Gluten-Free Black Russian Bread
Dive into the rich and distinct flavors of Gluten-Free Black Russian Bread, a recipe that redefines classic artisan bread for gluten-free bakers. This irresistibly dark and aromatic loaf combines the earthiness of buckwheat flour with the bold notes of cocoa powder, instant coffee, and molasses, creating a hearty bread that's as flavorful as it is unique. Enhanced with a touch of caraway seeds for a subtle hint of spice, this gluten-free bread boasts a soft, tender crumb and a slightly crisp crust. Perfect for pairing with soups, salads, or your favorite spreads, this easy-to-make recipe comes together with minimal effort and no kneading, making it ideal for novice and expert bakers alike. Whether you're gluten-free or simply craving a bread with depth of character, this recipe is sure to become a new favorite in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 cup buckwheat flour
- 2 tablespoons cocoa powder
- 1 tablespoon instant coffee granules
- 2 tablespoons brown sugar
- 1.5 teaspoons salt
- 1 packet instant yeast
- 1.75 cups warm water (110°F to 115°F)
- 3 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1.5 teaspoons caraway seeds
Instructions
1. In a large mixing bowl, combine the gluten-free all-purpose flour blend, buckwheat flour, cocoa powder, instant coffee granules, brown sugar, salt, and instant yeast. Mix well to ensure all dry ingredients are evenly distributed.
2. In another bowl, whisk together the warm water, molasses, apple cider vinegar, and olive oil until the liquids are fully blended.
3. Gradually add the wet ingredients to the dry ingredients, using a wooden spoon or a mixer with a paddle attachment. Mix until a smooth and slightly thick batter forms. The batter will be more like a thick pancake batter rather than a traditional bread dough, which is normal for gluten-free breads.
4. Stir in the caraway seeds until they are evenly distributed throughout the batter.
5. Lightly grease a 9x5 inch loaf pan with olive oil or line it with parchment paper.
6. Pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly.
7. Cover the loaf pan with a clean kitchen towel and allow the batter to rise in a warm place for about 45-60 minutes, or until it has risen to near the top of the loaf pan.
8. Preheat your oven to 375°F (190°C).
9. Once risen, bake the bread in the preheated oven for 45 minutes, or until the crust is firm and the bread sounds hollow when tapped.
10. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
11. Serve the bread warm or at room temperature. It pairs excellently with soups, salads, or simply with a spread of butter.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 371.3 g | 135% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 62.5 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2080 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.
