Name: Russian Black Bread
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 2 loaves
Cuisine: Russian
Ingredients: 3½-4 cups Cups All-purpose Flour; 4 cups Rye Flour; 2 cups Whole Bran Cereal; 2 packages Active Dry Yeast; 2 tbsp Instant Coffee; 2 tbsp Caraway Seed; 1 tbsp Sugar; 1 tbsp Salt; 1 tsp Fennel Seed; 2½ cups Water; ½ cup Molasses; ¼ cup Butter Or Margarine; 1 oz Unsweetened Chocolate; 2 tbsp Vinegar; ½ cup Cold Water; 1 tbsp Cornstarch

The Recipe Bin: Russian - Breads & Rolls

Russian Black Bread



3½-4 cups Cups All-purpose Flour 4 cups Rye Flour 2 cups Whole Bran Cereal 2 packages Active Dry Yeast 2 tbsp Instant Coffee 2 tbsp Caraway Seed 1 tbsp Sugar 1 tbsp Salt	1 tsp Fennel Seed (Crushed) 2½ cups Water ½ cup Molasses ¼ cup Butter Or Margarine 1 oz Unsweetened Chocolate 2 tbsp Vinegar ½ cup Cold Water 1 tbsp Cornstarch



In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar salt, and fennel seed. In saucepan heat together the 2½ cups water, molasses, butter or margarine, chocolate, and vinegar just till warm (115 to 120°F) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer ½ minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). (Dough may be slightly sticky because of the rye flour.) Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till nearly double (1¼ to 1½ hours). Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to 6-to 7-inch diameter. Cover; let rise till nearly double (30 to 45 minutes). Bake in 375°F oven for 50 to 60 minutes or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan combine the ½ cup cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread.


Makes approximately 2 loaves. unknown calories per serving.

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Database Last Updated: March 11 2024.
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