Russian Black Bread (Rolls Or Loaves) Recipe

Name: Russian Black Bread (Rolls Or Loaves)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water; 1/2 cup molasses; 1/4 cup oil; 1 ounce unsweetened baking chocolate; 2 1/2 cups all-purpose flour; 2 cups shredded bran cereal; 1 tablespoon sugar; 1 tablespoon instant coffee; 3 teaspoons salt; 2 teaspoons onion powder; 1 teaspoon fennel seed, crushed (optional); 2 (1/4 ounce) packages active dry yeast; 4 cups medium rye flour; 1 egg white, to brush over loaves before baking (optional); 1 tablespoon water, to brush over loaves before baking (optional)

Servings: persons

2 1/2 cups water
1/2 cup molasses
1/4 cup oil
1 ounce unsweetened baking chocolate
2 1/2 cups all-purpose flour
2 cups shredded bran cereal
1 tablespoon sugar
1 tablespoon instant coffee
3 teaspoons salt
2 teaspoons onion powder
1 teaspoon fennel seed, crushed (optional)
2 (1/4 ounce) packages active dry yeast
4 cups medium rye flour
1 egg white, to brush over loaves before baking (optional)
1 tablespoon water, to brush over loaves before baking (optional)

1
In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted.
2
In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed.
3
Stir in, by hand, the rye flour.
4
On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky.
5
Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes).
6
Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough.
7
For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans.
8
For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans.
9
Cover and let rise in warm place until not quite doubled in size (30-45 minutes).
10
Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
11
Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped.
12
Immediately remove from pans and allow to cool.

932

kcal

Calories

Fat

157

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

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 1/2 cups water, 1/2 cup molasses, 1/4 cup oil, 1 ounce unsweetened baking chocolate, and more.

Yes, Russian Black Bread (Rolls Or Loaves) 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 (Rolls Or Loaves)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions