borodinskii bread

I made the black bread and borodinskii bread on Saturday. My culture did quite well but it was perhaps not as sour as I would have liked. This could be due to the sweetness of the breads though. (The borodinskii bread is even sweeter than the black bread but has a very hearty rye taste. It is darker than the "black bread"). […] The borodinskii bread also used a rye starter.

1992 October 6, David Adams, “FAQ.recipes v2.0 (part 4/13)”, in rec.food.sourdough (Usenet), archived from the original on 18 May 2025

At Royal Gourmet there’s a little stand holding a collection of traditional-style loaves. The dense borodinskii bread, a Pullman-shaped loaf of coarse rye flavored with molasses and coriander seeds, is imported from Brooklyn. It’s famous for its outstanding keeping quality, a result of the compactness of the bread and long slow baking.

1995 May 11, Linda Burum, “Markets: Eastern Europe Meets West Hollywood”, in Los Angeles Times, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 18 May 2025, page H20, column 5

The market specializes in Eastern European and Russian foods and liquors. There, we picked up some filleted herring and a loaf of Russian borodinskii bread made with rye, barley, molasses and coriander. “It is heavy, dark and sweet,” Olga said, and just right for “mopping up sauce on the plate” or as toast points for pickled herring. […]

2014 February 18, Marcia Vanderlip, “Olympic feast: A Russian (and Ukrainian) way to celebrate the athletes in Sochi”, in Columbia Daily Tribune, volume CXIII, number 147, Columbia, Mo., archived from the original on 18 May 2025, page 7A, columns 3–4

Me: Is a buckwheat porridge good for me to eat now? Quantum DNA: No. I also asked about the following foods and got the answer NO from my Quantum DNA: butter, meat, borodinskii bread, sour cream, oatmeal, smoked sprats, smoked sturgeon fish, maple walnut ice-cream, potatoes chips, chocolate, coffee, black tea, eggs, salmon, tilapia, cod, chicken, goose, turkey, raspberries, lemons, milk, cream, cottage cheese, tomato juice, black pepper, vinegar, ketchup, garlic, brandy.

2017 July 26, Alexander Khomoutov, “The message from Gosha: Love yourself first or die”, in Heal Yourself! Discover Quantum Healing Energy, Attract Miracles and Good Luck in 3 Easy Steps, →ISBN

Borodinskii bread is, in my opinion, the best Russian dark bread. It is very dark and tastes slightly sweet and the coriander adds a delightful piquancy to the flavor bouquet.

1983, Anne Volokh, “Borodinskii Khleb: Dark Rye Bread Borodinskii”, in The Art of Russian Cuisine, New York, N.Y.: Macmillan Publishing Company, →ISBN, chapter 12 (Bread), page 487

We dined on zakuski—pickled herring and mushrooms, caviar, slices of tongue, hard sausage, cheese, onions, dark Borodinskii bread, vodka with lemon rinds—to the accompaniment of choral music from the record player.

1988, Nicholas Daniloff, chapter 7, in Two Lives, One Russia, Boston, Mass.: Houghton Mifflin Company, page 106

Even today, when the range of available commodities has widened exponentially, the “Sovetskoe shampanskoe” label, many of the finer Soviet vodkas, cognacs, and liqueurs, Borodinskii bread, top-grade hard salamis, and the candies beloved by two or three generations of Russian children continue to attract buyers at a premium price.

2005 winter, Julie Hessler, “Caviar with Champagne: Common Luxury and the Ideals of the Good Life in Stalin’s Russia. By Jukka Gronow. […]”, in Slavic Review, volume 64, number 4, Cambridge, Cambridgeshire: Cambridge University Press, →ISSN, →OCLC, page 910