Romanov Russian Black Bread

May 06, 2023May 6, 20230 6

Learn how to make delicious Russian black bread with this easy recipe!

by The Chefin Bread

Prep

20 min

Cook

50 min

Ready In

3 hours

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

190

Sugar

14g

Fat

If you're a fan of hearty, flavorful breads, then Romanov Russian black bread is a must-try. This bread has a rich, complex flavor that comes from the combination of dark rye flour and corn syrup. It's perfect for sandwiches, toast, or just eating on its own. While this recipe may take a bit longer to make than other bread recipes, it's well worth the effort.

Instructions

1.	In a large bowl, combine the warm water, corn syrup, and yeast. Let sit for 5-10 minutes until the yeast becomes foamy.
2.	Add the salt and rye flour to the bowl and mix until well combined.
3.	Knead the dough on a floured surface for 10-12 minutes or until the dough becomes smooth.
4.	Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm area for 1-2 hours.
5.	Preheat the oven to 375°F and grease a loaf pan.
6.	Once the dough has risen, shape it into a loaf and place it in the greased pan.
7.	Bake the bread for 45-50 minutes or until it becomes golden brown.
8.	Remove the bread from the oven and let cool on a wire rack before slicing.

PROS

Romanov Russian black bread is a rich and flavorful bread that tastes great on its own or paired with savory dishes.
It is made with dark rye flour, which is high in fiber and has a lower glycemic index than wheat flour.
This bread is also dairy-free and vegan friendly.

CONS

The bread may be too dense for some people’s taste, and it does take several hours to make from start to finish.

HEALTH & BENEFITS

Dark rye flour is high in fiber and can help regulate blood sugar levels. It is also a good source of antioxidants and has been linked to a reduced risk of heart disease and certain types of cancer.

	1 cup warm water
	1/3 cup dark corn syrup
	2 envelopes active dry yeast
	2 teaspoons salt
	5 cups dark rye flour