Russian Black Bread

Russian Black Bread

140 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Mary
Recipe by  Mary

“I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 1 1/2 pound loaf

Directions

  1. Place ingredients into the bread machine in order suggested by the manufacturer.
  2. Use the whole wheat, regular crust setting.
  3. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Share It

Reviews (140)

Rate This Recipe
LORIKAE
136

LORIKAE

This bread was awesome! It was just like the one that the rustic bakery down the street from my house sells. Like others who commented on this recipe, I substituted molasses for the dark corn syrup. I did not use a bread machine, rather I mixed everything, let it rise for about an hour. punched it down, formed it into a large round loaf, and cut deep "vents" in a star pattern across the top and baked for about 35 minutes at 350 degrees. GREAT RECIPE!!! And easy...Update: I made this again but added 2 t. onion powder and it was AMAZING!!!

NEALMARTIN
73

NEALMARTIN

This is perhaps the very best bread I have ever eaten in my life! I butter the slices and make a sandwich from Cloverdale Tangy Summer Sausage, Koop's Horseradish Mustard, and sharp cheddar. It's wonderful! I use real butter in the recipe. I must CAUTION anyone that is going to try this recipe to go light on the yeast to begin with. The top of the loaf over raised and hit the lid of my Hitachi machine four times. I cut the amount of regular Fleischmann's Active Dry yeast each time and found that about 1-1/4 tsp. is about the correct amount. This bread has a nice crisp crust and soft cake-like texture unlike any other dark bread you may have tried. The little bit of fennel seed really does make a big difference.

paulaH
62

paulaH

My Russian friend says this is very close to the bread she grew up on in the Ukraine. She says all that is missing is to brush a little egg white onto the top before baking and sprinkle with course salt.

More Reviews

Similar Recipes

Mediterranean Black Olive Bread
(119)

Mediterranean Black Olive Bread

Steakhouse Black Bread
(118)

Steakhouse Black Bread

Sauerkraut Rye Bread
(55)

Sauerkraut Rye Bread

Butter Honey Wheat Bread
(52)

Butter Honey Wheat Bread

New York Rye Bread
(37)

New York Rye Bread

Uncle Wynn's Bread Machine Rye
(36)

Uncle Wynn's Bread Machine Rye

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 2.7 g
  • 4%
  • Carbs
  • 32.6 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mediterranean Black Olive Bread

>

next recipe:

Montana Russian Black Bread