7 main Russian breads

Bread in Rus' at all times was considered as a sacred food. On the table, it invariably occupies a central place, which is not surprising, because it is bread that is the head of everything.

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1. White bread

It has been baked since the 12th century. For many centuries, white bread was seen as a special privilege available only to wealthy people. The best of all its varieties was considered "grainy" white, it was served only in rich houses. If we talk about the ordinary classes of the population, then in those days they could only afford rye bread every day, which was cut exclusively by the head of the family at dinner. White bread was available to them only on holidays.

2. Black (sour) bread

Black bread, nicknamed "sour", was baked much later than white. In history, there is an indicative moment of the attitude of a Russian person towards him. During the Russian-Turkish war, the army of our ancestors ended up in enemy territory, where there were no conditions (namely, rye flour) for the production of their favorite sour bread. Therefore, they were forced to bake bread from wheat flour. And right there, illnesses began in the army: the Russian warrior was so accustomed to eating black bread.

3. Krasnoselsky bread

This is one of the varieties of black bread. Initially, it was baked mainly in monasteries. The main difference of such bread, which, in fact, can be traced in the name, can be called its characteristic color of the crust, which became mostly red during baking. Well, it became rural, probably because the first, after the monks, the villagers who gathered on holidays in temples located on the territories of monasteries could eat it. The very kind of bread baked by the monks always came out unusually soft, with the thinnest crust and an indescribable aroma, alluring from a mile away. In addition, it is quite satisfying, useful, and stored for a long time.

4. Choux bread

This bread was also first prepared at the monasteries. Its main difference is called the presence of a sweet and sour taste, as well as the peculiarity of not getting stale for a long time. It was called custard only because it is made from tea leaves, consisting of flour and malt. Such a method of preparation allowed the bread to retain its freshness much longer, and the addition of spices only formed an incomparable taste and delicate aroma. In past years, it was customary to make it in two ways: unpaired and sourdough. It was thanks to the latter that it was possible to fully reveal the amazing taste of custard bread.

5. Borodino bread

There are at least three stories of the appearance of this bread. According to the first, the monks of the Spaso-Borodino Monastery first began to bake such bread. The second version says that the recipe for bread was invented when a projectile hit a wagon train with food, as a result of which flour, cumin and coriander were mixed. And the third says that this is an old funeral bread, the recipe of which was known back in the 15th century.

6. Moscow boyar bread

This type of bread has always been considered special. Therefore, it was customary to serve it to the table only on special, major occasions. For example, to the wedding table. Such bread was baked exclusively by special order. It consisted of flour of only a special grinding, the freshest butter, and they never did without spices. It goes without saying that bread was not cheap, so the boyars and the upper classes could really afford it.

7. Starodub bread

Such bread is even served with tea. Immediately before baking, these breads are given an oblong shape, and on top they are smeared with beer. This bread played a decisive role in history. It is known that the army of Kutuzov, preparing for the offensive, stopped in the Tarutinsky camp. In order to support the army, Starodub bread was sent there first of all, since it was in Starodub that at that time a significant part of the food was saved, from which, in fact, such bread was baked.