How Russian Bread is Being Baked

Bread Factory 1

It became rather difficult to find good, tasty and really quality bread in big cities. Let’s satisfy our curiosity and visit a bread-baking plant in Pavlovsky Posad, which is a small town 70 km far from Moscow, to find out how real Russian bread is baked.

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30 thoughts on “How Russian Bread is Being Baked”

  1. Looks pretty dirty for a food manufacturing plant.
    Some dirt doesn’t hurt though. The real problem are mold and bacteria. I hope they take good care of those.

  2. Here in rural Canada, almost all of the bread it trucked in from the cities. Only really good bread is home-made. In Canadian cities, the best bread is made in ethnic bakeries (Polish, Ukrainian, Russian, German, etc.).

  3. Looks good – Does anyone know where you could get some in the States? There are some really good Polish Bakeries here in the Northeast, but I don’t know of any Russian ones.

    I like how the truck says just “Bread”

    • Chicago has just about every ethnic bakery you can think of, but yea, those Slavs, Poles, Croatians, etc. really know how to bake.


  4. Bread making is an art that is being lost with younger generations. They don’t know what they are missing. What do Russians put on their bread, I mean what is the cultural norm?

  5. East Europe food is most healty and tasty (bread included) special from Slavic countries.

    I did not eat German bread but i have eat other German food and i must say that German food is extremely bad. Few German Candy brands (like Haribo) are great.

  6. Although the bread looks fabulous, the bakery is very, very dirty. In Germany (where I live), it would be foreclosed by the authorities because of health hazards.

    Also, I guess what the others meant by good German bread is the famous sourdough-bread, not the whitebread varieties.

  7. I spot a few things wrong [dirtyness is already covered]. Yeah chleb is poorly made now, the real old fashion, right way of making bread is called: artisan bread- and it’s 2 times more expensive.

    1. Poor yeast quality, raised too fast with sugar
    2. White flour: should have used wheat+white, or wheat by itself
    3. I assume a less than 4 hour proofing/rising time
    4. Lack of texture or flavor

    ~All from speculation of course, and it might be during that day they made white bread rather wheat, rye, and multi grain.

  8. For once I’m proud to be a Finn. Even if I say it my self, bread baking is what we know; in southern places there’s much less variety available. (This is because of influence of both Russian and Swedish cultures.)

    Haven’t been to Russia though so no comment on their bread.

  9. America pwns all OF YOU ON FOOD!



    Even though it isn’t the greatest I always loved their famous rye bread..

    Our food is why we’re all fat, and that’s because our food is the best.

  10. I bake my own bread. No nasty sugars, no preservatives or any other chemicals … only flour, yeast, salt & water. Also some spices if I want, recently it’s been dill & garlic. I have never even seen that flavor in store bread.

    You should all learn to bake your own bread. It’s easy to learn, and then you’re no longer dependent on someone else. Skill & creativity build autonomy.

  11. oh the poor loafs of bread πŸ™

    i bet they mistread them while they are alive and recklessly feed them until they’re fat enough to be slaughtered πŸ™

  12. Do you want to know the secret of delicious bread in Russia and other Eastern European countries? Yeast. Yea, just yeast. Dough is brewed with yeast few hours and only then goes into the oven. Choice of cereals are not important – we use wheat, rye, oats… and bread from each of them delicious. But in Western countries bakeries prefer speed, so they replacing this important component by the combination of baking soda and vinegar.
    Although generally in Russia and other slavic countries there is a lot of traditional “live” food with excess of food bacterias. Such as smetana, ryazhenka, yoghurt, kvasha, lots of soured vegetables. And this is not some delicacies, like moldy French cheese or rotten Sicilian cheese, this is our daily food (except kvasha, difficult in cooking diet meals).

    Many here sworn that the production of dirty. This is not dirt, cleaning are carried out continuously. The building itself is very old. Wear, attrition, cracks on walls, broken plates, sometimes rust and no paint. Style of premises on photos is at least 40 years old, probably about as much time as its not being overhauled. As you can see in first photos, factory is located quite far away from residential homes. In Russia, this is sufficient reason not to keep the factory building in shining and attractive view. Especially from the inside.

    > America pwns all OF YOU ON FOOD!
    > Our food is why we’re all fat, and that’s because our food is the best.

    I have to disappoint you. American food makes you fat not for its quality (whatever it is), but bacause of use human’s body reaction on some food for the benefit of food corporations. For example, the body does not like oversweeted drinks and requires that you bust it with simple water. But you keep trying again and again to quench your thirst with sweet soda, which once again does not give the body a drink. The rest of fast food leads to more complex reactions, but I’ll explain it easier in you way (when you equated fat and usefulness of food). The most useful food is that farmers are eating – fresh vegetables straight from the garden, fresh milk right from the cow, fresh meat of freshly killed rabbit, that not subjected to multiple freezing… But how often do you see fat farmers?

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