russian black bread

I am definitely not a bread maker.  I have a bread machine that works wonders.  But I've been thus tempted over the past year to really get into it:  brioche, English muffins, pita bread, and quick breads.

But my brother has been after me to try brown bread.  You know, the kind you get at Outback Steakhouse or The Cheesecake Factory.  It's so dense but fluffy and that flavor is out of this world.  So, in an effort to satisfy my (and my brother's) cravings, I started with this.  Russian black bread.  Found a great recipe from my fav foodie site, Smitten Kitchen, and jumped in with both feet!  It was definitely a success!  A little too strong maybe for my taste so I'm trying a pumpernickel recipe next!  But, regardless of how strong, this bread is most definitely worth it :)

Russian Black Bread

Adapted from Smitten Kitchen   

Makes 2 loaves or 2 rounds.

1 1/2 tablespoons active yeast

Pinch of sugar

1/2 cup warm water (105 - 115 degrees)

2 cups water

1/4 cup molasses

1/4 cup apple cider vinegar

4 tablespoons butter

1 ounce unsweetened chocolate

1/2 cup whole-wheat flour

3 cups medium rye flour

3 cups all purpose flour

1 cup bran

2 tablespoons caraway seeds (freshly ground)

1/2 teaspoon fennel seeds (freshly ground)

1 tablespoon salt

1 tablespoon instant espresso powder

1 tablespoon minced shallots

1/4 cup cornmeal

1 tablespoon all purpose flour

1 teaspoon caraway seeds

In a small bowl, combine yeast and sugar with warm water.  Stir to dissolve and let stand until foamy, about 10 minutes.

 

Heat two cups water, molasses, vinegar, butter and chocolate until butter and chocolate are melted.  Set aside.

Combine whole-wheat flour, rye and white flours in a large bowl.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine two cups mixed flours, bran, seeds, salt, espresso, and shallots.  At low speed, add yeast and chocolate mixtures.  Mix until smooth and beat at medium speed for three minutes.

At low speed, add half cup of remaining flours at a time, until dough starts to clear the sides of the bowl and begins to work its way up the paddle.  It will be very sticky but firm.

 

 

Scrape dough off paddle, flour your surface well, and knead to make a springy yet dense dough.  You might not use all the flour mixture but I did...

Form into a ball and place in a greased bowl.  Turn once to grease top.  Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours.  (As you can see, it's very important to have a large enough bowl...)

Combine cornmeal, flour and remaining seeds if you want to sprinkle them over the crust before you bake the bread, and set aside.

Gently deflate dough.  Turn out onto a lightly floured surface.  Divide into two portions and form into two rounds or loaves.  Loaves should be placed directly into loaf pans sprayed with non-stick spray, while if making rounds, they should be placed seam down on a greased or parchment-lined baking sheet.  Sprinkle the dough with cornmeal mixture, if using.

Cover loosely with plastic wrap.  Let rise until doubled and puffy, about 45 minutes to 1 hour.  Slash an X into the top of the rounds...no slashing is necessary for the loaves.

Bake in a preheated 350* oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature or 200 - 210* on a instant read thermometer.  Remove from baking sheet and cool completely.

(If you don't have a stand mixer, simply mix with a wooden spoon and knead on a floured surface until springy and smooth.)