{"id":2858,"date":"2012-06-05T00:14:31","date_gmt":"2012-06-05T00:14:31","guid":{"rendered":"https:\/\/blogs.transparent.com\/russian\/?p=2858"},"modified":"2021-02-19T06:17:32","modified_gmt":"2021-02-19T06:17:32","slug":"my-recipe-for-something-sort-of-like-black-bread","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/russian\/my-recipe-for-something-sort-of-like-black-bread\/","title":{"rendered":"My recipe for something sort of like black bread"},"content":{"rendered":"<p><strong>\u041c<span style=\"text-decoration: underline\">\u043e<\/span>\u0439 \u0440\u0435\u0446<span style=\"text-decoration: underline\">\u0435<\/span>\u043f\u0442 \u0434\u043b\u044f \u0445\u043b<span style=\"text-decoration: underline\">\u0435<\/span>\u0431\u0430, \u043d\u0430\u043f\u043e\u043c\u0438\u043d<span style=\"text-decoration: underline\">\u0430<\/span>\u044e\u0449\u0435\u0433\u043e \u0447\u0451\u0440\u043d\u044b\u0439<\/strong><\/p>\n<p><a href=\"https:\/\/blogs.transparent.com\/russian\/baking-genuine-russian-style-black-bread-in-a-yankistani-kitchen-can-it-be-done\/\">In part 1<\/a>, I described my attempts to reproduce &#8220;authentic Russian black bread&#8221; at home. And now, here&#8217;s the step-by-step recipe for those who want to try it! My instructions tell how to make the bread <strong>\u0440\u0443\u0447\u043d<span style=\"text-decoration: underline\">\u044b<\/span>\u043c \u0441\u043f<span style=\"text-decoration: underline\">\u043e<\/span>\u0441\u043e\u0431\u043e\u043c<\/strong> (&#8220;by hand&#8221;), but you can certainly use a <b>\u0445\u043b\u0435\u0431\u043e\u043f<span style=\"text-decoration: underline\">\u0435<\/span>\u0447\u043a\u0430<\/b> (&#8220;bread machine&#8221;) if you like. (I&#8217;ll give some general tips for that in the comments.)<\/p>\n<p>Although I developed this recipe in an American kitchen (hence the title), I&#8217;ve tried my best to internationalize the directions. Here, it&#8217;s assumed that a <strong>\u0441\u0442\u0430\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043d<\/strong> (lit., &#8220;drinking glass&#8221;) holds exactly <strong>1 US cup<\/strong> or <strong>240 mL<\/strong> of liquid. A <strong>\u0447<span style=\"text-decoration: underline\">\u0430<\/span>\u0439\u043d\u0430\u044f \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0430<\/strong> (&#8220;teaspoon&#8221;) is <strong>5 mL<\/strong>, while a <strong>\u0441\u0442\u043e\u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0432\u0430\u044f \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0430<\/strong> (&#8220;tablespoon&#8221;) is <strong>15 mL<\/strong>.<\/p>\n<p>Also, in most Russian recipes it&#8217;s customary to measure granular\/powdery ingredients &#8212; flour, sugar, uncooked rice, etc. &#8212; by <strong>\u0432\u0435\u0441<\/strong> (&#8220;weight&#8221;) in grams. But in the States we invariably measure these items by <strong>\u043e\u0431\u044a\u0451\u043c<\/strong> (&#8220;volume&#8221;) in cups. So when appropriate, I&#8217;ve given both weight and volume quantities, using the incredibly helpful conversion tables at this <a href=\"http:\/\/www.jsward.com\/cooking\/conversion.shtml\">Metric Kitchen website<\/a>.<\/p>\n<p><strong>\u0421\u043d\u0430\u0447<span style=\"text-decoration: underline\">\u0430<\/span>\u043b\u0430, \u0434\u0430\u0432<span style=\"text-decoration: underline\">\u0430<\/span>\u0439\u0442\u0435 \u0441\u043e\u0431\u0435\u0440\u0451\u043c \u0438\u043d\u0433\u0440\u0435\u0434\u0438<span style=\"text-decoration: underline\">\u0435<\/span>\u043d\u0442\u044b<\/strong> (&#8220;First, let&#8217;s gather the ingredients&#8221;). I&#8217;ve grouped them below in the order we&#8217;ll be dealing with them in the recipe.