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black russian bread machine loaf

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

Most of the recipes I found for Black Russian bread made two large loaves which would not fit into a bread machine. So I adapted those recipes and came up with this – very easy, flavorful, and authentic.

(2 ratings)
yield 2 -pound loaf
prep time 10 Min
cook time 3 Hr 10 Min
method Bread Machine

Ingredients For black russian bread machine loaf

  • 1 1/4 c
    warm water (about 110°f)
  • 1/4 c
    dark molasses, blackstrap preferred
  • 2 Tbsp
    apple cider vinegar
  • 2 Tbsp
    avocado oil, olive oil, or canola oil
  • 1 1/2 tsp
    salt
  • 1/2 c
    whole wheat flour
  • 1 1/2 c
    dark rye flour
  • 1 1/4 c
    unbleached bread flour
  • 1/2 c
    wheat bran
  • 2 Tbsp
    cocoa powder
  • 1 Tbsp
    ground caraway seeds
  • 1/4 tsp
    fennel seeds (optional)
  • 1 1/2 tsp
    instant espresso powder
  • 1 1/2 tsp
    onion powder
  • 1 Tbsp
    active dry yeast for bread machines

How To Make black russian bread machine loaf

  • 1
    Put the warm water into the bottom of the bread machine pan. Add molasses, vinegar, oil, and salt.
  • 2
    Stir together flours, bran, cocoa, seeds, espresso powder, and onion powder. Add flour mixture on top of liquid ingredients in bread machine pan.
  • 3
    Make a well in the top of the flour mixture and place yeast in the well. Set bread machine for whole grain setting, and operate according to manufacturer’s directions. Allow to cool well before slicing.
  • 4
    If you would like to shape the traditional large round loaf, set the bread machine for dough only. When cycle is complete, turn dough onto a well-greased surface and coat all sides with oil. Knead a couple of times and shape into a ball. Cover a baking sheet with parchment paper and lightly grease the paper. Sprinkle with a mixture of cornmeal and whole wheat flour, or just plain cornmeal. Place ball of dough on the surface and flatten slightly to shape into a round loaf. Cover with plastic wrap or an inverted bowl and let sit in a warm place to rise until doubled, about 45-60 minutes. Twenty minutes prior to baking, preheat oven to 350°F. Using a sharp serrated knife, slash the top of the loaf with an "X" no more than 1/4" deep. Place the baking sheet on the center rack of the oven and bake for 40 to 50 minutes, or until the loaf is crusty and sounds hollow when tapped with your finger. Transfer the loaf to a cooling rack and cool completely before slicing.
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