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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 ...
Layered rye bread (Latvian: rupjmaizes kārtojums) is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. It is topped off with grated dark chocolate and/or cinnamon and often served with fresh berries and cottage cheese ice cream.
In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, [16] in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.
In January 2013 it was announced that Flowers Foods had offered to buy six of Hostess' bread brands, including Wonder Bread. The deal, initially structured at $360 million, involved 20 bakeries and 38 depots. [79] Flowers Foods won the bid to purchase five of the six bread brands (except Beefsteak, purchased by Grupo Bimbo) on February 28. [75]
In the 1920s, the Hanomag 2/10 PS compact car was given the nickname Kommissbrot because its shape resembled a loaf of that bread. [10] [11]In the Austrian documentary film Cooking History directed by Peter Kerekes, kommissbrot is used as an illustration of the quantity of ingredients required to provide food for a large number of soldiers.
Henry S. Levy and Sons, popularly known as Levy's, was a bakery based in Brooklyn, New York, most famous for its Jewish rye bread.It is best known for its advertising campaign "You Don't Have to Be Jewish to Love Levy's", [1] [2] [3] which columnist Walter Winchell referred to as "the commercial [] with a sensayuma" (sense of humor).
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Schneider Brot is an Austrian company which makes whole grain rye bread. [1] It is headquartered in Raab, Austria. [2] Its bread is cooked "at very low temperature", and uses no preservatives. [3] It has been called "the very best rye bread" by The Daily Telegraph. [1]
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