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    You are in: Home / Recipes / Romanov Russian Black Bread Recipe
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    Romanov Russian Black Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    seattlelove's Note:

    Delicious traditional Russian black bread

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    Ingredients:

    Serves: 15

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 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. 2
      Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth.
    3. 3
      Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel.
    4. 4
      Let rise for 30 minutes.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
    9. 9
      Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.

    Ratings & Reviews:

    • on January 19, 2010

      35

      I had a mixed experience with this bread. It turned out one dense, dark loaf, but it was paradoxically dry and yet, undercooked. It may have to do with my higher altitude and/or my oven temperature, which I intend to check in the morning. That said, this is a hearty, heavy, nutritious bread. "Peasant bread," my Mom called it -- as a compliment. It's delicious in it's present state with butter, or smeared with cream cheese and topped with smoked salmon. I followed the recipe quite closely, with only one substitution and one minor addition. I didn't have the dark corn syrup, so used the same amount of blackstrap molasses instead. I also added 1 tablespoon of unsweetened cocoa for color. Other than that, there wasn't much in the ingredients to fool with -- and often, simple is best. I did use the stand mixer to knead the rye four into the sponge. Made my life much easier. I shaped it by hand, and after the third rise, *I* was ready for it to go in the oven! I will try making this bread again next week, and will post a revised rating & review. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Romanov Russian Black Bread

    Serving Size: 1 (67 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 161.8
     
    Calories from Fat 10
    61%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 322.5 mg
    13%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 9.8 g
    39%
    Sugars 2.3 g
    9%
    Protein 6.3 g
    12%

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