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Russian Black Bread. Recipe by Susan Reid. 102 Reviews 4.7 out of 5 stars. Share. Fennel seeds give this tender Slavic bread a distinctive licorice flavor, and vinegar gives it slight tang. Prep. 25 mins. Bake. 35 mins. Total. 3 hrs. Yield. 1 loaf, 16 slices. Save Recipe. Nutrition Information. Instructions. Bake Mode.
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Mar 1, 2021 · The black Russian bread recipe is typically made like a sourdough bread, and it sometimes incorporates coffee or caraway flavours for extra tastiness. There are tons of ways to make this bread, and while I will give you a single Russian black bread recipe authentic to the traditional method, there are lots of ways it could be made and lots of ...
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Feb 19, 2020 · This Russian Black Bread is a hearty, deep and dark rye bread, heavy with flavors of caraway and coffee and perfect for serving with a thick stew. Yield: 1 (8-10 inch) round loaf. Prep Time 3 hrs. Cook Time 40 mins. Total Time 3 hrs 40 mins.
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- Bread
- Ingredients
- Directions
- Editor's Note
2 ½ cups bread flour
2 tablespoons dark corn syrup
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
¼ teaspoon fennel seed (Optional)
2 teaspoons active dry yeast
Place ingredients into the bread machine in order suggested by the manufacturer.
Use the whole wheat, regular crust setting.
To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half. Flatten the dough pieces into rectangles, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the loaves into the loaf pans, seam-side down, cover with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the loaves in a preheated 400 degree oven (200 degrees C) until the crust is dark and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack.
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Experience the authentic taste of Russia with our delicious Russian Black Bread recipe. Made with bread flour, rye flour, caraway seed, fennel seed, and other traditional ingredients, this hearty bread is perfect for any occasion.
Borodinsky bread (Russian: бородинский хлеб borodinskiy khleb) or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.
I live in Russia and can assure you that traditional black (rye) bread never contains such ingredients like vinegar, cocoa powder or espresso. The most popular kind of rye bread here is called “Borodinsky”.
