Borodino bread

English Etymology en ru бороди́нский хле́б. Noun - en Q894045 en Borodinsky bread<id:Q894045>. en 1971 w:Yeshajahu Pomeranz; J. A. Shellenberger Bread in Various Countries Bread Science and Technology Westport, Conn. The AVI Publishing Company, Inc. 75–77 https://archive.org/details/microbiologyoffo0000pede/page/75/mode/1up 0-87055-104-3 The following are some of the types: whole rye and whole grain (55–65% rye, and 35–45% whole wheat); light rye and special breads such as Borodino bread (80 parts whole rye, 15 parts dark wheat flour, 5 parts dark malt extract, 4 parts syrup, 6 parts sugar, 1.5 parts salt, and 0.5 parts spices); en 1987 w:Zinovy Zinik w:Michael Glenny Homesickness The Mushroom-Picker New York, N.Y. St. Martin’s Press 151 https://archive.org/details/mushroompickerno00zini/page/151/mode/1up 0-312-02616-1 Ah, you can’t get real black bread here, Borodino bread for instance, so we’ll have to spread it on white bread. en 2017 w:Simon Sebag Montefiore Day Six Red Sky at Noon London Century 200 https://archive.org/details/redskyatnoon0000seba/page/200/mode/1up 978-1-78-089472-0 Rewarding herself with a handful of cherries and a slice of black Borodino bread, she reviewed her work. en terms derived from toponyms en Breads