You may want to add this Hearty Russian Black Bread to your current list of baking ventures. It’s super easy to slice and the unique flavor pairs well with a variety of fillings to make a show-stopping sandwich.
What is Hearty Russian Black Bread?
Black bread is considered a culturally significant food in Russia. Since rye grows better than wheat in Russia’s cold climate, this bread has always been seen as a source of strength for the population.
Russian black bread is a dense, hearty rye bread with a deep, complex and earthy flavor. It is always very dark in color. There are many recipes out there with very traditional versions using a sourdough starter and pure rye flour.
This recipe, which is adapted from King Arthur Baking, is one that is more modern incorporating a mix of flours and other ingredients to enhance the color and taste. In this version, molasses, cocoa powder, espresso powder and ground fennel contribute to its unique flavor and distinctive aroma.
Your full list of ingredients…
- Rye flour – I use Sunrise Flour Mill Fine Rye Flour here. It’s milled from organic rye berries and is 100% whole grain. It’s a very low protein flour and has a nutty, earthy flavor
- Unbleached bread flour – I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
- Salt – Finely ground table salt is fine.
- Instant yeast – Instant yeast is recommended for this recipe since it is simply whisked into the flour blend before adding the liquid to the mix. With any type of yeast used, always check to be sure that your yeast is well within the expiration date.
- Black cocoa powder – Black cocoa powder is an ultra-Dutch-processed cocoa powder with a very dark, near-black color and a smooth, less acidic flavor. It aids in creating intensely dark baked goods like black velvet cakes, Oreos and black bread. Not always available on store shelves but can be ordered online.
- Espresso powder – Espresso powder is used here for depth of flavor and to achieve a very dark color, complementing the rye flour, cocoa, and molasses without imparting a distinct coffee taste.
- Brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content. Light or dark brown sugar can be used.
- Ground fennel seed – Offers a distinctive anise-like flavor, described as sweet and warming with a subtle licorice note. My family prefers ground fennel seed in most recipes. If you prefer more texture, use whole fennel seeds that have been lightly crushed to release the flavor.
- Apple cider vinegar – Apple cider vinegar has a tart, tangy, and slightly sour taste with a hint of fruity sweetness. Adds complex flavor.
- Dark molasses – Also referred to as full or robust molasses. When regular molasses is boiled down a second time, it creates dark molasses, which has a thicker texture and less-sweet flavor than light molasses.
- Unsalted butter – At room temperature. It’s important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in your bread.
- Lukewarm water – A temperature of around 100°F is ideal for activating the yeast. If the water is too hot (more than 130°F) it will kill off the yeast. I find it helpful to use an electric tea kettle with precise temp control to heat my filtered water. Or use my digital thermometer to check on the temperature.
- Reserve one cup of the bread flour and set to the side.
- Place all of the remaining dry ingredients, up to and including the ground fennel, in a large bowl.
- Whisk to blend.
An important note on the flour measurements:
In baking, it’s always best to weigh your flour. If you must, measure it by gently spooning it into a cup, then sweeping off any excess.
Not all flour is equal. There are many variables ranging from the way the flour is transferred to the measuring cup to the type of flour. Another huge difference can be found between the many brands out there.
- For unbleached all-purpose white flour, King Arthur Baking states that a cup weighs in at 120 grams.
- Bob’s Red Mill advises 136 grams per cup.
- Imported Italian flour weighs 150 grams per cup.
- I use Sunrise Flour Mill’s products for the bulk of my baking – their white flour weighs in at 140 grams per cup.
If you bake on a regular basis, weighing your ingredients as you go is a huge time-saver. It’s also a great way to guarantee excellent results each and every time.
For your go-to recipes, whether in a cookbook or on a print-out, it’s a great idea to pencil in your personal notations of the exact weight in grams along with the specific flour as you go. That way you’ll know that your homemade baked goods are consistently good.
- Add the vinegar, molasses, butter and water to the flour blend.
- Using a wooden spoon or spatula, mix well to make a thick batter-like dough.
- The dough will seem to be very wet at this point.
- It will firm up when you add the remaining cup of bread flour.
- Mix in the remaining cup of flour.
- At some point, you’ll need to use your hands to fully incorporate the flour into the dough.
- Knead the dough for 7 minutes, or until the dough becomes soft and elastic.
- This can be done by hand or in your stand mixer with the dough hook attached.
- The dough may still be somewhat sticky to the touch but will be easy to form into a ball.
- Cover the bowl and let the dough rise until doubled, for 45 minutes to an hour.
- Generously grease 9″ x 5″ or 10″ x 5″ bread pan.
- After the first rise, shape the dough into an oblong loaf.
- Try to make it similar to the size and shape of your loaf pan.
- Place the dough in the prepared bread pan.
- Cover with a piece of greased plastic.
