Russian Black Bread Recipe

Name: Russian Black Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1 1/2 cups warm water (100u00b0 to 110u00b0); 4.6 ounces brown rice flour (about 1 cup); 4.2 ounces sweet white sorghum flour (about 1 cup); 4.2 ounces tapioca flour (about 1 cup); 1.8 ounces flaxseed meal (about 1/2 cup); 2 tablespoons unsweetened cocoa; 1 tablespoon brown sugar; 1 tablespoon caraway seeds; 1 teaspoon instant coffee granules; 1 teaspoon xanthan gum; 1 teaspoon salt; 2 tablespoons unsalted butter, melted; 2 tablespoons molasses; 2 tablespoons cider vinegar; 2 large eggs; Cooking spray

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (100u00b0 to 110u00b0)
4.6 ounces brown rice flour (about 1 cup)
4.2 ounces sweet white sorghum flour (about 1 cup)
4.2 ounces tapioca flour (about 1 cup)
1.8 ounces flaxseed meal (about 1/2 cup)
2 tablespoons unsweetened cocoa
1 tablespoon brown sugar
1 tablespoon caraway seeds
1 teaspoon instant coffee granules
1 teaspoon xanthan gum
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 tablespoons molasses
2 tablespoons cider vinegar
2 large eggs
Cooking spray

1
Dissolve yeast in 1 1/2 cups warm water in a small bowl; let stand 5 minutes.
2
Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, cocoa, and next 5 ingredients (through salt) in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Add yeast mixture, butter, molasses, vinegar, and eggs; beat until blended. Spoon batter in a 9 x 5-inch loaf pan coated with cooking spray. Cover loosely with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 1 hour or until dough is just above top of pan.
3
Preheat oven to 400u00b0.
4
Bake at 400u00b0 for 20 minutes. Cover top of bread with foil; bake an additional 25 minutes. Remove foil from bread; bake 5 minutes. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1 1/2 cups warm water (100u00b0 to 110u00b0), 4.6 ounces brown rice flour (about 1 cup), 4.2 ounces sweet white sorghum flour (about 1 cup), and more.

Yes, Russian Black Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Russian Black Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions