miniChef

Russian black bread

Homemade Russian black bread with rye flour, oat bran, and aromatic seeds.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

3 tbsp yeast

1 tsp sugar

1 c lukewarm water

3/4 c rye flour

2 tbsp oil

1 tbsp ground onion

1 c oat bran

1 tsp caraway seeds

1 tsp caraway seed

2 tbsp apple cider vinegar

2 tbsp dark molasses

1 tsp salt

Method

In a small bowl, dissolve 3 tbsp. yeast in 1 cup of lukewarm water. Add 1 tsp. sugar and stir until the yeast and sugar are completely dissolved.
Let the yeast proof for about 10 minutes. You will know it is ready when a thick foam forms on the surface.
In a large bowl, combine 3/4 cup rye flour, 1 cup oat bran, 1 tsp. salt, 1 tsp. caraway seeds, and 1 tsp. fennel seeds. Stir well to distribute evenly.
In a separate small bowl, combine 2 tbsp. dark molasses, 2 tbsp. apple cider vinegar, 2 tbsp. oil, and 1 tbsp. minced onion (or 1 tsp. onion powder). Stir until mixed.
Pour the proofed yeast into the bowl with the flour and add the liquid mixture with the molasses and vinegar.
Begin kneading the dough. If it is too dry, add a little more lukewarm water – 1 tbsp. at a time, until it becomes soft and elastic. If it is too sticky, add a little more rye flour – 1 tbsp. at a time.
Knead the dough for at least 15 minutes until it is smooth and elastic. A common mistake is to knead it too briefly – this leads to a denser and heavier bread.
Shape the dough into a round loaf. You can do this by rolling it out slightly and rolling it into a roll, then pressing it into a round shape.
Grease a pan with a diameter of about 20 cm with oil. Place the shaped loaf in it.
Brush the top of the dough with a little more oil to prevent it from drying out during proofing.
Cover the pan with a clean cloth and let the bread rise in a warm place for about 40-60 minutes, until it doubles in volume.
Preheat the oven to 180°C.
Bake the bread in the preheated oven for about 40 minutes. If the bread starts to brown too quickly, cover it with a sheet of aluminum foil.
Check if the bread is done by tapping it lightly on the bottom – it should sound hollow. If it is not ready, return it to the oven for another 5-10 minutes.
Remove the finished bread from the oven and let it cool completely on a wire rack before slicing.