Russian Black Bread Recipes

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RUSSIAN BLACK BREAD



Russian Black Bread image

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

4 cups rye flour
3 cups all-purpose flour
1 teaspoon sugar
2 teaspoons salt
2 cups 100% all-bran cereal
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee powder
2 teaspoons onion powder
1/2 teaspoon fennel seed, crushed
2 (1/4 ounce) packages active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 ounce unsweetened chocolate
1/4 cup butter or 1/4 cup margarine
1 teaspoon cornstarch
1/2 cup cold water

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



Russian Black Bread image

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

1 ½ cups water
2 tablespoons cider vinegar
2 ½ cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
¼ teaspoon fennel seed
2 teaspoons active dry yeast

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

ROMANOV RUSSIAN BLACK BREAD



Romanov Russian Black Bread image

Delicious traditional Russian black bread.

Provided by Alexandra Romanov

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 4h35m

Yield 15

Number Of Ingredients 5

1 cup warm water (110 degrees F/45 degrees C)
⅓ cup dark corn syrup
2 (.25 ounce) envelopes active dry yeast
2 teaspoons salt
5 cups dark rye flour, or as needed

Steps:

  • In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
  • Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes.
  • Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
  • Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
  • Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 35.3 g, Fat 1.2 g, Fiber 9.8 g, Protein 6.3 g, SaturatedFat 0.1 g, Sodium 322.3 mg, Sugar 2.4 g

RUSSIAN BLACK BREAD (ROLLS OR LOAVES)



Russian Black Bread (Rolls or Loaves) image

This is a heavy, dark bread. Posted for ZWT 2006. This recipe makes either 24 rolls or 2 round loaves. Cooking time includes rising times, and will also depend on whether you're making rolls or loaves.

Provided by Annisette

Categories     Yeast Breads

Time 2h5m

Yield 24 rolls

Number Of Ingredients 15

2 1/2 cups water
1/2 cup molasses
1/4 cup oil
1 ounce unsweetened baking chocolate
2 1/2 cups all-purpose flour
2 cups shredded bran cereal
1 tablespoon sugar
1 tablespoon instant coffee
3 teaspoons salt
2 teaspoons onion powder
1 teaspoon fennel seed, crushed (optional)
2 (1/4 ounce) packages active dry yeast
4 cups medium rye flour
1 egg white, to brush over loaves before baking (optional)
1 tablespoon water, to brush over loaves before baking (optional)

Steps:

  • In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted.
  • In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed.
  • Stir in, by hand, the rye flour.
  • On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky.
  • Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes).
  • Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough.
  • For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans.
  • For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans.
  • Cover and let rise in warm place until not quite doubled in size (30-45 minutes).
  • Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
  • Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped.
  • Immediately remove from pans and allow to cool.

Nutrition Facts : Calories 159.1, Fat 3.4, SaturatedFat 0.7, Sodium 295.3, Carbohydrate 29.7, Fiber 3.2, Sugar 4.7, Protein 3.4

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