Reviewed: Jun. 23, 2008

This was absolutely the best Black Bread recipe for the bread machine I've tried. I prepared it exactly as directed with the exception of using oil instead of margarine and using 2 tablespoons of molasses rather than dark syrup. It was yummy! I will be using this recipe from here on. Thanks for a great one!

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kiroler

	Cooking Level: Expert
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Reviewed: Jun. 1, 2008

WOW. This bread is amazing- rich, complex taste, great texture, it doesn't even need anything on it! I used whole wheat pastry flour instead of bread flour, 3 tablespoons of molasses instead of the corn syrup/ brown sugar, olive oil instead of margarine, and the 2 tsp of onion powder recommended below. I don't have a bread machine- I mixed everything together, let it double, punched it down, and let it rise in a loaf pan. It makes a dense, sticky dough that takes a while to rise, but you don't need any extra flour. Baked at 350 for 1 hour.

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Jen42


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Reviewed: May 14, 2008

Of course, this is not exactly the same bread as the one I used eat as a child in Moscow but it is definitely VERY tasty! I also made it without a bread machine: mixed all the ingredients with a KitchenAid, let it rise for an hour, punched it down, and let it rise for 40 more minutes. I tried it both with and without onion powder (another reviewer's suggestion) and I prefer it without: makes it taste more 'authentic'. Will definitely keep on making this bread - it's great for sandwiches and gifts! (I sent a loaf to my mother-in-law as a b-day present).

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Nika


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Reviewed: Apr. 5, 2008

This bread looks and tastes similar to black bread from motherland. It was a hit at our russian party. I change the recipe a little. I substitute oil for margarine and molasses for corn syrup and use 1 package of yeast. I also don't use bread machine. You will definately love this bread if you like rye bread!

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lizochka

	Cooking Level: Intermediate Living In: Kansas City, Missouri, USA
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Reviewed: Feb. 23, 2008

I made this for my sister who loves black bread and she just loved it. Thank you for an excellent black bread recipe. I followed the advice of another and used onion salt and mixed by hand instead of a bread machine and it still turned out really good.

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Jennifer Simons

	Cooking Level: Expert Home Town: Prescott, Arizona, USA Living In: Prescott Valley, Arizona, USA
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Reviewed: Feb. 18, 2008

Very good bread and excellent with a slice of sharp chedder on top!

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chettler

	Cooking Level: Intermediate Home Town: Hamlin, New York, USA Living In: Plainfield, Illinois, USA
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Reviewed: Jan. 30, 2008

This was my first bread trial, and I was pretty happy with it, but I'd omit the fennel next time. There should be something else than cocoa and coffee to color the bread!

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Mrs. Spots


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Reviewed: Jan. 27, 2008

I always ordered Russian Black bread at a small deli, so I was thrilled when I found this recipe. I was disappointed in the taste and appearance. It looked more like a dark rye bread and left a sour after taste. Will not make this again. Will try others.

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Pat H.

	Cooking Level: Expert
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Reviewed: Jan. 24, 2008

I made this bread without a bread machine. I formed it into a large round loaf and baked it on flat pan. I substituted olive oil for the margarine. It worked really well. My in-laws from Moscow are visiting us now and they both loved it.

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guybyars


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Reviewed: Jan. 12, 2008

What a treat! Dark and dense, this bread is a delight.I live in rural Taiwan and finding bread that isn't sweet is really hard. I made this bread today and took it with me when I met with some friends. They loved it! Now I have to make it weekly for them. I can't get some of the ingredients so subbed cumin seeds for the caraway, skipped the fennel and used olive oil.

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RUTH23

	Cooking Level: Expert Home Town: Castlegar, British Columbia, Canada Living In: Hualien City, Hualien, Taiwan
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Reviewed: Nov. 12, 2007

I made this into 16 rolls; baked at 400 about 15-20 min. and served with honey butter. Maybe I don't have the right taste for this because I didn't like the cocoa taste. But I did leave out the caraway and fennel because I haven't learned to enjoy those seeds, so maybe that is key. HOWEVER, the texture is WONDERFUL! And, as previous reviewers have noted, onion really makes it (I sprinkled the powder on a baked, buttered roll to find out), so I will make again, adding 2 tsp. onion powder. I also want to try it with whole wheat bread flour.

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joy-of-jesus-smileymom

	Home Town: Ann Arbor, Michigan, USA Living In: Westland, Michigan, USA
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Reviewed: Oct. 22, 2007

10-22-07 I made this loaf expecting a strong rye flavor and was disappointed. However, it was tasty, just not "rye enough" for me!

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Marsha Diane

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Geneva, Ohio, USA
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Reviewed: Oct. 19, 2007

I have been buying black bread from the store for fondue, but the store i shop at only sells it sliced and I wanted bigger chunks for fondue. This recipe was great. I did not have dark corn syrup, so I used light. The caraway and fennel seed gave it a little more "zip" than the bread that I buy - but it was a good addition.

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mLm


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Reviewed: Jun. 28, 2007

Wow! Fabulous. Thanks for the tip on substituting molasses in for the dark corn syrup. I also used oil instead of butter/margarine for a moister crumb.

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Heather Kelley


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Reviewed: Jun. 10, 2007

I finally found a good recipe for rye flour! I used regular flour instead of bread, and it still turned out fine. Excellent!

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TREVNMEL


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Reviewed: Jun. 9, 2007

I've been searching for a bread maker recipe for a pumpernickel style bread forever and all have failed until this one. It's great!! I almost always make this instead of the complicated pumpernickel I have made by hand for years. Great texture- not to dense. Very flavorful.

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Alan


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Reviewed: May 15, 2007

My husband just loved this bread! He couldn't believe I made it myself. Thanks for sharing.

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KYGrammyto2

	Cooking Level: Expert Home Town: Logan, West Virginia, USA
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Reviewed: Apr. 4, 2007

this bread is the best i made this last night, i mixed everything in the bread machine but baked it in the oven. backed it at 350 for about an hour. Also i left it to rise for a little too long so i divided the dough into and i had two loves of bread. also i used one and half tbs of viniger i thought it would be too sour and it was great. very soft and very good. next time i will leave out the seed since i do not care for them. My hubby thought I bought it.

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liliya P

	Cooking Level: Expert Home Town: Anoka, Minnesota, USA Living In: Rockford, Minnesota, USA
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Reviewed: Mar. 19, 2007

Tried it and liked it. True Russian black bread is simple and only contains rye, yeast,salt, water and dark corn syrup (if available).

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Gary


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Reviewed: Mar. 11, 2007

After some fussing, (my machine is a little old) and kneading in some extra flour by hand, this loaf was delicious. I have been enjoying it for three days now. Thanks.

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Uncle Sal


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