SoCultures Magazine 2018 SoCultures Magazine November 2018 | Page 39

SoCultures November 2018
India & Russia
Let’s talk of these different types of breads from
Russia as varied as life itself
Darnitskiy:
It’s also called ‘the black bread’, finds its roots in Leningrad and yes, it’s really
historical as it was created in 1930. In Russia, it is called the “Black Bread” though
not every time, the colour comes out exactly the black. So, this hearty bread with
black brown crumbs with homely and heavenly aroma is pr
prepared
epared with rye and
wheat flour. Usually the yeast is not used but Zakvaska (a fermentation starter)!
And it’s popular for not only being healthy and affordable but also because it’s low
calorie properties. The bread on the table is not only meant to be ju
just
st food but a
symbol of family values and prosperity. It’s also popular as it’s easy to grow Rye
in harsh cold climate of Russia.
Stolichniy:
A real classic treat, this sour
sour-dough
dough rye bread is divine in taste without using any
yeast. The bread top is usual
usually
ly crunchy but at the same time supple, frail…and
even more soft and delicate with vibrant colours of baked flours in side, only one
loaf of this bread is sufficient to fill the appetite and senses. This delicious bread is
often served to the friends, well wishers, and family. It’s the bread for bonding!
Finnish ruisreikäleipä is a kind of Finnish bread (http://www.gnu.org/copyleft/fdl.html)], from
Wikimedia Commons
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