fig. a: Russian Black Bread, whole
Russian Black Bread
50% rye flour
50% bread flour
15% levain
30% coffee
15% molasses
10% honey
30% water
2.5% sea salt
1 tbsp cocoa powder
2 tbsp poppy seeds
2 1/2 tsp fennel seeds, cracked
2 tsp caraway seeds, toasted
1 1/2 tsp nigella seeds
fig. b: Russian Black Bread, crumb
fig. c: Russian Black Bread, slices
fig. d: Russian Black Bread with smoked salmon
This recipe was heavily inspired by the one for Russian Black Bread in Michelle Polzine’s excellent Baking at The 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake. I adapted it according to my modified Chad Robertson method, and the results were terrific.
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