Russian black bread is a hearty and flavorful bread that combines the richness of rye flour, whole wheat flour, and all-purpose flour. The addition of instant coffee granules and cocoa powder gives it a unique depth of flavor, while caraway seeds add a hint of spice. This bread is perfect for pairing with soups, stews, or simply enjoying with a spread of butter.
Some ingredients in this recipe may not be commonly found in every household. Rye flour and whole wheat flour might require a trip to a specialty store or the health food section of your supermarket. Instant coffee granules and cocoa powder are also essential for achieving the distinct flavor of this bread, so make sure to pick those up if you don't already have them in your pantry.

Ingredients For Russian Black Bread Recipe
Rye flour: A type of flour made from rye grain, giving the bread its characteristic dark color and dense texture.
Whole wheat flour: Flour made from whole grains of wheat, adding a nutty flavor and additional nutrients.
All-purpose flour: A versatile flour that provides structure and balance to the bread.
Instant coffee granules: Adds a subtle bitterness and depth of flavor to the bread.
Cocoa powder: Enhances the dark color and adds a hint of chocolate flavor.
Caraway seeds: Provides a slightly sweet and spicy flavor, typical in traditional Russian black bread.
Salt: Enhances the overall flavor of the bread.
Molasses: Adds sweetness and moisture, contributing to the bread's rich flavor.
Melted butter: Adds richness and helps to tenderize the bread.
Warm water: Activates the yeast and helps to form the dough.
Active dry yeast: Leavens the bread, making it rise and giving it a light texture.
Technique Tip for This Bread
When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, which is crucial for achieving a smooth and elastic texture. If the dough feels too sticky, lightly dust your hands and the surface with flour to make it more manageable.
Suggested Side Dishes
Alternative Ingredients
rye flour - Substitute with pumpernickel flour: Pumpernickel flour has a similar texture and flavor profile to rye flour, making it a suitable replacement.
whole wheat flour - Substitute with spelt flour: Spelt flour provides a nutty flavor and similar nutritional benefits to whole wheat flour.
all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can help achieve a similar texture in the bread.
instant coffee granules - Substitute with espresso powder: Espresso powder has a stronger flavor and can provide the same depth of flavor as instant coffee granules.
cocoa powder - Substitute with carob powder: Carob powder has a similar color and slightly sweet flavor, making it a good alternative to cocoa powder.
caraway seeds - Substitute with fennel seeds: Fennel seeds have a similar anise-like flavor, which can mimic the taste of caraway seeds.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.
molasses - Substitute with honey: Honey can add sweetness and moisture, though it will slightly alter the flavor profile.
melted butter - Substitute with olive oil: Olive oil can provide the necessary fat content and moisture, though it will impart a different flavor.
warm water - Substitute with warm milk: Warm milk can add richness and a slight sweetness to the dough.
active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative.
Other Alternative Recipes Similar to This Bread
How to Store / Freeze This Bread
- Allow the bread to cool completely on a wire rack before storing. This helps prevent condensation, which can make the bread soggy.
- Wrap the Russian black bread tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in a resealable plastic bag, squeezing out as much air as possible.
- Store the wrapped bread at room temperature for up to 3 days. For longer storage, consider freezing.
- To freeze, slice the bread first. This allows you to take out only the amount you need without thawing the entire loaf.
- Place the slices in a single layer on a baking sheet and freeze for about 1 hour. This prevents the slices from sticking together.
- Once frozen, transfer the slices to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
- For the best quality, consume frozen Russian black bread within 3 months. It will still be safe to eat beyond this period, but the texture and flavor may diminish.
- To thaw, remove the desired number of slices and let them sit at room temperature for about 30 minutes. For a quicker option, use a toaster or microwave.
- If you prefer a warm slice, reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the Russian black bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes, or until warmed through.
For a quick reheat, slice the bread and place the slices on a baking sheet. Cover with foil and bake at 350°F (175°C) for 5-7 minutes. This method ensures each slice is evenly warmed.
Use a toaster for individual slices. Toast on a medium setting until the bread is warm and slightly crispy. This method is perfect for a quick breakfast or snack.
If you prefer a microwave, place a damp paper towel over the bread slices and microwave on medium power for 20-30 seconds. This helps retain moisture and prevents the bread from becoming too chewy.
For a stovetop method, heat a skillet over medium heat. Place the bread slices in the skillet and cover with a lid. Heat for 1-2 minutes on each side, or until warmed through. This method can give the bread a nice, slightly crispy texture.
Best Tools for Baking This Bread
Large mixing bowl: Used to combine the rye flour, whole wheat flour, and all-purpose flour, as well as other dry ingredients.
Measuring cups: Essential for accurately measuring the rye flour, whole wheat flour, all-purpose flour, and warm water.
Measuring spoons: Necessary for measuring the instant coffee granules, cocoa powder, caraway seeds, salt, molasses, and melted butter.
Wooden spoon: Useful for stirring the molasses, melted butter, and warm water into the dry ingredients to form a dough.
Floured surface: A clean, flat area sprinkled with flour to knead the dough until it becomes smooth and elastic.
Loaf pan: A greased pan where the dough will be placed to rise and bake.
Plastic wrap or clean towel: Used to cover the loaf pan while the dough rises in a warm place.
Oven: Preheated to 375°F (190°C) to bake the bread.
Cooling rack: A wire rack where the bread will cool completely after baking.
Pastry brush: Optional, but useful for greasing the loaf pan with melted butter.
How to Save Time on Making This Bread
Measure ingredients ahead: Pre-measure all flours, coffee granules, cocoa powder, and caraway seeds to streamline the process.
Use a stand mixer: Let a stand mixer do the heavy lifting for kneading the dough.
Proof in a warm oven: Speed up the rising process by placing the dough in an oven preheated to 100°F (38°C) and then turned off.
Preheat oven early: Start preheating the oven while the dough is rising to save time.
Cool on wire rack: Transfer the bread to a wire rack immediately to cool faster.
Russian Black Bread Recipe
Ingredients
Main Ingredients
- 2 cups Rye flour
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 1 tablespoon Instant coffee granules
- 2 tablespoon Cocoa powder
- 1 tablespoon Caraway seeds
- 1 tablespoon Salt
- 2 tablespoon Molasses
- 2 tablespoon Butter melted
- 1 cup Warm water
- 1 packet Active dry yeast
Instructions
- 1. In a large mixing bowl, combine the rye flour, whole wheat flour, and all-purpose flour.
- 2. Add the instant coffee granules, cocoa powder, caraway seeds, and salt. Mix well.
- 3. Stir in the molasses, melted butter, and warm water until a dough forms.
- 4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
- 5. Place the dough in a greased loaf pan, cover, and let rise in a warm place for about 1 hour.
- 6. Preheat the oven to 375°F (190°C). Bake the bread for 45 minutes, or until the crust is dark and the bread sounds hollow when tapped.
- 7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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