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Baton "Nareznoy"

Baton "Nareznoy"

Russian baton "Nareznoy" is incredibly fluffy, aromatic and so delicious. Whether for breakfast with a savory spread, for dessert plain or with jam, for lunch with soup or as a sandwich for in between – you can enjoy the oval white bread very versatile. In addition, it is vegan and easy to make with this recipe with just a few ingredients.
Course Breakfast, Snack, Trifle
Cuisine Russian
Prep Time 50 minutes
Cook Time 25 minutes
Resting time 4 hours 30 minutes
Servings 2 pieces


for the pre-dough

  • approx. 150 ml water (lukewarm)
  • 230 g flour
  • 5 g fresh yeast

for the dough

  • pre-dough
  • approx. 100 ml water (lukewarm)
  • 270 g flour
  • 18 g vegan margarine (room warm)
  • 20 g sugar
  • 8 g salt
  • water for coating (lukewarm)


Preparation of the pre-dough

  • Put lukewarm water in a large mixing bowl and dissolve fresh yeast in it.
  • Add flour and knead into a very sticky, mushy dough. (If your pre-dough is too firm, add some more lukewarm water. Follow my tips and tricks for this here at the top of the post). Cover the pre-dough with a towel and let it rise in a warm place for 2.5 hours.

Preparation of the dough

  • Dissolve sugar and salt in lukewarm water, add it to the pre-dough and mix until homogeneous.
  • Add flour and knead it into a firm dough. (If your dough is too dry, add a small amount of lukewarm water. Again, note my tips and tricks at the top of the post).
  • Knead softened margarine into the dough. Then knead the dough for about 10 minutes, cover it with a towel and let it rise in a warm place for 1 hour. Then knead it briefly and let it rise for another 30 minutes.
  • Divide the dough into two equal pieces, shape each piece into a ball, and let the two dough balls rest on the work surface for 15 minutes.
  • First roll out one ball of dough into a long, oval patty and roll the patty up from the short side into a short roll. Tightly close the "seam" at the roll, shape the two ends slightly pointed and place the baton on a baking sheet lined with parchment paper with the "seam" facing down. Shape the second ball of dough into a baton in the same way and place it on the baking sheet next to the first baton, leaving enough space between them. Cover the batons with baking paper and then with towel and let them rise in a warm place for 1 hour.
  • Brush the two batons with lukewarm water and cut them diagonally about five times each (each cut about 1 cm deep).
  • Place a heat-resistant container on the bottom of the oven and preheat the oven to 190 °C top and bottom heat. Put the baking tray with the batons in the oven, pour a small cup of hot water into the container on the bottom of the oven and immediately close the oven door. Bake the batons for about 25 minutes.
  • Cover the hot batons on the baking tray with a dry towel immediately after taking them out of the oven and let them cool down a bit.


  • Water for both the pre-dough and the dough must be lukewarm (not cold and not hot).
  • The margarine for the dough must be room warm.
  • The pre-dough must be very sticky and mushy. The amount of water specified may vary. If the pre-dough is too firm or dry, add some more lukewarm water. If it is too liquid, add some more flour.
  • The dough without margarine must be firm, but not dry and not mushy. Again, the amount of water indicated may vary. If the dough is too firm or dry, add a little more lukewarm water. If it is too mushy, add some more flour. After kneading the margarine into the dough, it will become softer.
  • The Russian white bread must be baked with steam only in the first minutes and then in a dry oven. Therefore, do not put too much water in the heat-resistant container on the bottom of the oven. A small cup is enough for this. The water must be hot.
  • Note the detailed tips and tricks for making the baton "Nareznoy" above in the article.