| Rye %: | 100% |
| Stages: | Sponge, Scald, Scald-Sponge, Final Dough |
| Leaven: | Rye sour |
| Duration: | 19-25 hours |
| Prep Time: | 60 minutes |
| Yield: | one 3½ lb. (1.6 kg.) loaf |
There are many versions of Borodinsky Rye: this one first appeared in the 1935 edition of Tekhnologiya Khlebopyekarnogo Proyzvodstva (Bakery Production Technology) by the legendary Russian process engineer Lev Auerman. Unlike most Borodinsky variations, which contain wheat flour, this one is made of 100% rye. In addition, where many of the other variations have flavor profiles that feature a combination of both sweet and sour, in this one, sweet dominates, thanks to both the long scald and floral accents of scalded caraway or anise.