Why do Russians eat rye bread?

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.

What is the most popular bread in Russia?

Nowadays there is an abundance of different kinds and flavours. 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.

What does Russian rye bread taste like?

Rye bread should taste like rye. A touch of sour, though nowhere near that of say, San Francisco sourdough or even the German rye breads. Rye has a deep flavor, a flavor of the earth, a flavor full of character, a flat feel on the back of your tongue that gradually fills your whole mouth. And it should be chewy.

Why does rye bread last so long?

It is simply dry enough to last. So the date on it doesn’t matter. We throw out bread when it’s too hard to bite into, or repurpose it for something else (breadcrumbs). The exception is when it’s stored under somewhat humid conditions.

What is Russian bread made of?

Traditional Russian Black Bread The most traditional Russian Black Breads are incredibly simple, using just rye flour, water, salt and a sourdough starter for leavening. The 100\% rye flour creates a dense bread without much rise, and the sourdough adds a sweet and lightly sour flavor to the robust flavors of the rye.

Why is rye bread black?

The rich, brown colour of some rye bread (pumpernickel is the most famous example) is a result of molasses that is added to the dough. Molasses is dark brown and it turns the dough a dark brown. Most supermarkets sell “dark rye flour” or just “rye flour” which is normally – but not always – “dark rye”.