Here’sc black bread and a pumpernickle recipe that I’ve made numerous times each. I get recipes from the internet, then tweak them, so there are 2 variations for black bread, since i couldn’t decide which modifications i liked better.
Yet, as you say - the directions are for a bread machine, but i’ve never made these in one. Bread machines don’t give me the control I want (you can ask my husband if i’m controlling LOL).
My rule of thumb for any bread recipe is to proof the yeast in the warm liquids, sprinkling a little sugar on top to encourage it. I let it sit 10-15 min. If it doesn’t bubble up, i throw it out and try again with water not as hot (i overdo on the hot side). I haven’t had problems with dead yeast yet, since i go through so much of it.
Then I add flour, and mix the salt into the flour so it doesn’t come into direct contact with the yeast since salt will kill yeast. Then i add everything else, the order doesn’t seem to matter - except for things like fruit or cheese or chocolate or nuts, things you want evenly dispersed in the loaf. Add those at the very end after kneading is finished. I let my kitchenaid mix on low until the flour is incorporated (so i don’t have flour all over, LOL). I watch the dough to see if more flour or more water is needed also. I find doughs rise better if dough is a little sticky. Once everything the flour/water is fine, I out the mixer on med-lo and let her go for 5-6 minutes. As long as the mixer doesn’t walk off the counter, the speed is fine.
Then I put the dough in an oiled bowl, cover with plastic, and put in my oven warmed for 1-2 minutes. My previous oven had a bread proof cycle, which i replicate on my semi-commercial stove by turning on the oven for a very short time. My oven thermometer says it’s a bit under 100. Let rise till double. Then form into a loaf for a pan, or a ball or cylinder for a free-form loaf. Oh, and ~3 cups of flour makes 1 loaf. So if the recipe is nearer 6 cups total, divide in 2. Let rise again, the same way. These i cover with plastic wrap sprayed with Pam, so the wet dough doesn’t stick when it rises.
Most breads bake at 350, unless you’re looking for a really crispy crust. oh, and the loaves are ready when a finger poked in an unobtrusive place creates a divet that fills in very slowly. If it fills quickly, it has more oomph to give to rising. You din’t want it completely risen (over proofed) or it will ironically collapse a little in the oven. With a little left to give, oven spring will have it rise another 1/2-1” in the oven. I always test 10 minutes prior to the recipe time. Or in the case of a bread machine recipe, at about 20 minutes for a standard sized loaf. 180 for most breads, 190-200 for sweet, eggy breads. Going by looks alone or tapping the bottom (how do you do that with a hot loaf anyway!) never worked for me.
Sorry if this is TMI!
1 1/4 cups warm water (110 degrees F)
1 T oil
1 1/2 Ts molasses
1/2 cup whole wheat flour
1 3/4 cups flour
1 cup rye flour
2 tsps instant coffee powder
3 Ts powdered milk
1 tsp salt
2 Ts unsweetened cocoa powder
1 T caraway seed
1 1/2 tsps yeast
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start. After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5 inch loaf pan. Cover, and let rise for 1 hour. Bake at 350 degrees C for 45 minutes. Remove from oven, and let cool before slicing.
Russian Black Bread
1 1/2 cups water
2 Ts cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 tsp salt
2 Ts margarine
2 Ts dark corn syrup
1 T brown sugar
3 Ts unsweetened cocoa powder
1 tsp instant coffee granules 1 T caraway seed 1/4 tsp fennel seed (optional)
2 tsps active dry yeast
OR
1 1/3 cups strong brewed coffee, @rt
1/4 cup vegetable oil
1/4 cup dark molasses
1 cup whole wheat flour
2 Ts brown sugar
1 cup rye flour
2 Ts unsweetened cocoa powder
2 cups bread flour
1 1/2 tsps salt
2 1/2 tsps active dry yeast
onion powder, fennel seed, caraway seed - optional
Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough. Preheat the oven to 375 degrees F. Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly. Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Thank you, thank you, thank you! I’ve been wanting to make this type of bread for a long time now. (((Hugs))) Mom
p.s. It’s never TMI... with bread... you need all the fine little details IMHO.
Thanks for posting these recipes. My mom used to make these breads all the time.