Dairy-Free Black Russian Bread
Elevate your homemade bread game with this Dairy-Free Black Russian Bread, a rich and aromatic loaf that's perfect for both casual meals and special occasions. Crafted from a blend of dark rye, whole wheat, and all-purpose flours, this recipe strikes the perfect balance between a hearty texture and tender crumb. A hint of unsweetened cocoa powder and instant coffee granules brings depth and earthy complexity to every bite, while molasses and caraway seeds round out its slightly sweet, savory profile. Made entirely without dairy, this versatile bread is ideal for those with dietary restrictions, and its striking dark hue makes it a centerpiece-worthy addition to any table. Enjoy a slice toasted with your favorite plant-based spreads or serve it alongside soups and stews for a comforting pairing.
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Recipe Information
Ingredients
- 1.5 cups dark rye flour
- 0.5 cups whole wheat flour
- 1.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 2 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 1 teaspoon caraway seeds
- 1.5 teaspoons salt
- 2 tablespoons molasses
- 2 tablespoons vegetable oil
- 1.25 cups warm water (110°F/43°C)
Instructions
In a large mixing bowl, combine the dark rye flour, whole wheat flour, all-purpose flour, instant yeast, sugar, cocoa powder, instant coffee granules, caraway seeds, and salt.
In a separate bowl, mix the warm water, molasses, and vegetable oil until well combined.
Add the wet ingredients to the dry ingredients. Stir until you get a rough dough.
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. If the dough is sticky, add a little more all-purpose flour, a tablespoon at a time, as needed.
Place the kneaded dough into a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the risen dough to release the air. Shape it into a round or oval loaf as desired.
Place the shaped loaf onto a baking sheet lined with parchment paper or a lightly greased baking sheet.
Cover the loaf lightly and let it rise again for about 30 minutes, or until it's slightly puffy.
Bake the bread in the preheated oven for 30 minutes, or until it sounds hollow when tapped on the bottom and has a deep brown color.
Allow the bread to cool on a wire rack before slicing.
Serve slices with your favorite toppings or as a side to complement hearty soups and stews.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 375.2 g | 136% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 58.4 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2051 mg | 44% | |
*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.
