Nutritional Info

Nutrition Facts

Serving Size 1 (95g)

Calories 243
Calories from Fat 45 (18%)
Amount Per Serving %DIV
Total Fat 5g 8%
Saturated Fat 2.7g 14%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 37.4mg 12%
Sodium 130.7mg 6%
Potassium 423.7mg 9%
Total Carbohydrate 40.9g 14%
Dietary Fiber 5.9g 24%
Sugars 7.2g
Protein 9.6g 19%

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Recipe Description
This is the bread that many people mistake for pumpernickel because it's dark brown. Realpumpernickel is the color of rye bread. The fennel seeds impart a lot of flavor, but if you're not fondof licorice, omit them.
Prep time
2 hr 30 min
Cook time
50 min
Ready In
3 hr 20 min


Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  milk
1/4 Cup(c)  cornmeal
1/4 Cup(c)  unsweetened cocoa powder
1 Tablespoon(T)  instant coffee
1/4 Cup(c)  butter
1/2 Cup(c)  water
1/2 Cup(c)  molasses
2 Teaspoon(t)  caraway seeds
1 Teaspoon(t)  fennel seeds
1/2 Cup(c)  very warm water (105° to 115° f)
1/2 Cup(c)  sugar
2 Package(pk)  active dry yeast
2 Cup(c)  rye flour
2 Cup(c)  whole wheat flour
1 Teaspoon(t)  salt
1 1/4 Cup(c)  all purpose flour


In a 1 1/2 cup saucepan scald the milk (heat until bubbles form around the edge of the pan). Remove from heat, stir in the cornmeal, cocoa powder, coffee, and butter until melted. Stir in 1/2 cup water, the molasses, caraway seeds and fennel seeds. Set aside. In a glass measuring cup, stir together 1/2 cup warm water and the sugar. Stir in the yeast and let it proof. In a large bowl, combine the rye and whole wheat flours and the salt. Stir the yeast mixture and the milk mixture into the flour mixture. Stir in 1 cup of the all purpose flour to make a dough that is firm enough to handle. Turn the dough onto a well floured surface and knead in enough of the remaining all purpose flour to make a dough that is manageable and no longer sticky. Place the dough in a large, greased bowl and cover with greased plastic wrap. Set in a warm, draft free spot until doubled in bulk. Punch dough down and form into a loaf. Form into two 8 inch oval loaves and place on a greased baking sheet. Cover with greased plastic wrap and let rise until doubled in bulk. Preheat the oven to 350° F. Bake for 50 minutes, or until loaves are browned on top and bottom and sound hollow when tapped. Cool on wire rack.

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