Russian Black Bread

4.7
(220)

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.

close up view of sliced Russian Black Bread
27
27
27
27
Prep Time:
15 mins
Cook Time:
3 hrs
Total Time:
3 hrs 15 mins
Servings:
12
Yield:
1 1 1/2 pound loaf

Ingredients

  • 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 (Optional)

  • 2 teaspoons active dry yeast

Directions

  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.

Nutrition Facts (per serving)

159 Calories
3g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 159
% Daily Value *
Total Fat 3g 3%
Saturated Fat 1g 3%
Sodium 222mg 10%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 4g
Vitamin C 0mg 1%
Calcium 16mg 1%
Iron 2mg 9%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love