Russian Black Bread
photo by h8windows
- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Yields:
-
1 loaf
ingredients
- 1 1⁄2 cups water
- 2 tablespoons cider vinegar
- 2 1⁄2 cups flour
- 1 cup rye flour
- 1 1⁄4 teaspoons salt
- 2 tablespoons unsalted butter
- 2 tablespoons dark corn syrup or 2 tablespoons molasses
- 1 tablespoon brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- 1⁄4 - 1 teaspoon fennel seed
- 2 teaspoons active dry yeast
- 2 tablespoons vital wheat gluten
directions
- Place all of the ingredients in a large bowl, reserving 1 cup of the bread flour. Mix until a sticky dough begins to form.
- Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Depending on the day's humidity, you may need to add a tablespoon or more white flour to achieve a proper sponge. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.
- After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
- While the dough is rising, preheat the oven to 375°F When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.
- Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!