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Romanov Russian Black Bread

By: Alexandra Romanov  
"Delicious traditional Russian black bread."

Rating: This weblink has been rated 10 times with an average star rating of 2.6 Read Reviews (8)

Rate/Review | 253 people have saved this

Prep Time:
30 Min
Cook Time:
35 Min
Ready In:
4 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 1 - (2 pound) loaf
 

Ingredients

  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1/3 cup dark corn syrup
  • 2 (.25 ounce) envelopes active dry yeast
  • 2 teaspoons salt
  • 5 cups dark rye flour, or as needed

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 162 | Total Fat: 1.2g | Cholesterol: 0mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2003 by Joey Byrtus 
Did the submitor forget a few ingredients? First of all, it's hard enough trying to cram 5... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2003 by JACK_C 
This recipe does not work at all. The flour to water ratio doesn't make sense and results a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2004 by MUNCHINGMUNCHERS 
Very heavy bread, with delicious flavour. At first I thought that the flour/water ratio was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2005 by Victoria M.H. 
Interesting, and different. This is wonderful with soup. MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2004 by VADIM 
I did not cook it, but maybe the others have not been in Russia and eaten Russian bread. It... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2004 by LKPHOENIZ 
Very dense, heavy, strong flavored bread. Not quite what one's taste is used to after the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by jswat5 
Exactly how Russian black bread should be. I used all of the rye flour and it came together... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2006 by JADZIAR 
Made a chalky dry loaf, and I only put in 4 cups of the flour. MORE

 
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