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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Russian Black Bread

Source: dLife

Sweet, light rye bread with anise and caraway seeds.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	112.8

Total Carbs	21.8 g

Dietary Fiber	2.7 g

Sugars	1.1 g

Total Fat	1.1 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	116.5 mg

Protein	4.3 g

Sodium	106.0 mg

Dietary Exchanges 1.1 Fat, 0.1 Other Carbs, 1.2 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

5.0
5 tsp Yeast, baker's, dry active 1.5
1 1/2 cup cold water 4.0
4 tsp instant coffee 1.0
1 tbsp honey 2.0
2 tsp margarine 2.5
2 1/2 cup enriched bread flour 1.0
1 tbsp enriched bread flour 2.5
2 1/2 tbsp Cocoa Powder, unsweetened 1.0
1 tbsp anise seed 1.5
1 1/2 tsp caraway seeds 0.75
0 3/4 tsp salt 17.0
17 tbsp Flour, rye, dark 1.0
1 each cooking spray 2.0
2 tsp cornmeal 1.0
1 each egg whites 1.0
1 tbsp cold water

Directions

Mix the yeast into 1 cup of the warm water and allow to stand for 5 minutes.
Stir the coffee granules into the remaining 1/2 cup of warm water until they are dissolved.
Melt the margarine and add along with the honey to the coffee mixture.
Place 2 1/2 cups of the bread flour into a mixing bowl and add the yeast mixture, coffee mixture, cocoa, anise seeds, caraway seeds, and salt.
Mix until well blended using an electric mixer on medium speed, then add the rye flour until you have formed a soft dough.
Prepare a work surface spreading 1 tablespoon of the bread flour across it. Knead the dough out on the surface until it becomes smooth.
Allow the dough to rise for 35 minutes in a bowl coated with cooking spray placed in a warm place.
Take out a baking sheet and sprinkle with the cornmeal.
Once the dough has risen to about double in bulk punch it down and form into a 6-inch round loaf.
Place loaf on baking tray and again allow to rise, covered, in a warm place for 30 minutes.
Mix together the egg white and 1 tablespoon water. Cut a 1/2-inch-deep X across the top of the dough. Brush the egg mixture across the top of the loaf.
Bake for 25 minutes at 375 degrees, loaf should sound hollow when tapped. Let cool and cut into wedges to serve!