I hadn’t had much experience with dark rye bread until I tried this mix for Black Russian (Pumpernickel) Bread. The experience was eye-opening!
I say “eye-opening” because this mix inspired me to find a recipe for black rye bread. I just couldn’t get this wonderful bread out of my mind. I was determined to be able to make it from scratch and now I can.
Additionally, I also like to have this mix on hand in case I’m having one of those days. You know the days I mean. I’m talking about the days when everything goes wrong and all I want to do is have a good dinner and then relax in front of the television. Bread mixes were meant for days like that!
Making the Bread
Here’s what it was like the first time I made this bread from a mix . . .
I read the instructions on the package. It called for water of exactly 80 degrees to be used in making the bread.
I use a Zojirushi bread machine. The bread cycle includes time for preheating. So I just used water from the tap. If your machine doesn’t have a preheat cycle though, be sure to use the recommended water temperature.
I added the ingredients as recommended by the instructions that came with my Zo, being careful to make a little nest for the yeast.
I used the basic setting.
The Final Product
As you can see, the final product looks amazing!
The bread is a dark, brown color and the loaf was well-shaped.
The bread smelled like a heavy, rye bread while baking. It also had a lovely rye aroma. However, the final product had a lovely cake-like texture. The taste was more like light rye. The rye was there, but it wasn’t overpowering.
One last thing, this black Russian Bread makes amazing ham and Swiss on rye sandwiches.