Dish · russian
Borodinsky Bread
Borodinsky is a dark rye bread made mostly from rye flour with a little wheat, sweetened with molasses and topped with whole coriander seeds pressed into the crust.
Where it comes from
Its name is tied to the Battle of Borodino, though the connection is more folk tradition than documented history. The bread reflects Russia's reliance on rye, since wheat grew poorly across much of its climate.
What cooks argue about
The disagreement is over the starter: a proper rye sourdough takes days to build and gives real sourness and structure, while a quicker version leans on commercial yeast and molasses for a milder, disputed loaf.
Nobody has published a borodinsky bread recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.