Romanov Russian Black Bread Recipe - Allrecipes.com
  • READY IN 4+ hrs

Romanov Russian Black Bread

Recipe by  

"Delicious traditional Russian black bread."

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Ingredients Edit and Save

Original recipe makes 1 - (2 pound) loaf Change Servings
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  • PREP

    30 mins
  • COOK

    35 mins
  • READY IN

    4 hrs 35 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 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.

 
Most Helpful Critical Review
Oct 28, 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?

 

14 Ratings

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.

 
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!!!

 
Dec 17, 2003

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.

 
Jan 16, 2005

Interesting, and different. This is wonderful with soup.

 
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.

 
May 10, 2013

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 supposed to be like it!! Great with butter, served with a side of pickles and vodka. :)

 

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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 9.8 g
  • 39%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 322 mg
  • 13%

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

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