Russian Black Bread Recipe - Food.com (2024)

FAQs

What is Russian black bread made of? ›

Combine flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast. In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.

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.

One of the most famous types of bread in Russia is known as Borodinsky bread. In addition to flour and yeast, this special bread contains rye malt, molasses and coriander, resulting in a characteristically sweet and malty flavour.

Homemade black bread, often called Pumpernickel, is so hearty and rich in flavor, with different notes and flavors coming through the crunchy crust. The texture is dense but not heavy, just perfect to enjoy with a bowl of soup or a smoked salmon sandwich.

Black bread is rich in fiber, and this fiber is removed from white bread during mechanical refining. Fiber controls blood sugar levels, normalizes bowel movements, and also helps lower cholesterol. Black bread may also help reduce high blood pressure, digestive disorders, stroke risk, and obesity.

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.

This black rye bread has a delicious sweet-and-sour flavor with citrus and licorice notes. It's soft, chewy, and wonderfully dense -- perfect to eat solo, with butter or cheese, alongside soups or as part of a delicious sandwich.

Borodinsky bread (Russian: бородинский хлеб borodinskiy khleb) 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 is a Russian bread, much loved across the former Soviet Union. It's rumored to have first been baked by nuns at a convent, on the very site where Russian and Napoleon's army fought the Battle of Borodino in 1812. Another story has it first appearing on the scene in 1920s Moscow.

What is the number one food in Russia? ›

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.

Traditional Russian breakfast: whole-grain kasha (porridge). Oatmeal, millet, buckwheat (those “ancient grains” in the US organic stores), or semolina flour. Often cooked with milk.

Rye and whole wheat breads tend to be brown-ish. Adding caramel (burnt sugar), molasses, and coffee tint the bread dark brown to black. Pumpernickel and black Russian breads come to mind.

Bread at its most basic is an alchemical mixture of flour, yeast, water and salt. Pumpernickel ups the ante by adding molasses, caraway seeds, and rye flour among other ingredients. Russian black bread takes the German pumpernickel to new heights of aroma and depths of flavor than you would believe.

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 ...

Black Russian bagels are made from pumpernickel dough and covered in the classic everything seasoning blend. The pumpernickel offers a sweet and sour taste complemented by garlic, onions, poppy seeds, and sesame. This bagel has the classic chewy texture and pairs great with ham and cream cheese.