Russian Black Bread
Russian Black Bread is a flavorful and hearty loaf with a deep, earthy taste. This unique bread combines the richness of dark cocoa, espresso powder, and molasses with the warm aroma of fennel seeds, creating a rustic and aromatic bread. Its dark, dense crumb and slightly sweet notes make it a perfect companion to soups, stews, or simply enjoyed with a pat of butter.With a blend of rye and bread flours, this recipe balances texture and flavor beautifully, resulting in a soft yet sturdy loaf. Whether you're baking it for a special occasion or to elevate your everyday meals, Russian Black Bread is a delightful addition to any table.
Equipment
- Mixing Bowl For combining and kneading the dough.
- 9×5 or 10×5 Bread Pan: To shape and bake the loaf.
- Digital Thermometer: To ensure the bread is perfectly baked.
- Plastic Wrap: For covering the dough during rising.
- Pastry Brush or Spray Bottle: For applying water to the loaf before baking.
Ingredients
- 1⅛ cups lukewarm water 225g
- 2 tbsps cider vinegar 28g
- 1 cup King Arthur organic medium rye flour plus more for dusting
- 1¼ tsps salt 8g
- 2 tbsps unsalted butter 28g
- 2 tbsps dark corn syrup or molasses 43g
- 1 tbsp light brown sugar packed, 14g
- 3 tbsps black cocoa 18g
- 1 tsp espresso powder or instant coffee powder
- ¼ – 1 tsp fennel seeds to taste
- 1 pkt instant yeast
- 2½ cups King Arthur unbleached bread flour 300g, divided
- 1 tbsp dark corn syrup
Instructions
- Weigh your flour or measure it by gently spooning into the cup and then sweeping off any excess. Place all of the ingredients in a large bowl, reserving 1 cup (120g) of the bread flour. Mix to make a thick batter-like dough. Don’t worry how wet the dough seems at this point, it will become more dough-like when you add the remaining 1 cup of bread flour.
- Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Cover the bowl and let the dough rise until doubled, about 45 minutes to 1 hour.
- After the first rise, shape the dough into an oblong loaf. Place in a greased 9×5 or 10×5 bread pan, cover with a greased plastic, and let rise until almost doubled, about 1 hour to 1 hour and 30 minutes.
- While the dough is rising, preheat the oven to 375°F. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score the top.
- Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.
- Store the bread well-wrapped at room temperature for several days. Freeze for longer storage.
Notes
Yield: 1 loaf, about 16 slices
Customizations:
- Spiced Variation: Add a pinch of ground caraway or anise seeds for extra warmth.
- Sweet Touch: Drizzle honey on the loaf before baking for a slightly sweeter crust.
- Whole Grain Option: Substitute some bread flour with whole wheat flour for added fiber.
Storage Tips:
- Store at room temperature, tightly wrapped, for up to 4 days.
- Freeze slices individually for longer storage and toast as needed.
Serving Suggestions:
- Serve with butter, cream cheese, or smoked salmon for a savory treat.
- Pair with borscht or other hearty soups for a traditional Russian meal.
- Use for sandwiches with strong-flavored fillings like pastrami or pickled vegetables.
Cooking Tips:
- Scoring the top allows steam to escape and gives the loaf a professional finish.
- Dusting with rye or pumpernickel flour before baking enhances its rustic look.
Nutrition
Calories: 324kcalCarbohydrates: 31gProtein: 1gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 2950mgPotassium: 108mgFiber: 0.5gSugar: 29gVitamin A: 700IUVitamin C: 0.1mgCalcium: 32mgIron: 0.4mg
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