10 Reviews

I followed this recipe and found that it doesn't rise like white or wheat bread does. It makes a much denser bread, so it won't rise as much. The family loved it and ate the whole loaf at Christmas. We will make it again.

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tukmdog December 31, 2013

Great flavor but mine didn't raise properly. Will add gluten next time. Made 1 loaf

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adopt a greyhound January 22, 2013

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

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Lucky in Bayview December 30, 2009

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.

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Pam in the Kitchen December 19, 2009

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

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akelithen November 11, 2009

came out just perfect! I suspect there are infinite varieties of tinkering that can be done with this recipe. I used cumin seeds in place of the fennel (I was out). Using two kinds of seeds (whatever they are) gives it terrific flavor dimensions.

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Epyllion January 12, 2009

This has got to be great. It's from Bernard Clayton's New Complete Book on Breads. I was confused by his ingredient listed as 'bran cereal' but this recipe specifies AllBran. Thanks for clearing that up for me!!

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JeanMI August 27, 2008

A little bit of work, but worth it. I got lots of raves for this recipe!!!

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chrawi July 06, 2006

I looked all over the net for an authentic, as close to the real thing as possible, Russian Black Bread recipe. I was amazed at how many recipes use only food coloring and call it Russian black bread. Yuck. This recipe was FANTASTIC!! And made from scratch with the real ingredients! Thank you so much for posting this!! Tastes just like what I remember.

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Sunshine Baker October 31, 2004

I'm not much of a baker so this was a lot of work, but the best I've ever eaten.

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Rainman March 02, 2004
Russian Black Bread