Russian Black Bread
| Cuisine | : | Russian |
| Calories | : | 172 |
| Type | : | Vegetarian |
| Serving Size | : | 12 |
| Course | : | Accompliments |
| Preparation Time | : | 195 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Water | 1 & 1/2 | Cup |
| 2 | Vinegar | 2 | Tablespoon |
| 3 | Bread flour | 2 & 1/2 | Cup |
| 4 | Rye flour | 1 | Cup |
| 5 | Salt | 1 | Teaspoon |
| 6 | Margarine | 2 | Tablespoon |
| 7 | Dark corn syrup | 2 | Tablespoon |
| 8 | Brown sugar | 1 | Tablespoon |
| 9 | Unsweetened cocoa powder | 3 | Tablespoon |
| 10 | Instant coffee granules | 1 | Teaspoon |
| 11 | Caraway seed | 1 | Tablespoon |
| 12 | Fennel seed | 1/4 | Teaspoon |
| 13 | Active dry yeast | 2 | Teaspoon |
Recipe Details
I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.
Cooking Instructions
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the whole wheat, regular crust setting.
- After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
Garnishing Instructions
Not available
Serving Instructions
Not available