Black Russian Bread-annette's Recipe

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Black Russian Bread-Annette's

Annette W.


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.

★★★★★ 1 vote
2 loaves
2 Hr
50 Min



2 Tbsp
active yeast
1/2 c
warm water (105°-115°)
1/4 c
1/4 c
apple cider vinegar
2 c
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
2 Tbsp
caraway seeds
1/2 tsp
fennel seeds
1 Tbsp
1 Tbsp
instant espresso powder
1 Tbsp
minced shallots


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


1In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
2Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside.
3Combine whole-wheat, rye and white flours in a large bowl. Set aside
4In 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.)
5At 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.
6Scrape 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.
7Form 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.
8Gently 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.
9Bake 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.
10Remove from baking sheet to cool completely on a rack. ENJOY!

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