Russian Rolled-Wheat Bread

Preparation info

  • Yield:

    4

    loaves, 1 pound 4 ounces each
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This robust Russian peasant bread is one of my personal favorites, probably because it is one of the breads I ate while I was growing up. We called it Ryskt Matbröd, and it was very popular in Sweden at that time. Try serving Russian rolled-wheat bread spread with sweet butter and topped with Swedish herrgårdsost cheese (roughly translated, “estate or mansion cheese”) or fontina cheese.

This bread is made using the scalding method: Boiling water is poured over the grai