Russian Black Bread Recipes

Steps:

• Combine flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
• In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
• Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
• Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 minutes.
• Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
• Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5 inches in diameter. Place each ball into the center of a greased 8-inch round cake pan. Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350°F for 40-45 minutes, or until done.
• Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
• As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set. Remove loaves from pans and cool on wire racks.
• **I have made this recipe both"as is" and also omitting the fennel seeds and onion powder. Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.

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.

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.

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.

Steps:

• Place all of the ingredients in a large bowl, reserving 1 cup of the bread flour. Mix until a sticky dough begins to form.
• Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Depending on the day's humidity, you may need to add a tablespoon or more white flour to achieve a proper sponge. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.
• After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
• While the dough is rising, preheat the oven to 375°F When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.
• Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.

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.