Russian Black Bread

★★★★

| Update 2, Rye Bread

Ingredients

255g lukewarm water

25g apple cider vinegar

28g unsalted butter

37g molasses


120g pumpernickel or rye flour, plus more for dusting

5g salt

14g brown sugar

28g black cocoa

3g espresso powder

1g to 3g fennel seeds, to taste, and/or...

1g to 3g caraway seeds, to taste

5g instant yeast

320g bread flour, divided 192g / 128g

4g diastatic malt


Baker’s Formula

73% bread flour

27% pumpernickle or rye flour


58% lukewarm water

6% apple cider vinegar

9% molasses

6.5% unsalted butter

1% salt

3% brown sugar

6.5% black cocoa

0.75% espresso powder

1.25% yeast

1% diastatic malt


TOTAL 193%

Directions

For Hand Mixing

Place 192g of bread flour and the rest of the ingredients in a large bowl. Mix until a sticky dough begins to form.

Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.

After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.

For Bread Machines with a Dough Cycle

Place wet ingredients in the machine followed by the dry ingredients. Run the dough cycle, including the first rise.


For All Methods

After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.

While the dough is rising, preheat the oven to 425°F. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.

Place the bread in the oven and lower the temperature to 375 ℉. Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.

Store bread well wrapped at room temperature for several days. Freeze for longer storage.

Notes

This recipe modified slightly from the original King Arthur recipe at the link above.

Caraway and Diastatic Malt were not in original recipe.

Measures converted to grams using Weights & Measures from The Bread Baker's Apprentice (2nd Ed.) page 26.

Pre-heating oven 50℉ higher (425℉) and lowering the temperature to 375℉ when putting the bread into the oven is a recommendation from Peter Reinhart.

Caraway and Diastatic Malt were not in original recipe.

Nutrition

Calories: 112
Total Carbohydrates: 21g
Cholesterol: 4mg
Total Fat: 2g
Dietary fiber: 2g
Protein: 3g
Saturated fat: 1g
Amount Per: 48g
Sodium: 6mg
Sugar: 2g
Trans Fat: 0g