I do not pretend to know much about russian bread - Russia is a great big huge country with lots of breads. I do think there are lots of right things in Peggys artickle though. I've been to Russia several times, and have gotten many kinds of bread - the dark sour bread that reminds of the greman pumpernickel. It tastes good with the caviar, or salty things and sour cream and dill pickles. Then I've gotten great big loaves of crusty white bread, like gigant french bread. Some bread is heavier, due to use of rye and a little cornsyrup - and maybe sourdough. They also make wonderfull rolls and pirogskis. Some of the rolls may be filled with jam, or almonds, or meat or smoked fish or buttersauteed cabbage and leek (great for picnics!) The pirogs may be made from bread-dough(yeast) - white or more coarse dough, or a more shortbread like dough.
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