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Russian Black Bread

Russian Black Bread

  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Mary

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

LORIKAE
140

LORIKAE

12/13/2005

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

4/14/2003

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
65

paulaH

7/15/2006

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.

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