Borodinsky Bread Recipe

“It’s a dense sourdough rye bread (“russian black bread”) characterized by a "scalded" flour technique, dark malt, molasses, and coriander sometimes caraway. It’s sour-sweet and aromatic. “Following Soviet-era GOST standards, it uses at least 80% whole-grain rye flour, fermented with sourdough, then baked in pans to create a deep black-brown, sweet-sour loaf topped with coriander.”  This with butter and caviar. This with prosciutto and tomato. This on the side of borscht.”