Russian Black Bread
From smittenkitchen.com
3 hrs 30 min to 4 hrsMakes 2 loaves
A complex pumpernickel with chocolate, molasses, espresso, and caraway; dense, dark, and deeply flavored.
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| prepPreheat oven to 350°F / 175°C | |||||||||
| 2 packages (1 1/2 tablespoons) active dry yeast | Bloom yeast with sugar & warm water | Add yeast & chocolate mixtures; beat 3 min | Add remaining flour gradually until dough clears bowl | Knead on floured counter until springy & dense | Rise in greased bowl, covered, 1.5–2 hrs until doubled | Deflate dough, divide, shape into rounds or loaves | Pan loaves, sprinkle topping, cover; rise 45–60 min until doubled | Slash round tops; bake 350°F / 175°C, 45–50 min to 200–210°F / 93–99°C | Cool completely on rack |
| Pinch of sugar | |||||||||
| 120 ml warm water (105–115°F / 40–46°C) | |||||||||
| 480 ml water | Heat water, molasses, vinegar, butter & chocolate; cool to lukewarm | ||||||||
| 60 ml molasses | |||||||||
| 60 ml apple cider vinegar | |||||||||
| 60 g unsalted butter | |||||||||
| 30 g unsweetened chocolate | |||||||||
| 60 g whole-wheat flour | Mix whole-wheat, rye & all-purpose flours; set aside | ||||||||
| 360 g medium rye flour | |||||||||
| 360 g unbleached all-purpose or bread flour | |||||||||
| 120 g bran | Combine 2 cups flour blend, bran, caraway, fennel, salt, espresso & shallots | ||||||||
| 2 tablespoons caraway seeds | |||||||||
| 1/2 teaspoon fennel seeds | |||||||||
| 1 tablespoon salt | |||||||||
| 1 tablespoon instant espresso powder | |||||||||
| 1 tablespoon minced shallots | |||||||||
| 30 g cornmeal (optional) | Mix cornmeal, flour & caraway topping (optional); set aside | ||||||||
| 8 g unbleached all-purpose flour (optional) | |||||||||
| 1 teaspoon caraway seeds (optional) | |||||||||
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