Russian black bread from Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger

  • coffee
  • tapioca flour
  • Show all ingredients...

  • EYB Comments

    Correction on the author's website: "In step 4: Bake for 1 hour and 20 minutes. Decrease the temperature to 300 degrees F and bake for an additional 1 hour, until the exterior is firm to the touch."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction on the author's website: "In step 4: Bake for 1 hour and 20 minutes. Decrease the temperature to 300 degrees F and bake for an additional 1 hour, until the exterior is firm to the touch."

  • Kitchengeek on September 02, 2017

    This is dense and almost fudge-like in texture. None of the individual ingredients are very detectable except caraway and a little bit the coffee.

  • Kitchengeek on August 29, 2017

    Very soft, dense loaf, almost like fudge texture.

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