Borodinsky bread

A tin loaf of Russian Borodinsky bread, sliced to show its tight, dark crumb, with whole coriander seeds pressed into the top and cured sausage alongside. This is a sourdough rye sweetened with molasses and scented with coriander, so each slice tastes sour, sweet and spicy at once. Next to pumpernickel it shows how differently two rye traditions reach the same near-black color.