Calorie: 207 kcal.
The energy value of the product Borodino bread:
Protein: 6.8 g.
Fat: 1.3 g
Carbohydrates: 40.7 g.
Borodino bread (see photo) — the most common and widely used flour product among the Russian people. The product belongs to varieties of rye bread and is made in a custard way (flour is poured with very hot water, and then malt is added gradually while kneading the dough).
Many sources talk about several histories of the origin of this bread. In one chronicle it is said that Borodino bread was first made by the Mother Superior of the monastery for women in connection with the death of her husband Margarita Naryshkina in the battle of the Moscow River Alexander Tuchkov. At that time, the product was the main mourning dish.
Another legend tells that bread was created by the Russian leader and chemist Alexander Borodin. During his trip to the cities of Italy, he became acquainted with the bakery products of local residents. Borrowing a bread recipe, he prepared the same product in his home country, and he enjoyed the taste of most people.
However, what is remarkable, the name «Borodinsky» was recorded only in 1933 by the Moscow Bakery Trust, when they first brought out a single recipe for flour products. Until that time, bread with such a name is not mentioned anywhere.
In New Urengoy, in honor of the celebration of the bicentenary of the Battle of Borodino, a monument to the eponymous bread was erected. Inside it is placed hermetically sealed shell with the ground from the battlefield.
Due to the fact that the main ingredient of the product is malt, bread has a black color..
In the composition of the main ingredients of bread are wheat flour of the second grade, rye flour, yeast (yeast can be used), malt, water, salt, sugar. Also, many chefs use and spices for the manufacture of products. The main seasoning is coriander, but it can be replaced either by anise or cumin.
This product contains many healthy ingredients. The main speakers are:
- vitamins A, B, E;
- minerals (magnesium, potassium, calcium, phosphorus, iron);
According to the current GOST, Borodino bread must meet the following technological requirements: