Best Black Russian Bread Machine Loaf Recipes

RUSSIAN BLACK BREAD (BREAD MACHINE)

Steps:

• *Variation: Instead of 3/4 cup brewed coffee, substitute 3/4 cup warm water and add 2 teaspoons of instant coffee granules.
• Place all ingredients except for sunflower seeds into bread pan in order directed by bread machine manufacturer's instructions.
• Add sunflower seeds (if using), at fruit/nut beep cycle.
• Yield: 1 1/2 pound loaf.

RUSSIAN BLACK BREAD (FOR THE BREAD MACHINE)

Steps:

• 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.

RUSSIAN BLACK BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

BLACK RUSSIAN BREAD MACHINE LOAF

Steps:

• 1. Put the warm water into the bottom of the bread machine pan. Add molasses, vinegar, oil, and salt.
• 2. Stir together flours, bran, cocoa, seeds, espresso powder, and onion powder. Add flour mixture on top of liquid ingredients in bread machine pan.
• 3. Make a well in the top of the flour mixture and place yeast in the well. Set bread machine for whole grain setting, and operate according to manufacturer's directions. Allow to cool well before slicing.
• 4. If you would like to shape the traditional large round loaf, set the bread machine for dough only. When cycle is complete, turn dough onto a well-greased surface and coat all sides with oil. Knead a couple of times and shape into a ball. Cover a baking sheet with parchment paper and lightly grease the paper. Sprinkle with a mixture of cornmeal and whole wheat flour, or just plain cornmeal. Place ball of dough on the surface and flatten slightly to shape into a round loaf. Cover with plastic wrap or an inverted bowl and let sit in a warm place to rise until doubled, about 45-60 minutes. Twenty minutes prior to baking, preheat oven to 350°F. Using a sharp serrated knife, slash the top of the loaf with an "X" no more than 1/4" deep. Place the baking sheet on the center rack of the oven and bake for 40 to 50 minutes, or until the loaf is crusty and sounds hollow when tapped with your finger. Transfer the loaf to a cooling rack and cool completely before slicing.

BLACK BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in bread pan in order listed by your manufacturer.
• Select basic white bread setting.
• When done, remove from pan and cool on wire rack 30 minutes before slicing.
• Serve warm with butter, or use for rueben sandwiches.

RUSSIAN BLACK BREAD

Steps:

• Place all of the ingredients in a large bowl, reserving 1 cup of the bread flour. Mix until a sticky dough begins to form.
• Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Depending on the day's humidity, you may need to add a tablespoon or more white flour to achieve a proper sponge. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.
• After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
• While the dough is rising, preheat the oven to 375°F When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.
• Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.

ROMANOV RUSSIAN BLACK BREAD

Steps:

• In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
• Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth.
• Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel.
• Let rise for 30 minutes.
• Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
• Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan.
• Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
• Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.