Authentic Russian Black Bread Recipe

Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour. After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes. While the dough is rising, preheat the oven to 375°F.

Rating: 4.6/5(81)
Calories: 112 per serving
Total Time: 3 hrs

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The authentic Russian black bread recipe is not hard to make, and I want to show you how easy it is, even for less experienced chefs. My recipe has a few more …

1. Mix sugar, yeast, and warm water in a bowl. Mix until they dissolve and let the mixture stand for about 10 minutes, until it becomes foamy.
2. Warm up the molasses and butter together in a bowl, creaming them together until they become smooth. Add apple cider vinegar and let your mixture cook for a few minutes.
3. In another bowl, mix together the rye, 1 ½ cups of flour, cocoa powder, coffee, salt, fennel, caraway, and bran. Keep mixing until they combine smoothly.
4. Then, add in molasses and yeast to that flour mixture and combine until your mixture is smooth.

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Divide dough in half. Shape each half into a ball, about 5 inches in diameter. Place each ball into the center of a greased 8-inch round cake pan. …

Rating: 5/5(15)
Total Time: 3 hrs 40 mins
Category: Yeast Breads
Calories: 2029 per serving

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Instructions Checklist. Step 1. In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until …

Rating: 5/5(16)
Total Time: 4 hrs 35 mins
Category: Rye Bread
Calories: 162 per serving
1. In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
2. Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes.
3. Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
4. Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

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Russian Black Bread recipe. Dissolve yeast and sugar in about 1/2 c water and set aside till yeast is foamy. Combine rye flour, wholewheat flour, salt, oat bran, carawy & fennel seeds. In a separate bowl, combine the vinegar, molasses, oil & onion. Add wet ingredients to the dry ingredients & blend well. Add yeast & mix well.

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The recipe is from a little bread baking book I bought at a garage sale years ago, and it seems pretty authentic. In fact, there’s a very similar version on The Russian

Ratings: 1
Servings: 20
Cuisine: Russian
Category: Bread
1. Combine the rye and white flours. Set aside 1 1/2 cups and put the remaining 2 cups of flour mixture in the bowl of a stand mixer. Add brown sugar, salt, cereal, caraway seed, fennel, espresso powder and yeast and stir well.
2. In a saucepan, combine water, vinegar, molasses, chocolate and butter and heat until chocolate melts, stirring often. Let the temperature cool down to 125 degrees F , then add the saucepan mixture to the mixture in the stand mixer. Stir well.
3. Gradually add remaining 1 1/2 cups of flour, about 1/2 cup at a time, until you have a soft dough. If you weighed the flour, you will probably need all of it. If for some reason your dough is too sticky, you may need a little more. It should just barely pull away from the side of the bowl as it is being kneaded.
4. Put the mixing bowl on the stand, attach the dough hook, and let the machine knead for 10 minutes.

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Recipe: Traditional Russian black bread. Nothing tastes as good as fresh-baked bread. Kneading it is also good for anger issues. 1. Dissolve the yeast in 1/2 cup warm water. 2. Combine the cider

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True Russian black bread has no cocoa or coffee to make it dark. The pauper's ingredients were anything but fine milled and originally white flour rarely made it into the cuisine of the poor. Fennel seeds were gathered for tea making and also for flavouring. Please make the real thing not with the artificial darkeners etc.

Reviews: 10

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Oh, one more baffling thing about this recipe is the use of the Russian word “opara” (опара in Cyrillic). Lithuanians speak Lithuanian and wouldn’t use a Russian word in a recipe. Thus, quite fittingly, bread baking becomes a quest to learn more about the history & culture of the region the recipe says it comes from.

Leaven: Rye sour culture
Stages: Scald, Sponge, Opara, Final dough
Rye %: 90%
Start to Finish: 24-28 hours

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Traditional Russian Black Bread. The most traditional Russian Black Breads are incredibly simple, using just rye flour, water, salt and a sourdough starter for leavening. The 100% rye flour creates a dense bread without much rise, and the sourdough adds a sweet and lightly sour flavor to the robust flavors of the rye.

Rating: 4.6/5(11)
Total Time: 3 hrs 40 mins
Category: Bread
Calories: 169 per serving

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As a general rule, Russian wheat or rye bread contains just flour, salt, sometimes sugar, yeast or starter, oil or butter and water. Depending on the recipe, there might also be nuts, dried fruits

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Slash the top of the risen loaf using a sharp knife – 3 diagonal slashes for a regular loaf pan OR an “X” slash for a round loaf. For a more “authentic” style Russian black bread, brush top of loaf with beaten egg white and sprinkle with coarse salt (it’s delicious this way). Preheat the oven to …

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Russian black rye bread. Benefits of Russian Black Bread. Rye bread has fewer calories than wheat bread. It has a lot of fiber. It contains B vitamins that reduce stress and improve the condition of the skin, as well as other important vitamins and minerals. In Russian black bread there is a lot of vegetable protein.

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Black bread has been an important shaping force in Russia, tied intimately to the idea of the Russian peasantry. Black bread even played an important role in the biggest European theological controversies. This bread was also responsible for the traditional Russian peasant health and strength of arms.

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Night before baking warm 4 cups water. Put in large pan with starter, stir, add one. piece of yeast dissolved in 1/4 cup water. Stir all, add rye flour and stir well. Cover. pan airtight. Sit on counter overnight. Next morning add white flour with 4 cups warm water., stir, add salt, sugar, caraway. seeds.

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approx. 200 ml (7 fl oz) lukewarm water. Instructions. To make the starter, mix 50 g (1 ¾ oz/ ½ cup) of rye flour and 50 ml (1 ¾ fl oz) water in a large clean glass jar. Cover with plastic wrap and store in a warmish place. After a day, ‘feed’ the starter by stirring in the same quantities of rye flour and water.

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A low and slow bake, the probably most extreme example is Pumpernickel, which needs almost a day at 100-120 C and is more steamed than baked. Other recipes aim for 2.5 hours at 150 C. Above that, you will still get a good and dark bread, but more brown-grey than dark “black”. The lower and slower, the darker will the bread turn out.

Reviews: 1

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Frequently Asked Questions

What is russian black bread?

Russian Black Bread is their classic bread: hearty, dense and flavorful. All qualities that make for the perfect bread for snacking or pairing with a winter soup. Black Bread is a rye bread, and ryes tend to be higher in fiber, darker in color and stronger in flavor that bread made with solely wheat flour.

How do you make black bread crispy?

For really black colour. you can add 1 tsp of activated charcoal. Baking the loaf after removing from the loaf pan for 10 mins makes it toasty and crispy. Lining the load pan with parchment paper is very important. Since the dough is sticky if you skip this step. the bread may not come from the pan.

What gives a black russian loaf its color?

The primary coloring agents in a traditional black Russian loaf are molasses and dark rye flour. The sour dough turns the rye dark - either from sourdough fermentation or from vinegar as some recipes require. The addition of some used coffee grounds (to get the last bit of goodness from it in hard times) helps the color too.

What is black bread made of?

Black bread is culturally seen as low-quality bread in Eastern Europe. It is for the people who can't afford the soft bread from finely milled wheat germ. So I am sure that the original recipes won't include exotic (for the USSR, and even more so for Czarist Russia) ingredients like coffee or cocoa.

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