Borodino bread

Calque of Russian бороди́нский хле́б (borodínskij xléb).

Borodino bread (uncountable)

1. Synonym of Borodinsky bread.
   • 1971, Yeshajahu Pomeranz, J. A. Shellenberger, “Bread in Various Countries”, in Bread Science and Technology, Westport, Conn.: The AVI Publishing Company, Inc., →ISBN, pages 75–77:

     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); […]

   • 1987, Zinovy Zinik, translated by Michael Glenny, “Homesickness”, in The Mushroom-Picker, New York, N.Y.: St. Martin’s Press, →ISBN, page 151:

     Ah, you can’t get real black bread here, Borodino bread for instance, so we’ll have to spread it on white bread.

   • 2017, Simon Sebag Montefiore, “Day Six”, in Red Sky at Noon, London: Century, →ISBN, page 200:

     Rewarding herself with a handful of cherries and a slice of black Borodino bread, she reviewed her work.