Russian Black Bread
Rich, dark Russian Black Bread features hearty rye and cocoa flavors, perfect for those who enjoy robust, slightly sweet, and aromatic loaves with a hint of caraway. Ideal for bread lovers.
Ingredients
Instructions
- Heat water, molasses, oil, sugar, salt, caraway seeds, and caramel color until very warm, around 120°C.
- Add the warm mixture to the dry ingredients and mix very well, using a Kitchen Aid Mixer if desired.
- Slowly add enough rye flour and mix until the dough no longer sticks to fingers.
- Let the dough rise for only 20 to 30 minutes.
- Divide the dough into 2 rounds on greased sheet pans sprinkled with cornmeal.
- Brush the tops with oil and slash the tops with a sharp knife.
- Let the dough rise until doubled in size.
- Bake at 350°F for 30 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of instant coffee or espresso powder to the dough. If you can't find bread flour, you can substitute it with all-purpose flour, but the texture may be slightly different. Ensure your yeast is active by proofing it in warm water with a pinch of sugar before mixing it into the dough.
Serving Suggestions
This Russian Black Bread pairs beautifully with a hearty soup or stew, such as borscht, or can be enjoyed with butter and pickled vegetables. For a light meal, serve it alongside a refreshing Blender Cucumber Salad. It also makes excellent sandwiches with smoked meats or strong cheeses.
Storage & Reheating
Once cooled, store the bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Black Bread contains roughly 74 calories, with 2g protein, 9g carbohydrates, and 4g fat. It is a good source of dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1056mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour in this recipe?
Yes, you can substitute part of the bread flour with whole wheat flour for a denser texture and more fiber. Start with 50% whole wheat and 50% bread flour, adjusting as necessary for dough consistency.
What can I do if my dough isn't rising?
If your dough isn't rising, check that your yeast is fresh and active. Make sure the warm mixture is not too hot, as temperatures above 140°F can kill the yeast. If all else fails, placing the dough in a warm, draft-free area can help encourage rising.
How can I tell when the bread is done baking?
The bread is done when it has a deep brown crust and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should reach about 190°F for optimal doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).