Borodinsky bread (Russian: бородинский хлеб) is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.

Borodinsky bread is traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less that 80% by weight of a whole-grain rye flour with ~15% of a second-grade wheat flour and ~5% of rye or, rarely, barley malt, leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95-96 °C) water, and adding the yeast after cooling the mix to 65-67 °C, but then mostly inoculated by the previous batches of dough instead of the dry yeast. It is then sweetened and colored with beet sugar molasses, and flavored with salt and spices, of which the coriander seed is required, and caraway is optional, but still quite popular.

Pack of 2