Delicious traditional Russian black bread.
Provided by Alexandra Romanov
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 4h35m
Yield 15
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
- Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes.
- Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
- Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
- Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 35.3 g, Fat 1.2 g, Fiber 9.8 g, Protein 6.3 g, SaturatedFat 0.1 g, Sodium 322.3 mg, Sugar 2.4 g
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Aivis Dornis
[email protected]This bread freezes really well. I like to bake a few loaves at a time and then freeze them. Then I can just thaw a loaf out whenever I need it.
Sandaru Hansana
[email protected]I love toasting this bread and then spreading it with butter and honey. It's the perfect breakfast or snack.
ALEEZ AHMED
[email protected]This bread is perfect for making sandwiches. It's sturdy enough to hold up to all the fillings, but it's also soft and fluffy.
Sara Kamran
[email protected]I've made this bread several times now and it's always a hit. My family and friends love it.
Jaime Davis
[email protected]This recipe is very easy to follow, even for a beginner baker like me. The bread turned out perfectly and it tastes amazing.
Yusufu Kayiira (Owakabi)
[email protected]This bread is a bit too sour for my taste.
ATIKA AKTAR
[email protected]I'm not a big fan of rye bread, but this recipe changed my mind. This bread is so flavorful and moist. I will definitely be making it again.
Milson Blessing
[email protected]This is the best Russian black bread I've ever had. The flavor is incredible and the texture is perfect.
Ayesha waqas
[email protected]This bread is delicious! I love the combination of the rye flour and the molasses. It's a great bread for sandwiches or just eating plain.
Vava Dore
[email protected]I followed the recipe exactly, but my bread didn't turn out as good as I hoped. The crust was too hard and the inside was too dry. I think I might have over-kneaded the dough.
SHEHU BADAMASI
[email protected]This bread is a bit more dense than I expected, but it's still very good. The flavor is rich and hearty, and the crust is nice and chewy. I think it would be perfect for sandwiches or toast.
RITA PREMPEH
[email protected]Wow, this bread is amazing! The crust is crispy and the inside is soft and fluffy. The flavor is complex and delicious, with a hint of sweetness and a slight sour tang. I will definitely be making this bread again.