Russian Black Bread

Russian Black Bread Recipe - Authentic Recipe from Russia

Region / culture: Russia | Preparation time: 10 minutes | Cooking time: 3 hours | Servings: 12

Introduction

Russian Black Bread is a traditional and hearty bread that has been enjoyed for centuries in Russia. This dark and flavorful bread is perfect for pairing with soups, stews, and hearty dishes.

History

Russian Black Bread has a long history in Russian cuisine, dating back to the 19th century. It was originally made with a mixture of rye and wheat flours, giving it a dark color and rich flavor. The addition of ingredients like cocoa powder, coffee granules, and caraway seeds adds depth and complexity to the bread.

Ingredients

1.5 cups water
2 tbsp cider vinegar
2.5 cups bread flour
1 cup rye flour
1 tsp salt
2 tbsp margarine
2 tbsp dark corn syrup
1 tbsp brown sugar
3 tbsp unsweetened cocoa powder
1 tsp instant coffee granules
1 tbsp caraway seed
0.25 tsp fennel seed (optional)
2 tsp active dry yeast

How to prepare

Place the ingredients into the bread machine in the order suggested by the manufacturer.
Select the whole wheat setting and regular crust option.
Once the baking cycle is complete, take out the bread from the pan and transfer it onto a cake rack.
Allow the bread to cool for 1 hour before slicing.

Variations

Add chopped nuts or dried fruits for added texture and flavor.
Substitute honey for the dark corn syrup for a sweeter taste.

Cooking Tips & Tricks

Make sure to follow the order of ingredients suggested by the bread machine manufacturer for best results.

- Allow the bread to cool completely before slicing to prevent it from crumbling.

- Store the bread in an airtight container to keep it fresh for longer.

Serving Suggestions

Russian Black Bread is delicious when served with butter, smoked salmon, or pickled vegetables.

Cooking Techniques

This recipe is made using a bread machine, which simplifies the process of making homemade bread.

Ingredient Substitutions

You can use honey instead of dark corn syrup for a different flavor.

- Whole wheat flour can be used instead of bread flour for a healthier option.

Make Ahead Tips

Russian Black Bread can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve the bread sliced and arranged on a wooden cutting board for a rustic presentation.

Pairing Recommendations

Russian Black Bread pairs well with hearty soups, stews, and meat dishes.

Storage and Reheating Instructions

Store the bread in an airtight container at room temperature. To reheat, place slices in a toaster or oven until warm.

Nutrition Information

Calories per serving

Each serving of Russian Black Bread contains approximately 150 calories.

Carbohydrates

Russian Black Bread is a good source of carbohydrates, with each serving containing approximately 25 grams.

Fats

Each serving of Russian Black Bread contains about 3 grams of fat.

Proteins

This bread provides around 4 grams of protein per serving.

Vitamins and minerals

Russian Black Bread is a good source of iron, magnesium, and zinc.

Alergens

This recipe contains wheat and may contain gluten. It is not suitable for those with wheat or gluten allergies.

Summary

Russian Black Bread is a nutritious and flavorful bread that is a great addition to any meal. It is rich in carbohydrates, fats, and proteins, making it a satisfying and filling option.

Summary

Russian Black Bread is a delicious and nutritious bread that is perfect for enjoying with a variety of dishes. With its rich flavor and hearty texture, this bread is sure to become a favorite in your household.

How did I get this recipe?

I can still picture the first time I came across this recipe for Russian Black Bread. It was many years ago, when I was just a young girl living in a small village in Russia. My grandmother, who was known for her delicious and hearty meals, had invited me into the kitchen to help her prepare dinner.

As we worked side by side, she began to tell me the story of how she had learned to make Russian Black Bread. She explained that the recipe had been passed down through generations of our family, originating from a distant relative who had once been a baker in a bustling city.

According to my grandmother, the key to making this bread was in the careful selection of ingredients and the precise measurements. She showed me how to mix together the rye flour, molasses, caraway seeds, and instant coffee, creating a dough that was dense and rich in flavor.

As the bread baked in the oven, the kitchen filled with a warm and comforting aroma that I had never experienced before. When the loaf emerged, dark and crusty on the outside, I couldn't wait to taste it.

The first bite was a revelation. The bread was dense and chewy, with a hint of sweetness from the molasses and a subtle bitterness from the coffee. It was unlike any bread I had ever tasted, and I was immediately hooked.

From that day on, I was determined to master the art of making Russian Black Bread. I spent hours in the kitchen with my grandmother, watching her every move and taking notes on her techniques. I learned how to knead the dough until it was smooth and elastic, how to let it rise until it doubled in size, and how to bake it until it was dark and crusty on the outside.

Over the years, I continued to perfect my recipe for Russian Black Bread, experimenting with different variations and adding my own twists. I shared the bread with friends and family, who marveled at its unique and complex flavors.

As I grew older and started a family of my own, I passed down the recipe for Russian Black Bread to my children and grandchildren. I taught them the same techniques that my grandmother had taught me, and watched with pride as they carried on the tradition.

To this day, whenever I bake a loaf of Russian Black Bread, I am transported back to that small village kitchen where my love affair with cooking began. The recipe may have come from a distant relative long ago, but it has become a cherished part of our family history, a link to our past that will always be treasured. And as I take a bite of that dark, crusty bread, I am reminded of the love and tradition that has been passed down through the generations, a legacy that I am honored to uphold.