15 types of bread Russians love (PHOTOS)
What do a home-cooked breakfast, a student dinner and an office tea party have in common? That's right – bread! And behind that crispy crust lies a whole universe of flavor and history.
1. ‘Borodinsky’ (Borodino)
Russians are very fond of black bread (which contains rye flour). The most famous type is ‘Borodinsky’ – a dark, dense loaf fragrant with aromatic coriander seeds. It was first baked in the 19th century and its modern recipe was developed in 1933. Since Soviet times, many consider the ultimate sandwich to be made with Borodinsky bread, slathered with butter and sprinkled with salt.
2. ‘Nareznoy’ (Sliced Loaf)
The classic white bread loaf, distinguished by its diagonal slashes on the crust and airy crumb. Its recipe was developed in 1938 and it was baked in all Soviet bread factories. Sliced loaves often arrived in stores still warm.
3. ‘Darnitsky’
A classic Soviet bread with a "neutral" flavor and a fragrant crust. It began to be widely produced in the 1980s, made from a blend of rye (60%) and wheat (40%) flour. ‘Darnitsky’ bread pairs perfectly with borsch soup and is paired well with both butter and sunflower oil.
4. ‘Stolichny’ (Capital)
Another popular rye-wheat bread, but darker and more aromatic than ‘Darnitsky’. It also has a more oblong and rounded shape.
5. ‘Karavay’
The king of the festive table. This richly decorated wheat bread has long been baked for weddings and is used to ceremoniously greet honored guests.
6. ‘Zavarnoy’ (Sourdough; yeast-free)
A black rye bread made with a sourdough starter, without the use of industrial yeast. This technique gives the crumb a springy texture, moist and a pronounced flavor. It also stays fresh longer.
7. ‘Zernovoy’ (Grain)
Another type of dark bread, similar in flavor to ‘Borodinsky’, but with added seeds, whole grains and bran. This makes it even more hearty and filling.
8. ‘Karelsky’ (Karelian)
A bread made from a mixture of wheat and rye flour, with coriander, raisins, candied fruits or dried apricots. It tastes like a sweeter version of ‘Borodinsky’ bread. Its industrial production began in the mid-20th century, though similar bread had long been baked in Karelia — hence the name.
9. ‘Rizhsky’ (Riga)
This bread appeared on shelves back in tsarist times and was in high demand. A standardized recipe was, meanwhile, established during the Soviet era. It's a dark bread with caraway seeds and molasses, giving it a distinctive taste and aroma.
10. 'Podovy’
‘Podovy’ bread is baked directly on the floor of the oven, without a pan. This gives it a unique, irregular shape, a crust that's crispy all over and an incredibly aromatic crumb. It can be made from either rye or wheat flour.
11. ‘Zhito’
In old times, the word ‘zhito’ meant ‘life’. It refers to both white and dark bread made from whole grains (like barley, rye or wheat) and sourdough.
12. ‘Sverdlovskaya Sloyka’ (Sverdlovsk Layered Bun)
These large, puffy pastry buns with sprinkles on top first appeared in Yekaterinburg in the 1960s and, later, won the hearts of the entire country.
13. ‘Sayka’
An old-fashioned white bread made from choux pastry, historically baked in small, joined loaves in a large oven. It has a very tender, slightly sweet crumb.
14. ‘Pshenichny’ (Wheat)
The familiar "brick" of dense white bread is known to most Russians from childhood. It can be found in any store across the country.
15. ‘Gorchichny’ (Mustard)
The practice of adding mustard to bread dough started in the USSR in the 1940s for extra flavor. Bread with mustard powder or (as is more common today) mustard oil appeared in the late 1980s. Mustard makes the dough airy and enriches it with beneficial nutrients. It can come in various shapes, but it's usually a loaf.
