![\"\"](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2011\/05\/bbreadbutter-400x400.jpg\" "\\"bbreadbutter\\"")
<\/a><\/dt>\nFor the next installment of bread-a-week<\/a>, I wanted to make Russian black bread. I used to use a recipe from Gourmet<\/em>; it was contributed by a reader, so in the letters section at the front of the magazine. I remember making it when we lived in Chicago, so I estimated that it must have been in an issue dating from the early 1990s. Gourmet<\/em> indexes those sent-in recipes on Epicurious<\/a> now, but the coverage gets a little sketchy when you go back that far, and I couldn’t find anything by searching the collection online. I remembered that you cooked some finely diced onion in water and threw in seeds for flavoring – dill, fennel, caraway – and it had chocolate and espresso powder to make it black. I was starting to think I’d have to start rifling my old issues of the magazine, but Tuesday morning, bored in a meeting, I did a quick search on pumpernickel on my iPhone, and this from Deb at Smitten Kitchen<\/a> was the 2nd hit. I liked the Smitten recipe, but on a whim, a few evenings ago, I decided to start looking at 1990s Gourmets<\/em> from the stack on my cookbook shelves – and turned out that the recipe I used to use was Pumpkin Rye Bread Angerer, from the November 1990 magazine – the first one I picked up.<\/p>\n Naturally, once I had two recipes, I had to tinker. Deb’s has bran, which I didn’t want to go out & buy. Angerer’s has pumpkin puree, and I just happened to have a container of that thawed out in the fridge – since it’s May, using up last year’s stored produce seemed like a good idea. Deb’s recipe has molasses and vinegar – which seem crucial to me for black bread; Angerer’s not. Deb uses caraway & fennel; Angerer dill seed & fennel. In place of cooked onion, Deb uses raw (milder, sweeter) shallots – that seemed like a good idea. Deb mixes the rye, wheat and white flours together – I didn’t want to do that because I would potentially end up with unused mixed flours. Anyways, here’s what I came up with<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Black bread with butter at work For the next installment of bread-a-week, I wanted to make Russian black bread. I used to use a recipe from Gourmet; it was contributed by a reader, so in the letters section at the front of the magazine. I remember making it when we lived in Chicago, so I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[45],"class_list":["post-3257","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bread"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/3257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=3257"}],"version-history":[{"count":6,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/3257\/revisions"}],"predecessor-version":[{"id":3269,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/3257\/revisions\/3269"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=3257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/categories?post=3257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/tags?post=3257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}