Russian Black Bread Recipe

Name: Russian Black Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. unsifted rye flour; 1 tsp. sugar; 2 c. whole bran cereal; 2 tsp. Chase and Sanborn instant coffee; 1/2 tsp. fennel seed, crushed; 2 1/2 c. water; 1/4 c. dark molasses; 1/2 stick margarine; 3 c. unsifted white flour; 2 tsp. salt; 2 Tbsp. caraway seed, crushed; 2 tsp. onion powder; 2 pkg. Fleischmann's dry yeast; 1/4 c. vinegar; 1 sq. (1 oz.) unsweetened chocolate; 1 tsp. cornstarch; 1/2 c. cold water

Servings: persons

4 c. unsifted rye flour
1 tsp. sugar
2 c. whole bran cereal
2 tsp. Chase and Sanborn instant coffee
1/2 tsp. fennel seed, crushed
2 1/2 c. water
1/4 c. dark molasses
1/2 stick margarine
3 c. unsifted white flour
2 tsp. salt
2 Tbsp. caraway seed, crushed
2 tsp. onion powder
2 pkg. Fleischmann's dry yeast
1/4 c. vinegar
1 sq. (1 oz.) unsweetened chocolate
1 tsp. cornstarch
1/2 c. cold water

1
Combine rye and white flour in a large bowl.
2
Mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion powder, fennel seed and undissolved yeast.
3
In a saucepan, combine 2 1/2 cups water, vinegar, molasses, chocolate and margarine. Heat over low heat until liquids are warm.
4
(Margarine and chocolate do not need to melt.) Gradually add dry ingredients and beat 2 minutes at medium speed or by hand.
5
Stir in dough, additional flour mixture to make a soft dough.
6
Turn out onto lightly floured board.
7
Cover dough with bowl and let rest 15 minutes.
8
(Dough may be sticky.)
9
Place in a greased bowl, turning to grease top.
10
Cover; let rise in warm place until double in size (about 1 hour).
11
Punch dough down.
12
Turn onto lightly floured board.
13
Divide in half.
14
Shape into balls about 5-inches in diameter.
15
Place each ball in a greased 8-inch round pan.
16
Cover; let rise until double in size.
17
Bake at 350u00b0 for 40 to 50 minutes. Meanwhile, combine cornstarch and 1/2 cup cold water, stirring constantly over medium heat until mixture boils.
18
Continue stirring constantly for 1 minute.
19
As soon as bread is baked, brush mixture over top of loaves.
20
Return to oven for 2 to 3 minutes or until glaze is set.
21
Remove from pan and cool.

1679

kcal

Calories

Fat

337

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 c. unsifted rye flour, 1 tsp. sugar, 2 c. whole bran cereal, 2 tsp. Chase and Sanborn instant coffee, and more.

Yes, Russian Black Bread 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!

Russian Black Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions