The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Russian Black Bread for Judon..

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Paddyscake's picture

Russian Black Bread for Judon..

This was originally a bread machine recipe that came from I've tinkered with it just a bit. I converted it for sourdough and that version follows the yeasted one. Hope you like it.

Russian Black Bread

1 1/2 c water
2 t instant yeast
2 T cider vinegar
342.5 g bread flour
128 g dark rye flour
1 t salt
2 T soft butter
2 T molasses
1 T brown sugar
3 T dutch processed cocoa powder
1 t instant coffee granules
1 T caraway seed
1 t fennel seed

Mix water, yeast, flours until a shaggy mass is formed. Cover and autolyse for 30 minutes. Add everything but the seeds and mix on # 2 speed for 8 minutes or so. Check for window pane. I add the seeds at the end of the mix so they don't tear the gluten strands. Place in oiled bowl, cover and let double.
Punch(I hate that term, gently) down dough and shape. Proof until double. Bake at 375 for about 20-25 min and temp is 190-200.

Sourdough Version : Mix 1 1/2 c water, 2 T starter, 128 g dark rye and 228 g
bread flour, cover and let sit overnight. The next day add 115 g bread flour
and the rest of the ingredients EXCEPT the vinegar, yeast and seeds.
Mix on # 2 speed for 8 minutes or so, until window pane. Add seeds and mix until incorporated. Then follow as above

Judon's picture

This will be on my bake list for next weekend.
A few questions - is your starter stiff or liquid - and do you build it with rye or wheat?

Norm had asked if I could describe the flavor - it's been years now since that bakery went out of business - I'll just have to bake breads til I hit upon the one and then describe the flavor!
Thank you,

Paddyscake's picture

so, neither stiff nor liquid really. I've only used wheat for this formula. Let me know how this turns our for you. Happy T-Day!


Judon's picture

I will and Happy Thanksgiving to you - Judy