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.

Mary
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients into the bread machine in order suggested by the manufacturer.

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  • Use the whole wheat, regular crust setting.

  • 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

158.8 calories; protein 4.4g 9% DV; carbohydrates 30g 10% DV; fat 2.6g 4% DV; cholesterolmg; sodium 222.4mg 9% DV. Full Nutrition

Reviews (187)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2005
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 syrup. I did not use a bread machine, rather I mixed everything, let it rise for about an hour. punched it down, formed it into a large round loaf, and cut deep "vents" in a star pattern across the top and baked for about 35 minutes at 350 degrees. GREAT RECIPE!!! And easy...Update: I made this again but added 2 t. onion powder and it was AMAZING!!! Read More
(183)

Most helpful critical review

Rating: 3 stars
10/22/2007
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! Read More
(9)
219 Ratings
  • 5 star values: 170
  • 4 star values: 28
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
12/13/2005
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 syrup. I did not use a bread machine, rather I mixed everything, let it rise for about an hour. punched it down, formed it into a large round loaf, and cut deep "vents" in a star pattern across the top and baked for about 35 minutes at 350 degrees. GREAT RECIPE!!! And easy...Update: I made this again but added 2 t. onion powder and it was AMAZING!!! Read More
(183)
Rating: 5 stars
01/09/2012
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 divide in 2 regular loaf pans and let rise again and then bake. Have for breakfast every morning toasted with orange marmolade and black coffee. It is good enough to help me get to 100. Jack Whitesell Prescott Read More
(134)
Rating: 5 stars
04/14/2003
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's wonderful! I use real butter in the recipe. I must CAUTION anyone that is going to try this recipe to go light on the yeast to begin with. The top of the loaf over raised and hit the lid of my Hitachi machine four times. I cut the amount of regular Fleischmann's Active Dry yeast each time and found that about 1-1/4 tsp. is about the correct amount. This bread has a nice crisp crust and soft cake-like texture unlike any other dark bread you may have tried. The little bit of fennel seed really does make a big difference. Read More
(91)
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Rating: 5 stars
07/15/2006
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 course salt. Read More
(84)
Rating: 5 stars
01/29/2005
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 bread machine beeped I took mini loafs and placed dough in several loaf pans. Let them raise to about double in size and baked at about 350 degree oven for 30-35 minutes. You could not find much better russian bread than this one. I make it often now. and LOVE It! Best... receipe you can find on here for bread... if you like Rye flavor go for it.. Thanks Mary! Read More
(55)
Rating: 5 stars
01/25/2004
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". This will be a regular bread recipe for sure! Read More
(39)
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Rating: 5 stars
01/25/2004
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! Read More
(32)
Rating: 5 stars
09/24/2003
I made this recipe into rolls and baked them in my oven; they are excellent! Read More
(29)
Rating: 5 stars
09/24/2003
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 still not dissapointed but it is not quite what I had hoped for. Read More
(25)
Rating: 3 stars
10/22/2007
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! Read More
(9)