"Borodino bread" meaning in English

{
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        "3": "бороди́нский хле́б"
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      "expansion": "Calque of Russian бороди́нский хле́б (borodínskij xléb)",
      "name": "calque"
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  "etymology_text": "Calque of Russian бороди́нский хле́б (borodínskij xléb).",
  "head_templates": [
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      "expansion": "Borodino bread (uncountable)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "name": "English entries with incorrect language header",
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      "examples": [
        {
          "ref": "1971, Yeshajahu Pomeranz, J. A. Shellenberger, “Bread in Various Countries”, in Bread Science and Technology, Westport, Conn.: The AVI Publishing Company, Inc., →ISBN, pages 75–77:",
          "text": "The following are some of the types: whole rye and whole grain (55–65% rye, and 35–45% whole wheat); light rye and special breads such as Borodino bread (80 parts whole rye, 15 parts dark wheat flour, 5 parts dark malt extract, 4 parts syrup, 6 parts sugar, 1.5 parts salt, and 0.5 parts spices); […]",
          "type": "quote"
        },
        {
          "ref": "1987, Zinovy Zinik, translated by Michael Glenny, “Homesickness”, in The Mushroom-Picker, New York, N.Y.: St. Martin’s Press, →ISBN, page 151:",
          "text": "Ah, you can’t get real black bread here, Borodino bread for instance, so we’ll have to spread it on white bread.",
          "type": "quote"
        },
        {
          "ref": "2017, Simon Sebag Montefiore, “Day Six”, in Red Sky at Noon, London: Century, →ISBN, page 200:",
          "text": "Rewarding herself with a handful of cherries and a slice of black Borodino bread, she reviewed her work.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Synonym of Borodinsky bread."
      ],
      "id": "en-Borodino_bread-en-noun-3VJuXreA",
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          "word": "Borodinsky bread"
        }
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        "uncountable"
      ]
    }
  ],
  "word": "Borodino bread"
}

{
  "etymology_templates": [
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        "2": "ru",
        "3": "бороди́нский хле́б"
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      "expansion": "Calque of Russian бороди́нский хле́б (borodínskij xléb)",
      "name": "calque"
    }
  ],
  "etymology_text": "Calque of Russian бороди́нский хле́б (borodínskij xléb).",
  "head_templates": [
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      "expansion": "Borodino bread (uncountable)",
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  "lang_code": "en",
  "pos": "noun",
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        {
          "ref": "1971, Yeshajahu Pomeranz, J. A. Shellenberger, “Bread in Various Countries”, in Bread Science and Technology, Westport, Conn.: The AVI Publishing Company, Inc., →ISBN, pages 75–77:",
          "text": "The following are some of the types: whole rye and whole grain (55–65% rye, and 35–45% whole wheat); light rye and special breads such as Borodino bread (80 parts whole rye, 15 parts dark wheat flour, 5 parts dark malt extract, 4 parts syrup, 6 parts sugar, 1.5 parts salt, and 0.5 parts spices); […]",
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        {
          "ref": "1987, Zinovy Zinik, translated by Michael Glenny, “Homesickness”, in The Mushroom-Picker, New York, N.Y.: St. Martin’s Press, →ISBN, page 151:",
          "text": "Ah, you can’t get real black bread here, Borodino bread for instance, so we’ll have to spread it on white bread.",
          "type": "quote"
        },
        {
          "ref": "2017, Simon Sebag Montefiore, “Day Six”, in Red Sky at Noon, London: Century, →ISBN, page 200:",
          "text": "Rewarding herself with a handful of cherries and a slice of black Borodino bread, she reviewed her work.",
          "type": "quote"
        }
      ],
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  "word": "Borodino bread"
}