Thursday, October 15, 2009

Autumn in the Kitchen III

Russian Black Bread

1/3 c. water
3 T Olive oil
1 1/2 T. Black Strap Molasses (or barley malt syrup)
1 1/2 T. vinegar
1 t. sugar
1 t. salt
2 T. unsweetened cocoa
1/2 t. minced onion
1 t. instant coffee granules
1 T. caraway seed
1/2 t. fennel
2 1/2 c. bread flour
1 1/4 c. rye flour
2 t. yeast

Whole Wheat, Sweet or Basic cycle in bread machine. For fun, you can use the dough cycle and then shape the dough into bowls and bake in the oven. This is the recipe that I use for Rye or Pumpernickel bread, and it goes really well with chili or a spinach or crab appetizer dip.

One of the greatest cooking compliments of my life is tied up in this recipe. One of the young ladies in our church is from Russia. When she gave birth, we were all providing meals for her family. Her Aunt was here from Russia to help her and, through a translator, asked me for the recipe. She said it was the best Black bread she had ever tasted. I think I beamed for days.


  1. That's awesome! I have to admit, it has some ingredients I would never have considered in a bread, but I think I want to give it a try! :-)

  2. What a compliment! That would have kept me going for a while, too.

  3. Oh my! Bread is my favorite food group, especially a dense hearty bread. I may have to give this one a try.

    How's your knee doing by the way? Hope you didn't overdo it at the event.

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