Low Sodium Russian Black Bread
Discover the rich, aromatic flavors of this Low Sodium Russian Black Bread, a hearty homemade loaf inspired by traditional Eastern European baking. Crafted with a mix of rye, whole wheat, and all-purpose flour, this bread boasts a unique blend of molasses, cocoa powder, and instant coffee for depth and complexity, while fragrant caraway seeds add a subtle, earthy bite. Perfectly tailored for low-sodium diets, this recipe delivers bold taste without compromise. The step-by-step process includes dissolving yeast, kneading the dough until elastic, and double rises for an airy yet dense texture. Bake this loaf to golden perfection, then cool before slicing to reveal its rich, dark crumb. Serve with soups, stews, or simply toasted for a satisfying snack that celebrates the flavors of Russian Black Bread tradition.
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Recipe Information
Ingredients
- 2 cups Rye flour
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 1 packet Active dry yeast
- 1.25 cups Warm water
- 0.25 cup Molasses
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Instant coffee granules
- 2 teaspoons Caraway seeds
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsweetened cocoa powder
Instructions
In a large mixing bowl, dissolve the active dry yeast in warm water (110°F to 115°F) and let it sit for about 5 minutes until bubbly.
Add molasses, cocoa powder, instant coffee granules, caraway seeds, apple cider vinegar, and vegetable oil to the yeast mixture and stir to combine.
In a separate bowl, combine rye flour, whole wheat flour, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, stirring continuously.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place the shaped dough in a greased 9x5-inch loaf pan.
Let the dough rise again for about 30 minutes, until nearly doubled in size.
Bake in the preheated oven for 40-45 minutes, or until the bread sounds hollow when tapped on the bottom.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 442.6 g | 161% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 63.3 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3865 mg | 82% | |
*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.
