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

    Average Rating:

    1 Total Reviews

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    • on January 19, 2010

      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!

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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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