Russian Black Bread

Ready in 1 hour

Try this Russian Black Bread recipe, or contribute your own. "Corn" and "Breads" are two of the tags cooks chose for Russian Black Bread.

Top-ranked recipe named "Russian Black Bread"


Ingredients

Are you making this? 
2 pk Dry active yeast
Stephen Ceideburg
2 ts Instant coffee granules
2 tb Caraway seed; crushed
1/4 c Vinegar
1 ts Cornstarch
2 ts Onion powder
2 1/2 c Water
1/4 c Butter; or margarine (1/2
2 ts Salt
4 c Rye flour
1/2 ts Fennel seed; crushed
2 c 100 percent bran cereal
3 c All-purpose flour
1 ts Granulated sugar
1/4 c Dark molasses
1 oz Unsweetened Chocolate
1/2 c Cold water

Original recipe makes 2

Loaves  

Preparation

Combine rye and all-purpose flour, set aside. In large bowl thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee granules, onion powder, fennel seed and yeast. Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat. Gradually add to dry ingredients. Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make soft dough. Turn out on lightly floured board. Cover dough with bowl. Let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes. (Dough will be sticky.) Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Divide dough in half, form into 2 loaves and place in 9-by-5- inch loaf pans. Or form into 2 round balls and place on greased baking sheet. Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mixture boils. Stir constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks. Makes 2 loaves. From the Oregonians FOODday, 1/5/93. Posted by Stephen Ceideburg

Calories Per Serving: 4863 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Russian Black Bread. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free