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Russian Black Bread Recipe

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This recipe for Russian Black Bread, by , is from Margaret Dorothea Landon Schoenherr, 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!

Margaret (Peggy) Schoenherr


4 cups rye flour
2 packages of yeast
2 1/2 cups water
1/4 cup molasses
1/4 cup vinegar
4 tablespoons butter or margarine softened
1 square (1 ounce) unsweetened chocolate
1 teaspoon sugar
1 teaspoon salt
2 teaspoons instant coffee
2 tablespoons onion flakes
2 cups bran flakes
3 cups all-purpose flour
2 tablespoons caraway seeks
1 slightly beaten egg white

In a large mixer bowl, combine rye flour and yeast. In saucepan heat together 2 1/2 cups water, molasses, vinegar, butter or margarine, chocolate, caraway seed, sugar, salt, coffee powder, onion flakes just until warm (115 to 120) stirring constantly till butter and chocolate almost melt. Add to dry mixture in mixer bowl; add bran flakes. Beat at low speed of mixture for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the all-purpose flour to make a moderately stiff dough. Turn out onto lightly floured surface, knead until smooth and elastic, 5-8 minutes. Shape into ball. Place in lightly greased bowl, turning once to grease surface cover and let rise in warm place until double, 1 to 1/2 hours. Punch down. Turn out onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Shape into two loaves. Place in two well greased 81/2 x 4 1/2 x 2 1/2 loaf pans. Let rise till nearly double, 1 to 1 1/2 hours. Bake at 350 about 25 minutes; brush with egg white. Return to oven and bake 20 minutes or till done.




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