Best Russian Black Bread Rolls Or Loaves Recipes

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.

RUSSIAN BLACK BREAD (ROLLS OR LOAVES)

Steps:

• In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted.
• In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed.
• Stir in, by hand, the rye flour.
• On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky.
• Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes).
• Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough.
• For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans.
• For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans.
• Cover and let rise in warm place until not quite doubled in size (30-45 minutes).
• Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
• Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped.
• Immediately remove from pans and allow to cool.

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.

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.

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.

RUSSIAN BLACK BREAD

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.