|a mixture of rye and whole wheat flour, yeast, salt, barley malt syrup, black treacle or molasses, coriander and caraway seeds|
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Apocryphally, Borodinsky bread is said to have been named by a general's wife who sought to inspire the Russian troops before the battle of Borodino between Napoleon and Kutuzov in 1812 by baking special loaves flavoured with native coriander.
It is highly probable that the name of this bread first appeared after the Great October Revolution (1917), as there is no mention of this name before 1920. However, in the literature of breadbaking of the end of 19th century there exist a number of similar recipes.
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