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Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...
Alexander Porfiryevich Borodin (Russian: Александр Порфирьевич Бородин, romanized:Aleksandr Porfiryevich Borodin[ a ], IPA: [ɐlʲɪkˈsandr pɐrˈfʲi rʲjɪvʲɪtɕ bərɐˈdʲin] ⓘ; [ 2 ] 12 November 1833 – 27 February 1887) [ 3 ] was a Romantic composer and chemist of Georgian - Russian extraction. He was one ...
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The ...
Whole grain flour (usually rye or wheat) or molasses or coffee. Food energy. (per serving) 260 kcal (1089 kJ) Media: Brown bread. Brown bread is bread made with significant amounts of whole grain flours, usually wheat sometimes with corn and or rye flours. Brown breads often get their characteristic dark color from ingredients such as molasses ...
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Pain de campagne. Pain de campagne ("country bread" in French), also called "French sourdough", [1] is typically a large round loaf (" miche ") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.
Description. Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. [2] It is noted for its long shelf life.
In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. Borodinsky bread) as an alternative to caraway. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chilli, using it as a condiment with meat, and eating leaves as a salad. [31] Onion coriander paratha