<\/p>\n<p><span style=\"color: #ff0000\"><b>(\u0410)<\/b><\/span><\/p>\n<ul>\n<li><strong>\u0427<span style=\"text-decoration: underline\">\u0435<\/span>\u0442\u0432\u0435\u0440\u0442\u044c \u0441\u0442\u0430\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043d\u0430 \u043f\u0448\u0435\u043d<span style=\"text-decoration: underline\">\u0438<\/span>\u0447\u043d\u043e\u0439 \u043a\u0440\u0443\u043f<span style=\"text-decoration: underline\">\u044b<\/span><\/strong> (1\/4 cup bulgur wheat, uncooked = 50 g)<\/li>\n<li><strong>\u041e\u0434\u043d<span style=\"text-decoration: underline\">\u0430<\/span> \u0441\u0442\u043e\u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0432\u0430\u044f \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0430 \u0441\u0435\u043c<span style=\"text-decoration: underline\">\u044f<\/span>\u043d \u043a\u043e\u0440\u0438<span style=\"text-decoration: underline\">\u0430<\/span>\u043d\u0434\u0440\u0430<\/strong> (1 tablespoon whole coriander seeds)<\/li>\n<\/ul>\n<p><span style=\"color: #ff0000\"><b>(\u0411)<\/b><\/span><\/p>\n<ul>\n<li><strong>\u041e\u0434<span style=\"text-decoration: underline\">\u0438<\/span>\u043d \u0438 \u043e\u0434\u043d<span style=\"text-decoration: underline\">\u0430<\/span> \u0442\u0440<span style=\"text-decoration: underline\">\u0435<\/span>\u0442\u044c \u0441\u0442\u0430\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043d\u0430 \u0442\u0451\u043f\u043b\u043e\u0433\u043e \u043a<span style=\"text-decoration: underline\">\u043e<\/span>\u0444\u0435<\/strong> (1-1\/3 cups warm brewed coffee = 320 mL)<\/li>\n<li><b>\u0414\u0432<span style=\"text-decoration: underline\">\u0435<\/span> \u0441\u0442\u043e\u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0432\u044b\u0435 \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0438 \u043f<span style=\"text-decoration: underline\">\u0430<\/span>\u0442\u043e\u043a\u0438<\/b> (2 tablespoons molasses)<\/li>\n<li><strong>\u041e\u0434\u043d<span style=\"text-decoration: underline\">\u0430<\/span> \u0441\u0442\u043e\u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0432\u0430\u044f \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0430 \u043a\u0430\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043e<\/strong> (1 tablespoon unsweetened cocoa)<\/li>\n<li><strong>\u0414\u0432<span style=\"text-decoration: underline\">\u0435<\/span> \u0447<span style=\"text-decoration: underline\">\u0430<\/span>\u0439\u043d\u044b\u0445 \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0438 \u0441\u0443\u0445<span style=\"text-decoration: underline\">\u0438<\/span>\u0445 \u0434\u0440<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u0436\u0435\u0439<\/strong> (2 teaspoons dry yeast granules)<\/li>\n<\/ul>\n<p><span style=\"color: #ff0000\"><b>(\u0412)<\/b><\/span><\/p>\n<ul>\n<li><strong>\u041e\u0434<span style=\"text-decoration: underline\">\u0438<\/span>\u043d \u0441\u0442\u0430\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043d \u043f\u0448\u0435\u043d<span style=\"text-decoration: underline\">\u0438<\/span>\u0447\u043d\u043e\u0439 \u043c\u0443\u043a<span style=\"text-decoration: underline\">\u0438<\/span><\/strong> (1 cup all-purpose white wheat flour = 120 g)<\/li>\n<li><strong>\u0422\u0440<span style=\"text-decoration: underline\">\u0438<\/span> \u0441\u0442\u0430\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043d\u0430 \u0440\u0436\u0430\u043d<span style=\"text-decoration: underline\">\u043e<\/span>\u0439 \u043c\u0443\u043a<span style=\"text-decoration: underline\">\u0438<\/span><\/strong> (3 cups rye flour = 360 g)<\/li>\n<li><strong>\u0422\u0440<span