The original recipe was made for bread machines. I modified it and used it with sourdough starter and baked it in my oven. You could use this recipe to make one huge loaf, or two small loaves, or one large and one small loaves. The picture shown here is 2/3 of the dough (a large loaf); the small loaf (not pic) looks very much like this one except it smaller.
Here's the original recipe:
1-1/2 C water (I used less, depends on the wetness of the sponge)
2 T cider vinegar
2-1/2 C bread flour (I used whole wheat)
1 C rye flour
1 tsp salt
2 T margarine (I used sunflower oil)
2 T dark corn syrup (I used molasses)
1 T brown sugar
3 T unsweetened cocoa powder
1 tsp instant coffee granules (I used 1/2 T)
1 T caraway seed
1/4 tsp fennel seed (optional, but I use 1 T)
2 tsp active dry yeast (of course, I used the sourdough sponge)
I did make a huge loaf last week. It looked like this:
Your loaf looks even better than mine! My husband probably wouldn prefer the free form style of bread. I made sandwich loaves because I want to be able to use it to make lunch for our son. Is your original recipe similar to the one I posted?
That really sounds interesting. Last time I made rye I used dark cocoa powder. My bread had a great smell, but I don't know if that was due to cocoa powder or not. In any event, your loaf looks really beautiful.
althetrainer : I think we made a take on the same recipe. All I have now is what I rewrote in grams. I used butter and molasses in lieu of margarine and corn syrup. I have other notes scribbled using a starter, omitting the vinegar. I guess I didn't write down all my changes, because our loaves look so different. I didn't have the very soft crumb you did. Mine was more like a rye. In any case, both keepers!
Pamela : A touch of coffee enhances the flavor of chocolate. I've been know to put a touch of both in my chili.
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recipe please
nice pics, can you post recipe or link?
Robert
Yes, please post the recipe.
Yes, please post the recipe. That looks absolutely fantastic!
Recipe for Russian Black Bread
The original recipe was made for bread machines. I modified it and used it with sourdough starter and baked it in my oven. You could use this recipe to make one huge loaf, or two small loaves, or one large and one small loaves. The picture shown here is 2/3 of the dough (a large loaf); the small loaf (not pic) looks very much like this one except it smaller.
Here's the original recipe:
1-1/2 C water (I used less, depends on the wetness of the sponge)
2 T cider vinegar
2-1/2 C bread flour (I used whole wheat)
1 C rye flour
1 tsp salt
2 T margarine (I used sunflower oil)
2 T dark corn syrup (I used molasses)
1 T brown sugar
3 T unsweetened cocoa powder
1 tsp instant coffee granules (I used 1/2 T)
1 T caraway seed
1/4 tsp fennel seed (optional, but I use 1 T)
2 tsp active dry yeast (of course, I used the sourdough sponge)
I did make a huge loaf last week. It looked like this:
Sourdough French Bread and Sourdough Whole Wheat
Oh, I have just finished making these two loaves this afternoon. Cut the whole wheat for dinner but the French loaf is to give away.
Your Russian Black Bread looks wonderful..
thought you might like to see the version I made :
http://www.thefreshloaf.com/node/9094/russian-black-bread
Betty
Your loaf
Your loaf looks even better than mine! My husband probably wouldn prefer the free form style of bread. I made sandwich loaves because I want to be able to use it to make lunch for our son. Is your original recipe similar to the one I posted?
Coffee granules
That really sounds interesting. Last time I made rye I used dark cocoa powder. My bread had a great smell, but I don't know if that was due to cocoa powder or not. In any event, your loaf looks really beautiful.
--Pamela
Thank you both..
althetrainer : I think we made a take on the same recipe. All I have now is what I rewrote in grams. I used butter and molasses in lieu of margarine and corn syrup. I have other notes scribbled using a starter, omitting the vinegar. I guess I didn't write down all my changes, because our loaves look so different. I didn't have the very soft crumb you did. Mine was more like a rye. In any case, both keepers!
Pamela : A touch of coffee enhances the flavor of chocolate. I've been know to put a touch of both in my chili.
Betty