cups)
- 15 g red rye malt powder (about 2 tablespoons)
- 20 g unsulfured molasses (about 1 tablespoon)
- 1 tsp ground coriander (about 2 g)
- 300 g boiling water (about 1 1/4 cups)
Final Dough
- All the levain (above)
- All the zavarka (above)
- 150 g whole rye flour (about 1 1/3 cups)
- 75 g bread flour (about 1/2 cup)
- 80 g warm water, 38–40°C (about 1/3 cup)
- 12 g fine sea salt (about 2 teaspoons)
- 1 tsp ground coriander (about 2 g)
- Optional: 1/8 tsp instant yeast (for insurance in cool kitchens)
- Neutral oil, for the pan
Topping & Glaze
- 1.5 tsp whole coriander seeds (about 4 g)
- Glaze: 1 tsp cornstarch mixed with 60 g water (1/4 cup)
Step-by-Step Instructions
Step 1: Build the rye levain
In a small bowl, mix 30 g ripe rye starter with 75 g whole rye flour and 75 g water until smooth. Cover and ferment 8–12 hours at 24–26°C (75–79°F) until doubled, airy, and fragrant with a mild tang. If your kitchen is cooler, allow extra time.
Step 2: Make the zavarka (scald)
In a heatproof bowl, whisk together 200 g rye flour, 15 g red rye malt powder, and 1 tsp ground coriander. Pour in 300 g boiling water, whisk until a thick, glossy paste forms, then stir in 20 g molasses. Cover and rest 8–12 hours (same schedule as the levain). For the most depth, keep it warm (around 50–65°C) by wrapping the bowl in a towel; room temperature also works.
Step 3: Mix the final dough
In a large bowl, combine the ripe levain and the zavarka. Add 150 g rye flour, 75 g bread flour, 12 g salt, 1 tsp ground coriander, and 80 g warm water (plus the optional 1/8 tsp yeast). Mix with a sturdy spoon or dough whisk until fully combined. This will be a thick, sticky paste; resist adding extra flour. Let the dough sit 10 minutes to relax.
Step 4: Pan, smooth, and top
Grease a 9×5-inch loaf pan and line it with a parchment sling. Scrape in the dough. With wet hands and a wet spatula, press the dough into corners and smooth the top. Lightly mist or brush the surface with water, sprinkle 1.5 tsp whole coriander seeds evenly, and gently press them so they adhere.
Step 5: Proof until just domed
Cover and proof at about 27°C (80°F) for 60–90 minutes, or until the top is just domed 1 cm above the rim and shows tiny pinhole bubbles. Rye overproofs quickly—start checking at 50 minutes. Meanwhile, place a baking stone or sheet on the middle rack and a metal pan for steam on the lower rack; preheat the oven to 230°C (450°F).
Step 6: Bake with steam, then finish lower
Pour a cup of hot water into the steam pan and load the loaf onto the hot stone/sheet. Bake 15 minutes at 230°C (450°F) with steam. Carefully remove the steam pan, reduce to 200°C (390°F), and bake 35–40 minutes more. The loaf is done when it feels firm and the center reads 98–100°C (208–212°F). While it bakes, make the glaze by simmering 1 tsp cornstarch with 60 g water until translucent.
Step 7: Glaze, cool, and cure
Turn the loaf out of the pan and brush the hot crust with the cornstarch glaze for a classic sheen. Cool on a rack until barely warm, then wrap in clean linen or paper and let it cure 12–24 hours before slicing. This rest sets the rye crumb and prevents gumminess. Slice thinly with a sharp serrated knife. Serve with good butter and pickled herring.
Pro Tips
- Wet tools, not the dough: keep your hands and spatula damp to smooth and shape without sticking.
- Do not knead: rye relies on pentosans, not gluten—stir just to combine.
- Mind the proof: bake when the loaf is slightly domed; if it starts to sink or crack wide before baking, it’s overproofed.
- Use a thermometer: aim for 98–100°C (208–212°F) internal temp to avoid a gummy center.
- Malt matters: using diastatic malt? Reduce to 5 g or the crumb can be tacky. Red rye malt (non-diastatic) at 15 g is classic.
Variations
- Gentler coriander: add seeds only on top and skip the ground coriander in the dough for a subtler aroma.
- Lighter crumb: swap an extra 100 g rye flour for bread flour (total bread flour 175 g) and reduce the final-dough water by 20 g.
- No red rye malt: replace with 1 tablespoon barley malt syrup and add 1 teaspoon unsweetened cocoa for color; keep the water the same.
Storage & Make-Ahead
After the 12–24 hour cure, keep the loaf wrapped in linen or paper at cool room temperature for up to 4 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months; toast straight from frozen. You can build the levain and make the scald up to 24 hours ahead and refrigerate once ripe; bring to room temperature before mixing.
Nutrition (per serving)
Approximate for 1/14 loaf, without toppings: 150 kcal; 30 g carbohydrates; 3 g protein; 1.5 g fat; 5 g fiber; 350 mg sodium.
