Turep starch (Ainu lily-bulb starch)
Starch released from giant woodland lily bulbs by pounding, washed out in water, settled and dried: the refined fraction of an Ainu process that also yields fermented cakes from the residue.
Modern adaptation
Borodinsky bread (Lily McCann's home method)
Бородинский хлеб · Borodinsk-ish
A dark rye sourdough with coriander and roasted barley-malt scald, based on Lily McCann's measured Borodinsk-ish home formula.
A source-specific Borodinsk-ish loaf
Borodinsky bread is associated with Russian rye baking. Lily McCann's article on its history says its origin stories are competing legends and reports that the earliest written recipe she found dated to 1933. She also describes the ingredient proportions and scalding method of Soviet standard GOST 5309-50, while noting that later rules were less prescriptive.
The recipe here is McCann's own home adaptation, published by the Real Bread Campaign as “Borodinsk-ish.” It uses a rye sourdough, roasted barley-malt scald, coriander, molasses and a long staged fermentation. The method is useful as one measured version; it does not establish a universal formula or current compliance with a historical standard.
The source lists 30 g malt flour, 90 g rye flour and 300 g water for the scald (420 g total), then calls for 370 g of scald in the pre-ferment. It does not account for the remaining roughly 50 g; the formula above keeps the published source quantities and notes the gap rather than adjusting them.
Sources for this section
History
Lily McCann describes Borodinsky as a well-known Russian black rye bread and says its origin legends are not established. Her article reports that the first recipe she found was dated 1933 and discusses the Soviet GOST 5309-50 formula. The selected home recipe is titled “Borodinsk-ish” and should not be treated as a canonical or current standards-compliant formula.
Ingredients
Yield 1 loaf in a 1 kg tin · Scaling: source batch only
Rye sourdough starterUse at 100% hydration.
20 g
for the overnight starter buildWaterRoom temperature.
40 g
for the overnight starter buildDark rye flour
60 g
for the overnight starter buildRoasted barley malt flour
30 g
for the scaldGround coriander
9.9 mL2 tsp as recorded
heaped; for the scaldDark rye flour
90 g
for the scaldBoiling water
300 g
for the scaldDark rye flour
185 g
for the pre-fermentWaterRoom temperature.
100 g
for the final doughSugar
30 g
for the final doughSalt
5 g
for the final doughDark molasses
25 g
for the final doughWhole coriander
9.9 mL2 tsp as recorded
for the final doughDark rye flour
100 g
for the final doughWhite bread flour
75 g
for the final doughWhole coriander seedsSprinkle over the base and sides of the greased loaf tin and over the shaped loaf.
Amount not stated
as needed; for lining and toppingNeutral oil or fatGrease the loaf tin and clingfilm.
as needed
Method
Risks and precautions · Standard risk
Raw flour and dough
Rye and wheat flours are uncooked before the loaf is baked; do not taste the raw dough.
Hazard sourceDo not taste the raw dough; bake the loaf as directed and wash hands, bowls, utensils and work surfaces after handling flour or dough.
Control sourceThe source gives a visual colour and pan-release cue but no measured internal-temperature endpoint. Do not infer a validated doneness temperature.
- Day 1, evening: mix 20 g rye starter, 40 g room-temperature water and 60 g dark rye flour. Cover and leave overnight at room temperature.
- Make the scald: bring 300 g water to the boil and let it cool for a couple of minutes. Mix 30 g roasted barley malt flour and 2 heaped teaspoons ground coriander with all but 2 tablespoons of the 90 g rye flour. Pour in the hot water while stirring to prevent lumps. Stir in the reserved flour until smooth. Cover the bowl with clingfilm, wrap it in foil and leave overnight in an oven with only the light on, or another place slightly above room temperature.
- Day 2, morning: combine 90 g of the starter build, 370 g of the scald and 185 g dark rye flour. The listed scald ingredients total 420 g; the source does not say what to do with the remaining approximately 50 g. Cover and leave in the warm oven for 4 hours.
- Day 2, afternoon: dissolve 5 g salt, 30 g sugar and 25 g dark molasses in 100 g room-temperature water. Mix with all of the pre-ferment, 2 teaspoons whole coriander, 100 g dark rye flour and 75 g white bread flour. Cover and return to the warm oven for 2–3 hours.
- Grease a 1 kg loaf tin and scatter coriander seeds over its base and sides. Oil a large piece of clingfilm. Scrape the soft dough onto it, lift the film's sides to shape an oblong, and transfer it into the tin. Push the dough into the corners and smooth the top with wet hands. Press coriander seeds onto the top.
- Cover the tin loosely and proof in a warm place for 2–3 hours, until small cracks begin to appear on the surface.
- Heat a fan oven to 200°C (392°F). Bake for 40–45 minutes, until rich brown and the loaf begins to pull away from the sides of the tin.
- Leave the loaf in its tin for 15–20 minutes, then transfer it to a rack for about an hour. While still warm, wrap it in baking parchment and then clingfilm. Leave at least 24 hours before slicing so the crumb can set and the flavours can develop.
Conditions
Yield1 loaf in a 1 kg tin
Fermentation8–10 h
Temperature200°C
Places
Russia
Modern adaptation · Country evidenceThe recipe author presents this home adaptation as inspired by classic Russian Borodinsky rye bread; the source does not identify a narrower regional origin for this formula.
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Sources
Real Bread Campaign / SustainMethod · Ingredients · Timing · Geography
Lily McCann's Borodinsk-ishProvides a measured two-day home recipe with rye starter, roasted barley-malt scald, coriander, a 4-hour pre-ferment, 2–3-hour final fermentation and 2–3-hour tin proof.
Specifies a 1 kg tin, soft rye-heavy dough shaped using oiled clingfilm, 200°C fan oven for 40–45 minutes, cooling and a minimum 24-hour setting rest.
Describes the recipe as “Borodinsk-ish,” a home approximation inspired by Russian Borodinsky bread, not a universal or canonical formula.
Cited in: A source-specific Borodinsk-ish loaf
Real Bread Campaign / SustainHistory · Geography · Method context
Searching for the bread of BorodinoCalls Borodinsky a popular Russian black bread and says the origin legends are uncertain.
Reports that the earliest Borodinsky bread recipe the author found was dated 1933; describes the ingredient ratios and scalding method of GOST 5309-50 and notes later rules became less strict.
Cited in: A source-specific Borodinsk-ish loaf
Centers for Disease Control and PreventionSafety
Raw Flour and DoughRaw flour may carry germs; do not eat raw dough, bake it before eating and wash hands and food-contact surfaces after flour or dough handling.