Russian Black Bread(Makes 2 Loaves)
Rich and hearty Russian Black Bread features robust rye and white flours, aromatic spices, and dark molasses, perfect for those who appreciate flavorful, dense loaves. Suitable for hearty sandwiches or as a standalone snack.
Ingredients
- 4 c. unsifted rye flour
- 3 c. unsifted white flour ⓘ
- 1 tsp. sugar ⓘ
- 2 tsp. salt ⓘ
- 2 c. whole bran cereal ⓘ
- 2 Tbsp. caraway seed, crushed
- 2 tsp. instant coffee ⓘ
- 2 tsp. onion powder ⓘ
- 1/2 tsp. fennel seed, crushed ⓘ
- 2 pkg. active dry yeast
- 2 1/2 c. water ⓘ
- 1/4 c. vinegar ⓘ
- 1/4 c. dark molasses ⓘ
- 1 oz. unsweetened chocolate ⓘ
- 1/4 c. margarine ⓘ
- 1 tsp. cornstarch ⓘ
- 1/2 c. cold water ⓘ
Instructions
- Combine rye and white flours in a large bowl.
- In a separate large bowl, thoroughly mix 2 1/3 cups of the flour mixture, sugar, salt, whole bran cereal, crushed caraway seed, instant coffee, onion powder, crushed fennel seed, and undissolved dry yeast.
- Add water, vinegar, dark molasses, and unsweetened chocolate to the dry mixture and mix well.
- Melt margarine and add to the mixture, stirring until combined.
- In a small bowl, dissolve cornstarch in cold water and add to the dough, mixing thoroughly.
- Knead the dough until smooth and elastic, about 10 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 375°F (190°C).
- Punch down the dough and divide into two equal portions.
- Shape each portion into a loaf and place in greased loaf pans.
- Bake for 60 minutes or until the loaves sound hollow when tapped.
- Cool on wire racks before slicing.
Tips & Substitutions
For a deeper flavor, consider using a mix of whole grain flours such as spelt or whole wheat in place of some of the white flour. If you don’t have caraway seed, dill or fennel can be used as substitutes. Ensure the water is warm (not hot) to activate the yeast properly, and let the dough rise in a warm, draft-free area for the best results.
Serving Suggestions
This hearty bread is perfect for sandwiches or served alongside soups like Pumpkin Oxtail Soup. It pairs beautifully with Hot Pepper Mustard and can also complement a cheese platter. For a delightful treat, serve with Christmas Applesauce And Cinnamon Ornaments for a festive touch.
Storage & Reheating
Store leftover Russian Black Bread in a cool, dry place wrapped in a cloth or in a paper bag for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container. To reheat, toast slices directly from the freezer or warm the loaf in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Black Bread(Makes 2 Loaves) contains roughly 211 calories, with 14g protein, 33g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (35% of the Daily Value) and protein (27% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 497mg per serving (22% 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 bread flour instead of rye and white flour?
While bread flour can be used, it will change the texture and flavor of the bread. Rye flour contributes to the dense, earthy quality of Russian Black Bread, so if you're substituting, consider using a mix of whole grain flours to maintain some of the original characteristics.
How do I know 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. You can also use a thermometer; the internal temperature should be around 190°F (88°C) when fully baked. If the crust is browning too quickly, cover it lightly with foil.
Can I make this bread vegan?
Yes, you can make this recipe vegan by replacing the margarine with a plant-based butter or oil and ensuring that the chocolate used is dairy-free. The rest of the ingredients are already vegan-friendly, making it an easy adaptation for those following vegan recipes.
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).