How do I make authentic Russian black bread?
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make.
Is Russian black bread always made with a sourdough starter?
Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown.
Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
Best Answer
The sour dough turns the rye dark - either from sourdough fermentation or from vinegar as some recipes require. The addition of some used coffee grounds (to get the last bit of goodness from it in hard times) helps the color too.
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What is Russian black bread made of?
Traditional Russian Black Bread The most traditional Russian Black Breads are incredibly simple, using just rye flour, water, salt and a sourdough starter for leavening. The 100% rye flour creates a dense bread without much rise, and the sourdough adds a sweet and lightly sour flavor to the robust flavors of the rye.Why is Russian bread black?
Black bread is a ubiquitous cultural force in Russian history. Historically, black (rye) bread has been more prevalent than white (wheat) bread in Russia because rye grows better in the colder Russian climes.Is Russian black bread the same as pumpernickel?
The bread does taste strikingly similar to my beloved pumpernickel, and the ingredients \u2014 rye flour, molasses, cocoa powder \u2014 seem to fit the bill. But it just wasn't quite the same.Is Russian black bread healthy?
This black bread recipe is inspired by my love for Russian rye bread. Hence the caraway seeds! There are many health benefits to this black bread due to the ingredient choices. Overall it is really a high fiber bread!The Ultimate Russian Borodinsky Dark Rye Bread - Making A Soviet Classic Better
More answers regarding how do I make authentic Russian black bread?
Answer 2
The primary coloring agents in a traditional black Russian loaf are molasses and dark rye flour.
Answer 3
The blackness in Russian black bread comes from rye and black molasses. It will not have the right flavour if you don't use fennel. I never use white flour... only rye and it is an overnight wait before any kneading. Obviously I am not giving you the whole recipe here but there is a strange ingredient... onions. True Russian black bread has no cocoa or coffee to make it dark. The pauper's ingredients were anything but fine milled and originally white flour rarely made it into the cuisine of the poor.
Fennel seeds were gathered for tea making and also for flavouring. Please make the real thing not with the artificial darkeners etc. It is a powerful, solid bread that will sate your appetite and give you strength... chock full of minerals complex carbohydrates and great flavour. You won't need much as it is very filling.
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