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    Home » Recipes

    Russian Black Bread

    March 7, 2019 By Darlene at International Cuisine

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    A loaf of Russian Black Bread

    Russian black bread is a staple in the Russian diet.  It is served daily.  It has a long history and is even credited for keeping folks alive after the Nazi's invaded when ingredients were very difficult to come by.

    A loaf of Russian Black Bread

    Russian black bread has been a symbol of people's well-being.  The Slavs believed that people who shared a loaf became friends forever.   I love that, it is pretty much my whole premise for International Cuisine.  Sharing bread, a meal or a simple cup of tea, is the ultimate form of hospitality and a treasured memory.

    The Russian black bread is black and sour, made with rye and a sour starter or leaven.   It was much cheaper and more nutritious than white bread. The different grades of rye bread indicated one's wealth.  This recipe has numerous ingredients to make a rich and hearty loaf. Today the bread is ubiquitous, and we loved it with the beetroot soup known as Borscht.

    If you would like to learn more about this most interesting country of Russia, be sure to check out “Our Journey to Russia” to learn more.  You will also find more delicious and authentic Romanian recipes you are sure to love.

    Have you ever tried Russian black bread?  If you have I would love to hear your description of it in the comments below. Also, if you choose to make this amazing bread, please send me a picture of it and let me know how you liked it.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A loaf of Russian Black Bread
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    4.75 from 4 votes

    Russian Black Bread

    A hearty and delicious taste of Russia.  You will love this Russian Black Bread!
    Course Bread
    Cuisine Russian
    Cook Time 45 minutes
    Rising time 2 hours
    Total Time 3 hours 15 minutes
    Servings 2 loaves
    Calories 1671kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

    • 4 cups rye flour
    • 3 cups all-purpose flour
    • 1 teaspoon sugar
    • 2 teaspoons salt
    • 2 cups 100% all-bran cereal
    • 2 tablespoons caraway seeds crushed
    • 2 teaspoons instant coffee powder
    • 2 teaspoons onion powder
    • 1/2 teaspoon fennel seed crushed
    • 2 1/4 ounce packages active dry yeast
    • 2 1/2 cups water
    • 1/4 cup vinegar
    • 1/4 cup dark molasses
    • 1 ounce unsweetened chocolate
    • 1/4 cup butter

    For the glaze

    • 1 teaspoon cornstarch
    • 1/2 cup cold water

    Instructions

    Instructions

    • Combine flours in a bowl.
    • In another large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
    • In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
    • Heat liquid mixture over low heat until liquids are very warm, butter and chocolate do not have to be fully melted.
    • Gradually add heated liquid mixture to dry ingredients and beat with an electric mixer for 2 minutes at medium speed, scraping bowl occasionally.
    • Add 1/2 cup flour mixture at a time, Beat at high speed for 2 minutes, scraping bowl occasionally.
    • Stir in enough additional flour mixture to make a soft dough.
    • Turn dough on to a lightly floured board. Cover dough with a tea towel and let rest for 15 minutes.
    • Knead dough until smooth and elastic this takes 10 minutes or so, dough may be sticky. Place dough in a greased bowl, turning dough to grease the top.
    • Cover bowl with a tea towel and place in a warm, draft free place to rise until doubled in size (about 1 hour).
    • Punch dough down; turn out onto a lightly floured board.
    • Divide dough in half. Shape each half into a ball, about 5-6 inches in diameter.
    • Place each ball into the center of a greased 8-inch round cake pan.
    • Cover with a tea towel and let rise in a warm, draft free place until doubled in size again about 1 hour.
    • Bake at 350°F for 40-45 minutes, or until done.
    • When the bread is nearly done, combine cornstarch and cold water.
    • Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
    • As soon as bread is done, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set.
    • Remove loaves from pans and cool on wire racks.

    Nutrition

    Calories: 1671kcal | Carbohydrates: 355g | Protein: 53g | Fat: 16g | Saturated Fat: 5g | Sodium: 2500mg | Potassium: 1849mg | Fiber: 52g | Sugar: 14g | Vitamin A: 1085IU | Vitamin C: 14.1mg | Calcium: 382mg | Iron: 28.2mg

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    Filed Under: Bread, Recipes, Russia

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