Russian Black Bread
If you want to add more Eastern European recipes to your recipe box, Russian Black Bread might be a recipe you should try. This recipe makes 8 servings with 383 calories, 7g of protein, and 19g of fat each. For 47 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 154 people were glad they tried this recipe. It is brought to you by Vegetarian Times. If you have active yeast, onion powder, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Plenty of people really liked this bread. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. Try Russian Black Bread, Russian Black Bread, and Russian Black Bread #SundaySupper for similar recipes.
Servings: 8
Ingredients:
2 ¼ tsp. active dry yeast
1 ¼ Tbs. caraway seeds, crushed
½ tsp. cornstarch
2 Tbs. dark molasses
¼ tsp. Simply Organic fennel seeds, crushed
2 cups all-purpose flour, divided
1 tsp. finely ground coffee beans
2 Tbs. margarine
1 tsp. Simply Organic onion powder
2 cups Bob's Red Mill dark rye flour
1 tsp. salt
¾ tsp. sugar
½ oz. unsweetened chocolate
Vegetable oil, for greasing bowl and pan
2 Tbs. Fleischmann's white vinegar.jpg)
Equipment:
bowl
whisk
sauce pan
wooden spoon
baking sheet
oven
wire rack
Cooking instruction summary:
1. Stir together yeast, sugar, and 1/4 cup warm water in bowl. Let stand 10 minutes. Whisk together rye flour, 1/2 cup all-purpose flour, caraway seeds, coffee, onion powder, salt, and fennel seeds in bowl. Combine 1 cup water, vinegar, molasses, chocolate, and margarine in saucepan, and heat over low heat until margarine and chocolate are melted. 2. Stir molasses mixture into rye flour mixture. Add yeast mixture, and stir with wooden spoon 2 minutes. Add remaining all-purpose flour 1/2 cup at a time, until soft dough forms. Transfer to floured work surface. Let rest 15 minutes. Knead 15 minutes. Place dough in bowl coated with vegetable oil. Let rise 1 hour, or until doubled in size. 3. Preheat oven to 350°F. Coat baking sheet with oil. Shape dough into ball, and place on prepared baking sheet. Bake 50 minutes, or until bread sound hollow when tapped. 4. Bring cornstarch and 1/4 cup water to a boil in saucepan. Cook 1 minute, stirring constantly. Brush cornstarch mixture over top of loaf. Bake 2 to 3 minutes more. Cool on wire rack.
Step by step:
1. Stir together yeast, sugar, and 1/4 cup warm water in bowl.
2. Let stand 10 minutes.
3. Whisk together rye flour, 1/2 cup all-purpose flour, caraway seeds, coffee, onion powder, salt, and fennel seeds in bowl.
4. Combine 1 cup water, vinegar, molasses, chocolate, and margarine in saucepan, and heat over low heat until margarine and chocolate are melted.
5. Stir molasses mixture into rye flour mixture.
6. Add yeast mixture, and stir with wooden spoon 2 minutes.
7. Add remaining all-purpose flour 1/2 cup at a time, until soft dough forms.
8. Transfer to floured work surface.
9. Let rest 15 minutes. Knead 15 minutes.
10. Place dough in bowl coated with vegetable oil.
11. Let rise 1 hour, or until doubled in size.
12. Preheat oven to 350°F. Coat baking sheet with oil. Shape dough into ball, and place on prepared baking sheet.
13. Bake 50 minutes, or until bread sound hollow when tapped.
14. Bring cornstarch and 1/4 cup water to a boil in saucepan. Cook 1 minute, stirring constantly.
15. Brush cornstarch mixture over top of loaf.
16. Bake 2 to 3 minutes more. Cool on wire rack.
Nutrition Information:
covered percent of daily need
