Best Montana Russian Black Bread Recipes

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RUSSIAN BLACK BREAD



Russian Black Bread image

This is an attempt to recreate the Russian black rye bread at a sub shop I worked at as a kid. Great with roast beef, turkey and cheese!

Provided by h8windows

Categories     Breads

Time 3h15m

Yield 1 loaf

Number Of Ingredients 13

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups flour
1 cup rye flour
1 1/4 teaspoons salt
2 tablespoons unsalted butter
2 tablespoons dark corn syrup or 2 tablespoons molasses
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1/4-1 teaspoon fennel seed
2 teaspoons active dry yeast
2 tablespoons vital wheat gluten

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.

Nutrition Facts : Calories 1937.3, Fat 30.6, SaturatedFat 16.6, Cholesterol 61.1, Sodium 3004.6, Carbohydrate 373.6, Fiber 28.2, Sugar 26.4, Protein 50.2

RUSSIAN BLACK BREAD



Russian Black Bread image

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.)

Provided by Dee514

Categories     Yeast Breads

Time 3h40m

Yield 2 Loaves

Number Of Ingredients 17

4 cups rye flour
3 cups all-purpose flour
1 teaspoon sugar
2 teaspoons salt
2 cups 100% all-bran cereal
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee powder
2 teaspoons onion powder
1/2 teaspoon fennel seed, crushed
2 (1/4 ounce) packages active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 ounce unsweetened chocolate
1/4 cup butter or 1/4 cup margarine
1 teaspoon cornstarch
1/2 cup cold water

Steps:

  • 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.

RUSSIAN BLACK BREAD



Russian Black Bread image

Make and share this Russian Black Bread recipe from Food.com.

Provided by seattlelove

Categories     Breads

Time 3h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

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
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

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.

Nutrition Facts : Calories 163.1, Fat 2.6, SaturatedFat 0.6, Sodium 223.9, Carbohydrate 31.4, Fiber 2.5, Sugar 2.2, Protein 4.3

RUSSIAN BLACK BREAD



Russian Black Bread image

I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.

Provided by Mary

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h15m

Yield 12

Number Of Ingredients 13

1 ½ cups water
2 tablespoons cider vinegar
2 ½ 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
¼ teaspoon fennel seed
2 teaspoons active dry yeast

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.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g

STEAKHOUSE BLACK BREAD



Steakhouse Black Bread image

This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!

Provided by MAGGIE MCGUIRE

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h10m

Yield 12

Number Of Ingredients 10

1 ⅓ cups strong brewed coffee, room temperature
¼ cup vegetable oil
¼ cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons salt
2 ½ teaspoons active dry yeast or bread machine yeast

Steps:

  • Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
  • Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
  • Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 38.5 g, Fat 5.4 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 296.2 mg, Sugar 6.2 g

RUSSIAN BLACK BREAD (FOR THE BREAD MACHINE)



Russian Black Bread (For the Bread Machine) image

Make and share this Russian Black Bread (For the Bread Machine) recipe from Food.com.

Provided by Kim127

Categories     Yeast Breads

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 12

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

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.

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