Russian Black Rye Bread

Posted on October 03 2012

My favorite type of bread since trying the first bite years ago….

I absolutely love this bread.  Easy to make and always turns out great.  Here I baked it in a loaf pan but equally nice free formed.

Use Roller and Scraper.  Makes 3  1 1/2 lb loaves.

  • 3 cups warm water
  • 4 tbsp Cider vinegar
  • 5 cups white flour
  • 2 cups Rye flour
  • 2 tsp. salt
  • 1/4 cup oil
  • 2 tbsp corn syrup
  • 2 tbsp molasses
  • 2 tbsp brown sugar
  • 6 tbsp unsweetened cocoa
  • 2 tsp instant coffee granules
  • 2 tbsp caraway seed
  • 4 tsp instant yeast

Place warm water and liquids into bowl and blend slightly add the sugar, cocoa and coffee. Blend in the Rye flour and yeast. Once this is wet add the salt and caraway.  Blend well and add white flour slowly till nice consistency.  Set speed to about 3 o’clock and timer to 10 minutes after done kneading turn off mixer, cover and allow to rest till double in bulk. Punch down by mixing again for about 2 minutes. Remove, divide into loaves and let rise again.  Bake in 350 oven till done.Enjoy, especially great this time of year with the last of those fresh tomatoes and a slice of cheese.

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