The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Russian Black Bread

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Paddyscake's picture

Russian Black Bread

B Russian Black Bread

Russian Black Bread: Russian Black Bread

NOT!!!!  Looks pretty good, though I know technically this wouldn't cut the mustard! But if you need a respectable loaf in a pinch, this will do. This was originally a bread machine recipe that I played with. I would have used my starter, but I hadn't refreshed it since last weekend. It's about 2/3 bread flour and 1/3 rye. The flavor and color come from some cidar vinegar, coffee, molasses and dutch processed cocoa powder with caraway and fennel seeds for an extra punch.

Here's a shot of the crumb :

Black Bread Crumb

Black Bread Crumb

Nice crispy crust, the crumb is pleasantly tender and the flavor is awesome, if I say so myself. The chocolate gives it an interesting finish on the palate.


Stephanie Brim's picture
Stephanie Brim

I'd eat it.  And I'd bake it, too, if my dutch oven didn't have a mac & cheese casserole in it at the moment. :)

ehanner's picture

Betty that looks great! I've looked at that bread a few times but haven't given it a try. Was it as dark inside? I've been under the impression that you need a coloring to get the real black. How does it taste? you have me thinking. Thanks for the post Betty, you do good work!


Mini Oven's picture
Mini Oven

Do we get a crumb shot?   Sorry, don't understand the NOT!!!   It looks GREAT!  Hubby says it looks like bread back home!

Mini O

P.S.  Please send all unloved rye loaves to " The blond lady" Pine Hill Apartments (GPS says Pain Hil)  Ansan, S Korea.  If you do that, not only can I meet my rye needs but open a bakery!  Rye should look rustic!  Loaves should contain at least 33% rye.  Thanks in advance. :9   -mini

mkelly27's picture

10 years ago I hosted a Ukrainian girl for a year.  It was a great year but that story is for another time.  In my attempt to provide her with a bread that would be familiar to her  I found a recipe and baked "Russian Black Bread" for her and even made "Borscht".  She informed me that the "American" bread that I had been making was far better than any "Black Bread" she had ever eaten. And if I wouldn't mind, please not try to make "Borscht" again.


Redundancy is your friend, so is redundancy

suave's picture

I've always been utterly bewildered by the foods that we call Russian (black bread, dressing, cocktails) and which never existed there.


holds99's picture

I don't believe for a minute that Vladimir Putin sits around at his dacha on weekends sipping Black Russian cocktails and playing Russian Roulette :>)


holds99's picture


That's a great looking loaf and the scoring is very nice.  How did the crumb turn out...and how did it taste?  Sounds like it would taste great with 1/3 rye. 


Paddyscake's picture

generous compliments. This really is a a nice change from the norm. I could fancy this with some liverwurst, red onion, garden tomato and lettuce. Now if only I could find some liverwurst!


Eli's picture

That looks really tasty. I could throw some cream cheese and lox on there and eat all night!!

Great work!


althetrainer's picture

Wow, this is a very good looking loaf.  My husband probably will drool all over the computer.  LOL

xaipete's picture

That's a beautiful loaf you've got there. --Pamela

jennyceaser's picture

It looks so damn tempting.Would love to pour hot choclate onto it & eat.