Delicious traditional Russian black bread.
Exactly how Russian black bread should be. I used all of the rye flour and it came together easily. This bread does not rise very high. It is heavy and dense. Slice very thin, butter and eat with a nice bowl of soup. My mom used to buy this same bread in the deli.
Read More Did the submitor forget a few ingredients? First of all, it's hard enough trying to cram 5 cups of flour into 1 cup of water, and the result is a very chalky loaf, and wasted rye flour. Also, shouldn't there be some other flour with it, you know, for gluten?
Read MoreExactly how Russian black bread should be. I used all of the rye flour and it came together easily. This bread does not rise very high. It is heavy and dense. Slice very thin, butter and eat with a nice bowl of soup. My mom used to buy this same bread in the deli.
Did the submitor forget a few ingredients? First of all, it's hard enough trying to cram 5 cups of flour into 1 cup of water, and the result is a very chalky loaf, and wasted rye flour. Also, shouldn't there be some other flour with it, you know, for gluten?
I did not cook it, but maybe the others have not been in Russia and eaten Russian bread. It sounds how it should be!!!
Very heavy bread, with delicious flavour. At first I thought that the flour/water ratio was off too, but I just kept kneading the flour in until I had the right consistency (not all 5 cups went in.
This recipe does not work at all. The flour to water ratio doesn't make sense and results a rock that won't rise at all.
Interesting, and different. This is wonderful with soup.
It's what black bread (cherniy xleb) is supposed to taste like. Those who are insulting the recipe have clearly NEVER had actual Russian black bread. It's nothing like white bread, and it's not supposed to be like it!! Great with butter, served with a side of pickles and vodka. :)
Very dense, heavy, strong flavored bread. Not quite what one's taste is used to after the years of "fluff" breads from the commercial bakeries.
real black Russian bread! AWESOME! to the other reviewers...this is authentic it isn't supposed to be fluff and full of gluten.
This is not a bad recipe. Better than most, but you have to use sourdough to raise a pure rye bread. Do that and you will get a pretty fair American-Russian black bread.
I thought it was terrific.. Very dense traditional eastern European bread.. nothing fluffy about it
The best recipe for a real loaf you'll find that doesn't use a sourdough starter. I can't seem to keep a starter alive in my house, so to replicate the missing tang we substitute molasses for the corn syrup and add about a teaspoon of vinegar. For those who have trouble with their dough: the liquid is not off, you just have to add flour slowly. Dryer conditions you'll stop closer to 4 cups, more humid you'll use the whole 5. It will be dense because it's supposed to be that way.
