ROMANOV RUSSIAN BLACK BREAD

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Romanov Russian Black Bread image

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

1 cup warm water (110 degrees F/45 degrees C)
⅓ cup dark corn syrup
2 (.25 ounce) envelopes active dry yeast
2 teaspoons salt
5 cups dark rye flour, or as needed

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

Aivis Dornis
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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
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I love toasting this bread and then spreading it with butter and honey. It's the perfect breakfast or snack.


ALEEZ AHMED
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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
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I've made this bread several times now and it's always a hit. My family and friends love it.


Jaime Davis
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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)
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This bread is a bit too sour for my taste.


ATIKA AKTAR
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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
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This is the best Russian black bread I've ever had. The flavor is incredible and the texture is perfect.


Ayesha waqas
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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
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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
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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
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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.


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