Russian Black Bread Recipes
RUSSIAN BLACK BREAD
This is a "tried & true" recipe for Russian Black Bread that I've had for years. I have no idea where I got it from, perhaps the back of the rye flour bag or yeast envelope. Prep time includes rising times. January 2009: Recently while going through a box of old cookbooks (stored in my attic), I came across the original copy of this recipe. It is from a 1945 newspaper advertisement for the National Biscuit Company's (aka "Nabisco" ) 100% Bran Cereal. (BTW, Instant coffee has been commercially marketed in the USA since 1910.)
Provided by Dee514
Categories Yeast Breads
Time 3h40m
Yield 2 Loaves
Number Of Ingredients 17
Steps:
- Combine flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
- In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
- Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
- Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 minutes.
- Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
- Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5 inches in diameter. Place each ball into the center of a greased 8-inch round cake pan. Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350°F for 40-45 minutes, or until done.
- Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
- As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set. Remove loaves from pans and cool on wire racks.
- **I have made this recipe both"as is" and also omitting the fennel seeds and onion powder. Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.
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
RUSSIAN BLACK BREAD
Make and share this Russian Black Bread recipe from Food.com.
Provided by seattlelove
Categories Breads
Time 3h5m
Yield 1 loaf, 12 serving(s)
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 163.1, Fat 2.6, SaturatedFat 0.6, Sodium 223.9, Carbohydrate 31.4, Fiber 2.5, Sugar 2.2, Protein 4.3
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
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- Peel and finely chop the shallot.In a pan, heat the molasses, butter, coffee and chocolate with 500ml of water until the chocolate and butter have melted, then add the vinegar.
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4.6/5 (78)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.
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- In a small bowl, sprinkle the yeast and sugar over one-half cup of warm water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
- In a small saucepan, gently heat the remaining 2 cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted, stirring frequently. Set aside to cool to lukewarm.
- In a large bowl, whisk together the whole-wheat, rye and all-purpose flours (except the 1 remaining tablespoon of all-purpose). Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups of the mixed flours, the bran, caraway seeds, fennel seeds, salt, espresso powder and shallots. Over low speed, add in the yeast and chocolate mixtures. Mix until smooth and beat at medium speed for 3 minutes. (If you don't like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture.)
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- In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
- Heat the molasses and butter in a small bowl, until melted and smooth. Add the vinegar, and let the mixture cool slightly to around 100F.
- In a large bowl, combine rye flour, 1 ½ c all purpose flour, bran, cocoa powder, ground espresso, caraway, fennel and salt. Mix to combine.
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Ratings 1Servings 20Cuisine RussianCategory Bread
- Combine the rye and white flours. Set aside 1 1/2 cups and put the remaining 2 cups of flour mixture in the bowl of a stand mixer. Add brown sugar, salt, cereal, caraway seed, fennel, espresso powder and yeast and stir well.
- In a saucepan, combine water, vinegar, molasses, chocolate and butter and heat until chocolate melts, stirring often. Let the temperature cool down to 125 degrees F , then add the saucepan mixture to the mixture in the stand mixer. Stir well.
- Gradually add remaining 1 1/2 cups of flour, about 1/2 cup at a time, until you have a soft dough. If you weighed the flour, you will probably need all of it. If for some reason your dough is too sticky, you may need a little more. It should just barely pull away from the side of the bowl as it is being kneaded.
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- Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, cocoa, and next 5 ingredients (through salt) in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Add yeast mixture, butter, molasses, vinegar, and eggs; beat until blended. Spoon batter in a 9 x 5-inch loaf pan coated with cooking spray. Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until dough is just above top of pan.
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- 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.
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