Black Bread at Russian Foods .com

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Recipes \ Everyday \ Breads & Pastry

Black Bread

Source: Olga, RussianFoods.com Editor Mail to: cuisine@russianfoods.com

Description

Bread (Chleb) has always been the most important food in Russia. That served to a great variety of breads. Black bread was a necessary addition to soups and meat dishes.
There is a proverb: Bread is a head of everything.

Method

Combine rye and all-purpose flour, set aside. In large bowl thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee granules, onion powder, fennel seed and yeast. Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat. Gradually add to dry ingredients. Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make
soft dough. Turn out on lightly floured board. Cover dough with bowl. Let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes. (Dough will be sticky.) Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Divide dough in half, form into 2 loaves and place in 9-by-5- inch loaf pans. Or form into 2 round balls and place on greased
baking sheet. Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread
sounds hollow when tapped on the top. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mixture boils. Stir constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks. Origine: Dr. Donald Houston

Ingredients

4 c Rye flour.

3 c All-purpose flour.

1 ts Granulated sugar.

2 ts Salt.

2 c 100 percent bran cereal.

2 tb Caraway seed, crushed.

2 ts Instant coffee granules.

2 ts Onion powder.

1/2 ts Fennel seed, crushed.

2 pk Dry active yeast.

2 1/2 c Water.

1/4 c Vinegar.

1/4 c Dark molasses.

1 oz Unsweetened chocolate.

1/4 c Butter or margarine.

1 ts Cornstarch.

1/2 c Cold water.

Reviews

Is this really typical black bread?
Each recipe I read contains either coffee or cocoa and lways caraway. The bread we just had in petersburg and seems the popular black bread does not contain caraway, but rather coriander for seasoning. I can't imagine that either coffee or cocoa are in it. Is there a recipe for this bread out there anywhere? Thanks
Dr. Jim Will

bogus bread
I agree. My husband is Russian and I am searching for an authentic recipe to make black bread. I don't believe that coffee and coco were traditional ingredients and neither does he. What is up with that? Does anyone out there have a more believable recipe?? Thanks in advance.
Elizabeth

bogus bread
I am looking for an authentic recipe for black bread. I too don't quite believe that coffee or coco are traditional ingredients and neither does my husband, who is Russian. If anyone out there has an older recipe- pre instant coffe or coco I would be interested in seeing it. Thanks in advance.
Elizabeth

The recipe works!
I was desperate for some good Borodinski black bread and have tried a number of recipes. This one woorks and it was a lot of fun to make. I would personally use more water (1/4 cup more) next time. It is dense and keeps for a lond time.
Dan

real one
The real one doesn't contain coffee and cocoa!!! It calls for starter (which you should get from someone who has it). I'd tried desperately for 6 years to make rye bread, but didn't succeed until I've got starter from my friend in Iowa. And nothing more than rye starter (which I also tried to make myself from scratch- didn't work either), rye and white flour, sugar and salt. This makes the real bread black, not the coffee.
Lena

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