- 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 in size, prepare it for baking.
- Brush or spray the top with water, then dust with rye flour.
- Using a sharp knife or lame, score the top of the dough.
- Bake the bread for 35 to 40 minutes.
- The inside should measure 205°F, when testing with your digital thermometer.
- It should sound hollow when you thump the bottom of the baked bread.
- Remove the loaf from the oven.
- Give it a few minutes to rest in the pan.
- Transfer the bread from the pan to a wire rack to cool before slicing.
This is when I grab my handy Bamboo Bread Slicer. It guides me in creating perfectly even slices with ease.
- Store the bread well wrapped at room temperature for several days.
- Freeze for longer storage.
Is Hearty Black Russian Bread similar to pumpernickel bread?
Both are sour rye breads, Russian black bread, sometimes referred to as Borodinsky bread, has additional flavors from molasses and spices. German pumpernickel bread boasts a flavor is more focused on the fermented rye and the natural sweetness of the long bake.
Best ways to enjoy your Hearty Black Russian Bread…
- Top choice is a Reuben, loaded with corned beef, creamy dressing, melted Swiss cheese and tangy sauerkraut.
- Open-faced sandwiches with a variety of robust meats & cheeses. Be sure to include a good quality whole-grain mustard. And don’t forget the pickles.
- Offset the tanginess by lightly toasting and building a sandwich to include your favorite creamy filling such as egg salad, chicken salad or tuna salad.
- Grill some half-slices until crispy, then top with warm sautéed mushrooms, Swiss cheese and fresh herbs.
You get the idea. This bread is so hearty and delicious, the possibilities are endless.
Hearty Russian Black Bread
Adapted from King Arthur Baking
A dense, hearty rye bread with a deep, complex and earthy flavor.
Ingredients
- 1 cup medium rye flour, plus more for dusting (106 grams)
- 2 1/2 cups unbleached bread flour, divided (300 grams)
- 1 1/4 teaspoons salt (8 grams)
- 1 3/4 teaspoons instant yeast (6 grams)
- 3 tablespoons black cocoa powder (25 grams)
- 1 teaspoon espresso powder (or instant coffee powder)
- 1 tablespoon light or dark brown sugar (14 grams)
- 1/2 teaspoon ground fennel seed (or 1 teaspoon whole fennel seeds)
- 2 tablespoons apple cider vinegar (28 grams)
- 2 tablespoons dark molasses (43 grams)
- 2 tablespoons unsalted butter, at room temperature (28 grams)
- 1 1/8 cups lukewarm water (255 grams)
Instructions
-
Reserve one cup of the bread flour and set to the side. Place all of the remaining dry ingredients, up to and including the ground fennel, in a large bowl. Whisk to blend. Add the vinegar, molasses, butter and water to the flour blend. Using a wooden spoon or spatula, mix well to make a thick batter-like dough. The dough will seem to be very wet at this point. It will firm up when you add the remaining cup of bread flour.
-
Mix in the remaining cup of flour. At some point, you'll need to use your hands to fully incorporate the flour into the dough. Knead the dough for 7 minutes, or until the dough becomes soft and elastic. This can be done by hand or in your stand mixer with the dough hook attached.
-
The dough may still be somewhat sticky to the touch but will be easy to form into a ball. Cover the bowl and let the dough rise until doubled, for 45 minutes to an hour.
-
After the first rise, shape the dough into an oblong loaf similar to the size of your loaf pan. Place the dough in a greased 9" x 5" or 10" x 5" bread pan. Cover with a piece of 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 in size, brush or spray the top with water, then dust with rye flour. Using a sharp knife or lame, score the top of the dough.
-
Bake the bread for 35 to 40 minutes, until the inside measures 205°F on a digital thermometer. When done, it should sound hollow when you thump the bottom of the baked bread. Remove the loaf from the oven and give it a few minutes to rest in the pan. Transfer the bread from the pan to a wire rack to cool before slicing.
-
Store the bread well wrapped at room temperature for several days. Freeze for longer storage.
Recipe Notes
An important note on the flour measurements:
In baking, it's always best to weigh your flour. If you must, measure it by gently spooning it into a cup, then sweeping off any excess.
Not all flour is equal. There are many variables ranging from the way the flour is transferred to the measuring cup to the type of flour. Another huge difference can be found between the many brands out there.
- For unbleached all-purpose white flour, King Arthur Baking states that a cup weighs in at 120 grams.
- Bob's Red Mill advises 136 grams per cup.
- Imported Italian flour weighs 150 grams per cup.
- I use Sunrise Flour Mill's products for the bulk of my baking - their white flour weighs in at 140 grams per cup.
If you bake on a regular basis, weighing your ingredients as you go is a huge time-saver. It's also a great way to guarantee excellent results each and every time.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
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