Homemade Borodino bread

The Legend of Borodino Bread (by Alexander Simonov)
There was a battle on the Borodino field, Buckshot screeching like a knife on glass,
And now the French are an easy target
Our train with flour and fodder has become.
Either the core is crazy, or the mine,
Either a shell hit the van with flour,
And next there was a van with cinnamon, caraway seeds,
And the explosion mixed flour and cumin.
Well, do you need to feed the soldiers with something?
It's not good to throw food!
After all, that flour with caraway seeds, go, not with poison ...
So they began to bake "Borodinsky".
And they say that even Kutuzov himself, Or maybe Bagration himself,
They praised the accuracy of those French,
That it was so well smashed into the van.
So from a century that has become an epic,
Bread came to us, which is familiar to everyone.
It's good that there was a van with caraway seeds,
Not beans or garlic!

Ingredients

• Rye flour (300 grams)
• Wheat flour of the second grade (170 grams)
• Pressed yeast (15 grams)
• Vegetable oil (1 tablespoon)
• Water (400 milliliters)
• Rye malt (2 tablespoons)
• Cooking Salt (1 teaspoon)
• Natural honey (1 tablespoon)
• Coriander(1 tablespoon)
• Cumin (1 teaspoon)

Directions

1. To bake Borodino bread at home, we need rye and wheat flour (2 varieties), refined vegetable oil, yeast, water, rye malt, salt, natural honey, coriander and caraway seeds.
2. First you need to brew the rye malt. To do this, fill it with 150 milliliters of boiling water, mix thoroughly and leave to cool to room temperature.
3. Pour another 150 milliliters of warm boiled water into another bowl, add a tablespoon of honey and crush the yeast. If you don't have fresh yeast, you can use dry yeast - 5 grams. Mix everything and leave it warm for 15-20 minutes to wake up the yeast.
4. A foamy cap should appear in bubbles - the yeast has started working.
5. Now we sift 2 types of flour into a large bowl: rye and wheat (you can use not only 2 varieties, but also the first one). Add salt and mix everything well.
6. We make a depression in the center and pour yeast water into it, put the brewed malt and pour the remaining 100 milliliters of water. Pour a tablespoon of vegetable oil there.
7. We knead the dough. It does not need to be kneaded for a long time - we just combine until smooth.
8. Cover the bowl with a towel or tighten it with cling film and send it warm for 1.5 hours. During this time, the dough will increase in size by 3 times.
9. Now we move on to shaping the future bread. I decided to cook two small loaves in food foil molds (21.7x11.2x5.4 cm). You can also bake one large loaf. Divide the dough in half and place it in the molds. We level with wet hands.
10. Sprinkle with coriander and caraway seeds, slightly pressing the seeds into the dough.
11. Let the blanks stay warm for another 40-50 minutes, and at this time we heat the oven to 180 degrees.
12. We bake homemade Borodino bread in the oven at 180 degrees for 40 minutes.
13. Cool on the wire rack. It is recommended to cut wheat-rye and rye bread no earlier than an hour later (at least), but it is better to let it rest for 5-6 hours.
14. Very aromatic, tasty and healthy homemade bread is ready. Bon appetit, my dears!