Russian Black Bread Recipe - Food.com (2024)

FAQs

What is Russian black bread made from? ›

The primary coloring agents in a traditional black Russian loaf are molasses and dark rye flour. The sour dough turns the rye dark - either from sourdough fermentation or from vinegar as some recipes require.

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.

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.

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.

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.

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.

Kvass is a fermented cereal-based low-alcohol beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink.

What is the history of black bread in Russia? ›

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.

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.

Traditional German pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, its sweet, dark chocolate, coffee flavor, and its earthy aroma.

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.

Usually commercial bakers use a burnt sugar essence or a mixture of burnt sugar and espresso powder to achieve the very dark color. Homemade pumpernickel bread is much lighter in color but usually has a phenomenal taste.

German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at a low temperature in a covered tin.