The Fresh Loaf

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Made another loaf of Russian black sandwich bread

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althetrainer's picture
althetrainer

Made another loaf of Russian black sandwich bread

This is my husband's favorite bread. It has a rich rye flavor yet the crumb is very soft. 


 


 



blackbird's picture
blackbird

nice pics, can you post recipe or link?


Robert

Kingpin008's picture
Kingpin008

Yes, please post the recipe. That looks absolutely fantastic!

althetrainer's picture
althetrainer

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:


 


althetrainer's picture
althetrainer

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.


 



Paddyscake's picture
Paddyscake

thought you might like to see the version I made :


http://www.thefreshloaf.com/node/9094/russian-black-bread


Betty

althetrainer's picture
althetrainer

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? 

xaipete's picture
xaipete

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

Paddyscake's picture
Paddyscake

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