Russian Black Bread Recipe - Allrecipes.com
Russian Black Bread Recipe
  • READY IN 3+ hrs

Russian Black Bread

Recipe by  

"I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous."

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Ingredients Edit and Save

Original recipe makes 1 1 1/2 pound loaf Change Servings
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Directions

  1. Place ingredients into the bread machine in order suggested by the manufacturer.
  2. Use the whole wheat, regular crust setting.
  3. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 3 hrs
  • READY IN 3 hrs 15 mins

Footnotes

  • Editor's Note:
  • To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
  • Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half. Flatten the dough pieces into rectangles, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the loaves into the loaf pans, seam-side down, cover with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the loaves in a preheated 400 degree oven (200 degrees C) until the crust is dark and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2005

This bread was awesome! It was just like the one that the rustic bakery down the street from my house sells. Like others who commented on this recipe, I substituted molasses for the dark corn syrup. I did not use a bread machine, rather I mixed everything, let it rise for about an hour. punched it down, formed it into a large round loaf, and cut deep "vents" in a star pattern across the top and baked for about 35 minutes at 350 degrees. GREAT RECIPE!!! And easy...Update: I made this again but added 2 t. onion powder and it was AMAZING!!!

 
Most Helpful Critical Review
Oct 22, 2007

10-22-07 I made this loaf expecting a strong rye flavor and was disappointed. However, it was tasty, just not "rye enough" for me!

 
Apr 14, 2003

This is perhaps the very best bread I have ever eaten in my life! I butter the slices and make a sandwich from Cloverdale Tangy Summer Sausage, Koop's Horseradish Mustard, and sharp cheddar. It's wonderful! I use real butter in the recipe. I must CAUTION anyone that is going to try this recipe to go light on the yeast to begin with. The top of the loaf over raised and hit the lid of my Hitachi machine four times. I cut the amount of regular Fleischmann's Active Dry yeast each time and found that about 1-1/4 tsp. is about the correct amount. This bread has a nice crisp crust and soft cake-like texture unlike any other dark bread you may have tried. The little bit of fennel seed really does make a big difference.

 
Jul 15, 2006

My Russian friend says this is very close to the bread she grew up on in the Ukraine. She says all that is missing is to brush a little egg white onto the top before baking and sprinkle with course salt.

 
Jan 29, 2005

THIS IS EXCELLENT! The only changes I made to this: 2 T corn oil not margarine, 2 T Malt Syrup, found at health food store, and 1 1/4 yeast which was plenty, I set mine on dough, then when the bread machine beeped, I took mini loafs and placed dough in several loaf pans. Let them raise to about double in size and baked at about 350 degree oven for 30-35 minutes. You could not find much better russian bread than this one. I make it often now. and LOVE It! Best... receipe you can find on here for bread... if you like Rye flavor go for it.. Thanks Mary!

 
Jan 09, 2012

I am a 91 year old [WW-2 Marine] who has been making bread going on 2 years now. Recently have acquired a used bread machine and use it to work the dough and take it thru the 1st rise. Then I divide in 2 regular loaf pans and let rise again and then bake. Have for breakfast every morning toasted with orange marmolade and black coffee. It is good enough to help me get to 100. Jack Whitesell Prescott

 
Jan 25, 2004

Excellent recipe. I did not have instant coffee granules and the bread was absolutely delicious. Guest comments were "better than any dark bread I've ever had", "very moist, delicate flavour". This will be a regular bread recipe for sure!

 
Jan 25, 2004

I bought Russian black bread and loved it.....this recipe is even better and so easy to make in a bread machine. It is the perfect bread to serve with a hearty soup...especially borscht!

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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