Black Bread

Black bread is the dark, dense Eastern European loaf that earns its color and depth from a half-ounce of unsweetened chocolate, a quarter cup of dark molasses, and a healthy dose of rye flour. This is not chocolate bread. The cocoa is there for color and a faint bitter background note that complements the rye, not for sweetness.

The All-Bran cereal is the secret ingredient. Half a cup steeped into the warm chocolate-molasses-vinegar mixture adds fiber, structure, and the slightly grainy texture that distinguishes traditional Russian-style black bread from a regular rye loaf.

Vinegar in bread dough sounds odd but it does important work. The acidity activates the molasses sugars and promotes a darker crust during baking. Two tablespoons of apple cider vinegar are exactly right for a two-loaf batch.

Knead this dough a full ten minutes. Rye flour is low in gluten compared to wheat, so the bread relies on the all-purpose flour to provide structure. Underkneading gives a crumbly loaf. Two rises totalling three and a half hours yield a properly risen, hearty bread that slices clean.

Pro Tips

• Tap the bottom of each loaf when it comes out of the oven. A hollow knock means done. A dull thud means another five minutes.
• The dough will feel sticky at first but firms up as you work in the additional flour. Resist adding too much.
• Cool completely on a wire rack before slicing. Cutting hot rye-style bread gives gummy crumb.
• Store wrapped at room temperature for 3 days, or freeze whole loaves for up to 3 months.

Variations

• Add 1 tablespoon caraway seeds to the dough for a more traditional Eastern European profile.
• Brush with egg wash before baking for a glossy mahogany crust.
• Serve with smoked fish, cream cheese, and pickled red onion for a classic deli plate.