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Black bread
Black bread
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Total Time:
35 minutes
Classic Russian rye bread, perfect with butter and caviar. Rich, dense, sweet, and slightly sour with caraway and fennel. Stays moist for days in an airtight container.
Ingredients:
  • 2 x 7 g packets of fast-acting yeast
  • 1 teaspoon white caster sugar
  • 1 shallot
  • 4 tablespoons molasses
  • 75 g unsalted butter (at room temperature)
  • 1 shot of extra-strong coffee
  • 25 g dark chocolate (70%)
  • 4 tablespoons cider vinegar
  • 60 g wholewheat flour
  • 400 g rye flour
  • 400 g strong bread flour
  • 125 g bran
  • 2 tablespoons caraway seeds
  • ½ teaspoon fennel seeds
  • olive oil for greasing
Instructions:
  • Mix the yeast, sugar, and 100ml tepid water in a jug. Stir well and set aside until foamy. Peel and finely chop the shallot. In a pan, heat molasses, butter, coffee, chocolate, and 500ml water until melted, then stir in vinegar. In a mixer or bowl, combine all three flours, reserving a third in a separate bowl. Mix bran, caraway seeds, fennel seeds, sea salt, shallot, chocolate, and yeast mixtures into the main flour. Mix on medium speed for 3-5 minutes until smooth or by hand for a little longer. Gradually add remaining flour until a sticky, firm dough forms. Knead on a floured surface until elastic. Shape into a ball, grease, and place in a bowl to rise for 2 hours. Knock back the dough, divide in half, shape into loaves, and let rise for an hour on a greased tray. Preheat oven to 180ºC/gas 4. Score a cross on each loaf and bake for 50-60 minutes until golden and hollow sounding. Serve with butter and caviar for a delicious meal.

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