style=\"text-decoration: underline\">\u0435<\/span>\u0442\u044c \u0441\u0442\u0430\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043d\u0430 \u0433\u043b<span style=\"text-decoration: underline\">\u044e<\/span>\u0442\u0435\u043d\u0430<\/strong> (1\/3 cup gluten powder = 40 g)<\/li>\n<li><strong>\u041f\u043e\u043b\u0442\u043e\u0440<span style=\"text-decoration: underline\">\u044b<\/span> \u0447<span style=\"text-decoration: underline\">\u0430<\/span>\u0439\u043d\u044b\u0445 \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0438 \u0441<span style=\"text-decoration: underline\">\u043e<\/span>\u043b\u0438<\/strong> (1-1\/2 teaspoons salt)<\/li>\n<li><strong>\u0414\u0432<span style=\"text-decoration: underline\">\u0435<\/span> \u0447<span style=\"text-decoration: underline\">\u0430<\/span>\u0439\u043d\u044b\u0445 \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0438 \u0441\u0443\u0448\u0451\u043d\u043e\u0433\u043e \u0443\u043a\u0440<span style=\"text-decoration: underline\">\u043e<\/span>\u043f\u0430<\/strong> (2 teaspoons dried dillweed)<\/li>\n<\/ul>\n<p><span style=\"color: #ff0000\"><b>(\u0413)<\/b><\/span><\/p>\n<ul>\n<li><strong>\u0414\u0432<span style=\"text-decoration: underline\">\u0435<\/span> \u0441\u0442\u043e\u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0432\u044b\u0445 \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0438 \u0440\u0430\u0441\u0442<span style=\"text-decoration: underline\">\u0438<\/span>\u0442\u0435\u043b\u044c\u043d\u043e\u0433\u043e \u043c<span style=\"text-decoration: underline\">\u0430<\/span>\u0441\u043b\u0430<\/strong> (2 tablespoons vegetable oil = 30 mL)<\/li>\n<\/ul>\n<p><span style=\"color: #ff0000\"><b>(\u0414)<\/b><\/span><\/p>\n<ul>\n<li><strong>\u0414\u0432<span style=\"text-decoration: underline\">\u0435<\/span> \u0447<span style=\"text-decoration: underline\">\u0430<\/span>\u0439\u043d\u044b\u0445 \u043b<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u043a\u0438 \u043f\u0438\u0449\u0435\u0432<span style=\"text-decoration: underline\">\u043e<\/span>\u0439 \u0441<span style=\"text-decoration: underline\">\u043e<\/span>\u0434\u044b<\/strong> (2 teaspoons baking soda)<\/li>\n<\/ul>\n<p><strong>\u0412 \u0447<span style=\"text-decoration: underline\">\u0430<\/span>\u0448\u043a\u0435<\/strong> (in a teacup), combine the bulgur and coriander seeds with about 1\/2 cup (120 mL) of <strong>\u043a\u0438\u043f\u044f\u0442<span style=\"text-decoration: underline\">\u043e<\/span>\u043a<\/strong> (&#8220;boiling-hot water&#8221;) and let soak for at least 20 minutes to soften. Drain off excess water after soaking.<\/p>\n<p><strong>\u0412 \u043d\u0435\u0431\u043e\u043b\u044c\u0448<span style=\"text-decoration: underline\">\u0443<\/span>\u044e \u043c<span style=\"text-decoration: underline\">\u0438<\/span>\u0441\u043a\u0443, \u043d\u0430\u043b<span style=\"text-decoration: underline\">\u0438<\/span>\u0442\u044c \u043a<span style=\"text-decoration: underline\">\u043e<\/span>\u0444\u0435<\/strong> (Pour the coffee into a smallish bowl.) The coffee should feel &#8220;warm but not hot&#8221; &#8212; somewhere in the 100-110\u00b0F range (40\u00b0C-ish). Stir the cocoa and molasses into the coffee. <strong>\u041f\u043e\u0442<span style=\"text-decoration: underline\">\u043e<\/span>\u043c \u0434\u043e\u0431<span style=\"text-decoration: underline\">\u0430<\/span>\u0432\u0438\u0442\u044c \u0434\u0440<span style=\"text-decoration: underline\">\u043e<\/span>\u0436\u0436\u0438<\/strong> (&#8220;Then add the yeast&#8221;). After several minutes <strong>\u043f<span style=\"text-decoration: underline\">\u0435<\/span>\u043d\u0430<\/strong> (&#8220;foam&#8221;) will appear on the surface of the liquid as the <strong>\u0433\u0440<span style=\"text-decoration: underline\">\u0438<\/span>\u0431\u043e\u0447\u043a\u0438 \u0440\u0430\u0437\u043c\u043d\u043e\u0436<span style=\"text-decoration: underline\">\u0430<\/span>\u044e\u0442\u0441\u044f<\/strong> (&#8220;wee little fungi multiply&#8221;) and release CO<sub>2<\/sub>.