European Black Bread

European Black Bread

14 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Jan
Recipe by  Jan

“This is a black bread recipe for bread machines.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 1 pound loaf

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 (14)

Rate This Recipe
CHERYLNLYTTON
22

CHERYLNLYTTON

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

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

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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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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Russian Black Bread

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