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European Black Bread

European Black Bread

  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Jan

Jan

This is a black bread recipe for bread machines.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Normal setting, and then press Start.
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Reviews

CHERYLNLYTTON
22

CHERYLNLYTTON

1/25/2004

This makes a smaller loaf. I didn't have oat bran, so I used toasted wheat germ. I also didn't have caroway seed, so I substituted fennel seed. It turned out GREAT!!! The whole family loved it. Thank you for awonderful recipe!

SPA_G
20

SPA_G

1/25/2004

Excellent black bread! Taste and texture are great; moist, not spongy, won't fall apart when you spread butter on it. Even my 2-year-old grandson likes it a lot. The fact that I no longer have to buy this type of bread from "specialty bakeries" makes it that much better.

CADAWACA
19

CADAWACA

1/25/2004

My husband said this didn't taste like the Black Bread he'd had while stationed in Germany, but that it was still very good. I don't have a bread machine, so I made it by hand. The crust is crispy and the inside tender and firm with a good texture. The kids loved it, too!

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