<\/p>\n<p><strong>\u041f\u043e\u0442<span style=\"text-decoration: underline\">\u043e<\/span>\u043c \u0432 \u0431\u043e\u043b\u044c\u0448<span style=\"text-decoration: underline\">\u0443<\/span>\u044e \u043c<span style=\"text-decoration: underline\">\u0438<\/span>\u0441\u043a\u0443 \u043f\u043e\u043b\u043e\u0436<span style=\"text-decoration: underline\">\u0438<\/span>\u0442\u044c \u043c\u0443\u043a<span style=\"text-decoration: underline\">\u0443<\/span> \u0438 \u0432\u0441<span style=\"text-decoration: underline\">\u0435<\/span> \u043e\u0441\u0442\u0430\u043b\u044c\u043d<span style=\"text-decoration: underline\">\u044b<\/span>\u0435 \u0438\u043d\u0433\u0440\u0435\u0434\u0438<span style=\"text-decoration: underline\">\u0435<\/span>\u043d\u0442\u044b \u0438\u0437 \u0433\u0440<span style=\"text-decoration: underline\">\u0443<\/span>\u043f\u043f\u044b \u0412<\/strong> (&#8220;Next, put the flour and all the other ingredients from group \u0412 into a large bowl&#8221;). <strong>\u0422\u0449<span style=\"text-decoration: underline\">\u0430<\/span>\u0442\u0435\u043b\u044c\u043d\u043e \u0441\u043c\u0435\u0448<span style=\"text-decoration: underline\">\u0430<\/span>\u0442\u044c \u0432<span style=\"text-decoration: underline\">\u0438<\/span>\u043b\u043a\u043e\u0439<\/strong> (&#8220;thoroughly mix with a fork&#8221;) these dry ingredients; then add everything EXCEPT the baking soda (in other words, <strong><span style=\"color: #ff0000\">\u0410 + \u0411 + \u0412 + \u0413<\/span><\/strong>). Mix it all with a big wooden spoon until it comes together as a homogeneous <strong>\u0442<span style=\"text-decoration: underline\">\u0435<\/span>\u0441\u0442\u043e<\/strong> (&#8220;dough&#8221;).<\/p>\n<p>And now comes the calorie-burning part: <strong>\u043f\u043e\u0440<span style=\"text-decoration: underline\">\u0430<\/span> \u043c\u0435\u0441<span style=\"text-decoration: underline\">\u0438<\/span>\u0442\u044c \u0442<span style=\"text-decoration: underline\">\u0435<\/span>\u0441\u0442\u043e<\/strong> (&#8220;it&#8217;s time to knead the dough&#8221;). From long experience, I have two practical suggestions here.<\/p>\n<ol>\n<li style=\"list-style-type: none\">\n<ol>\n<li>The dough may be <strong>\u043b<span style=\"text-decoration: underline\">\u0438<\/span>\u043f\u043a\u043e\u0435<\/strong> (&#8220;sticky&#8221;) at first; therefore, begin kneading with just one hand &#8212; keeping the other hand clean <strong>\u0447\u0442<span style=\"text-decoration: underline\">\u043e<\/span>\u0431\u044b \u043f\u0440\u0438\u0441\u044b\u043f<span style=\"text-decoration: underline\">\u0430<\/span>\u0442\u044c \u0442<span style=\"text-decoration: underline\">\u0435<\/span>\u0441\u0442\u043e \u043c\u0443\u043a<span style=\"text-decoration: underline\">\u043e<\/span>\u0439, \u043f\u043e \u043d\u0435\u043e\u0431\u0445\u043e\u0434<span style=\"text-decoration: underline\">\u0438<\/span>\u043c\u043e\u0441\u0442\u0438<\/strong> (&#8220;in order to sprinkle the dough with more flour, as necessary&#8221;).