Sugar-Free Black Russian Bread
Indulge in the rich, robust flavor of this Sugar-Free Black Russian Bread, a wholesome twist on the traditional Eastern European classic. This nutrient-packed bread features a unique combination of rye, whole wheat, and bread flours, paired with the earthy bitterness of unsweetened cocoa and a touch of bold instant coffee for deep, complex flavors. A sprinkle of caraway seeds adds a spicy, aromatic note, while olive oil and apple cider vinegar ensure a tender yet hearty crumb. With no added sugars, this handcrafted loaf is perfect for those seeking a wholesome, diabetic-friendly alternative. Whether served with savory spreads or enjoyed on its own, this bread is a perfect way to elevate any meal.
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Recipe Information
Ingredients
- 1.5 cups warm water
- 1 tablespoon instant coffee granules
- 2 cups bread flour
- 1 cup rye flour
- 0.5 cup whole wheat flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons caraway seeds
- 1 teaspoon salt
- 2.25 teaspoons instant yeast
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
Instructions
In a small bowl, dissolve the instant coffee granules in the warm water and set aside.
In the bowl of your stand mixer, combine bread flour, rye flour, whole wheat flour, unsweetened cocoa powder, caraway seeds, salt, and instant yeast. Mix until evenly distributed.
Add the dissolved coffee mixture, olive oil, and apple cider vinegar to the dry ingredients.
Using the dough hook attachment, mix the ingredients on low speed until they form a cohesive dough. Increase to medium speed and knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down gently to deflate. Shape it into a round or oblong loaf and place it on a parchment-lined baking sheet.
Cover the loaf with a towel and let it rise for another 30 minutes.
Score the top of the bread with a sharp knife and place it in the preheated oven.
Bake for 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom or registers an internal temperature of 190°F (88°C) with a food thermometer.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 339.1 g | 123% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 2.4 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1737 mg | 37% | |
*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.
