Bread
4 servings
180 minutes
Bread is an ancient symbol of home comfort and hospitality, rooted deep in the ages. Russian cuisine is famous for its simple yet soulful recipes, and this bread is a vivid example of that. It has a soft, airy crumb with a delicate sweet note of cane sugar, while sea salt gives it a pronounced flavor. Yeast makes the dough fluffy and aromatic, and the long proofing process fills the bread with lightness and pleasant texture. This bread is perfect for everyday use—whether it's breakfast with jam or lunch with aromatic borscht. It carries the warmth of homemade baking that unites generations around the family table.
1
Pour the flour into a mound on the work surface and make a well in the center.
- Wheat flour: 1 kg
2
Pour half water into the hollow. It is important that the water is warm (but not hot), otherwise the yeast won't work. Add salt and sugar and start mixing the contents of the hollow with a fork carefully, so the water doesn't spill.
- Water: 625 ml
- Sea salt: 2 tablespoons
- Cane sugar: 2 tablespoons
- Dry yeast: 21 g
3
Gradually mix in all the flour to form a thick mass. Pour in the remaining water and start kneading the dough until it no longer sticks to your hands. Knead the dough for another 2-3 minutes.
- Wheat flour: 1 kg
- Water: 625 ml
4
Take a mold, sprinkle a little flour, and place the dough inside. Cover with a towel and put it next to the radiator for an hour.
- Wheat flour: 1 kg
5
After the dough has risen, take it out of the mold and punch out the air. At this stage, you can add ingredients to the dough to taste (for example, pumpkin seeds).
6
Return the dough to the mold and place it by the radiator for another hour.
7
After the dough has risen again, place it on a baking sheet, shape it as desired, and put it in a preheated oven at 180 degrees.
8
Bake for 30-60 minutes depending on the type of flour