Ploughman's lunch please'. And in a matter of minutes a tray is handed across the counter to you on which is a good square hunk of bread, a lump of butter and a wedge of cheese, and pickled onions, along with your pint of beer". Only one year later, in June 1957, another edition of the "Monthly Bulletin" of the Brewers' Society, referred to a ploughman's lunch using exactly that name, and said that it consisted of "cottage bread, cheese, lettuce, hard-boiled eggs, cold sausages and, of course, beer". The Glasgow newspaper "The Bulletin" from 15 April 1958 and "The Times" from
Borodinsky bread Borodinsky bread Borodinsky bread () or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Borodinsky bread is traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less that 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, leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95-96 °C) water, and adding