<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<ol>\n<li>Once the dough is less sticky and you can use both hands to knead, <strong>\u043f\u043e\u0441\u0442<span style=\"text-decoration: underline\">\u0430<\/span>\u0432\u0438\u0442\u044c \u043c<span style=\"text-decoration: underline\">\u0438<\/span>\u0441\u043a\u0443 \u043d<span style=\"text-decoration: underline\">\u0430<\/span> \u043f\u043e\u043b \u0438 \u0441<span style=\"text-decoration: underline\">\u0435<\/span>\u0441\u0442\u044c \u043d\u0430 \u043a\u043e\u043b<span style=\"text-decoration: underline\">\u0435<\/span>\u043d\u0438 \u043f<span style=\"text-decoration: underline\">\u0435<\/span>\u0440\u0435\u0434 \u043c<span style=\"text-decoration: underline\">\u0438<\/span>\u0441\u043a\u043e\u0439<\/strong> (&#8220;put the bowl on the floor and kneel down over the bowl&#8221;), as though the dough has suffered a heart attack and you&#8217;re a paramedic performing CPR! This way, gravity and your body weight do most of the work.<\/li>\n<\/ol>\n<p>At any rate, <strong>\u0432\u044b\u043c<span style=\"text-decoration: underline\">\u0435<\/span>\u0448\u0438\u0432\u0430\u0442\u044c \u0442<span style=\"text-decoration: underline\">\u0435<\/span>\u0441\u0442\u043e \u0432<span style=\"text-decoration: underline\">\u043e<\/span>\u0441\u0435\u043c\u044c-\u0434<span style=\"text-decoration: underline\">\u0435<\/span>\u0441\u044f\u0442\u044c \u043c\u0438\u043d<span style=\"text-decoration: underline\">\u0443<\/span>\u0442 &#8212; \u0434\u043e \u0442<span style=\"text-decoration: underline\">\u0435<\/span>\u0445 \u043f<span style=\"text-decoration: underline\">\u043e<\/span>\u0440, \u043f\u043e\u043a<span style=\"text-decoration: underline\">\u0430<\/span> \u043d\u0435 \u043f\u0435\u0440\u0435\u0441\u0442<span style=\"text-decoration: underline\">\u0430<\/span>\u043d\u0435\u0442 \u043b<span style=\"text-decoration: underline\">\u0438<\/span>\u043f\u043d\u0443\u0442\u044c \u043a \u0440\u0443\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043c \u0438 \u043c<span style=\"text-decoration: underline\">\u0438<\/span>\u0441\u043a\u0435.<\/strong> (&#8220;Knead the dough 8-10 minutes &#8212; until it stops sticking to your hands and the bowl&#8221;).<\/p>\n<p>Now rub a little more vegetable oil all over the ball of dough, <strong>\u043d\u0430\u043a\u0440<span style=\"text-decoration: underline\">\u044b<\/span>\u0442\u044c \u043c<span style=\"text-decoration: underline\">\u0438<\/span>\u0441\u043a\u0443 \u0432\u043b<span style=\"text-decoration: underline\">\u0430<\/span>\u0436\u043d\u044b\u043c \u043f\u043e\u043b\u043e\u0442<span style=\"text-decoration: underline\">\u0435<\/span>\u043d\u0446\u0435\u043c<\/strong> (&#8220;cover the bowl with a damp towel&#8221;), and let it sit in a warm place for at least one hour, <strong>\u043f\u043e\u043a\u0430 \u043e\u0431\u044a\u0451\u043c \u043d\u0435 \u0443\u0432\u0435\u043b<span style=\"text-decoration: underline\">\u0438<\/span>\u0447\u0438\u0442\u0441\u044f \u0440<span style=\"text-decoration: underline\">\u0430<\/span>\u0437\u0430 \u0432 \u0434\u0432<span style=\"text-decoration: underline\">\u0430<\/span><\/strong> (&#8220;until the volume has increased by about 2x&#8221;).<\/p>\n<p>Knead the dough again for just a minute, then press it into a well-greased \u0444<span style=\"text-decoration: underline\">\u043e<\/span>\u0440\u043c\u0430 (&#8220;bread\/cake pan&#8221;) &#8212; I used a 9 x 5 inch pan (about 23 x 13 cm). Customarily, black bread is baked as a <strong>\u0431\u0443\u0445<span style=\"text-decoration: underline\">\u0430<\/span>\u043d\u043a\u0430<\/strong> (&#8220;rectangular pan-molded loaf&#8221;), not as a <strong>\u0431\u0430\u0442<span style=\"text-decoration: underline\">\u043e<\/span>\u043d<\/strong> (&#8220;long panless loaf&#8221;), because the sides of the <strong>\u0444<span style=\"text-decoration: underline\">\u043e<\/span>\u0440\u043c\u0430<\/strong> give the heavy dough some vertical support. Again, cover the dough with a damp towel and put it in a warm place for 45-60 minutes.