Black Russian Bread Machine Loaf

Susan Feliciano Recipe

By Susan Feliciano frenchtutor

2-pound loaf
Prep Time:
Cook Time:
Bread Machine

Most of the recipes I found for Black Russian bread made two large loaves which would not fit into a bread machine. So I adapted those recipes and came up with this – very easy, flavorful, and authentic.


1 1/4 c
warm water (about 110°f)
1/4 c
dark molasses, blackstrap preferred
2 Tbsp
apple cider vinegar
2 Tbsp
avocado oil, olive oil, or canola oil
1 1/2 tsp
1/2 c
whole wheat flour
1 1/2 c
dark rye flour
1 1/4 c
unbleached bread flour
1/2 c
wheat bran
2 Tbsp
cocoa powder
1 Tbsp
ground caraway seeds
1/4 tsp
fennel seeds (optional)
1 1/2 tsp
instant espresso powder
1 1/2 tsp
onion powder
1 Tbsp
active dry yeast for bread machines

Directions Step-By-Step

Put the warm water into the bottom of the bread machine pan. Add molasses, vinegar, oil, and salt.
Stir together flours, bran, cocoa, seeds, espresso powder, and onion powder. Add flour mixture on top of liquid ingredients in bread machine pan.
Make a well in the top of the flour mixture and place yeast in the well. Set bread machine for whole grain setting, and operate according to manufacturer’s directions. Allow to cool well before slicing.
If you would like to shape the traditional large round loaf, set the bread machine for dough only. When cycle is complete, turn dough onto a well-greased surface and coat all sides with oil. Knead a couple of times and shape into a ball.
Cover a baking sheet with parchment paper and lightly grease the paper. Sprinkle with a mixture of cornmeal and whole wheat flour, or just plain cornmeal. Place ball of dough on the surface and flatten slightly to shape into a round loaf. Cover with plastic wrap or an inverted bowl and let sit in a warm place to rise until doubled, about 45-60 minutes.
Twenty minutes prior to baking, preheat oven to 350°F.
Using a sharp serrated knife, slash the top of the loaf with an "X" no more than 1/4" deep. Place the baking sheet on the center rack of the oven and bake for 40 to 50 minutes, or until the loaf is crusty and sounds hollow when tapped with your finger. Transfer the loaf to a cooling rack and cool completely before slicing.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: Eastern European
Other Tag: Healthy

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Nancy J. Patrykus Finnjin
Oct 27, 2012
O.K. Thay does it....I have all the ingredients...
.maybe I can make it this weekend!!!
Hugs, Nancy....10/27/12
Susan Feliciano frenchtutor
Oct 26, 2012
This bread is a very flavorful rye - hope you enjoy it!
Elizabeth Chuan-Riley BusyLizzie
Oct 26, 2012
Going to make this for my dear friend who is very Russian! I am sure she will love it! I think it would be heavenly for ham sandwhiches too!
Toni T Toni6921
Jul 21, 2012
Susan, I bet this is great sandwich bread. I would love corned beef or smoked turkey on this bread.
Jul 21, 2012 - Susan Feliciano shared this recipe with discussion group: Make Your Own