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Russian Black Bread
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Russian Black Bread

A traditional Russian black bread made with bran cereal, rye flour, instant coffee, unsweetened chocolate, fennel and caraway. I used Raisin Bran and really liked the extra sweetness from the raisins.
Course Bread
Cuisine Russian
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 20 slices
Author Anna
Cost 5

Ingredients

  • 1 ¾ cup rye flour, Bob's Dark Rye (228 grams)
  • 1 ¾ cup all-purpose flour (228 grams)
  • 1 tablespoon brown sugar (12 grams)
  • 1 teaspoon salt
  • 1 ½ cups Raisin Bran or 1 cup of All Bran
  • About 1 tablespoon caraway seed crushed
  • ½ teaspoon fennel seed crushed
  • 1 teaspoon espresso powder
  • 2 ¼ teaspoons 1 packet quick rising yeast
  • 1 ¼ cups water
  • 2 tablespoons cider vinegar
  • 3 tablespoons dark molasses (60 grams)
  • ½ oz unsweetened chocolate (14 grams)
  • 3 tablespoons butter (42 grams)

Cornstarch Glaze

  • ¼ cup water
  • 1 teaspoon cornstarch dissolved in 1 tablespoon of cold water.

Instructions

  • Combine the rye and white flours. Set aside 1 ½ cups and put the remaining 2 cups of flour mixture in the bowl of a stand mixer. Add brown sugar, salt, cereal, caraway seed, fennel, espresso powder and yeast and stir well.
  • In a saucepan, combine water, vinegar, molasses, chocolate and butter and heat until chocolate melts, stirring often. Let the temperature cool down to 125 degrees F , then add the saucepan mixture to the mixture in the stand mixer. Stir well.
  • Gradually add remaining 1 ½ cups of flour, about ½ cup at a time, until you have a soft dough. If you weighed the flour, you will probably need all of it. If for some reason your dough is too sticky, you may need a little more. It should just barely pull away from the side of the bowl as it is being kneaded.
  • Put the mixing bowl on the stand, attach the dough hook, and let the machine knead for 10 minutes.
  • Cover bowl and let rise in a warm (100 degree F) place. When dough has doubled, punch it down and shape into two balls. Place each ball in a greased 8 inch round pan. Let rise until doubled (about 30 minutes).
  • Bake the loaves in a 350 degree oven for about 45 minutes. When the bread is almost done baking, begin making the glaze.
  • To make the glaze, bring ¼ cup water to a boil. Add the dissolved cornstarch/cold water mixture and boil until thickened. Brush this over the baked bread.

Notes

Keep the flour out in case you need to use a little more.