BLACK BREAD
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve coffee in 1/4 cup warm water. In the bowl of a stand mixer, combine remaining 1 3/4 cups plus 2 tablespoons warm water and molasses. Sprinkle yeast over top, stir, and let stand 5 minutes.
- Add honey, flours, cocoa, and salt to yeast mixture. Attach bowl to stand mixer fitted the dough-hook attachment and beat on low speed 1 minute. Increase speed to medium-low and beat until dough is smooth and slightly tacky, about 3 minutes (or knead by hand 15 to 20 minutes).
- Transfer dough to a lightly floured surface; knead by hand, turning dough over, 4 to 5 times before shaping into a ball. Transfer dough, smooth-side up, to a lightly oiled large bowl. Cover with plastic wrap; let rise in a warm place until doubled in volume, 1 1/2 to 2 hours.
- Turn dough out onto a lightly floured surface and divide in half. Set one half aside, loosely covered with lightly oiled plastic wrap. Shape remaining half into a 9-inch rectangle, with a short side parallel to work surface. Fold top third of dough towards center, then fold bottom third of dough on top, pressing gently to seal. Turn dough 90 degrees and repeat folding process, pinching seam and sides closed. Place seam-side down and roll dough back and forth with palms of hands to form a loaf about 12 inches long with tapered ends. Repeat shaping process with remaining half of dough. Sprinkle a clean cotton cloth with cornmeal and place loaves on top, spacing about 6 inches apart. Loosely cover with lightly oiled plastic wrap and a clean kitchen towel. Let rise in a warm place 45 minutes.
- Meanwhile, preheat oven to 400 degrees, with a pizza stone on rack in lower third and a skillet or baking pan on lowest rack, 30 minutes. Transfer loaves to a pizza peel or unrimmed baking sheet dusted with cornmeal. Brush tops with egg white. Using a lame (baker?s blade), razor blade, or serrated knife, make four diagonal cuts, 1/4 to 1/2 inch deep, across each loaf. Slide loaves from peel onto stone. If not using a stone, slide loaves onto a parchment-lined baking sheet dusted with cornmeal. Quickly pour boiling water into preheated skillet to create steam. Bake until loaves are dark brown and hollow-sounding when tapped on bottoms, about 30 to 40 minutes. Transfer loaves to a wire rack; let cool completely.
RUSSIAN BLACK BREAD
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.
Provided by Mary
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g
OLD-WORLD DARK BREAD
I came up with this recipe in an attempt to re-create a wonderful Russian bread I enjoyed as a child. It makes a dense, crusty loaf that dark-bread lovers are sure to savor.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 10 ingredients. In a saucepan, heat 2-1/2 cups water, molasses, butter, vinegar and chocolate to 120°-130°. Add to dry ingredients; beat just until moistened. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Divide dough in half; shape each portion into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 50-55 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small saucepan, combine the cornstarch and remaining water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over bread.
Nutrition Facts : Calories 147 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
EUROPEAN BLACK BREAD (BREAD MACHINE)
Make and share this European Black Bread (Bread Machine) recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 3h5m
Yield 1 pound loaf
Number Of Ingredients 12
Steps:
- Put in ingredients in order given.
- Bake on basic cycle.
AUTHENTIC GERMAN BLACK BREAD (SCHWARZBROT)
This is a traditional, 100% rye bread that is thinly slice and eaten open-faced with cheese or sliced meats. Black bread is made from cracked rye grain, water, sourdough starter, and salt. The rye should be cracked in a grain mill and should contain no more than about 25% flour. Start the dough 12 to 14 hours before baking.
Provided by bt-vt
Categories Breads
Time 19h30m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- Combine the water, sourdough starter, and one half of the cracked rye. Mixture will be soupy. Cover and allow to set at about 70° F for 8 to 10 hours.
- After 8 to 10 hours, the mixture will have absorbed water and be similar in consistency to porridge. Save 1 cup of this mixture for the next batch of bread, then add salt and the rest of the cracked rye.
- Allow the dough to ferment at about 70° F for 4 more hours. At the end of this time, work and squeeze the dough with your hands to develop its cohesiveness. The dough is nothing like wheat bread dough. It is very moist and slippery and cannot be kneaded. When a handful is squeezed, it will squirt out between your fingers.
- After working the dough for several minutes, pack it into bread forms, preferably glass. There's not much rising that goes on and too much air space in the bread would be detrimental to the texture. The moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones. Pack the dough into the pan tightly and smooth the top with a spatula. Lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil. The aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread. Bake at 225° F for 3½ hours.
- Turn the oven off but allow the bread to remain inside for a couple more hours. Carefully remove the bread from the pans and place on a rack to cool and dry. Ideally, you should wait a day or two until the bread becomes firmer before attempting to slice it.
RUSSIAN BLACK BREAD
This is an attempt to recreate the Russian black rye bread at a sub shop I worked at as a kid. Great with roast beef, turkey and cheese!
Provided by h8windows
Categories Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Place all of the ingredients in a large bowl, reserving 1 cup of the bread flour. Mix until a sticky dough begins to form.
- Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Depending on the day's humidity, you may need to add a tablespoon or more white flour to achieve a proper sponge. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.
- After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
- While the dough is rising, preheat the oven to 375°F When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.
- Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.
Nutrition Facts : Calories 1937.3, Fat 30.6, SaturatedFat 16.6, Cholesterol 61.1, Sodium 3004.6, Carbohydrate 373.6, Fiber 28.2, Sugar 26.4, Protein 50.2
EUROPEAN BLACK BREAD
This is an easy recipe for a loaf of black bread with caraway seed for bread machines.
Provided by Allrecipes Member
Categories Rye Bread
Time 3h5m
Yield 10
Number Of Ingredients 12
Steps:
- Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Normal setting, and then press Start.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 246.3 mg, Sugar 2 g
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