Russian Black Bread

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Advanced
Jump To Recipe Print Recipe
A dense, dark rye loaf with deep molasses and coffee notes
Russian Black Bread recipe image
Russian Black Bread recipe image
Print Recipe

Russian Black Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 2262.5

Description

This authentic Russian Black Bread is a hearty, rustic loaf defined by its deep color and robust flavor profile. The combination of rye flour, molasses, and melted unsweetened chocolate creates a rich, dark crumb, while instant coffee enhances the earthy undertones. Caraway seeds provide a traditional aromatic bite that cuts through the sweetness. Perfectly dense and moist, this bread holds up well to slicing and toasting. It is an excellent accompaniment to soups, stews, or smoked fish, offering a satisfying chew and complex taste. Ideal for autumn and winter meals, this vegan-friendly bread brings a touch of Eastern European tradition to your kitchen table.

Ingredients

Directions

  1. In a large bowl, combine 3 cups of all-purpose flour, yeast, caraway seeds, and salt.
  2. In a separate medium saucepan, heat water, vegetable oil, molasses, melted chocolate, and instant coffee crystals until very warm (120 to 130 degrees F).
  3. Gradually add the warm liquid mixture to the dry ingredients in the large bowl.
  4. Beat the mixture for 2 minutes at medium speed using an electric mixer, scraping the bowl occasionally.
  5. Increase speed to high and beat for another 2 minutes.
  6. Stir in the rye flour and enough of the remaining all-purpose flour to form a soft dough.
  7. Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.
  8. Place the dough in a greased bowl, turning once to grease the top.
  9. Cover the bowl and let the dough rise in a warm place until doubled in size, about 45 to 60 minutes.
  10. Punch the dough down to release air bubbles.
  11. On a floured surface, knead in the chopped dates.
  12. Divide the dough in half and shape each portion into a ball, approximately 5 inches in diameter.
  13. Place the loaves on two greased 8-inch round cake pans or on greased baking sheets.
  14. Cover the shaped loaves and let them rise in a warm place until doubled in size, about 45 to 60 minutes.
  15. Bake at 350 degrees F (177C) for 45 minutes, or until the bread is done and sounds hollow when tapped.
  16. Remove the loaves from the pans and cool completely on wire racks.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2262.5kcal
% Daily Value *
Total Fat 35.5g55%
Saturated Fat 12.3g62%
Cholesterol 0.0mg0%
Sodium 9774.2mg408%
Total Carbohydrate 424.0g142%
Dietary Fiber 20.0g80%
Sugars 52.0g
Protein 51.1g103%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The chopped dates mentioned in the original text should be snipped or chopped if using whole dates.

Ensure the water mixture is not hotter than 130 degrees F, as higher temperatures can kill the yeast.

This bread is dense and moist; allow it to cool completely before slicing to prevent tearing.

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: bread, rye, russian, black bread, caraway, molasses, chocolate, coffee, yeast, vegan, homemade, dark bread, artisan, baking, whole grain, traditional, dense, hearty, flour, loaf
Recipe Card powered by WP Delicious