khleb

They [peasants] ate it [grain] in the form of khleb (baked bread) and kasha (a stiff porridge), and drank it in the form of kvas (a slightly fermented beverage made in the home from baked bread—the beer of the ancient Babylonians and Egyptians) and vodka.

1949 July, Naum Jasny, “Pre-Revolution Income and Production”, in The Socialized Agriculture of the USSR: Plans and Performance (Grain Economics Series; 5), Stanford, Calif.: Stanford University Press, section “Incomes”, page 183

A novel from the Finnish, We, Karelians, starts out interestingly, because of the local color, but quickly degenerates into a stock revolutionary tale of Karelian nationalists who don’t understand which side their khleb is buttered on.

1972, Russian Literature Triquarterly, volume 4, Ann Arbor, Mich.: Ardis Publishers, page 427

He tried to act like someone from a honeymoon scene in the movies, offering me the khleb and salt first, then waiting until I took a bite before returning the bread to his own mouth. […] For many, many days the difference between life and death was black khleb and white salt.

1986, Xiao Hong, translated by Howard Goldblatt, “Black Khleb and White Salt”, in Market Street: A Chinese Woman in Harbin, Seattle, Wash.; London: University of Washington Press, →ISBN, pages 35–36

At that time, a dozen loaves of khleb only cost a few roubles, and it was a favourite with foreign students.

1997, Summary of World Broadcasts: Asia, Pacific, numbers 2895–2906, Reading: British Broadcasting Corporation, →ISSN, page 23, column 2

[…] Zoltan and Stas watch she buys a loaf of black khleb Russian khleb now two loaves of khleb […]

2000, Tarisa Ann M. Matsumoto, “Zoltan’s Food”, in Shadowgraph and Zoltan’s Food, Ames, Ia.: Iowa State University, →DOI, →OCLC, section “The Trinity Begins”, page 65