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Russian Black Bread

Rated as 4.65 out of 5 Stars

"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."
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3 h 15 m servings 159
Original recipe yields 12 servings (1 1 1/2 pound loaf)


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  1. Place ingredients into the bread machine in order suggested by the manufacturer.
  2. Use the whole wheat, regular crust setting.
  3. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.


  • Editor's Note:
  • To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
  • Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half. Flatten the dough pieces into rectangles, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the loaves into the loaf pans, seam-side down, cover with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the loaves in a preheated 400 degree oven (200 degrees C) until the crust is dark and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 159 calories; 2.6 30 4.4 0 222 Full nutrition

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Read all reviews 187
  1. 219 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

This bread was awesome! It was just like the one that the rustic bakery down the street from my house sells. Like others who commented on this recipe, I substituted molasses for the dark corn s...

Most helpful critical review

10-22-07 I made this loaf expecting a strong rye flavor and was disappointed. However, it was tasty, just not "rye enough" for me!

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Least positive

This bread was awesome! It was just like the one that the rustic bakery down the street from my house sells. Like others who commented on this recipe, I substituted molasses for the dark corn s...

I am a 91 year old [WW-2 Marine] who has been making bread going on 2 years now. Recently have acquired a used bread machine and use it to work the dough and take it thru the 1st rise. Then I ...

This is perhaps the very best bread I have ever eaten in my life! I butter the slices and make a sandwich from Cloverdale Tangy Summer Sausage, Koop's Horseradish Mustard, and sharp cheddar. It...

My Russian friend says this is very close to the bread she grew up on in the Ukraine. She says all that is missing is to brush a little egg white onto the top before baking and sprinkle with cou...

THIS IS EXCELLENT! The only changes I made to this: 2 T corn oil not margarine, 2 T Malt Syrup, found at health food store, and 1 1/4 yeast which was plenty, I set mine on dough, then when the...

Excellent recipe. I did not have instant coffee granules and the bread was absolutely delicious. Guest comments were "better than any dark bread I've ever had", "very moist, delicate flavour"....

I bought Russian black bread and loved it.....this recipe is even better and so easy to make in a bread machine. It is the perfect bread to serve with a hearty soup...especially borscht!

I made this recipe into rolls and baked them in my oven; they are excellent!

Oops!Too much yeast. The bread was too high even for my 2lbs machine. Not quite authentic though. While it was baking and I was smelling the aroma I had much higher hopes. After tasting it I am ...