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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

RUSSIAN BLACK BREAD Recipe

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This recipe for RUSSIAN BLACK BREAD is from From Our Hearts & Table The Bungart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. warm water
4 c. unsifted rye flour
3 c. unsifted white bread flour
¼ c. vinegar
1 tsp. sugar
¼ c. molasses
2 c. whole bran cereal
¼ c. veg. Oil
2 T. caraway seeds, crushed
1/3 c. unsweetend dark cocoa
2 T. instant coffee
2T. onion powder
1/4 c.caramel color (optional) or burn 1.2 cup sugar in heavy frying pan until black, cool and add to liquid.
1 T. crushed fennel seeds.
1 c. ground flaxseeds
Directions:
Directions:
Combine water, yeast, sugar well and allow to bubble. Add coffee, molasses, oil, cocoa, caramel color, and onion powder. Mix in flour, 2 cups at a time along with fennel seeds, salt, and caraway seeds. Knead well. Cover and allow to rest for 20 minutes. Dust with flour and knead for 5 minutes. Let rise 1 hour. With wet hands place in greased loaf pans. Allow to rise 35-40 minutes. Bake at 375º for 40 minutes. While still hot, brush with glaze made of ½ cup water &1 tab. Cornstarch boiled until thick. Brush over top of loaves. Return loaves to oven for 3 more min. remove from pans and cool on wire racks.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
3 to 3-1/2
Personal Notes:
Personal Notes:
This is a favorite of my husband. He swoons when I make it. I have him fooled thinking I am a great wife.

 

 

 

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