Black Bread Recipe

Name: Black Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Water; 2 Tbsp. Vinegar; 2 Tbsp. Molasses; 1 Tbsp. Cocoa; 2 c. Flour, unsifted; 1 c. Rye flour, unsifted; 1/2 c. Bran cereal, crushed; 2 tsp Caraway seeds; 1/2 tsp Honey; 1 tsp Salt; 1/2 tsp Instant coffee pwdr; 1/2 tsp Onion pwdr; 3 Tbsp. Melted margarine; 1/4 ounce pkg Yeast; 1/4 c. Hot water

Servings: persons

1/2 c. Water
2 Tbsp. Vinegar
2 Tbsp. Molasses
1 Tbsp. Cocoa
2 c. Flour, unsifted
1 c. Rye flour, unsifted
1/2 c. Bran cereal, crushed
2 tsp Caraway seeds
1/2 tsp Honey
1 tsp Salt
1/2 tsp Instant coffee pwdr
1/2 tsp Onion pwdr
3 Tbsp. Melted margarine
1/4 ounce pkg Yeast
1/4 c. Hot water

1
Food Processor Directions: In a saucepan, heat 1/2 c. water, vinegar, molasses and cocoa over medium heat till boiling.
2
Cold to lukewarm.
3
Insert steel blade in food processor.
4
In container, combine flours, bran cereal, caraway seeds, honey, salt, coffee and onion pwdr.
5
Add in margarine and process 20 to 30 seconds or possibly till mix is well combined.
6
Dissolve yeast in 1/4 c. hot water.
7
With processor running, add in yeast gradually through feed tube, then add in molasses mix processing till dough forms a ball, clearing the sides of the bowl.
8
Turn dough onto a lightly floured board and knead 2 to 3 min.
9
Place in a greased bowl, turning to grease the top.
10
Cover and let rise in a hot place, free from drafts, till double in bulk, about 2 hrs.
11
Punch dough down.
12
Shape into a ball and place in center of a greased 8-inch round cake pan.
13
Cover and let rise till double in bulk, about 1 hour.
14
Bake at 350 F (180 C) for 35 to 40 min.
15
To glaze bread and give it a shiny crust, combine cornstarch and cool water in saucepan.
16
Cook, stirring occasionally, till mix boils.
17
Continue to cook for 1 minute.
18
As soon as bread is baked, brush cornstarch mix over top of loaf.
19
Return bread to 350 F (180 C) oven and bake 2 to 3 min longer or possibly till glaze is set.
20
Remove from pan and cold on a wire rack.

667

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 c. Water, 2 Tbsp. Vinegar, 2 Tbsp. Molasses, 1 Tbsp. Cocoa, and more.

Yes, Black Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!