Scald part of the rye flour with boiling water to make a hot mash before mixing — the scald gelatinizes the starch and coaxes out sweetness, giving this dense loaf its moist, custardy crumb.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep40 min plus 20 hr ferment
Cook55 min
MakesOne dense loaf
CuisineRussian
Cost$
Vegan
Contains gluten
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Can you make Borodinsky Rye in an air fryer? — Yes
Yes — bake it in a small pan or dish that fits the basket, at about 25°F below the recipe temperature. Air fryers run hot and fast, so check it early; no flipping needed.
Can you freeze Borodinsky Rye? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Borodinsky Rye ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is Borodinsky Rye gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is Borodinsky Rye vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
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