International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Chocolate Mousse Macadamia Tart






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > breads > russian black bread
from U.S. Mix 4 c. unsifted rye flour and 3 c. unsifted white flour. In a large bowl, mix 2 1/2 c. of the flour mixture 1 tsp. sugar 2 tsp. salt 2 c. whole bran cereal 2 T. crushed caraway 2 tsp. instant coffee 2 tsp. onion powder 1/2 tsp. crushed fennel seed 2 pkgs. undissolved yeast Combine in a saucepan 2 1/2 c. water 1/4 c. vinegar 1/4 c. dark molasses 1 square unsweetened chocolate 1/4 c. margarine Heat over low till very warm (120 to 130 deg F), Margarine and chocolate need not melt. Gradually add to cereal mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 c. of the flour mixture. Beat on high 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn onto lightly floured board. Cover, let rise 15 minutes. Knead till smooth and elastic (10-15 minutes). Dough may be sticky. Place in greased bowl. Grease top of dough. Cover, let rise till double (about an hour). Punch down. Turn onto lightly floured board. Divide in half. Shape in 5 inch diameter balls. Place in greased 8 inch round cake pans. Grease tops of loaves. Cover, let rise till doubled. Bake at 350 deg F 45-50 minutes. Mix 1 tsp. cornstarch and 1/2 c. cold water in small saucepan. Cook and stir over medium heat till it boils. Boil and stir 1 minute. As soon as bread is done, glaze and bake 2-3 minutes more till set. (All rising should be in warm place free from drafts) This is a wonderful bread. For a slightly lighter bread, substitute 1 c. of white flour for 1 c. of the rye flour.

Russian Black Bread


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for BREADS (358)
list all Russian recipes (80)
list all recipes by WARREN (1)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: russian
keyword: black
keyword: bread
ethnicity: russian
recipes for breads
recipes by warren
Email Address:
(posted January 24, 2004)

from U.S.

Mix 4 c. unsifted
rye flour and 3 c. unsifted white flour.

In a large bowl, mix
2 1/2 c. of the
flour mixture
1 tsp.
sugar
2 tsp.
salt
2 c. whole
bran cereal
2 T. crushed caraway
2 tsp. instant
coffee
2 tsp.
onion powder
1/2 tsp. crushed
fennel seed
2 pkgs. undissolved
yeast

Combine in a saucepan
2 1/2 c. water
1/4 c.
vinegar
1/4 c. dark
molasses
1 square unsweetened
chocolate
1/4 c.
margarine

Heat over low till very warm (120 to 130 deg F),
Margarine and chocolate need not melt. Gradually add to cereal mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 c. of the flour mixture. Beat on high 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn onto lightly floured board. Cover, let rise 15 minutes. Knead till smooth and elastic (10-15 minutes). Dough may be sticky. Place in greased bowl. Grease top of dough. Cover, let rise till double (about an hour). Punch down. Turn onto lightly floured board. Divide in half. Shape in 5 inch diameter balls. Place in greased 8 inch round cake pans. Grease tops of loaves. Cover, let rise till doubled. Bake at 350 deg F 45-50 minutes. Mix 1 tsp. cornstarch and 1/2 c. cold water in small saucepan. Cook and stir over medium heat till it boils. Boil and stir 1 minute. As soon as bread is done, glaze and bake 2-3 minutes more till set.

(All rising should be in warm place free from drafts)

This is a wonderful
bread. For a slightly lighter bread, substitute 1 c. of white flour for 1 c. of the rye
flour.



Please click here to read our policy on submitted comments
+1 comment
click to view


from toronto, Canada wrote:0  0

This is a wonderful recipe.
5 starsMarch 17, 2005


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.