"Delicious traditional Russian black bread." — Alexandra Romanov
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warm water (110 degrees F/45 degrees C)
dark corn syrup
2 (.25 ounce) envelopes
active dry yeast
dark rye flour, or as needed
Exactly how Russian black bread should be. I used all of the rye flour and it came together easily. This bread does not rise very high. It is heavy and dense. Slice very thin, butter and eat with a nice bowl of soup. My mom used to buy this same bread in the deli.
Did the submitor forget a few ingredients? First of all, it's hard enough trying to cram 5 cups of flour into 1 cup of water, and the result is a very chalky loaf, and wasted rye flour. Also, shouldn't there be some other flour with it, you know, for gluten?
Very heavy bread, with delicious flavour. At first I thought that the flour/water ratio was off too, but I just kept kneading the flour in until I had the right consistency (not all 5 cups went in.
I did not cook it, but maybe the others have not been in Russia and eaten Russian bread. It sounds how it should be!!!
This recipe does not work at all. The flour to water ratio doesn't make sense and results a rock that won't rise at all.
Interesting, and different. This is wonderful with soup.
Very dense, heavy, strong flavored bread. Not quite what one's taste is used to after the years of "fluff" breads from the commercial bakeries.
Made a chalky dry loaf, and I only put in 4 cups of the flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Romanov Russian Black Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 162
** Calories from Fat: 11
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