📝 About This Recipe
Deep, dark, and soul-warming, this traditional Northern European Black Bread is a masterclass in complex flavors. It achieves its signature obsidian hue and earthy profile through a unique combination of dark rye flour, unsweetened cocoa, and robust molasses. This isn't just a loaf; it's a dense, fragrant journey to the Baltic coast, offering a chewy crumb and a crust that carries the scent of toasted caraway and coffee.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dark Base
- 1 1/2 cups Water (room temperature)
- 1/2 cup Blackstrap molasses (unsulphured for deep color)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1/4 cup Unsweetened cocoa powder (Dutch-processed for darker color)
- 1 tablespoon Instant espresso powder (enhances the earthy notes)
Flours and Spices
- 3 cups Dark rye flour (pumpernickel flour also works well)
- 2 1/2 to 3 cups Bread flour (high protein for better structure)
- 1 tablespoon Kosher salt
- 2 tablespoons Caraway seeds (whole seeds, slightly bruised)
- 1 teaspoon Fennel seeds (optional, for added complexity)
The Finish
- 1 Egg white (beaten with 1 tablespoon water)
- 1 tablespoon Cornmeal (for dusting the baking sheet)
👨🍳 Instructions
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1
In a small bowl, combine the 1/2 cup warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the 1 1/2 cups water, molasses, melted butter, cocoa powder, and espresso powder until the cocoa is fully dissolved.
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3
Add the proofed yeast mixture to the dark liquid base and stir to combine.
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4
Add the rye flour, caraway seeds, fennel seeds, and salt. Mix using a wooden spoon or the paddle attachment until a thick, dark paste forms.
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5
Gradually add the bread flour, 1/2 cup at a time, switching to a dough hook if using a mixer. Continue adding flour until the dough pulls away from the sides of the bowl.
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6
Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes. The dough will be stiffer and stickier than white bread dough due to the rye; avoid adding too much extra flour.
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7
Place the dough in a large, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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8
Gently punch down the risen dough to release air. Turn it out onto a surface and divide it into two equal portions.
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9
Shape each portion into a tight round boule or an oval loaf. Place them on a baking sheet dusted with cornmeal, leaving plenty of space between them.
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10
Cover the loaves loosely with a kitchen towel and let them rise again for about 45-60 minutes, until they look puffy.
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11
Preheat your oven to 375°F (190°C). Using a sharp serrated knife or a baker's lame, score the top of each loaf with three shallow slashes.
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12
Brush the tops of the loaves generously with the egg white wash for a beautiful, professional sheen.
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13
Bake for 45-50 minutes. The loaves should sound hollow when tapped on the bottom and reach an internal temperature of 190°F-200°F.
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14
Transfer the bread to a wire rack. Resist the urge to slice immediately! Rye bread needs to cool completely (at least 2 hours) to set its internal structure, otherwise, the crumb may be gummy.
💡 Chef's Tips
Always use bread flour rather than all-purpose to provide the gluten strength needed to lift the heavy rye flour. If the dough feels too sticky to handle, oil your hands instead of adding more flour to keep the bread moist. For an even darker loaf, you can substitute 1/4 cup of the water with strong, cold brewed coffee. Make sure your spices are fresh; caraway loses its punch quickly, and it is the soul of this bread. To get a softer crust, rub the hot loaves with a bit of butter immediately after they come out of the oven.
🍽️ Serving Suggestions
Serve thick slices slathered with high-quality salted cultured butter and a sprinkle of sea salt. Pair with a hot bowl of traditional Borscht or a creamy mushroom soup. Top with smoked salmon, cream cheese, capers, and red onion for a sophisticated open-faced sandwich. Enjoy alongside a cold glass of dark stout or a crisp pilsner to complement the malty molasses notes. Use slightly stale leftovers to make the best croutons you've ever tasted for a Caesar salad.