MONTANA RUSSIAN BLACK BREAD
Wonderful flavorful bread.
Provided by Foresthome
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h35m
Yield 10
Number Of Ingredients 17
Steps:
- Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle.
- Line a baking sheet with parchment paper.
- Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour.
- Preheat oven to 395 degrees F (202 degrees C).
- Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf.
- Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 41.4 g, Cholesterol 1.1 mg, Fat 4.5 g, Fiber 6 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 185.3 mg, Sugar 5.2 g
RUSSIAN BLACK BREAD
I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.
Provided by Mary
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the whole wheat, regular crust setting.
- After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g
BLACK RUSSIAN BREAD MACHINE LOAF
Most of the recipes I found for Black Russian bread made two large loaves which would not fit into a bread machine. So I adapted those recipes and came up with this - very easy, flavorful, and authentic.
Provided by Susan Feliciano
Categories Other Breads
Time 3h20m
Number Of Ingredients 15
Steps:
- 1. Put the warm water into the bottom of the bread machine pan. Add molasses, vinegar, oil, and salt.
- 2. Stir together flours, bran, cocoa, seeds, espresso powder, and onion powder. Add flour mixture on top of liquid ingredients in bread machine pan.
- 3. Make a well in the top of the flour mixture and place yeast in the well. Set bread machine for whole grain setting, and operate according to manufacturer's directions. Allow to cool well before slicing.
- 4. If you would like to shape the traditional large round loaf, set the bread machine for dough only. When cycle is complete, turn dough onto a well-greased surface and coat all sides with oil. Knead a couple of times and shape into a ball. Cover a baking sheet with parchment paper and lightly grease the paper. Sprinkle with a mixture of cornmeal and whole wheat flour, or just plain cornmeal. Place ball of dough on the surface and flatten slightly to shape into a round loaf. Cover with plastic wrap or an inverted bowl and let sit in a warm place to rise until doubled, about 45-60 minutes. Twenty minutes prior to baking, preheat oven to 350°F. Using a sharp serrated knife, slash the top of the loaf with an "X" no more than 1/4" deep. Place the baking sheet on the center rack of the oven and bake for 40 to 50 minutes, or until the loaf is crusty and sounds hollow when tapped with your finger. Transfer the loaf to a cooling rack and cool completely before slicing.
RUSSIAN BLACK BREAD (FOR THE BREAD MACHINE)
Make and share this Russian Black Bread (For the Bread Machine) recipe from Food.com.
Provided by Kim127
Categories Yeast Breads
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the whole wheat, regular crust setting.
- Remove bread from pan and allow to cool on rack.
RUSSIAN BLACK BREAD (BREAD MACHINE)
Adapted from the cookbook Big Book of Bread Machine Recipes. I make this *dense* (meaning not high rising) bread in the cold months and serve with a hearty stew or soup. Not too sour a loaf of bread either as some black bread can be.
Provided by COOKGIRl
Categories Yeast Breads
Time 15m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- *Variation: Instead of 3/4 cup brewed coffee, substitute 3/4 cup warm water and add 2 teaspoons of instant coffee granules.
- Place all ingredients except for sunflower seeds into bread pan in order directed by bread machine manufacturer's instructions.
- Add sunflower seeds (if using), at fruit/nut beep cycle.
- Yield: 1 1/2 pound loaf.
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RUSSIAN BLACK BREAD (BREAD MACHINE) - THE FRESH COOKY
From thefreshcooky.com
5/5 (1)Total Time 4 hrs 10 minsCategory BreadCalories 114 per serving
- In bread machine pan, place all ingredients in order listed. Insert bread pan into machine, close lid.
- Press your select buttons to read Whole Wheat | Dough | Large and press start. Once dough is finished, remove from machine pan, kneading it once or twice, shaping it into a loaf shape. Place in a greased loaf pan. Using a sharp knife, slice 3-4 slits in the top of the bread dough.
- Cover with sprayed plastic and allow to rise in a warm place until doubled, about 30-45 minutes. Try using your oven with the light on for a warm spot, or if chilly, turn your oven on to 100 empty. Turn off and open the door for 5 minutes or so to allow to cool down slightly, then place your loaf to rise in the warmed, but not turned on oven.
- Once doubled, preheat oven to 375° (be sure to remove your loaf while preheating), remove plastic wrap and bake for 30-35 minutes until top is brown and crispy to the touch. Allow to rest and cool for 10-15 minutes before slicing with a serrated. Serve warm with butter.
RUSSIAN BLACK BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (79)Calories 112 per servingTotal Time 3 hrs
- Mix to make a thick batter-like dough. Don't worry how wet the dough seems at this point; it'll become more dough-like when you add the remaining 1 cup (120g) of bread flour., Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch.
- Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour., After the first rise, shape the dough into an oblong loaf.
RUSSIAN BREAD RECIPE - VALENTINA'S CORNER
From valentinascorner.com
5/5 (16)Total Time 3 hrs 5 minsCategory BreadCalories 148 per serving
- Line large baking sheet with parchment paper (if you have a good quality, non-stick baking sheet this may not be necessary.)
- Pour in the warm milk and water and stir to combine. Add oil and salt to the water and give a quick mix. Sprinkle the yeast over the water then sugar over the yeast, lightly stir and cover with a towel, allow it to sit about 5 minutes for the yeast to activate.
- Give the water a quick stir and mix the flour in, mix until it is difficult to mix. Transfer dough onto the countertop and knead about 4 minutes (just until dough is smooth). The dough should be slightly sticky but will not stick to hands.
TRADITIONAL RUSSIAN BLACK BREAD RECIPE - I REALLY LIKE FOOD!
From ireallylikefood.com
- Mix sugar, yeast, and warm water in a bowl. Mix until they dissolve and let the mixture stand for about 10 minutes, until it becomes foamy.
- Warm up the molasses and butter together in a bowl, creaming them together until they become smooth. Add apple cider vinegar and let your mixture cook for a few minutes.
- In another bowl, mix together the rye, 1 ½ cups of flour, cocoa powder, coffee, salt, fennel, caraway, and bran. Keep mixing until they combine smoothly.
- Then, add in molasses and yeast to that flour mixture and combine until your mixture is smooth.
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