Why do Russians love ‘black’ bread so much?

In Russia, bread has been baked since ancient times, and until recently, the primary grain used for it was rye – largely due to climatic conditions.

The land of rye

Though wheat, barley, millet and oats were also cultivated in Russia, hardy rye was best suited to the harsh weather, especially in the north. Historians note that in the 19th century, rye was the leading crop in 40 out of 50 provinces in European Russia. In Moscow, rye accounted for 55.6 percent of sown areas, while wheat made up less than 1 percent.

Thus, rye flour became the foundation of Russian bread, giving it a rich, dark, almost black color. Traditional Russian bread-making often involves mixing different types of flour, but it’s the rye that gives the bread its characteristic dark hue.

A centuries-old staple

Black bread has been known in Russia since the 9th–10th centuries. It was eaten by both peasants and nobility. Beyond its affordability, it stayed fresh longer compared to white (wheat) bread.

A distinctive feature of traditional Russian bread was its sourdough base, which gave it a slightly tangy taste. Today, sourdough bread is produced on an industrial scale and remains highly popular among consumers.

Main types of black bread

Today, any Russian store offers a wide variety of black bread with different additives. The most common types include:

• "Borodinsky": A fragrant brick-shaped loaf with coriander. This bread was created in the 19th century, with a modern recipe developed in 1933.
• "Darnitsky": Introduced in the 1980s, it’s made from a mix of rye (60%) and wheat flour (40%).
• "Karelian": Rye bread with raisins.
• With Grains: Rye bread with sunflower, pumpkin, flax seeds, and more.
• Steamed Bread: The flour for this type is scalded with boiling water before baking.

What can black bread go with?

Rye bread pairs perfectly with traditional Russian soups like 'shchi', 'rassolnik' (pickle soup), 'borscht', 'okroshka' (cold kvass soup), or mushroom soup. It’s also the base for open-faced sandwiches with butter, fish, or cheese. Even a simple slice of black bread sprinkled with salt is delicious.

Russians have always held bread in high regard – many still believe it should never be thrown away. If bread goes stale at home, it can be repurposed into other dishes, such as:

Kvass: A fermented drink made from rye bread, yeast, and sugar.

Grenki (croutons): Bread cubes fried in butter with garlic.

Sukhari: Plain dried bread with salt.

Tyurya: An old-fashioned bread soup.