Vegan Black Russian Bread
Dive into the robust and hearty flavors of Vegan Black Russian Bread, a plant-based twist on the classic dark rye loaf. This recipe stands out with its complex combination of molasses, instant coffee, and unsweetened cocoa powder, creating a rich, earthy depth and a subtly sweet undertone. Enhanced by aromatic caraway seeds and a blend of rye, whole wheat, and all-purpose flours, this bread achieves a perfect balance of texture: tender, yet satisfying. Crafted without animal products, it’s a vegan-friendly option that’s perfect for sandwiches, soups, or enjoying on its own with a smear of plant-based butter. With its artisan feel and bold flavors, this Vegan Black Russian Bread recipe is an impressive addition to your homemade bread collection and a must-try for lovers of rye bread.
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water
- 0.25 cup Molasses
- 2 tablespoons Olive oil
- 1 tablespoon Instant coffee granules
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Caraway seeds
- 1 teaspoon Salt
- 2 cups Rye flour
- 1.5 cups Whole wheat flour
- 1.5 cups All-purpose flour
Instructions
In a large mixing bowl, dissolve the active dry yeast in 1/2 cup of the warm water. Let it sit for 5 minutes, or until foamy.
Stir in the remaining 1 cup of warm water, molasses, olive oil, instant coffee granules, cocoa powder, caraway seeds, and salt into the yeast mixture.
Add the rye flour, whole wheat flour, and 1 cup of the all-purpose flour. Mix until a sticky dough forms.
Gradually add the remaining 0.5 cup of all-purpose flour, kneading until the dough is smooth and elastic, about 8-10 minutes. The dough should be slightly tacky.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
Punch down the dough and transfer it to a floured surface. Shape it into a loaf and place it into a lightly greased loaf pan.
Cover the loaf with a cloth and let rise again until doubled, about 45 minutes.
Preheat your oven to 375°F (190°C). Once risen, bake the bread for 30-35 minutes or until the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 527.2 g | 192% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 62.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3548 mg | 75% | |
*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.
