Old-World Dark Bread Recipe
Old-World Dark Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 50 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 50 min.

Ingredients

  • 4 to 4-1/2 cups all-purpose flour
  • 4 cups rye flour
  • 2 cups All-Bran
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons instant coffee granules
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon caraway seeds
  • 1 teaspoon fennel seed, crushed
  • 1/2 teaspoon ground coriander
  • 3 cups water, divided
  • 1/2 cup molasses
  • 1/4 cup butter, cubed
  • 2 tablespoons cider vinegar
  • 1 ounce unsweetened chocolate
  • 1 tablespoon cornstarch

Directions

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. Yield: 2 loaves.
Originally published as Old-World Dark Bread in Country Woman Christmas Annual 2003, p18

Nutritional Facts

1 each: 147 calories, 2g fat (1g saturated fat), 0 cholesterol, 251mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 4g protein.

  • 4 to 4-1/2 cups all-purpose flour
  • 4 cups rye flour
  • 2 cups All-Bran
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons instant coffee granules
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon caraway seeds
  • 1 teaspoon fennel seed, crushed
  • 1/2 teaspoon ground coriander
  • 3 cups water, divided
  • 1/2 cup molasses
  • 1/4 cup butter, cubed
  • 2 tablespoons cider vinegar
  • 1 ounce unsweetened chocolate
  • 1 tablespoon cornstarch
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 50-55 minutes or until golden brown. Remove from pans to wire racks to cool.
  5. 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. Yield: 2 loaves.
Originally published as Old-World Dark Bread in Country Woman Christmas Annual 2003, p18

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