Russian Black Bread (For the Bread Machine)

Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

Got this from All where it was submitted by Mary. Posted for Zaar World Tour 4.

Ingredients Nutrition


  1. Place ingredients into the bread machine in order suggested by the manufacturer.
  2. Use the whole wheat, regular crust setting.
  3. Remove bread from pan and allow to cool on rack.
Most Helpful

Have made this twice and I really like it. I would argue that it takes about a day after baking to really develop. Though the texture is phenomenal when served warm, that deep rye flavor didn't really register for me until it cooled down. I subbed brown sugar for molasses and left out the fennel the first time with good results.

Mike A. August 23, 2015

One of the nicest breads I've ever made in my bread machine. It's not as dense/firm as dark rye that you get at the store, it's actually sort of soft with a somewhat crusty outside. Very easy to slice. I made it as written with two exceptions: I added no caraway seed (not a fan) and had no dark corn syrup, so I used agave nectar. You could also use 1 T add'l water with 1 T add'l brown sugar. I used 3 T agave nectar, and it turned out perfectly. I'll be making this over and over, and may try to increase the ratio of rye to wheat, as rye flour is healthier for the diabetics in my family. By the cannot taste the cocoa or the coffee in the bread, but it gives the bread a gorgeous deep color and flavor. My daughter always prefers white bread, and she loved it.

moramor February 03, 2009

Really enjoyed this bread, the deep strong flavors are so good. Perfect with soups or stews and makes a great sandwich. Nice hearty loaf of bread! Made and reviewed for ZWT 4 - Family Picks.

lauralie41 July 11, 2008