Russian Black Bread Recipe

Summary

Difficulty LevelBetter BuyHealth IndexHealthy++
CuisineCourse
MethodDish
Interest Group

Ingredients

 Warm water1⁄4 Cup (4 tbs) (At 105 To 115 F)
 Dry yeast1⁄4 Ounce (1 Package)
 Granulated sugar2 Teaspoon
 Bread flour1 1⁄2 Cup (24 tbs)
 Rye flour3⁄4 Cup (12 tbs)
 Yellow cornmeal3⁄4 Cup (12 tbs)
 Instant nonfat dry milk powder1⁄4 Cup (4 tbs)
 Unsweetened cocoa2 Tablespoon
 Unsalted butter2 Tablespoon, softened
 Fresh lemon juice2 Tablespoon
 Freeze dried coffee granules2 Teaspoon
 Caraway seed2 Teaspoon
 Salt1 1⁄2 Teaspoon
 Eggs2 Large (Divided)

Nutrition Facts

Serving size: Complete recipe

Calories 1913 Calories from Fat 426

% Daily Value*

Total Fat 51 g77.7%

Saturated Fat 19.2 g96.1%

Trans Fat 0 g

Cholesterol 494.8 mg

Sodium 3260.9 mg135.9%

Total Carbohydrates 307 g102.5%

Dietary Fiber 46.1 g184.6%

Sugars 27.5 g

Protein 71 g142.5%

Vitamin A 25.8% Vitamin C 29%

Calcium 57.1% Iron 82.9%

*Based on a 2000 Calorie diet

Directions

In a small bowl combine water, yeast and sugar; mix well.
Let stand until foamy.
In a large mixer bowl combine bread flour, rye flour, cornmeal, dry milk powder, cocoa, butter, lemon juice, coffee crystals, caraway seed, salt and 1 egg.
Add yeast mixture.
With the paddle attachment beat mixture at low speed of electric mixer for 2 to 3 minutes.
Replace paddle with dough hook.
Knead at low speed of electric mixer for 2 minutes.
Knead at medium speed for 2 minutes.
Add enough additional flour if dough is sticky or water if dough is dry, 1 tablespoon at a time, to make a medium dough.
Oil a large bowl.
In prepared bowl place dough, turning to oil surface; cover.
Let rise in a warm place for 1% hours or until doubled in bulk.
Dust a board with flour.
Onto the floured board turn the dough; punch down.
Shape into a 10-inch oval.
Grease a baking sheet; sprinkle with additional cornmeal.
On the prepared baking sheet place the loaf; cover.
Let rise for 1 1/2 hours or until doubled in bulk.
Preheat oven to 375 degrees.
Make 3 slashes on top of loaf.
Brush with remaining egg.
Bake for 30 minutes or until loaf sounds hollow when tapped on bottom.
On a wire rack cool bread.
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