Comments on: black bread

By: Melissa

Melissa — Tue, 15 May 2012 14:59:12 +0000

I realize this is a very old post, but I had to tell you how much I love this bread! I’ve been drooling over the recipe for weeks and, finally having found some bran, I made it today. Half a loaf disappeared almost instantly.

We’re clearing out our pantry in preparation for a move, so I used an odd combination of flours to get rid of what we had without buying more, and it still turned out so delicious. I can only imagine how it will taste next time – just as the recipe suggests.

By: deb

deb — Fri, 11 May 2012 17:14:23 +0000

Hi Joanie — You should not find the bread bitter. I have made it many, many times over the years, always using different ingredients (everything from Baker’s to Scharffen-Berger chocolate, Grandmas to Plantation molasses) and these are very minor ingredients in a large loaf. That said, you can always skip or half them if you don’t think you’ll like them.

By: joanie

joanie — Thu, 10 May 2012 20:28:33 +0000

Hi Deb …. would you be able to share with me the exact brands of unsweetened chocolate (including % cacao), light or dark molasses and instant expresso you use? These ingredients can be bitter by default. I am new to baking with bitter chocolate. Without some direction, my concern is I will wind up with a bread that has a great texture yet a bitter taste. Bitter is not palatable for me. I’m fine, though, with an unsweetened taste or a savory taste. Thanks very much for what you can advise.

By: Luba

Luba — Mon, 23 Apr 2012 18:34:12 +0000

Hi Deb, dough for my first attempt at this bread is rising as I type. You mention up in comment 233 that you would keep loaves in your freezer. I am thinking of freezing one of the loaves for later. What is your process? Foil? Foil then plastic? How to you go about thawing/reheating? Thank you for your fabulous site. I made the broccoli rabe pasta last night and it was delicious!

By: Jane H

Jane H — Fri, 20 Apr 2012 15:26:28 +0000

I love smittebnkitchen! I bumped into your kitchen only 2 months ago. I have made black bread at least 3 times already. I also made mini soft pretzel, NY bagels, And Oh your challah bread! Simply the best. And so easy. All these are bookmarked and have become my weekly must-bake! My husband and all my friends like them. Thank you for your wonderful site, Deb. Great job, great blog.

By: Charlie

Charlie — Tue, 03 Apr 2012 22:53:40 +0000

This sounds like a great recipe for a typical American bread that you guys call “russian” – why? For a life of me i do not know. I was born and raised and traveled a lot while i was living in Soviet Union, never have I tried, seen or even heard of bread like that. But allas, enjoy it.

BTW, GREAT BLOG.

By: Betsy H

Betsy H — Tue, 03 Apr 2012 00:22:12 +0000

I just made this last week. Gosh! It was delicious. I ate so much of the dough…it was hard to actually get it into the oven :) Thanks for all your wonderful recipes!!!

By: Anna

Anna — Tue, 28 Feb 2012 06:33:57 +0000

I just want to thank you VERY much for helping me to feel peas of home every time when I make this wonderful bread. I come from small country called Armenia which is close to Russia and having this bread just takes me back home and satisfies my cravings. Thank you very much again.

By: deb

deb — Mon, 27 Feb 2012 18:26:34 +0000

I think it’s sold in the cereal (or grain/flour) aisle. It’s usually sold as Miller’s Wheat Bran (Bob’s Red Mill has a great one). In a pinch, I suspect that grinding up bran flakes or bran cereal (preferably unsweetened) would also work.

By: Louise

Louise — Sun, 26 Feb 2012 05:13:49 +0000

Deb – I am going to make this bread tomorrow and i have 2 questions. I want to serve it for lunch in 2 days. I usually do a cold rise over night and then brig the dough to room temperature, shape, do last rise and bake. Any reason that process will not work with this bread?

Also, hate to sound stupid – but is wheat bran whet you buy in the cereal; isle?

thnks!