Comments on: black bread http://smittenkitchen.com/2009/04/black-bread/ Sat, 11 Feb 2012 09:13:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dave http://smittenkitchen.com/2009/04/black-bread/#comment-1571417 Dave Mon, 06 Feb 2012 02:58:24 +0000 http://smittenkitchen.com/?p=2598#comment-1571417 You've made my week! We used to live in Lithuania, and had this bread all the time (also called black bread there). I've missed it! Just made the recipe today, and it turned out delicious. Thank you! http://givetothewheat.blogspot.com/2012/02/black-bread.html You’ve made my week! We used to live in Lithuania, and had this bread all the time (also called black bread there). I’ve missed it! Just made the recipe today, and it turned out delicious. Thank you!

http://givetothewheat.blogspot.com/2012/02/black-bread.html

]]> By: Karen http://smittenkitchen.com/2009/04/black-bread/#comment-1536892 Karen Sun, 29 Jan 2012 14:24:18 +0000 http://smittenkitchen.com/?p=2598#comment-1536892 Really delicious! I finally made this bread today! My modifications (since I couldn't get hold of all ingredients): susbtituted bran by adding more whole wheat and rye flour. Had not caraway seeds but added a bit more fennel seeds instead. Used one espresso cup of strong coffee instead of instant espresso powder. May have used more flour than the recipe prescribed, as I added while kneading until the dough was springy and soft, but not sticky. Baked for about 70 minutes until the bread was 98 degrees C in the center (used a baking thermometer). The very bottom of the bread is a bit too moist and I'll bake until 100 degrees C next time. Nonetheless, the bread it mouthwatering delicious!! We'll have it with cream cheese, salmon and dill later today. I love your blog and visit it almost daily, thank you, Deb! Really delicious! I finally made this bread today! My modifications (since I couldn’t get hold of all ingredients): susbtituted bran by adding more whole wheat and rye flour. Had not caraway seeds but added a bit more fennel seeds instead. Used one espresso cup of strong coffee instead of instant espresso powder. May have used more flour than the recipe prescribed, as I added while kneading until the dough was springy and soft, but not sticky.
Baked for about 70 minutes until the bread was 98 degrees C in the center (used a baking thermometer). The very bottom of the bread is a bit too moist and I’ll bake until 100 degrees C next time. Nonetheless, the bread it mouthwatering delicious!! We’ll have it with cream cheese, salmon and dill later today. I love your blog and visit it almost daily, thank you, Deb!

]]> By: Giulia http://smittenkitchen.com/2009/04/black-bread/#comment-1531957 Giulia Fri, 27 Jan 2012 18:35:38 +0000 http://smittenkitchen.com/?p=2598#comment-1531957 After months of drooling over this recipe, I finally managed to get together all the ingredients (one advantage of living in Germany: every food shop sells about ten different kinds of flour) and it came out PERFECTLY! The bread was soft and moist on the inside, but the crust very substantial. The flavor is just divine--although I grew up in NYC and have fond memories of pumpernickel bread (and pumpernickel bagels), this tops ALL of them. Thank you Deb for your amazing recipes...you have never steered me wrong. After months of drooling over this recipe, I finally managed to get together all the ingredients (one advantage of living in Germany: every food shop sells about ten different kinds of flour) and it came out PERFECTLY! The bread was soft and moist on the inside, but the crust very substantial. The flavor is just divine–although I grew up in NYC and have fond memories of pumpernickel bread (and pumpernickel bagels), this tops ALL of them. Thank you Deb for your amazing recipes…you have never steered me wrong.

]]> By: Sarah http://smittenkitchen.com/2009/04/black-bread/#comment-1531750 Sarah Fri, 27 Jan 2012 16:32:53 +0000 http://smittenkitchen.com/?p=2598#comment-1531750 thank you for the recipe, deb! i really, really enjoy this bread! i live at altitude and i often have difficulty with yeast breads but this one works great and everyone always goes crazy over it. :-) thank you for the recipe, deb! i really, really enjoy this bread! i live at altitude and i often have difficulty with yeast breads but this one works great and everyone always goes crazy over it. :-)

]]> By: Cynthia http://smittenkitchen.com/2009/04/black-bread/#comment-1526220 Cynthia Wed, 25 Jan 2012 22:16:11 +0000 http://smittenkitchen.com/?p=2598#comment-1526220 Looks amazing, and I'm sure this is pretty fun to make. And I can only imagine the wonderful smells you'd get when you're cooking it... I don't suppose there is any way in the world that I could make this recipe using wheat-free flours, is there? I'm guessing it would ruin the texture. :( What do you think? Looks amazing, and I’m sure this is pretty fun to make. And I can only imagine the wonderful smells you’d get when you’re cooking it…

I don’t suppose there is any way in the world that I could make this recipe using wheat-free flours, is there? I’m guessing it would ruin the texture. :( What do you think?

