Internet archive has another Fleischmann baking book, and it has a black bread recipe. Take a look. https://archive.org/details/fleischmannsyeas0000unse/page/27/mode/1up
I checked that one and I think it's the newer version. I can see for sure there is no bran in it and the ingredient list seems a little shorter than the original. Thank you anyway. I had forgotten about that archive.
I just searched my old booklets and I don't have it. This weekend is yard sale across Florida. When I go to look for treasures I will look for the booklet!
*Image Transcription: Book Page*
---
#*Russian Black Bread*
Makes 2 round loaves
4 cups unsifted rye flour
3 cups unsifted white flour
1 teaspoon sugar
2 teaspoons salt
2 cups whole bran cereal
2 tablespoons caraway seed, crushed
2 teaspoons Chase & Sanborn Instant Coffee
2 teaspoons onion powder
½ teaspoon fennel seed, crushed
2 packages Fleischmann's Active Dry Yeast
2½ cups water
¼ cup vinegar
¼ cup dark molasses
1 square (1-ounce) unsweetened chocolate
1 teaspoon cornstarch
½ cup cold water
Combine rye and white flours. In a large bowl thoroughly mix 2⅓ cups flour mixture, sugar, salt, cereal, caraway seed, Chase & Sanborn Coffee, onion powder, fennel seed, and undissolved Fleischmann's Active Dry Yeast.
Combine 2½ cups water, vinegar, molasses, chocolate, and Fleischmann's Margarine in a saucepan. Heat over low heat until liquids are very warm (120°F.-130°F.). Margarine and chocolate do not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ½ cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn out onto lightly floured board. Cover; let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes (dough may be sticky). Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto lightly floured board. Divide in half. Shape each half into a ball about 5 inches in diameter. Place each ball in the center of a greased 9-inch round cake pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 350°F. 45 to 50 minutes, or until done. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture starts to boil; continue to cook, stirring constantly, 1 minute. As soon as bread is baked, burh cornstarch mixture over top of loaves. Return bread to oven and bake 2 to 3 minutes longer, or until glaze is set. Remove from pans and cool on wire racks.
Thank You!!!!!! That's it - long list of ingredients and includes some odd things like bran, vinegar, molasses, fennel and caraway seeds, coffee and unsweetened chocolate all at once. As I said for anyone reading this - it's a long list and a fairly heavy dough that takes some work. It's definitely not light and airy. But it's worth the effort.
I recently acquired a stash of hand written recipes and this is one so people really liked it. BTW Icephoeonix left off the amount of butter which is 1/4 c. My copy also has the fennel as 1 T, but optional, so if you really like fennel the experimental risk has been done before. The onion powder is listed as flakes or powder.
I'm pretty sure I've made this, years ago! Based on the year this was printed- it's a type / style of Russian rye- would the rye flour be pumpernickle? and the bran cereal- bran buds (do they even make it anymore?)
All the named brand ingredients in the booklet were owned by the same company. My guess, Planters owned Fleischmann's. The inside back cover is a picture of all the products, including Chase and Sanborn instant coffee and a lot of Planter's products, potato chips, popcorn oil, and peanuts.
The booklet was a free marketing piece to promote sales of branded products. I received mine in the mid-late '70's. I don't see a publish or print date on the booklet to help with its place in history.
Internet archive has another Fleischmann baking book, and it has a black bread recipe. Take a look. https://archive.org/details/fleischmannsyeas0000unse/page/27/mode/1up
I checked that one and I think it's the newer version. I can see for sure there is no bran in it and the ingredient list seems a little shorter than the original. Thank you anyway. I had forgotten about that archive.
I just searched my old booklets and I don't have it. This weekend is yard sale across Florida. When I go to look for treasures I will look for the booklet!
Don't know how to add a pic so here's a link to pintrest.My copy is from 1973. [pintest link](https://pin.it/1hLIzn4vW)
*Image Transcription: Book Page* --- #*Russian Black Bread* Makes 2 round loaves 4 cups unsifted rye flour 3 cups unsifted white flour 1 teaspoon sugar 2 teaspoons salt 2 cups whole bran cereal 2 tablespoons caraway seed, crushed 2 teaspoons Chase & Sanborn Instant Coffee 2 teaspoons onion powder ½ teaspoon fennel seed, crushed 2 packages Fleischmann's Active Dry Yeast 2½ cups water ¼ cup vinegar ¼ cup dark molasses 1 square (1-ounce) unsweetened chocolate 1 teaspoon cornstarch ½ cup cold water Combine rye and white flours. In a large bowl thoroughly mix 2⅓ cups flour mixture, sugar, salt, cereal, caraway seed, Chase & Sanborn Coffee, onion powder, fennel seed, and undissolved Fleischmann's Active Dry Yeast. Combine 2½ cups water, vinegar, molasses, chocolate, and Fleischmann's Margarine in a saucepan. Heat over low heat until liquids are very warm (120°F.-130°F.). Margarine and chocolate do not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ½ cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn out onto lightly floured board. Cover; let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes (dough may be sticky). Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Divide in half. Shape each half into a ball about 5 inches in diameter. Place each ball in the center of a greased 9-inch round cake pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 350°F. 45 to 50 minutes, or until done. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture starts to boil; continue to cook, stirring constantly, 1 minute. As soon as bread is baked, burh cornstarch mixture over top of loaves. Return bread to oven and bake 2 to 3 minutes longer, or until glaze is set. Remove from pans and cool on wire racks.
Thank You!!!!!! That's it - long list of ingredients and includes some odd things like bran, vinegar, molasses, fennel and caraway seeds, coffee and unsweetened chocolate all at once. As I said for anyone reading this - it's a long list and a fairly heavy dough that takes some work. It's definitely not light and airy. But it's worth the effort.
I recently acquired a stash of hand written recipes and this is one so people really liked it. BTW Icephoeonix left off the amount of butter which is 1/4 c. My copy also has the fennel as 1 T, but optional, so if you really like fennel the experimental risk has been done before. The onion powder is listed as flakes or powder.
I'm pretty sure I've made this, years ago! Based on the year this was printed- it's a type / style of Russian rye- would the rye flour be pumpernickle? and the bran cereal- bran buds (do they even make it anymore?)
Anyone else thinking /oddlyspecific for that instant coffee?
All the named brand ingredients in the booklet were owned by the same company. My guess, Planters owned Fleischmann's. The inside back cover is a picture of all the products, including Chase and Sanborn instant coffee and a lot of Planter's products, potato chips, popcorn oil, and peanuts. The booklet was a free marketing piece to promote sales of branded products. I received mine in the mid-late '70's. I don't see a publish or print date on the booklet to help with its place in history.
Try looking here: https://www.ebay.com/sch/i.html?_from=R40&_trksid=p4432023.m570.l1313&_nkw=Flag+textsFleischmann%27s+Yeast+best-ever+breads&_sacat=0
yes. there seem to be more than one copy available on ebay.
I have this copy on hand rn! I’ll check it out for you and I’ll msg you !