Best 5 Winterfell Black Bread Recipes

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In the realm of Westeros, where winters are harsh and unforgiving, the people of Winterfell have perfected a culinary tradition that warms the soul and nourishes the body: Winterfell Black Bread. This iconic bread, steeped in history and legend, holds a special place in the hearts of the Northmen. Its dark, crusty exterior yields to a dense, moist interior, enriched with a symphony of flavors and textures. From hearty Peasant Black Bread, perfect for a simple, rustic meal, to the indulgent Lord's Black Bread, studded with dried fruits and nuts, and the subtly spiced Winterfell Black Bread, each variation offers a unique taste experience. Whether sliced thick and slathered with butter, toasted and served with a dollop of honey, or crumbled into hearty soups and stews, Winterfell Black Bread is a versatile culinary companion, ready to elevate any meal into a feast fit for a king.

Check out the recipes below so you can choose the best recipe for yourself!

RUSSIAN BLACK BREAD



Russian Black Bread image

I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.

Provided by Mary

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h15m

Yield 12

Number Of Ingredients 13

1 ½ cups water
2 tablespoons cider vinegar
2 ½ cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
¼ teaspoon fennel seed
2 teaspoons active dry yeast

Steps:

  • Place ingredients into the bread machine in order suggested by the manufacturer.
  • Use the whole wheat, regular crust setting.
  • After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g

OLD-WORLD DARK BREAD



Old-World Dark Bread image

I came up with this recipe in an attempt to re-create a wonderful Russian bread I enjoyed as a child. It makes a dense, crusty loaf that dark-bread lovers are sure to savor.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves.

Number Of Ingredients 16

4 to 4-1/2 cups all-purpose flour
4 cups rye flour
2 cups All-Bran
2 packages (1/4 ounce each) active dry yeast
2 tablespoons instant coffee granules
1 tablespoon sugar
1 tablespoon salt
1 tablespoon caraway seeds
1 teaspoon fennel seed, crushed
1/2 teaspoon ground coriander
3 cups water, divided
1/2 cup molasses
1/4 cup butter, cubed
2 tablespoons cider vinegar
1 ounce unsweetened chocolate
1 tablespoon cornstarch

Steps:

  • In a large bowl, combine the first 10 ingredients. In a saucepan, heat 2-1/2 cups water, molasses, butter, vinegar and chocolate to 120°-130°. Add to dry ingredients; beat just until moistened. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Divide dough in half; shape each portion into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 50-55 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small saucepan, combine the cornstarch and remaining water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over bread.

Nutrition Facts : Calories 147 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

STEAKHOUSE BLACK BREAD



Steakhouse Black Bread image

This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!

Provided by MAGGIE MCGUIRE

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h10m

Yield 12

Number Of Ingredients 10

1 ⅓ cups strong brewed coffee, room temperature
¼ cup vegetable oil
¼ cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons salt
2 ½ teaspoons active dry yeast or bread machine yeast

Steps:

  • Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
  • Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
  • Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 38.5 g, Fat 5.4 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 296.2 mg, Sugar 6.2 g

BLACK BREAD



Black Bread image

Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 14

1 tablespoon instant coffee
2 cups plus 2 tablespoons warm water (100 to 110 degrees)
1/4 cup unsulfured molasses
5 teaspoons active dry yeast (not rapid-rise)
2 tablespoons honey
4 1/2 cups whole-wheat bread flour
1/2 cup plus 2 tablespoons unbleached bread flour, plus more for dusting
1 1/4 cups rye flour
2 tablespoons sifted Dutch-process cocoa powder
4 teaspoons kosher salt
Vegetable oil, for bowl and plastic wrap
Coarse cornmeal, for dusting
1 large egg white, slightly beaten
2 cups boiling water

Steps:

