Russian Black Bread

This loaf has an unusual flavor owing to the caraway and fennel.  It's super tasty when toasted and slathered with butter.

Yield: 1 double-size loaf.  About 24 servings.


  • 1 1/2 cups warm water
  • 2 tbsp cider vinegar
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 1/2 cup rye flour
  • 1 tsp salt
  • 2 tbsp dark corn syrup
  • 3 tbsp cocoa powder
  • 1 tbsp brown sugar
  • 1 tsp instant coffee granules
  • 1 tbsp caraway seeds
  • 1/4 tsp fennel seeds
  • 2 1/4 tsp active dry yeast
  • 2 tbsp butter, melted
  • Additional flour (1/2 - 1 1/2 cups)


  1. Mix together the first thirteen ingredients.  Mix in the butter.
  2. Knead in additional flour until it forms a dough.  Knead for 5-7 minutes.
  3. Transfer to a greased bowl and cover with plastic wrap.  Place in a warm please to rise until doubled, about one hour.
  4. Punch the dough to deflate and turn a few times on a lightly floured surface.  Form into a large round ball and let sit in a warm area to rise until doubled, about one hour.
  5. Warm the over to 400°F.  Bake the bread for 25-30 minutes.  Let cool on a wire rack.
    • If using a baking stone, warm the stone in the oven without the bread first.  Then transfer the bread onto the hot stone.  You can do this with either a bread peel or by letting the dough rise on a sheet of parchment paper and then using the paper to slide it onto the stone.

Adapted from All Recipes.