Classic Russian Black Rye Bread
Indulge in the rich, aromatic flavors of Black Russian Rye Bread with this easy-to-follow recipe. This bread will satisfy your craving for hearty and flavorful artisan bread, made with a blend of rye and wheat flour, molasses, caraway seeds, and a few secret ingredients.
Yield
60 servingsPrep
25 minCook
60 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
up to 4 cups |
|
| 4 | cups |
rye flour
|
|
| 2 | cups |
bran flakes cereal
whole |
|
| 2 | packages |
yeast, active dry
|
|
| 2 | tablespoons |
instant coffee
|
*
|
| 2 | tablespoons |
caraway seeds
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
fennel seeds
crushed |
|
| 2 ½ | cups |
water
|
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | ounce |
unsweetened chocolate
|
|
| 2 | tablespoons |
vinegar
|
|
| ½ | cup |
water
cold |
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
up to 4 cups |
|
| 946 | ml |
rye flour
|
|
| 473 | ml |
bran flakes cereal
whole |
|
| 2 | packages |
yeast, active dry
|
|
| 3E+1 | ml |
instant coffee
|
*
|
| 3E+1 | ml |
caraway seeds
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
fennel seeds
crushed |
|
| 591 | ml |
water
|
|
| 118 | ml |
molasses
|
|
| 59 | ml |
butter
or margarine |
|
| 28.9 | ml/g |
unsweetened chocolate
|
|
| 3E+1 | ml |
vinegar
|
|
| 118 | ml |
water
cold |
|
| 15 | ml |
cornstarch
|
|
Directions
History
The origins of black Russian Rye bread can be traced back to the early 20th century in Russia. The bread is often referred to as 'Chernyi Khleb,' which translates to 'black bread' in Russian. This bread was traditionally made using a mix of rye and wheat flour, molasses, and caraway seeds.
The bread was so popular in Russia that it was considered a staple food. The recipe for this bread was brought to the United States in the 20th century by Russian immigrants. With time, the recipe has evolved to include some additional ingredients such as cocoa powder, coffee, and dark beer. Today, black Russian Rye bread is still a popular bread choice in Russia and has become a favorite bread variety in many parts of the world.
Method
In a large mixer bowl, combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar, salt, and fennel seed.
In a saucepan, heat together the 2½ cups water, molasses, butter or margarine, chocolate, and vinegar just until warm (115 to 120℉) and chocolate and butter are almost melted; stir constantly.
Add molasses mixture to flour mixture in a mixing bowl. Beat at low speed of electric mixer ½ minute, scraping bowl. Beat 3 minutes at high speed. A stand mixer is a rather useful tool, but you can make out just fine with a handheld.
Stir in the remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
The dough may be slightly sticky because of the rye flour. Shape it into a ball. Place in a lightly greased bowl; turn once to grease the surface.
Cover; let rise in a warm place until nearly double (1¼ to 2½ hours). Punch down; divide in half. Shape each half into a ball.
Place on greased baking sheets. Flatten slightly with the palm of the hand to a 6 to 7-inch (15 to 20 cm) diameter. Cover; let rise until nearly double (30 to 45 minutes).
Bake in 375℉ (190℃) F oven for 50 to 60 minutes or until well browned and the bread sounds hollow when tapped. Remove from baking sheets; cool on a wire rack.
Meanwhile, in a small saucepan, combine the ½ cup cold water and cornstarch. Cook and stir until thickened and bubbly; cook 1 minute more. Brush over hot bread.
