Rye Bread Borodinskij 700 g
AmbeRye dark Borodinsky rye bread — sourdough-fermented, with whole coriander seeds and a touch of malt. Organic, baked in Lithuania.
Borodinsky Rye Bread «AmbeRye» 700 g
Dark, sourdough-fermented, dusted with whole coriander — organic, the classic GOST recipe.
MADE IN LITHUANIA · AMBERYE / АМБЕР · 700 G
What it is
Borodinsky is the most recognisable Russian dark bread: a rye-and-wheat sourdough deepened with molasses and rye malt, scented unmistakably with coriander. Dense, slightly moist crumb; a glossy near-black crust crowned with whole coriander seeds. Faintly sweet-and-sour — the way a proper Borodinsky should be.
«AmbeRye» is the organic Lithuanian version of that classic recipe. Slice it thin and pair it the traditional way: with butter and salt herring, with smoked fish, with cured pork fat (salo) and pickles, or with sour cream and dill. Toasted, the coriander opens up even more.
Ingredients
Rye flour, wheat flour, water, rye malt, sugar, coriander seeds, salt. Organic.
Typical AmbeRye Borodinsky recipe — check the pack for the exact list on your loaf.
Nutrition (typical, per 100 g)
| Energy | 880 kJ / 208 kcal |
| Fat | 1.3 g |
| of which saturates | 0.3 g |
| Carbohydrate | 41.0 g |
| of which sugars | 4.0 g |
| Protein | 6.9 g |
| Salt | 1.1 g |
Typical values for Borodinsky-style bread. Actual figures on pack.
Allergens & storage
Contains: wheat (gluten), rye (gluten).
Store at room temperature. Once opened, reseal the bag tightly or wrap the loaf in a clean cloth — best within 4–5 days. Freezes well; slice before freezing.
Net weight: 700 g · Baked by: AmbeRye / АМБЕР, Lithuania
A slice of Borodinsky, butter, a herring — and nothing else is needed.
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