Patricia Carlson of Berlin requested a recipe for the black Russian bread made at the Colchester Bakery. Bette-Jane Hardersen of Bloomfield writes, “The following is not from the desired bakery ...

Adams works seven days a week, eight to nine hours per day. Adam's Russian black bread is another customer favorite. He weighs the flour for the bread with a 60-year-old baker balance scale and ...

Traditionally, black breads and pumpernickels were baked overnight, using the residual heat of the oven, and get their distinctive color from a long, slow caramelization of the bread itself in the ...