Montana Russian Black Bread Recipes

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RUSSIAN BLACK BREAD



Russian Black Bread image

This is an attempt to recreate the Russian black rye bread at a sub shop I worked at as a kid. Great with roast beef, turkey and cheese!

Provided by h8windows

Categories     Breads

Time 3h15m

Yield 1 loaf

Number Of Ingredients 13

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups flour
1 cup rye flour
1 1/4 teaspoons salt
2 tablespoons unsalted butter
2 tablespoons dark corn syrup or 2 tablespoons molasses
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1/4-1 teaspoon fennel seed
2 teaspoons active dry yeast
2 tablespoons vital wheat gluten

Steps:

  • Place all of the ingredients in a large bowl, reserving 1 cup of the bread flour. Mix until a sticky dough begins to form.
  • 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. Depending on the day's humidity, you may need to add a tablespoon or more white flour to achieve a proper sponge. 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. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
  • While the dough is rising, preheat the oven to 375°F When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.
  • Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.

Nutrition Facts : Calories 1937.3, Fat 30.6, SaturatedFat 16.6, Cholesterol 61.1, Sodium 3004.6, Carbohydrate 373.6, Fiber 28.2, Sugar 26.4, Protein 50.2

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