Russian Wheat Bread – Original Recipe

Russian Wheat Bread – Original Recipe

“Bread is the head of everything”

I guess this is the most well-known statement for every Russian person. Most precisely, bread takes the most important place for every human in the Russian world. It is the main dish for every event – sad or happy.  In old times, women baked bread every day. Every woman had her own secret recipe.

There are two popular kinds of bread: white and grey. I remember from my childhood huge loafs of white-wheat bread. This recipe is passed down from generation to generation in my family. My granny bakes it in a huge oven, but it is possible to make it in a small flat oven too. It is not a problem if you don’t have nice  bread trays, you can cook it in fry pan too. Everything you  need is a good mood and a strong desire to bake, so let’s get started!

Makes:  1 loaf

Prep time: 10 min

Rise time: 1 hour 55 minutes

Bake time: 35 min


1 ounce yeast

17 oz of water

1 teaspoons salt

1.5 lbs of flour

1 large egg

1.4 oz of sunflower oil


  1. Take the flour and sift it.
  2. Turn the oven on medium heat and heat the water.  Add the yeast and stir it carefully.
  3. Add flour in this mixture and stir it. You should have a  liquid dough as you can see in the picture. marina8
  4. Cover it with the towel and leave it for 40 minutes. The mixture should increase two times in volume.
  5. Mix egg and oil together and add to the dough. Stir it carefully and add more flour. Cover it with the towel and leave it for another 30 minutes.
  6. Add more flour and leave for 30 minutes more.
  7. Make a bun from the dough and leave it for 10 minutes more to rest. marina9
  8. Grease the pan form with oil and put the bread in it. Leave it there for 5 minutes more.
  9. Preheat oven to 340°F and put the bread inside for 35 minutes. Switch off the oven and leave the bread for 5 minutes to cool before you take it away. marina6

Little tips:

                     #You can cover the dough with blend egg before baking. This technology will help to get the brownish color on top.

                     #Always use fresh yeast and be careful with the amount of flour. The dough should stay very soft but should not stick to your hands.

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Marina Berezhna

I am project manager and writer. I am open-minded person and can't imagine my life without cooking. I like to travel, discover new places and find new friends. My life credo: nothing is impossible. Life is short so I don't want to waste even minute to be bored.

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