Russian Bread Recipe (2024)

FAQs

What is Russian bread made of? ›

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 ...

Rye bread is one of the most popular types of bread in Russia, while white bread is still considered by many to be a bread for special occasions – even in the 21st century.

Rye bread has high amount of fiber, protein and iron, it has a small amount of fat, and has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. This makes rye a healthy option.

It is known for its dark color and a distinctive, slightly sour taste. Russian black bread is denser than most Western-style breads, has a nutty and earthy taste and a chewy texture. It is often made with a sourdough starter, which contributes to the bread's unique taste and texture.

Borodinsky bread (бородинский хлеб), the mother of all rye breads, was first mentioned in Russia in 1920. It is a traditional rye sourdough rich both in history and flavour. There are several theories as to the loaf's origins. One legend ties it to the Battle of Borodino in 1812.

Pelmeni. Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth.

Black bread is a ubiquitous cultural force in Russian history. Historically, black (rye) bread has been more prevalent than white (wheat) bread in Russia because rye grows better in the colder Russian climes.

A typical Russian breakfast consists of kasha, which can be porridge, buckwheat, semolina and so on. In most cases some milk or butter will be added to kasha.

Emulsifiers in bread:

Mono- and diglycerides of fatty acids (E471): often derived from plant oils or animal fats, E471 may have some negative health effects, including an increased risk of heart disease and weight gain.

What is E300 in bread? ›

Ascorbic acid (E300 otherwise know as Vitamin C) is the most commonly used flour treatment agent used in breadmaking. It is used to strengthen the dough and has a beneficial effect on the volume, crumb structure and softness of the bread.

5. The more sugar in yeast dough, the more slowly it will rise. Remember, sugar is hygroscopic. And in yeast dough, this means it can deprive yeast of the moisture it needs to grow.

Rye flour baking tradition

A peculiarity of the Russian bread tradition is the extensive use of rye flour. Rye is hardier than wheat and better suited to the country's harsh climatic conditions. Therefore, for a long time, Secale cereale was Russia's predominant bread cereal.

The sour dough turns the rye dark - either from sourdough fermentation or from vinegar as some recipes require. The addition of some used coffee grounds (to get the last bit of goodness from it in hard times) helps the color too. The blackness in Russian black bread comes from rye and black molasses.

Jewish pumpernickel stands out with a sweet, chocolatey flavour, thanks to ingredients like molasses and cocoa. Russian rye bread, on the other hand, is dark and robust, often made with rye flour, water, and a sourdough starter.

Yet, two most common types of Russian bread are a wheat loaf 'nareznoy baton' (нарезной батон) and rye 'black' bread (черный хлеб). The latter one is named 'black' because it is made from rye that gives it its distinctive dark colour. There is also Borodinskiy bread – aromatic rye loaf topped with coriander.

It contains more fiber and nutrients — especially B vitamins — and has been linked to health benefits, such as weight loss, better blood sugar control, and improved heart and digestive health. What's more, it's easy to incorporate into your diet in place of regular white or wheat breads and can easily be made at home.