]]> By: Jenny http://smittenkitchen.com/2009/04/black-bread/#comment-1526004 Jenny Wed, 25 Jan 2012 20:57:41 +0000 http://smittenkitchen.com/?p=2598#comment-1526004 This was my first try at homemade yeasted bread in the last 10 years or so. Delicious! I worked the dough completely by hand and, like others, found I needed to add almost an additional cup of flour (1/2 C. rye, 1/2 C. ap, 2t whole wheat) to get the dough to a workable consistency. Definitely worth it, and I will definitely be making this again! Thanks, Deb! This was my first try at homemade yeasted bread in the last 10 years or so. Delicious! I worked the dough completely by hand and, like others, found I needed to add almost an additional cup of flour (1/2 C. rye, 1/2 C. ap, 2t whole wheat) to get the dough to a workable consistency. Definitely worth it, and I will definitely be making this again! Thanks, Deb!

]]> By: Olga (Olga\'s Flavor Factory) http://smittenkitchen.com/2009/04/black-bread/#comment-1523813 Olga (Olga\'s Flavor Factory) Wed, 25 Jan 2012 05:18:43 +0000 http://smittenkitchen.com/?p=2598#comment-1523813 This is the most incredible recipe for black bread. It definately tastes Russian:) I think the texture is much better, though. The flavors are a perfect combination. This is the most incredible recipe for black bread. It definately tastes Russian:) I think the texture is much better, though. The flavors are a perfect combination.

]]> By: Giulietta Nicole http://smittenkitchen.com/2009/04/black-bread/#comment-1518530 Giulietta Nicole Mon, 23 Jan 2012 19:30:22 +0000 http://smittenkitchen.com/?p=2598#comment-1518530 I am just starting to bake my own bread (only about 4 loaves in) and thoroughly enjoyed trying this recipe. My only disappointment was that the end product seemed a bit dry. It looked beautiful, and was delicious toasted, but not so great untoasted. Is there anything I should watch out for during the process the next time I make this, that might help with the dryness? (I mixed by hand, btw. I don't have a stand mixer -- yet.) :) Thank you! I am just starting to bake my own bread (only about 4 loaves in) and thoroughly enjoyed trying this recipe. My only disappointment was that the end product seemed a bit dry. It looked beautiful, and was delicious toasted, but not so great untoasted. Is there anything I should watch out for during the process the next time I make this, that might help with the dryness? (I mixed by hand, btw. I don’t have a stand mixer — yet.) :) Thank you!

]]> By: deb http://smittenkitchen.com/2009/04/black-bread/#comment-1515107 deb Sun, 22 Jan 2012 20:59:37 +0000 http://smittenkitchen.com/?p=2598#comment-1515107 That sounds really good! I usually use a dough hook too, though I'll occasionally use the paddle just to mix the wetter ingredients. That sounds really good! I usually use a dough hook too, though I’ll occasionally use the paddle just to mix the wetter ingredients.

]]> By: Lyss http://smittenkitchen.com/2009/04/black-bread/#comment-1507800 Lyss Fri, 20 Jan 2012 18:29:09 +0000 http://smittenkitchen.com/?p=2598#comment-1507800 I as well brew beer and always have spent grains left over. Always use them right away, dry them in the oven to I'll into flour or freeze them, otherwise they getbreally gross and stinky. I like to dry my grains and mill into flour, I find the whole grains are really chewy. One question I had is what you think about a dough hook compared to a paddle like you mentioned. I've never made a bread dough with a paddle. I as well brew beer and always have spent grains left over. Always use them right away, dry them in the oven to I’ll into flour or freeze them, otherwise they getbreally gross and stinky. I like to dry my grains and mill into flour, I find the whole grains are really chewy.

One question I had is what you think about a dough hook compared to a paddle like you mentioned. I’ve never made a bread dough with a paddle.

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