Borodinsky

Borodinsky bread or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. 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 (95-96 °C) water, and adding the yeast after cooling the mix to 65-67 °C, but then mostly inoculated by the previous batches of dough instead of the dry yeast. It is then sweetened and colored with beet sugar molasses, and flavored with salt and spices, of which the coriander seed is required, and caraway is optional, but still quite popular. Modern recipes are often 100% whole rye. A Borodinsky variety called ”supreme” consists of 100% rye (85% whole rye and 15% white rye flour) exists according to a pre-GOST recipe found in P.M. Plotnikov & M.F. Kolesnikov's 1940 book 350 Varieties of Bread.

Source: Wikipedia