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Russian Black Bread

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Russian Black Bread is a hearty rye-based loaf enriched with molasses, coffee, and spices. It has a dense yet tender crumb, a slightly sweet and earthy flavor, and a deep dark color. Perfect alongside soups, stews, or as a base for bold sandwiches.

Ingredients

1 ¼ cups water

3 tablespoons dark molasses (unsulfured)

2 tablespoons butter, softened and divided

1 ¼ cups bread flour

1 cup whole wheat flour

1 cup rye flour

1 tablespoon instant coffee granules

1 ¼ teaspoons salt

½ teaspoon fennel seed, crushed (optional)

3 teaspoons regular active dry yeast

Instructions

  1. Warm water to about 110°F. Stir in molasses and 1 tablespoon butter until dissolved.
  2. In a large bowl, mix bread flour, whole wheat flour, rye flour, coffee granules, salt, and fennel seed if using.
  3. Add yeast to the warm liquid mixture and let stand 5 minutes until foamy.
  4. Combine wet and dry mixtures, stirring until a shaggy dough forms.
  5. Knead on a floured surface 8–10 minutes until smooth and elastic.
  6. Place dough in a greased bowl, cover, and let rise in a warm spot 1–1 ½ hours, until doubled.
  7. Punch down dough, shape into a loaf, and transfer to a greased pan or baking sheet.
  8. Cover and let rise 30–40 minutes.
  9. Preheat oven to 375°F. Bake loaf 35–40 minutes, until hollow-sounding when tapped.
  10. Brush hot loaf with remaining 1 tablespoon butter for a glossy finish.
  11. Cool completely on a wire rack before slicing.

Notes

Rye flour naturally makes bread denser—don’t expect a light crumb.

Molasses and coffee provide the signature dark color and flavor.

Caraway or fennel seeds can be added for authentic flavor.

Brushing with butter creates a soft, shiny crust.

Freezes well for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/russian-black-bread/