Russian Black Bread Recipe

Name: Russian Black Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 cups rye flour; 3 cups all-purpose flour; 1 teaspoon granulated sugar; 2 teaspoons salt; 2 cups 100% all-bran cereal; 3 tablespoons caraway seeds, crushed; 2 teaspoons instant coffee granules; 2 teaspoons onion powder; ½ teaspoon fennel seed, crushed; 2 (1/4 ounce) packages dry active yeast; 2 ½ cups water; ¼ cup vinegar; ¼ cup dark molasses; 1 ounce unsweetened chocolate; ¼ cup butter (1/2 stick); 1 teaspoon cornstarch; ½ cup cold water

Servings: persons

4 cups rye flour
3 cups all-purpose flour
1 teaspoon granulated sugar
2 teaspoons salt
2 cups 100% all-bran cereal
3 tablespoons caraway seeds, crushed
2 teaspoons instant coffee granules
2 teaspoons onion powder
½ teaspoon fennel seed, crushed
2 (1/4 ounce) packages dry active yeast
2 ½ cups water
¼ cup vinegar
¼ cup dark molasses
1 ounce unsweetened chocolate
¼ cup butter (1/2 stick)
1 teaspoon cornstarch
½ cup cold water

1
Combine rye and all-purpose flour, set aside.
2
In a large bowl, thoroughly mix 2 1/3 cups of the flour mixture, sugar, salt, cereal, caraway seeds, instant coffee granules, onion powder, fennel seed and yeast.
3
Combine water, vinegar, molasses, chocolate and butter in a saucepan.
4
Warm over low heat to temperature of 1050 to 1150F Gradually add to dry ingredients.
5
Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally.
6
Add 1/2 cup flour mixture.
7
Beat at high speed 2 minutes, scraping bowl occasionally.
8
Stir in enough additional flour mixture to make soft dough.
9
Turn out on a lightly floured board.
10
Cover dough with bowl.
11
Let rest 15 minutes.
12
Then knead until smooth and elastic, about 10 to 15 minutes.
13
(Dough will be sticky) Place in greased bowl, turning to grease top.
14
Cover and let rise in warm place, free from drafts, until doubled in size, about 1 hour.
15
Divide dough in half, form 2 loaves and place in 9-by-5 inch loaf pans.
16
Or form into 2 round balls and place on greased baking sheet.
17
Preheat oven to 3500F Bake 45 to 50 minutes or until bread sounds hollow when tapped on top.
18
Meanwhile, combine cornstarch and 1/2 cup cold water.
19
Cook over medium heat, stirring constantly for 1 minute.
20
As soon as bread is baked, brush cornstarch mixture over tops of loaves.
21
Return bread to oven.
22
Bake 2 to 3 minutes or until glaze is set.
23
Remove from pans.
24
Cool on wire racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 4 cups rye flour, 3 cups all-purpose flour, 1 teaspoon granulated sugar, 2 teaspoons salt, 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.

Russian Black Bread

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