Why is Russian bread so hard?

Harbin is full of Dalian, with Russian cuisine. I tasted it, and it was slightly sweet and a little hard. Not the kind I like. I wonder if there are any friends who particularly like music bars? There is only one such a big one, so how soon can I eat one?

Besides, I'm curious. Why is it so big? Think about war, store, eat, isn't the small one better to store and chew?

/kloc-At the beginning of the 20th century,  was one of the local traditional cuisines. At that time, every family had to make bread, but there was only one oven in each village, so people often made bread bigger. Over time, bread is made into 1 kg to 5 kg of bread.

At that time, Russians only used salt and yeast to bake bread, so the baked bread would be hard and expensive. 1953, after Italian bread was introduced to China, it was made into popular Italian bread in Xinjiang after many technological improvements in Xinjiang where fruits and vegetables were fragrant.

Dalian, Xinjiang is superior to Dalian, Russia, and both raw materials and workmanship make you shine.

Optimization of local high gluten flour in Dalian, Xinjiang