Russian Bread Recipe (2024)

FAQs

What is Russian bread made of? ›

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.

In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread.

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.

Historically, black (rye) bread has been more prevalent than white (wheat) bread in Russia because rye grows better in the colder Russian climes. [ii] While the elite preferred the taste of wheat bread, it was far more expensive and difficult to obtain, and the masses subsisted on black bread.

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. A favorite in Russia and Eastern Europe!

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.

The King Arthur Baking Company, formerly the King Arthur Flour Company, is an American supplier of flour, ingredients, baking mixes, cookbooks, and baked goods. It also runs two baking schools, one at its Norwich, Vermont bakery and the other in Burlington, Washington.

Russians like black bread made of rye flour. There are many sorts of such bread, some are baked in monasteries according to old recipe.

What is E471 in bread? ›

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. Furthermore, their production contributes to deforestation and habitat loss.

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 bread tends to be high in fiber and it provides a good amount of micronutrients including selenium and b-vitamins, when compared to white or wheat breads," Shapiro says.

Traditional Russian dark sourdough Borodinsky Bread made with whole grain rye and coriander is very flavorful and healthy.

Unlike rye bread, which can be made with a combination of rye and wheat flour, pumpernickel bread is typically made solely from rye flour. This gives it a more pronounced rye flavor and a denser texture compared to other types of bread.