<\/p>\n<p>Near the end of the <strong>\u0432\u0442\u043e\u0440<span style=\"text-decoration: underline\">\u043e<\/span>\u0439 \u043f\u043e\u0434\u044a\u0451\u043c<\/strong> (&#8220;second rising&#8221;), turn on the oven and <strong>\u043d\u0430\u0433\u0440<span style=\"text-decoration: underline\">\u0435<\/span>\u0442\u044c \u043f<span style=\"text-decoration: underline\">\u0435<\/span>\u0447\u043a\u0443 \u0434\u043e<\/strong> (&#8220;heat the oven to&#8221;) 375\u00b0F (190\u00b0C).<\/p>\n<p><strong>\u0420\u0430\u0441\u0442\u0432\u043e\u0440<span style=\"text-decoration: underline\">\u0438<\/span>\u0442\u044c \u043f\u0438\u0449\u0435\u0432<span style=\"text-decoration: underline\">\u0443<\/span>\u044e \u0441<span style=\"text-decoration: underline\">\u043e<\/span>\u0434\u0443<\/strong> (&#8220;dissolve the baking soda&#8221;) in about 1\/4 cup of <strong>\u043a\u0438\u043f\u044f\u0442<span style=\"text-decoration: underline\">\u043e<\/span>\u043a<\/strong>, and gently brush several coats of the mixture over the top of the loaf. You can also sprinkle on toppings like seeds or coarse salt, if you wish.<\/p>\n<p>And now we&#8217;re almost done: <strong>\u043f\u043e\u0441\u0430\u0434<span style=\"text-decoration: underline\">\u0438<\/span>\u0442\u044c \u0432 \u043f<span style=\"text-decoration: underline\">\u0435<\/span>\u0447\u043a\u0443<\/strong> (&#8220;sit it in the oven&#8221;), set the timer for 40 minutes, and enjoy <strong>\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u043a \u0432\u043a<span style=\"text-decoration: underline\">\u0443<\/span>\u0441\u043d\u043e \u043f<span style=\"text-decoration: underline\">\u0430<\/span>\u0445\u043d\u0435\u0442 \u043d\u0430 \u043a<span style=\"text-decoration: underline\">\u0443<\/span>\u0445\u043d\u0435, \u043f\u043e\u043a<span style=\"text-decoration: underline\">\u0430<\/span> \u0445\u043b<span style=\"text-decoration: underline\">\u0435<\/span>\u0431 \u0432\u044b\u043f\u0435\u043a<span style=\"text-decoration: underline\">\u0430<\/span>\u0435\u0442\u0441\u044f<\/strong>! (&#8220;how delicious it smells in the kitchen, while the bread is baking!&#8221;) When it&#8217;s done, remove the loaf from the pan and let it cool completely before slicing &#8212; if you can wait!<\/p>\n<p><strong>\u041f\u0440\u0438<span style=\"text-decoration: underline\">\u044f<\/span>\u0442\u043d\u043e\u0433\u043e \u0430\u043f\u043f\u0435\u0442<span style=\"text-decoration: underline\">\u0438<\/span>\u0442\u0430!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<img width=\"298\" height=\"350\" src=\"https:\/\/blogs.transparent.com\/russian\/wp-content\/uploads\/sites\/10\/2012\/06\/ingredienty-298x350.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Russian packages of some of the ingredients\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/russian\/wp-content\/uploads\/sites\/10\/2012\/06\/ingredienty-298x350.jpg 298w, https:\/\/blogs.transparent.com\/russian\/wp-content\/uploads\/sites\/10\/2012\/06\/ingredienty.jpg 391w\" sizes=\"auto, (max-width: 298px) 100vw, 298px\" \/><p>\u041c\u043e\u0439 \u0440\u0435\u0446\u0435\u043f\u0442 \u0434\u043b\u044f \u0445\u043b\u0435\u0431\u0430, \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u0430\u044e\u0449\u0435\u0433\u043e \u0447\u0451\u0440\u043d\u044b\u0439 In part 1, I described my attempts to reproduce &#8220;authentic Russian black bread&#8221; at home. And now, here&#8217;s the step-by-step recipe for those who want to try it! My instructions tell how to make the bread \u0440\u0443\u0447\u043d\u044b\u043c \u0441\u043f\u043e\u0441\u043e\u0431\u043e\u043c (&#8220;by hand&#8221;), but you can certainly use a \u0445\u043b\u0435\u0431\u043e\u043f\u0435\u0447\u043a\u0430 (&#8220;bread machine&#8221;)&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/russian\/my-recipe-for-something-sort-of-like-black-bread\/\">Continue Reading<\/a><\/p>","protected":false},"author":94,"featured_media":2886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[8],"tags":[385636,1248,1298],"class_list":["post-2858","post","type-post","status-publish","has-post-thumbnail","hentry","category-language","tag-russian-food","tag-russian-language","tag-russian-words"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"\u041c\u043e\u0439 \u0440\u0435\u0446\u0435\u043f\u0442 \u0434\u043b\u044f \u0445\u043b\u0435\u0431\u0430, \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u0430\u044e\u0449\u0435\u0433\u043e \u0447\u0451\u0440\u043d\u044b\u0439 In part 1, I described my attempts to reproduce &quot;authentic Russian black bread&quot; at home. And now, here&#039;s the step-by-step recipe for those who want to try it! My instructions tell how to make the bread \u0440\u0443\u0447\u043d\u044b\u043c \u0441\u043f\u043e\u0441\u043e\u0431\u043e\u043c (&quot;by hand&quot;), but you can certainly use a \u0445\u043b\u0435\u0431\u043e\u043f\u0435\u0447\u043a\u0430 (&quot;bread machine&quot;)\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Rob\"\/>\n\t<meta name=\"keywords\" content=\"russian food,russian language,russian words,language\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/blogs.transparent.com\/russian\/my-recipe-for-something-sort-of-like-black-bread\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.0.1\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Russian Language Blog | Language and Culture of the Russian-Speaking World\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"My recipe for something sort of like black bread | Russian Language Blog\" \/>\n\t\t<meta property=\"og:description\" content=\"\u041c\u043e\u0439 \u0440\u0435\u0446\u0435\u043f\u0442 \u0434\u043b\u044f \u0445\u043b\u0435\u0431\u0430, \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u0430\u044e\u0449\u0435\u0433\u043e \u0447\u0451\u0440\u043d\u044b\u0439 In part 1, I described my attempts to reproduce &quot;authentic Russian black bread&quot; at home. And now, here&#039;s the step-by-step recipe for those who want to try it! My instructions tell how to make the bread \u0440\u0443\u0447\u043d\u044b\u043c \u0441\u043f\u043e\u0441\u043e\u0431\u043e\u043c (&quot;by hand&quot;), but you can certainly use a \u0445\u043b\u0435\u0431\u043e\u043f\u0435\u0447\u043a\u0430 (&quot;bread machine&quot;)\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/blogs.transparent.com\/russian\/my-recipe-for-something-sort-of-like-black-bread\/\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2012-06-05T00:14:31+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2021-02-19T06:17:32+00:00\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n\t\t<meta name=\"twitter:title\" content=\"My recipe for something sort of like black bread | Russian Language Blog\" \/>\n\t\t<meta name=\"twitter:description\" content=\"\u041c\u043e\u0439 \u0440\u0435\u0446\u0435\u043f\u0442 \u0434\u043b\u044f \u0445\u043b\u0435\u0431\u0430, \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u0430\u044e\u0449\u0435\u0433\u043e \u0447\u0451\u0440\u043d\u044b\u0439 In part 1, I described my attempts to reproduce &quot;authentic Russian black bread&quot; at home. And now, here&#039;s the step-by-step recipe for those who want to try it! My instructions tell how to make the bread \u0440\u0443\u0447\u043d\u044b\u043c \u0441\u043f\u043e\u0441\u043e\u0431\u043e\u043c (&quot;by hand&quot;), but you can certainly use a \u0445\u043b\u0435\u0431\u043e\u043f\u0435\u0447\u043a\u0430 (&quot;bread machine&quot;)\" \/>\n\t\t<script type=\"application\/ld+json\" class=\"aioseo-schema\">\n\t\t\t{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/#article\",\"name\":\"My recipe for something sort of like black bread | Russian Language Blog\",\"headline\":\"My recipe for something sort of like black bread\",\"author\":{\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/author\\\/robmcgee\\\/#author\"},\"publisher\":{\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/#organization\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/wp-content\\\/uploads\\\/sites\\\/10\\\/2012\\\/06\\\/ingredienty.jpg\",\"width\":391,\"height\":459,\"caption\":\"Russian packages of some of the ingredients\"},\"datePublished\":\"2012-06-05T00:14:31+00:00\",\"dateModified\":\"2021-02-19T06:17:32+00:00\",\"inLanguage\":\"en-US\",\"commentCount\":3,\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/#webpage\"},\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/#webpage\"},\"articleSection\":\"language, Russian food, Russian language, Russian words\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/#breadcrumblist\",\"itemListElement\":[{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian#listItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/category\\\/language\\\/#listItem\",\"name\":\"language\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/category\\\/language\\\/#listItem\",\"position\":2,\"name\":\"language\",\"item\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/category\\\/language\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/#listItem\",\"name\":\"My recipe for something sort of like black bread\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian#listItem\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/#listItem\",\"position\":3,\"name\":\"My recipe for something sort of like black bread\",\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/category\\\/language\\\/#listItem\",\"name\":\"language\"}}]},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/#organization\",\"name\":\"Russian Language Blog\",\"description\":\"Language and Culture of the Russian-Speaking World\",\"url\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/author\\\/robmcgee\\\/#author\",\"url\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/author\\\/robmcgee\\\/\",\"name\":\"Rob\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/#authorImage\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/cad243c1336e2a7b9f4e479cd9d997e88a1591c592e1607ad48d9bd1b854ede6?s=96&d=mm&r=g\",\"width\":96,\"height\":96,\"caption\":\"Rob\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/#webpage\",\"url\":\"https:\\\/\\\/blogs.transparent.com\\\/russian\\\/my-recipe-for-something-sort-of-like-black-bread\\\/\",\"name\":\"My recipe for something sort of like black bread | Russian Language Blog\",\"description\":\"\\u041c\\u043e\\u0439 \\u0440\\u0435\\u0446\\u0435\\u043f\\u0442 \\u0434\\u043b\\u044f \\u0445\\u043b\\u0435\\u0431\\u0430, \\u043d\\u0430\\u043f\\u043e\\u043c\\u0438\\u043d\\u0430\\u044e\\u0449\\u0435\\u0433\\u043e \\u0447\\u0451\\u0440\\u043d\\u044b\\u0439 In part 1, I described my attempts to reproduce \\\"authentic Russian black bread\\\" at home. And now, here's the step-by-step recipe for those who want to try it! 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And now, here's the step-by-step recipe for those who want to try it! 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