Russian Black Bread (For the Bread Machine)
photo by CandyTX
- Ready In:
- 4hrs 10mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 1⁄2 cups water
- 2 tablespoons cider vinegar
- 2 1⁄2 cups bread flour
- 1 cup rye flour
- 1 teaspoon salt
- 2 tablespoons margarine
- 2 tablespoons dark corn syrup
- 1 tablespoon brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 1 tablespoon caraway seed
- 2 teaspoons active dry yeast
directions
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the whole wheat, regular crust setting.
- Remove bread from pan and allow to cool on rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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 way...you 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.
Tweaks
-
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.
RECIPE SUBMITTED BY
<p>Molson 6/13/1993 - 1/2/2007 <br /><br />You think dogs will not be in heaven? I tell you, they will be there long before any of us. ~Robert Louis Stevenson <br /><br /><br /><br />PARTICIPATION BANNERS: <br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt= /> <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/Copyofsoybean.jpg border=0 alt=tag /> <br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Kim.jpg alt= /> <br /><br /><img src=http://farm3.static.flickr.com/2237/2417939508_a2fe6ca1d6.jpg?v=0 alt=Rosemary Herb for January 2008 /> <img src=http://farm3.static.flickr.com/2140/2418175268_0be79b1528.jpg?v=0 alt=Cumin Herb for February 2008 /> <br /><img src=http://www.recipezaar.com/members/home/532663/garden%20forum%20sage.JPG alt= /><img src=http://www.recipezaar.com/members/home/532663/cinnamonchallenge.JPG alt= /> <br /><img src=http://farm4.static.flickr.com/3070/2821533761_69a8a5ea82.jpg?v=0 alt= /> <br /><a href=http://s3.photobucket.com/albums/y80/starrynews/?action=view?t=oregano1.jpg target=_blank><img src=http://i3.photobucket.com/albums/y80/starrynews/oregano1.jpg border=0 alt=Photobucket /></a> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /><br /><img src=http://i161.photobucket.com/albums/t237/akplongmeadow/AdoptATag2-2-1.jpg border=0 alt=Photobucket /></p>