It’s the only bread I’ve ever made for which a love note followed
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A friend with a brand new apartment
“A celebration is in order! I’ll bring you dinner, a bottle of wine, and we’ll have a house warming party for two.”
Any reason to cook AND see a great friend
You see, I’ve been baking Russian Black Bread for a few years now. It’s what comes to mind when I think of a pairing for hearty wintertime soups and stews.
Not that it doesn’t pack incredible flavor all on its own
Caraway-crusted, it’s dark and hearty, with a soft cake-like texture, unlike any dark bread you may have tried. The sum of its many parts
And what a list of interesting ingredients! Be sure not to skip any, as each brings its own voice to the conversation. One building upon the next on a quest for the utmost in complex flavor
What you end up with is a rustic, elbows-on-the-table style of crusted artisan loaf.
Two incredible smelling, hot-off-the-presses black bread loaves sat on the counter as my husband brewed his AM coffee
“Well, give it a try. What do you think?”
He smiled and left the nicest note for me to find on his way out the door
Well, it proved itself more than perfect for celebrating a place of new beginnings
I’d say it was a hit
~ Adapted from the LA Times
Black Bread - Russian Style
- 2 ¼-ounce packages (1 ½ tablespoons) active dry yeast
- Pinch of sugar
- 2 1/2 cups warm water 105 to 115 degrees, divided
- 1/2 cup dark molasses not blackstrap
- 1/4 cup apple cider vinegar
- 1/4 cup ½ stick butter
- 1 ounce unsweetened chocolate
- 1/2 cup 2.25 ounces whole-wheat flour
- 3 cups 12 ounces rye flour
- 3 cups unbleached all-purpose 12.75 ounces or bread (13.5 ounces) flour plus 1 tablespoon unbleached all-purpose flour, divided
- 1 cup wheat bran
- 2 tablespoons caraway seeds plus 1 optional teaspoon, divided
- 1/2 teaspoon fennel seeds
- 1 tablespoon salt
- 1 tablespoon instant espresso powder
- 1 tablespoon minced shallots
- 1/4 cup cornmeal
- In a small bowl, sprinkle the yeast and sugar over one-half cup of warm water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
- In a small saucepan, gently heat the remaining 2 cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted, stirring frequently. Set aside to cool to lukewarm.
- In a large bowl, whisk together the whole-wheat, rye and all-purpose flours (except the 1 remaining tablespoon of all-purpose). Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups of the mixed flours, the bran, 2 tablespoons caraway seeds, fennel seeds, salt, espresso powder and shallots. Over low speed, add in the yeast and chocolate mixtures. Mix until smooth and beat at medium speed for 3 minutes. (If you don't like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture.)
- Alternatively, this or any bread, can also be made by hand, simply mixing the ingredients in a large bowl with a wooden spoon and kneading the dough on a counter until springy and smooth. But for doughs heavy with whole grain flours, the stand mixer works the best.
- At low speed, add one-half cup of the remaining mixed flours at a time, just until the dough clears the sides of the bowl and begins to work its way up the paddle. It will be very sticky but firm. Be careful not to add too much flour. The dough will spring back when pressed.
- Scrape the dough off the paddle and place on a well-floured counter or large surface. Continue to knead by hand to make a smooth and springy yet dense dough. If you prefer, you can switch to the dough hook and knead again over low speed for 2 to 3 minutes, then finish off a few kneads by hand. You might not use all of the flour mixture.
- Form into a ball and place in a greased deep container, such as a plastic bucket. Turn once to grease the top. Cover with plastic wrap and set aside to rise in a warm area until doubled, about 11/2 to 2 hours. Meanwhile, combine the cornmeal, remaining tablespoon of flour and remaining teaspoon of caraway seeds, if using, and set aside. Heat the oven to 350 degrees.
- On a parchment-lined baking sheet, sprinkle the cornmeal mixture. Gently deflate the dough. Turn out the dough onto a lightly floured surface. Divide the dough into two portions. Stretch each portion into a ball, pulling the edges and pinching to form a seam. Place the formed rounds, seam side down, on the baking sheet. Cover loosely with plastic wrap (you can spray the plastic with nonstick cooking spray). Set aside to rise until puffy and almost doubled in bulk, 45 minutes to 1 hour. With a serrated knife, gently slash an X into the top of a round no more than one-fourth inch deep.
- Bake the loaves until they are crusty and sound hollow when tapped on the bottom, 45 to 50 minutes. It is difficult to see the loaves browning because they are so dark-colored. If you are checking with a thermometer, they should read 200 to 210 degrees on an instant-read thermometer. Remove the loaves from the baking sheet to cool completely on a rack. Cool completely before slicing