All rye Borodinsky
This is my third time making it, the most successful yet (first one was great, but I didn't scale the dough correctly to my pans, breads were too small; second was without any malt flavouring, and a little underbaked). I simply followed the instructions in http://www.thefreshloaf.com/node/37222/borodinsky-supreme-old-school-100-rye, but scaled ingredients to two small bread tins I have (rescaled recipe here https://fgbc.dk/nrq). The only real difference is that in absence of red rye malt I just used a little barley malt extract in the scalding. I also used a little more salt and ground coriander, and way less sugar. Borodinsky I am used to in Russia is not that sweet
Baked for 55 min (with grill on for the last 5 min for deeper colour on top)
Dark, but glossy top from the wheat dough washing and then starch custard coating after baking. I also added some caraway seeds on top together with coriander seeds (didn't put any in the dough).
Dark and moist crumb.
My first try, with some Polish herring with onions. Delicious.