Low Sodium Black Russian Bread
Experience the rich, complex flavors of handmade Low Sodium Black Russian Bread—a healthier twist on the classic European loaf. This strikingly dark bread combines wholesome rye, whole wheat, and bread flours with intriguing ingredients like unsweetened cocoa powder, molasses, and instant coffee granules, giving it its characteristic deep flavor and color. With hints of caraway seeds and a touch of sweetness from brown sugar, this recipe is free from excess salt but full of robust flavor. Perfect for dipping in hearty soups or paired with smoked salmon and cream cheese, this low-sodium bread is an adventurous yet approachable addition to your baking repertoire. Crafted through careful kneading and double rising, it offers a tender crumb and chewy crust, making it an irresistible centerpiece for any meal.
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Recipe Information
Ingredients
- 1 cup Warm water
- 0.25 cup Molasses
- 1 tablespoon Instant coffee granules
- 1 tablespoon Unsweetened cocoa powder
- 1 tablespoon White vinegar
- 1 tablespoon Caraway seeds (optional)
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 1.5 cups Bread flour
- 2 tablespoons Unsalted butter, softened
- 2 tablespoons Brown sugar
- 2.25 teaspoons Yeast (active dry or instant)
Instructions
In a large mixing bowl, combine the warm water, molasses, instant coffee granules, and unsweetened cocoa powder. Stir until the coffee and cocoa are fully dissolved.
Add the white vinegar and caraway seeds, if using.
In a separate bowl, mix together the whole wheat flour, rye flour, and bread flour.
Add about half of the flour mixture to the wet ingredients along with the softened butter and brown sugar. Mix until there are no dry patches.
Sprinkle the yeast evenly over the mixture and allow it to sit for 5 minutes to activate.
Gradually add the remaining flour, mixing until the dough begins to pull away from the sides of the bowl. Knead the dough for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and allow it to rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a rectangular loaf. Place it in a greased 9x5-inch loaf pan.
Cover the loaf pan and let the dough rise again for about 30-45 minutes, or until it has just risen above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread for 35-45 minutes, or until the top is dark brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 79.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3010 mg | 64% | |
*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.
