Years ago, at a huge department store called Lazarus, in Columbus, Ohio, the bakery sold Russian Black Bread. This bread was coal black inside and out, and tasted like a very light, slightly sweet, rye bread. Does anyone have a recipe like that? I've tried the traditional Russian Black Bread, and though dark, it is not black, and it is VERY heavy and coarse. This one is quite light tasting. I am sure someone out there knows what I'm talking about.
Bread recipe is easily available for everyone and is generally liked by all age groups. Bread Laddu is an instant sweet recipe, and so this can be prepared within 10 minutes. Children love them when they are made attractive.
I love this bread I hope this is what you are looking for. Enjoy
Russian Black Bread - 2-1/2 cups warm water (115 deg.) 2 tsp instant coffee 2 pkgs active dry yeast 2 tsp onion powder, or flakes 1 tsp sugar 1/2 tsp fennel seeds, crushed 2 tsp salt 2 cups bran flakes 1/4 cup butter, softened 4 cups unsifted rye flour 1/4 cup dark molasses 3-1/4 cups unsifted all-purpose flour 1/4 cup vinegar 1 sq. (1 oz) unsweetened Chocolate, melted 1 tsp cornstarch 1/2 cup cold water 2 Tbsp caraway seeds, crushed
Measure warm water into large bowl. Sprinkle yeast into water, and stir until dissolved.
Stir in sugar, salt, margarine, molasses, vinegar, chocolate, caraway seeds, instant coffee, onion powder, fennel seeds, bran flakes and rye flour. Beat until thoroughly blended.
Stir in enough all-purpose flour to make a stiff dough. Transfer dough to a lightly floured board. Knead until smooth and elastic, about 10 minutes. (dough may be sticky).
Form into a smooth ball. Place large bowl upside down over dough and let rest for 15 minutes. Then place dough into greased bowl, turning dough to grease top.
Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Punch down dough and turn onto lightly floured board. Divide dough in half and shape each half into a ball about 5 inches in diameter.
Place each ball in the center of a greased 8-inch layer cake pan and cover. Let rise in warm place, free from drafts, until double in bulk, about 1 hour.
Bake in a 350 deg. F. oven about 45 minutes, or until done. Meanwhile, mix together the cornstarch and cold water. Cook over medium heat, stirring constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over top of loaves.
Return bread to oven and bake 2 or 3 minutes longer, until glaze is set.
Remove from pans. Let cool on wire racks away from drafts. Makes 2 round loaves, about 2 lbs. each.
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