This loaf gets its name from the battle of Borodino in 1812 when Kutuzov’s Russian army seriously impeded Napoleon’s advance into Russia.  The loaf which sustained the brave Russian soldiers is made from 100% rye flour (English in our case) a little barley malt and a pinch of coriander.

It is fermented for up to 48 hours with our rye sourdough starter.  Rye flour is naturally low in gluten and the long fermentation makes the loaf ideal for those who find other breads indigestible.  It has a long life and goes very well with smoked fish, cheese etc.

*these breads are especially recommended for those who find other breads ‘indigestible’.