Name: Russian Black Bread
Prep time: 30 min
Cook time: 40 min
Total time: 3 h
Yield: 1 loaf
Cuisine: Russian
Ingredients: 1 cup lukewarm water; 1 tablespoon active dry yeast; 1 cup brewed coffee, cooled; 1/2 cup molasses; 2 tablespoons vegetable oil; 2 teaspoons salt; 1 cup rye flour; 2 cups bread flour; 1 cup whole wheat flour; 1/4 cup cocoa powder; 2 tablespoons caraway seeds; 1 tablespoon fennel seeds; 1 tablespoon coriander seeds

Instructions

In a large bowl, dissolve the yeast in lukewarm water. Let it sit for about 5 minutes until the yeast becomes frothy.
Add the brewed coffee, molasses, vegetable oil, and salt to the yeast mixture. Stir well to combine all the liquid ingredients.
In a separate bowl, mix together the rye flour, bread flour, whole wheat flour, and cocoa powder until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring continuously to form a sticky dough.
Transfer the dough to a floured surface and knead for about 10-15 minutes until the dough becomes smooth and elastic. Add additional flour if needed to prevent sticking.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Preheat your oven to 350°F (175°C). Grease a bread pan or line it with parchment paper.
Punch down the risen dough and knead it for a few minutes to release any air bubbles. Shape it into a loaf and place it in the prepared bread pan.
Sprinkle the caraway, fennel, and coriander seeds over the top of the loaf, gently pressing them into the dough.
Cover the loaf with a kitchen towel and let it rise for an additional 30-45 minutes.
Bake the Russian Black Bread in the preheated oven for 35-40 minutes, or until it sounds hollow when tapped on the bottom.
Once baked, remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Ingredients

Instructions

Nutrition Facts

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