Romanov Russian Black Bread

11

"Delicious traditional Russian black bread."
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Ingredients

4 h 35 m servings 162 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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, sh...

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, sh...

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 ...

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...

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.

It's what black bread (cherniy xleb) is supposed to taste like. Those who are insulting the recipe have clearly NEVER had actual Russian black bread. It's nothing like white bread, and it's not ...

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.