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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 ...
List of French breads. Baguette. Fougasse. Brioche. Pain de campagne. This is a list of notable French breads, consisting of breads that originated in France. Baguette – a long, thin type of bread of French origin. [1][2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt.
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 ...
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 ...
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 or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in New England and the Maritimes, it is bread sweetened ...
Egyptian Museum, Turin. Bread was central to the formation of early human societies. From the Fertile Crescent, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and east toward East Asia. This in turn led to the formation of towns, which curtailed nomadic lifestyles, and gave rise to more and more ...
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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