Black Russian Bread
Dive into the rich, robust flavors of Black Russian Bread, a hearty loaf with a deep, dark crumb and an enticingly complex taste. This homemade bread recipe combines the earthy notes of rye and whole wheat flours with the unique bitterness of unsweetened cocoa, instant coffee, and a hint of dark molasses. Infused with aromatic caraway seeds and balanced by the slight tang of apple cider vinegar, this bread delivers an unforgettable flavor profile. Perfectly crusty on the outside and tender on the inside, this loaf is ideal for sandwiches, toasting, or simply enjoying with a smear of butter. With its masterful blend of ingredients and the rewarding process of kneading and rising, Black Russian Bread is a must-try for any bread enthusiast looking to bake something truly special. This recipe is simple to follow and yields 12 servings, making it perfect for sharing or savoring over time!
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Recipe Information
Ingredients
- 1.25 cups Water
- 2 tablespoons Dark molasses
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Instant coffee granules
- 1.5 cups Whole wheat flour
- 1.5 cups Rye flour
- 1 cup All-purpose flour
- 1 tablespoon Caraway seeds
- 1.5 teaspoons Salt
- 1 packet Bread machine yeast
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornmeal
Instructions
Begin by mixing 1.25 cups of warm water with 2 tablespoons of dark molasses in a small bowl until the molasses is fully dissolved. Add 2 tablespoons of apple cider vinegar, 2 tablespoons of unsweetened cocoa powder, and 1 tablespoon of instant coffee granules to the mixture, stirring until smooth.
In a large mixing bowl, combine 1.5 cups of whole wheat flour, 1.5 cups of rye flour, 1 cup of all-purpose flour, 1 tablespoon of caraway seeds, and 1.5 teaspoons of salt. Mix the dry ingredients thoroughly.
Add the wet ingredients to the dry ingredients, then stir in 1 packet of bread machine yeast. Use a wooden spoon to combine the ingredients until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead by hand for about 10 minutes until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl, turning to coat the surface. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 375°F (190°C). Punch down the dough to remove air bubbles and shape it into a loaf. Place the loaf onto a baking sheet lightly sprinkled with cornmeal.
Cover the loaf with a kitchen towel and allow it to rise again for another 30 minutes.
Uncover the loaf and bake in the preheated oven for 35-40 minutes or until the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack before slicing.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 413.4 g | 150% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 31.9 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
