Every year, World Bread Day is celebrated across the world on the 16th of October which happens to be today. Why is there a World Bread Day?
Apparently somewhere on the late 1990s to the early 2000s, carbohydrates on the whole were getting a bad name in the more developed countries and a lot people there started a low carb-lifestyle. Commercial bread bakers in these countries saw a dramatic decrease in sales. In order to promote bread as part of a healthy diet and better their sales, the International Union of Bakers and Bakers-Confectioners (UIB) created World Bread Day in 2006.
From 2006 todate, Zorra of Kochtopf has been having a virtual gathering of food bloggers from around the world who celebrate World Bread Day by baking a huge variety of bread. I love bread and really don’t need an excuse to bake it. In fact this year, I baked two breads for WBD – this bread and an Empanada Gallega
The first one I baked with a group of Indian bakers, and this one I baked with the Bread BakingBabes(BBBs)! There’s only one thing better than baking your own bread, and that’s when you bake it with friends.
Tanna chose a Russian Rose Bread for us to bake. This is a filled, rolled and braided bread. It also goes by the names of Russian Braid, Caucasian Bread and if you choose to fill it with cinnamon as a Cinnamon Wreath. There are probably other names for it that I’m not aware of, but whatever you call it, this bread is as beautiful to look at as it is to eat!
I have no idea about the origins of this bread, or even if it is Russian. It probably is an Eastern European bread given that a lot of braided breads have their origins there. The recipe the BBBs had us bake from suggested using a combination of bread flour, whole wheat flour and sprouted wheat flours. Where I live I’m just happy that I get ordinary flour and that’s what I used. The recipe also suggested a savoury pesto filling but since the bread I baked the previous day was savoury, and I’ve previously made a braided Pesto And Pine NutBread, I decided to make this one sweet and cinnamon-y.
Shaping the bread is perhaps the most complicated part of this bread, and it’s pretty easy at that. All you need to do is roll out the dough, cover it with your filling, roll it up Swiss roll/ jelly roll style, cut it length-wise into two, twist the two strands like a rope and roll that into a circle.
If this sounds a bit confusing just watch this video and then refer to my bread shaping photo-collage above.
It’s really not all that difficult. I’m no bread baking expert and I made it. With very little effort, you end up with a bread that will have people marvel at your bread baking skills. The swirls resemble a flower , so that’s where the name Russian Rose Bread probably comes from, though what it reminded me of was the intricately twisted turbans that Rajasthani men wear.