Russian Black Bread

"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.)"
 
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photo by Jacki B. photo by Jacki B.
photo by Jacki B.
photo by rasmu697 photo by rasmu697
Ready In:
3hrs 40mins
Ingredients:
17
Yields:
2 Loaves
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ingredients

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directions

  • 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.
  • In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
  • Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • **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.

Questions & Replies

  1. I posted my question in the Review section because I didn't see this section. What pan do you cook this bread in? The recipe calls for 8-inch round cake pans, but the photo looks like loaf pans. Thanks for the clarification!
     
  2. Is the cereal whole or crushed?
     
  3. Can black Russian bread be baked in a Dutch oven with lid on?? I definitely want the crispy chewy crust..I have never made Black Russian but eaten ALOT of it!!
     
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Reviews

  1. Turned out really great!! I followed the directions exactly and the dough raised perfectly. The color is great. I made it with my Kazakhstanie friend and he said the flavor was perfect, we ate it with cream cheese and jelly like they do in Kazakhstan. I made one loaf in a bread pan for sandwiches and the other artisan style for toast.
     
    • Review photo by rasmu697
  2. i love the recipy and it is really good
     
  3. The recipe calls for cooking the bread in 8" round cake pans, but the loaves in the photo look like regular bread loaf pans were used. Please clarify. Thanks!
     
  4. This recipe is from Bernard Clayton's (bread bible) "New Complete Book of Breads".
     
  5. I use the one on All Recipes, this one has more ingredients. Have to try it.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
 
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