Black Russian Bread-Annette's

Black Russian Bread-annette's

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Annette W.

By
@greeneyez

Don't let the 20 ingredients scare you off. This is a very hearty, dense and flavorful bread. It is best when eaten with a layer of salted butter. The Russian's prefer it topped with the salted butter and caviar. I don't have caviar money or a liking for it. If you do, more power to ya!


Recipe was given to me years ago by a college teacher.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2 loaves
Prep:
2 Hr
Cook:
50 Min

Ingredients

  • MAKES 2 LOAVES

  • 2 Tbsp
    active yeast
  • 1/2 c
    warm water (105°-115°)
  • 1/4 c
    molasses
  • 1/4 c
    apple cider vinegar
  • 2 c
    water
  • 4 Tbsp
    unsalted butter
  • 1 oz
    unsweetened chocolate
  • 1/2 c
    whole wheat flour
  • 3 c
    medium rye flour
  • 3 c
    unbleached, all-purpose or bread flour
  • 1 c
    bran
  • 2 Tbsp
    caraway seeds
  • 1/2 tsp
    fennel seeds
  • 1 Tbsp
    salt
  • 1 Tbsp
    instant espresso powder
  • 1 Tbsp
    minced shallots
  • FOR TOP OF BREAD BEFORE BAKING

  • 1/4 c
    cornmeal
  • 1 Tbsp
    unbleached all purpose flour
  • 1 tsp
    caraway seeds

How to Make Black Russian Bread-Annette's

Step-by-Step

  1. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
  2. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside.
  3. Combine whole-wheat, rye and white flours in a large bowl. Set aside
  4. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, seeds, salt, espresso and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes. (Note: If you don't like whole seeds in your bread, grinding them in a spice grinder allows their flavor to come through without the texture.)
  5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky but firm.
  6. Scrape dough off paddle, gradually add flour mixture, and knead to make a springy yet dense dough. You might not use all of the flour mixture.
  7. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds and set aside.
  8. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds. Place seam down on a greased or parchment-lined baking sheet, sprinkled with cornmeal mixture. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top.
  9. Bake in a preheated 350-degree oven for 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210 degrees on an instant-read thermometer.
  10. Remove from baking sheet to cool completely on a rack. ENJOY!

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