Reviewed: Oct. 29, 2009

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.

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Reviewer:

jswat5

Cooking Level: Expert

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Reviewed: Jan. 25, 2006

Made a chalky dry loaf, and I only put in 4 cups of the flour.

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JADZIAR

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Reviewed: Jan. 16, 2005

Interesting, and different. This is wonderful with soup.

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Victoria M.H.

Cooking Level: Expert

Home Town: Oneida, New York, USA

Living In: Regional Municipality Of Niagara, Ontario, Canada

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Reviewed: Nov. 15, 2004

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.

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LKPHOENIZ

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Reviewed: Aug. 25, 2004

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.

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Reviewer:

MUNCHINGMUNCHERS

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Reviewed: Aug. 20, 2004

I did not cook it, but maybe the others have not been in Russia and eaten Russian bread. It sounds how it should be!!!

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VADIM

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Reviewed: Aug. 4, 2003

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?

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