Russian Black Bread Rolls or Loaves

Experience the rich, hearty flavors of Eastern Europe with these authentic Russian Black Bread Rolls or Loaves. Crafted with a blend of rye and all-purpose flour, this recipe is elevated by the deep, earthy notes of molasses, cocoa, and instant espresso powder, while caraway seeds lend a classic, fragrant touch. A hint of apple cider vinegar enhances the complexity of the dough, which rises to perfection for a tender, slightly chewy texture. Perfect as rolls for individual servings or as loaves for slicing, this bread is versatile enough to pair with soups, stews, or a simple smear of butter. With its striking dark color and distinctive taste, this artisan-style bread is not only a nod to traditional Russian baking but also a show-stopper on any dinner table.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups Rye flour
• 2.5 cups All-purpose flour
• 1.5 cups Warm water
• 2.25 teaspoons Yeast
• 0.25 cup Molasses
• 2 tablespoons Brown sugar
• 2 tablespoons Unsweetened cocoa powder
• 2 teaspoons Instant espresso powder
• 1 teaspoon Salt
• 1.5 teaspoons Caraway seeds
• 3 tablespoons Vegetable oil
• 1 tablespoon Apple cider vinegar
• 0.25 cup Cornmeal (for dusting)

Directions

Step 1

In a large mixing bowl, combine warm water (approximately 110°F or lukewarm—not hot), yeast, molasses, and brown sugar. Stir gently and allow it to sit for 5-10 minutes, or until it becomes foamy, indicating the yeast is active.

Step 2

In a separate bowl, whisk together rye flour, all-purpose flour, cocoa powder, instant espresso powder, salt, and caraway seeds.

Step 3

To the yeast mixture, add the vegetable oil and apple cider vinegar, mixing well to combine.

Step 4

Gradually add the dry ingredients into the wet mixture, stirring with a wooden spoon or dough hook attachment on a mixer until it begins to form a rough dough.

Step 5

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes by hand (or 5-6 minutes in a stand mixer on medium speed) until the dough is smooth and elastic. The dough may still feel slightly tacky due to the rye flour, which is normal.

Step 6

Lightly oil a large bowl and place the dough in it, turning the dough to coat it on all sides. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1.5-2 hours, or until it has doubled in size.

Step 7

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions for rolls or 2 portions for loaves, shaping them as desired.

Step 8

If making loaves, shape the dough into rectangles and place them into greased 9x5-inch loaf pans. If making rolls, shape into rounds and place on a parchment-lined baking sheet.

Step 9

Cover the shaped dough with a clean towel and let it rise again for 30-40 minutes until slightly puffed.

Step 10

Preheat your oven to 375°F (190°C). If desired, sprinkle the tops of the loaves or rolls with a dusting of cornmeal for added texture.

Step 11

Bake rolls for approximately 25-30 minutes, or loaves for 35-40 minutes, until the crust is firm and browned and the internal temperature of the bread reaches 190°F (88°C).

Step 12

Remove the bread from the oven and allow it to cool completely on a wire rack before slicing or serving.

Nutrition Facts

Serving size	(1137.9g)

Amount per serving	% Daily Value*
Calories	2791.8

Total Fat 51.3g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 2410.2mg	0%
Total Carbohydrate 545.0g	0%
Dietary Fiber 57.1g	0%
Total Sugars 80.3g
Protein 67.2g	0%

Vitamin D 0IU	0%
Calcium 323.8mg	0%
Iron 27.6mg	0%
Potassium 3219.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.9%

Protein: 9.2%

Carbs: 74.9%