"Borodinsky bread" meaning in English

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        "3": "бороди́нский хле́б",
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      "name": "partial calque"
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  "etymology_text": "Partial calque of Russian бороди́нский хле́б (borodínskij xléb, literally “Borodino bread”).",
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      "form": "Borodinski bread",
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    {
      "form": "Borodinskii bread",
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    },
    {
      "form": "Borodinskiy bread",
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      "form": "borodinsky bread",
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  "lang_code": "en",
  "pos": "noun",
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        {
          "ref": "1990 December, Ludmilla Alexander, “Food and Drink in the U.S.S.R.”, in Bantam’s Soviet Union 1991, New York, N.Y.: Bantam Books, →ISBN, page 43:",
          "text": "Bread is outstanding, ranging from crusty white to dark rye. One popular variety is Borodinsky bread, which can be purchased at bakeries on the Arbat in the old section of Moscow.",
          "type": "quote"
        },
        {
          "ref": "1995, Lesley Chamberlain, “Saratov and a Writer’s Life”, in Volga, Volga: A Journey Down Russia’s Great River, London: Picador, published 1996, →ISBN, pages 185–186:",
          "text": "[B]lack treacly Borodinsky bread with coriander seeds, stewed courgettes from the garden dressed in oil and garlic, cooked meat,[…]: we were eating all afternoon.",
          "type": "quote"
        },
        {
          "ref": "1996, Mark Jones, chapter 21, in Caviar, London: Vista, published 1997, →ISBN, page 213:",
          "text": "She took two thick slices of Borodinsky bread, plastered them with butter, piled them with caviar, and pressed them into a doorstep sandwich.",
          "type": "quote"
        }
      ],
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        "A dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds."
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          "caraway",
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          "word": "Borodino bread"
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  "word": "Borodinsky bread"
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      "name": "partial calque"
    }
  ],
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    {
      "form": "Borodinski bread",
      "tags": [
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    },
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      "form": "Borodinskii bread",
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        "alternative"
      ]
    },
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      "form": "Borodinskiy bread",
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          "text": "Bread is outstanding, ranging from crusty white to dark rye. One popular variety is Borodinsky bread, which can be purchased at bakeries on the Arbat in the old section of Moscow.",
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        },
        {
          "ref": "1995, Lesley Chamberlain, “Saratov and a Writer’s Life”, in Volga, Volga: A Journey Down Russia’s Great River, London: Picador, published 1996, →ISBN, pages 185–186:",
          "text": "[B]lack treacly Borodinsky bread with coriander seeds, stewed courgettes from the garden dressed in oil and garlic, cooked meat,[…]: we were eating all afternoon.",
          "type": "quote"
        },
        {
          "ref": "1996, Mark Jones, chapter 21, in Caviar, London: Vista, published 1997, →ISBN, page 213:",
          "text": "She took two thick slices of Borodinsky bread, plastered them with butter, piled them with caviar, and pressed them into a doorstep sandwich.",
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        }
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