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Wendy said in August 31st, 2009 at 2:47 pm

Looks nice and hearty!

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Caitlin said in August 31st, 2009 at 8:44 pm

I definitely got the molasses and the coffee flavors – what a wonderful bread! I didn’t slash mine, so I got growths, but yours is just gorgeous.

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Görel said in September 1st, 2009 at 4:13 am

That was a great idea, using flavoured coffee! I would never have thought of that. Beautiful loaves! Thanks for baking with us!

I’ve looked and looked but can’t seem to find your email address — I’d like to send you the Buddy badge! (I have added mine on my blog now …)

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Mimi said in September 1st, 2009 at 12:51 pm

That is a pretty amazing bread.

I saw it on someone else’s blog and it didn’t bake up quite as nicely as yours did. It didn’t hold as nice of a shape. Yours look really good!!

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Judy said in September 2nd, 2009 at 12:01 am

This is my upcoming weekend project. I will try to wake up my rye starter that has been hibernating in the fridge for too long. I hope my bread turns out as well as yours!

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Baking Soda said in September 2nd, 2009 at 4:14 pm

Yes, complex! The fun part is that it keeps so very well so you can enjoy every single slice. Great job!

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YeastSpotting September 4, 2009 | Wild Yeast said in September 4th, 2009 at 3:04 am

[...] Black Russian Bread [...]

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Susan/Wild Yeast said in September 4th, 2009 at 10:27 am

I would say you’re definitely on the edge with that rum pecan coffee :) but wow your loaf looks nice!

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Elle said in September 4th, 2009 at 10:14 pm

Gorgeous loaf! The extra gluten clearly is a good idea. Interesting that the flavor of the flavored coffee didn’t come through but that the coffee flavor did. I liked this bread a lot, and even more the next day. Great job on yours!!

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Sara said in September 6th, 2009 at 1:43 pm

What a fabulous post, this bread is intriguing to me. We rarely bake breads with so many different types of flour, I would love to try this out. Thanks for joining us for this month’s BBD!

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Laura said in September 6th, 2009 at 9:21 pm

Fascinating bread recipe.

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[...] you have time to bake bread, sometimes you don’t. But you always have time to take a Black Russian Rye you made at home, and top it with some peppered smoked salmon, a little red onion, and a flavorful [...]

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