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Russian Black Bread recipe

3 tbsp dry yeast
1 tsp sugar
1 c lukewarm water
3/4 c rye flour
2 c wholewheat flour
1 tsp salt
1 c oat bran
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp cider vinegar
2 tbsp dark molasses
2 tbsp corn oil
1 tbsp minced onion
measures conversion [+]

Dissolve yeast and sugar in about 1/2 c water and set aside till yeast is foamy. Combine rye flour, wholewheat flour, salt, oat bran, carawy & fennel seeds. In a separate bowl, combine the vinegar, molasses, oil & onion. Add wet ingredients to the dry ingredients & blend well. Add yeast & mix well. If the dough is too stiff or dry, add more water. If too sticky add more flour. Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes). Bake at 375 F for 35 to 40 minutes & cool on a wire rack. Lightly brush the top with oil.

Cuisine: Russian
Source: Olga Timokhina's collection
Recipe category: Breads-and-Pastry > Breads

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