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A loaf of Russian Black Bread
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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