Russian Black Bread Rolls or Loaves
Experience the rich, hearty flavors of Eastern Europe with these authentic Russian Black Bread Rolls or Loaves. Crafted with a blend of rye and all-purpose flour, this recipe is elevated by the deep, earthy notes of molasses, cocoa, and instant espresso powder, while caraway seeds lend a classic, fragrant touch. A hint of apple cider vinegar enhances the complexity of the dough, which rises to perfection for a tender, slightly chewy texture. Perfect as rolls for individual servings or as loaves for slicing, this bread is versatile enough to pair with soups, stews, or a simple smear of butter. With its striking dark color and distinctive taste, this artisan-style bread is not only a nod to traditional Russian baking but also a show-stopper on any dinner table.
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Recipe Information
Ingredients
- 2 cups Rye flour
- 2.5 cups All-purpose flour
- 1.5 cups Warm water
- 2.25 teaspoons Yeast
- 0.25 cup Molasses
- 2 tablespoons Brown sugar
- 2 tablespoons Unsweetened cocoa powder
- 2 teaspoons Instant espresso powder
- 1 teaspoon Salt
- 1.5 teaspoons Caraway seeds
- 3 tablespoons Vegetable oil
- 1 tablespoon Apple cider vinegar
- 0.25 cup Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine warm water (approximately 110°F or lukewarm—not hot), yeast, molasses, and brown sugar. Stir gently and allow it to sit for 5-10 minutes, or until it becomes foamy, indicating the yeast is active.
In a separate bowl, whisk together rye flour, all-purpose flour, cocoa powder, instant espresso powder, salt, and caraway seeds.
To the yeast mixture, add the vegetable oil and apple cider vinegar, mixing well to combine.
Gradually add the dry ingredients into the wet mixture, stirring with a wooden spoon or dough hook attachment on a mixer until it begins to form a rough dough.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes by hand (or 5-6 minutes in a stand mixer on medium speed) until the dough is smooth and elastic. The dough may still feel slightly tacky due to the rye flour, which is normal.
Lightly oil a large bowl and place the dough in it, turning the dough to coat it on all sides. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1.5-2 hours, or until it has doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions for rolls or 2 portions for loaves, shaping them as desired.
If making loaves, shape the dough into rectangles and place them into greased 9x5-inch loaf pans. If making rolls, shape into rounds and place on a parchment-lined baking sheet.
Cover the shaped dough with a clean towel and let it rise again for 30-40 minutes until slightly puffed.
Preheat your oven to 375°F (190°C). If desired, sprinkle the tops of the loaves or rolls with a dusting of cornmeal for added texture.
Bake rolls for approximately 25-30 minutes, or loaves for 35-40 minutes, until the crust is firm and browned and the internal temperature of the bread reaches 190°F (88°C).
Remove the bread from the oven and allow it to cool completely on a wire rack before slicing or serving.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 545.0 g | 198% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 80.3 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3219 mg | 68% | |
*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.
