Russian Black Bread
User Reviews
4.7
54 reviews
Excellent
Russian Black Bread
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This Russian Black Bread is a hearty, deep and dark rye bread, heavy with flavors of caraway and coffee and perfect for serving with a thick stewYield: 1 (8-10 inch) round loaf
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Ingredients
- 1 ¼ c water, warmed to 90-100F
- Pinch brown sugar
- 2 ¼ tsp active dry yeast
- 2 Tbsp molasses
- 2 Tbsp unsalted butter
- 2 Tbsp apple cider vinegar
- 1 ½ c rye flour
- 1 ½ c + 2 Tbsp unbleached all-purpose flour
- ½ c wheat bran
- 2 Tbsp cocoa powder
- 2 Tbsp ground espresso or coffee
- 1 Tbsp caraway seeds
- ½ tsp fennel seeds
- 2 tsp salt
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Instructions
- In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
- Heat the molasses and butter in a small bowl, until melted and smooth. Add the vinegar, and let the mixture cool slightly to around 100F.
- In a large bowl, combine rye flour, 1 ½ c all purpose flour, bran, cocoa powder, ground espresso, caraway, fennel and salt. Mix to combine.
- Add yeast and molasses mixtures to the flour mixture. Mix until smooth.
- Add additional all purpose flour as needed to bring the dough together. It will be very sticky but firm
- Turn the dough out onto a lightly floured surface and knead for 7-10 minutes to create a firm, but springy dough. (Alternately, combine the ingredients in the bowl of your stand mixer and knead with the dough hook on low speed for 3-5 minutes.)
- Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a damp tea-towel and let it rise in a warm, draft-free place until doubled, about 1 1/2 to 2 hours.
- Turn the dough out onto a lightly floured surface and shape it into a round. Place it directly on baking sheet dusted with flour. Cover loosely with a damp tea towel. Let rise until nearly doubled in size roughly 1 hour.
- Near the end of your rising time, preheat the oven to 425F.
- Uncover the dough sprinkle it with a dusting of flour and some caraway seeds (if desired). Using a serrated knife, quickly cut an 'X', roughly 1 ½ inches deep across the top of the dough.
- Bake for 20 minutes at 425F.
- Reduce the heat to 350F, and bake for another 20-25 minutes, or until the loaf develops a deep color and sounds hollow when you tap on it.
- Remove the bread from the oven and let it cool for at least 15 minutes on a rack before slicing into it.
Nutrition Information
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Calories
169kcal
(8%)
Carbohydrates
33.2g
(11%)
Protein
5.6g
(11%)
Fat
3.2g
(5%)
Saturated Fat
1.6g
(8%)
Cholesterol
6mg
(2%)
Sodium
485mg
(20%)
Fiber
7g
(28%)
Sugar
2.5g
(5%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 33.2g | 11% |
| Protein | 5.6g | 11% |
| Fat | 3.2g | 5% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 6mg | 2% |
| Sodium | 485mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
54 reviews
Excellent
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