Recipe by Mary
"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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1 1/2 cups
2 1/2 cups
dark corn syrup
unsweetened cocoa powder
instant coffee granules
active dry yeast
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!!!
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!
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.
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.
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!
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
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Black Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
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