  • In a small bowl, dissolve coffee in 1/4 cup warm water. In the bowl of a stand mixer, combine remaining 1 3/4 cups plus 2 tablespoons warm water and molasses. Sprinkle yeast over top, stir, and let stand 5 minutes.
  • Add honey, flours, cocoa, and salt to yeast mixture. Attach bowl to stand mixer fitted the dough-hook attachment and beat on low speed 1 minute. Increase speed to medium-low and beat until dough is smooth and slightly tacky, about 3 minutes (or knead by hand 15 to 20 minutes).
  • Transfer dough to a lightly floured surface; knead by hand, turning dough over, 4 to 5 times before shaping into a ball. Transfer dough, smooth-side up, to a lightly oiled large bowl. Cover with plastic wrap; let rise in a warm place until doubled in volume, 1 1/2 to 2 hours.
  • Turn dough out onto a lightly floured surface and divide in half. Set one half aside, loosely covered with lightly oiled plastic wrap. Shape remaining half into a 9-inch rectangle, with a short side parallel to work surface. Fold top third of dough towards center, then fold bottom third of dough on top, pressing gently to seal. Turn dough 90 degrees and repeat folding process, pinching seam and sides closed. Place seam-side down and roll dough back and forth with palms of hands to form a loaf about 12 inches long with tapered ends. Repeat shaping process with remaining half of dough. Sprinkle a clean cotton cloth with cornmeal and place loaves on top, spacing about 6 inches apart. Loosely cover with lightly oiled plastic wrap and a clean kitchen towel. Let rise in a warm place 45 minutes.
  • Meanwhile, preheat oven to 400 degrees, with a pizza stone on rack in lower third and a skillet or baking pan on lowest rack, 30 minutes. Transfer loaves to a pizza peel or unrimmed baking sheet dusted with cornmeal. Brush tops with egg white. Using a lame (baker?s blade), razor blade, or serrated knife, make four diagonal cuts, 1/4 to 1/2 inch deep, across each loaf. Slide loaves from peel onto stone. If not using a stone, slide loaves onto a parchment-lined baking sheet dusted with cornmeal. Quickly pour boiling water into preheated skillet to create steam. Bake until loaves are dark brown and hollow-sounding when tapped on bottoms, about 30 to 40 minutes. Transfer loaves to a wire rack; let cool completely.

AUTHENTIC GERMAN BLACK BREAD (SCHWARZBROT)



Authentic German Black Bread (Schwarzbrot) image

This is a traditional, 100% rye bread that is thinly slice and eaten open-faced with cheese or sliced meats. Black bread is made from cracked rye grain, water, sourdough starter, and salt. The rye should be cracked in a grain mill and should contain no more than about 25% flour. Start the dough 12 to 14 hours before baking.

Provided by bt-vt

Categories     Breads

Time 19h30m

Yield 2 loaves

Number Of Ingredients 4

6 cups water
1 cup sourdough starter
7 1/2 cups rye berries, cracked (measure before cracking)
1 tablespoon salt

Steps:

  • Combine the water, sourdough starter, and one half of the cracked rye. Mixture will be soupy. Cover and allow to set at about 70° F for 8 to 10 hours.
  • After 8 to 10 hours, the mixture will have absorbed water and be similar in consistency to porridge. Save 1 cup of this mixture for the next batch of bread, then add salt and the rest of the cracked rye.
  • Allow the dough to ferment at about 70° F for 4 more hours. At the end of this time, work and squeeze the dough with your hands to develop its cohesiveness. The dough is nothing like wheat bread dough. It is very moist and slippery and cannot be kneaded. When a handful is squeezed, it will squirt out between your fingers.
  • After working the dough for several minutes, pack it into bread forms, preferably glass. There's not much rising that goes on and too much air space in the bread would be detrimental to the texture. The moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones. Pack the dough into the pan tightly and smooth the top with a spatula. Lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil. The aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread. Bake at 225° F for 3½ hours.
  • Turn the oven off but allow the bread to remain inside for a couple more hours. Carefully remove the bread from the pans and place on a rack to cool and dry. Ideally, you should wait a day or two until the bread becomes firmer before attempting to slice it.

Tips:

  • Proper Ingredients: Always use top-quality, fresh ingredients to ensure the best flavor and texture.
  • Measuring Accurately: Precise measurements are crucial in baking. Use digital scales for accurate measurements.
  • Mixing Techniques: Follow the mixing instructions closely. Overmixing can result in a dense and tough bread.
  • Proofing Time: Allow enough time for the dough to rise or proof. This helps develop flavor and texture.
  • Baking Temperature: Preheat your oven to the correct temperature before baking. This ensures even baking.
  • Crust Formation: For a crisp crust, place a pan filled with water at the bottom of the oven during baking.
  • Cooling Process: Allow the bread to cool completely before slicing. This helps the bread set and retain its shape.

Conclusion:

With careful attention to detail, you can create delicious and authentic Winterfell black bread at home. Remember to choose the right ingredients, follow the steps accurately, and allow enough time for rising and baking. Experiment with different variations and enjoy the delightful flavors of this rustic bread with your loved ones. Happy baking!

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