Recipe: Traditional Russian black bread (2024)

Jewish Journal

• By Julie Bien
• Published December 8, 2014

Nothing tastes as good as fresh-baked bread. Kneading it is also good for anger issues.

• 1 1/2 cups very warm water (like tap hot before it gets TOO hot)
• 2 tablespoons cider vinegar
• 3-4 cups bread flour
• 1 cup rye flour
• 1 teaspoon salt
• 2 tablespoons softened margarine
• 2 tablespoons molasses
• 1 tablespoon brown sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon instant coffee granules
• 1 tablespoon caraway seed
• 1 packet active dry yeast
• 1 egg white
• kosher salt or any large crystal salt

1. Dissolve the yeast in 1/2 cup warm water

2. Combine the cider, salt, margarine, molasses, brown sugar, cocoa powder, coffee, and caraway seeds in a large bowl. Add water with yeast and additional cup of warm water. Whisk until well combined.

3. Add rye flour and mix until combined.

4. Add bread flour, one cup at a time, until dough is just dry enough to be handled without sticking to everything.

5. Knead by hand for 10 minutes or so. Take out all your aggression. Roll in a ball and place in a large, lightly oiled bowl (rolling around so the bread is also lightly oiled), cover with a clean towel, and let rise for an hour (or until approx. doubled in size).

6. After the first rise, punch down the dough and form into a round loaf. Place on a non-stick cookie sheet. Score the top with a “star design” to help it rise evenly, and then cover with a towel again and let it rise for another hour.

7. Preheat oven to 350

8. After the dough has finished rising a second time, brush lightly with an egg white and sprinkle with salt.

9. Cook for approx. 35 minutes.Cool slightly. EAT. EAT MORE. OH GOD I'M SO FULL. Fin.

*To get bread dough to rise, it needs to be in a warm (but not hot) environment. What I normally do is turn my oven to 180 degrees, put the dough in it, close the door and then turn the oven off.