MONTANA RUSSIAN BLACK BREAD
Wonderful flavorful bread.
Provided by Foresthome
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h35m
Yield 10
Number Of Ingredients 17
Steps:
- Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle.
- Line a baking sheet with parchment paper.
- Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour.
- Preheat oven to 395 degrees F (202 degrees C).
- Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf.
- Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 41.4 g, Cholesterol 1.1 mg, Fat 4.5 g, Fiber 6 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 185.3 mg, Sugar 5.2 g
OLD-WORLD DARK BREAD
I came up with this recipe in an attempt to re-create a wonderful Russian bread I enjoyed as a child. It makes a dense, crusty loaf that dark-bread lovers are sure to savor.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 10 ingredients. In a saucepan, heat 2-1/2 cups water, molasses, butter, vinegar and chocolate to 120°-130°. Add to dry ingredients; beat just until moistened. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Divide dough in half; shape each portion into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 50-55 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small saucepan, combine the cornstarch and remaining water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over bread.
Nutrition Facts : Calories 147 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
RUSSIAN BLACK BREAD
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.
Provided by Mary
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the whole wheat, regular crust setting.
- After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g
RUSSIAN BLACK BREAD (ROLLS OR LOAVES)
This is a heavy, dark bread. Posted for ZWT 2006. This recipe makes either 24 rolls or 2 round loaves. Cooking time includes rising times, and will also depend on whether you're making rolls or loaves.
Provided by Annisette
Categories Yeast Breads
Time 2h5m
Yield 24 rolls
Number Of Ingredients 15
Steps:
- In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted.
- In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed.
- Stir in, by hand, the rye flour.
- On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky.
- Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes).
- Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough.
- For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans.
- For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans.
- Cover and let rise in warm place until not quite doubled in size (30-45 minutes).
- Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
- Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped.
- Immediately remove from pans and allow to cool.
Nutrition Facts : Calories 159.1, Fat 3.4, SaturatedFat 0.7, Sodium 295.3, Carbohydrate 29.7, Fiber 3.2, Sugar 4.7, Protein 3.4
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