Russian Black Bread

Dee514's Note:

This is a "tried & true" recipe for Russian Black Bread that I've had for years. I have no idea where I got it from, perhaps the back of the rye flour bag or yeast envelope. Prep time includes rising times. January 2009: Recently while going through a box of old cookbooks (stored in my attic), I came across the original copy of this recipe. It is from a 1945 newspaper advertisement for the National Biscuit Company's (aka "Nabisco" ) 100% Bran Cereal. (BTW, Instant coffee has been commercially marketed in the USA since 1910.)

• Total Time: 3 hrs 40 mins
• Prep Time: 3 hrs
• Cook Time: 40 mins

Ingredients:

Yield: 2 Loaves

• 4 cups rye flour
• 3 cups all-purpose flour
• 1 teaspoon sugar
• 2 teaspoons salt
• 2 cups 100% all-bran cereal
• 2 tablespoons caraway seeds , crushed
• 2 teaspoons instant coffee powder
• 2 teaspoons onion powder
• ½ teaspoon fennel seed , crushed
• 2 (¼ ounce) packages active dry yeast
• 2 ½ cups water
• ¼ cup vinegar
• ¼ cup dark molasses
• 1 ounce unsweetened chocolate
• ¼ cup butter or ¼ cup margarine
• 1 teaspoon cornstarch
• ½ cup cold water

Directions:

1. Combine flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
2. In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
3. Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
4. Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 minutes.
5. Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
6. Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5 inches in diameter. Place each ball into the center of a greased 8-inch round cake pan. Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350°F for 40-45 minutes, or until done.
7. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
8. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set. Remove loaves from pans and cool on wire racks.
9. **I have made this recipe both"as is" and also omitting the fennel seeds and onion powder. Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.

Reviews

[Lucky in Bayview]

Wonderful bread, so worth the effort. Froze one of the loaves and look forward to using it for sandwiches. Thanks for posting.

[Pam in the Kitchen]

Fantastic!! Flavorful, thick, and chewy without being overly dense. It's perfect. Warm out of the oven, toasted with butter, or a killer sandwich, it's all good.

[Chef #1443407]

Really super, thanx. One of my best breads (so far)