Russian Black Bread

“If you’d like to be like the Russkies, you’d slather this with butter, top it with caviar, throw it back with some ice cold vodka and then head to work on a Monday morning.” Deb Perelman (of Smitten Kitchen)

Russian Black Bread

From Smitten Kitchen

Makes 2 loaves

2 packages (1 1/2 tablespoons) active dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached, all-purpose flour
1 cup bran
2 tablespoons caraway seeds (whole or freshly ground)
1/2 teaspoon fennel seeds (whole or freshly ground)
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots

topping (optional)
1/4 cup cornmeal
1 tablespoon unbleached all-purpose flour
1 teaspoon caraway seeds

1. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside and let cool to lukewarm.

2. Meanwhile, in a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.

3. Combine flours in a large bowl. Set aside.

4. In bowl of a stand mixer fitted with a paddle attachment, combine two cups mixed flours, bran, caraway seeds, fennel seeds, salt, espresso, and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes.

5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. You might not use all of the flour mixture. It will be very sticky but firm.

6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough. This will only take a few minutes.

7. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours.

8. Combine topping ingredients of cornmeal, flour and 1 tsp caraway seeds, if using, and set aside.

9. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds. Place rounds seam down on a greased or parchment-lined baking sheet. Sprinkle with cornmeal mixture, if using. Cover loosely with plastic wrap or a light kitchen towel. Let rise until doubled and puffy, about 45 minutes to one hour.

10. Preheat oven to 350°F about 15-30 minutes before the dough finishes rising. When ready, place in oven on middle rack.

10. Bake for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210°F on an instant-read thermometer. Baking time in your oven may vary — check on the bread when it is 2/3 to 3/4 of the way through. Remove from baking sheet to cool completely on a rack.