Best Black Bread Recipe - Russian Black Rye Bread With A Fun Twist!
Surprise your family with this best black bread recipe!
This Russian black rye bread will be an instant hit and family favorite - check out the recipe in this video.
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Today, we're going to make the best black bread recipe - the Russian black rye bread. It's amazingly delicious. This bread recipe is taken out of my Satisfied cookbook. So if you want the recipe, go ahead and check out the satisfied cookbook. And I give this cookbook away free as an ebook to everyone who purchases Mills from our website.
Best Black Bread Recipe:
Ingredients:
1-1/4 cups warm water
2 tablespoons apple cider vinegar
1/4 cup molasses
1/4 cup honey
2 tablespoons cocoa powder (organic)
1/4 cup melted butter
2 tablespoons salt
1 tablespoon yeast
1 tablespoon onion flakes or minced onion
1 tablespoon crushed caraway seeds
1/4 teaspoon fennel seeds
2 cups milled rye flour
3 cups wheat (spelt, kamut, emmer, einkorn, hard white or hard red)
Bake for about 40 minutes at 350 degrees Fahrenheit. The internal temperature should be around 180 to 185 degrees.
For the glaze:
1/2 cup cold water
1 teaspoon cornstarch (non GMO verified)
There you have our Black Russian rye bread. It's a lot of words for loaf of bread. But here's our takeaway. Understand what's going on around the world. There are people in Russia who need us to pray for them. There are people in Ukraine that need us to pray for them. Remember, teach your children about history. The people in Ukraine and the people in Russia. A lot of them are related. They get separated when the country is divided. A lot has happened to those in that land over there. And yet God is still there, God is still at work. Yet. He's asking us to pray to intercede for those people. So as you serve this bread make it a reminder to pray for the people in Russia, to pray for the people in Ukraine, and to pray for people around the world.
Let's bring your family's back to the table. Let's enjoy fellowship together. Let's eat together. And let's pray together.
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This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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The Only Rye Bread Recipe You'll Ever Need
#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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The Ultimate Russian Borodinsky Dark Rye Bread - Making A Soviet Classic Better
This recipe for the famous Russian Borodinsky bread hits all the authentic flavors. It's made with rye sourdough and uses the original flavors of coriander, caraway, and molasses. This rye bread is light in texture, high in flavor, and easy to prepare even for a novice baker.
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------Chapters-------
00:00 - Intro
00:24 - what is Borodinsky bread
02:13 - Making a rye pre-ferment
02:42 - Ingredients needed
03:15 - Making the dough
04:02 - Resting and fermenting the dough
04:23 - Preparing the baking tin
05:26 - Pre-shape the dough and bench rest
06:14 - Final shape and proof
07:00 - Dough when ready to bake
07:10 - Baking instructions
07:39 - Baked bread and cooling down instructions
07:48 - Slicing the bread
08:20 - Serving suggestions
09:40 - Outro
--------------Rye starter recipe--------------
--------------Salmon gravlax recipe--------------
--------------How to soft boil quail eggs--------------
--------------Let's say grace------------
Russian Folk Song - Troika (balalaika) By JustVeee
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I advise against cup and spoon measures as it's not an accurate measuring system.
Preferment:
250 grams (1.06 cups) water
150 grams (0.6 cups ) rye starter(or any sourdough starter)
200 grams (1.25 cups) rye flour
Dough:
625 grams (all of the preferment)
280 grams (1.18 cups) water
350 grams (2.5 cups) white bread flour
100 grams (0.8 cups) wholemeal flour
50 grams (0.4 cups) rye flour
15 grams (2.5 teaspoons) salt
60 grams (0.2 cups) molasses
40 grams (4 tablespoons) 100% pure dark cocoa powder
10 grams (4 teaspoons) caraway seeds(freshly ground works best)
12 grams (4 teaspoons) coriander seeds(kept whole)
**Cocoa powder is unconventional but it gives the bread amazing texture and depth of flavor. Much better than malted rye flour. Using it does not make your bread taste of chocolate)))
** Malted rye was used to provide the yeast with more sugars to ferment in extremely cold weather years ago. This practice is obsolete and the amylase in the rye starter along with the molasses does a perfect job of proving the natural yeast with plenty of food. Just in case anyone was wondering.
Original soviet recipe:
100 g sourdough starter
700 g water
650 g rye flour
100 g wholemeal flour
50g malted rye flour
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds
Yeasted Recipe:
750 g water
650 g rye flour
150 g wholemeal flour
50g malted rye flour
10g instant yeast
8g salt
40g sugar
30g. molasses
10g caraway seeds
10g coriander seeds
How to make Pumpernickel Bread
Learn how to make a delicious pumpernickel bread
Ingredients:
200g bread flour
120g whole wheat flour
100g rye flour
1.5 tbsp vital wheat gluten
1 tbsp oil
2 tbsp molasses
2 tbsp cocoa powder
2 tsp yeast
1.5 tsp salt
1 tsp caraway seeds
270mL water
1 tsp ground coffee
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Music: Kona Sun - Freedom Trail Studio
Support by RFM - NCM:
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How To Make Pumpernickel Style Bread From Scratch!
This is my version of a pumpernickel bread, that may not have rye flour, but tastes just like authentic pumpernickel bread, and is simple to make.
Homemade, healthy, hearty and delicious pumpernickel bread from scratch! Dough made a stand mixer, then split to make two round loaves. Perfect for sandwiches.
PRINTABLE RECIPE:
INGREDIENTS:
1 1/4 cups water
2 tablespoons olive oil
1/4 cup honey
2 cups unbleached flour
1 cup whole wheat flour
2 tablespoons dry milk powder
1 tablespoon sugar
2 teaspoons caraway seeds
3 tablespoons cocoa powder (Hershey's dark)
1 teaspoon salt
1/4 cup cornmeal + more to coat the bread
3 teaspoons active dry yeast
DIRECTIONS:
Place all ingredients in a stand mixer in order, and turn on to setting number 2 for 8 minutes.
After the 8 minutes, sprinkle a work area with some cornmeal, and pull the dough out of the mixer rolling it in the cornmeal.
Cut the dough in two equal pieces, and shape each one into a smooth, round ball while coating with cornmeal.
Place dough balls on a baking sheet, cover with plastic wrap, and allow to rise for 45 minutes to an hour.
After rising, bake the bread at 350* for 45 minutes.
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SONG: GOLDEN ALLEY
WWW.HOOKSOUNDS.COM
Pumpernickel Rye Bread Recipe
This is my pumpernickel rye bread recipe. I hope you enjoy! ????
Recipe:
1 3/4 cups water
3 cups flour
1 cup pumpernickel rye meal
2 tbsp cocoa powder
2 tbsp molasses
1 tbsp honey
1 tsp yeast
2 tsp salt
Optional: onion powder and garlic powder
Bake 400 degrees Fahrenheit for 30 minutes in a Dutch oven with the lid on. Once done let the bread rest on a cooling rack.
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