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Russian Black Bread
Source: dLife

Sweet, light rye bread with anise and caraway seeds.

Prep Time: 1 hours
Cook Time: 25 minutes
Difficulty: Intermediate

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 1/2 Starch
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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5 tsp  Yeast, baker's, dry active
1 1/2 cup  cold water
4 tsp  instant coffee
1 tbsp  honey
2 tsp  margarine
2 1/2 cup  enriched bread flour
1 tbsp  enriched bread flour
2 1/2 tbsp  Cocoa Powder, unsweetened
1 tbsp  anise seed
1 1/2 tsp  caraway seeds
0 3/4 tsp  salt
17 tbsp  Flour, rye, dark
1 each  cooking spray
2 tsp  cornmeal
1 each  egg whites
1 tbsp  cold water
  1. Mix the yeast into 1 cup of the warm water and allow to stand for 5 minutes.
  2. Stir the coffee granules into the remaining 1/2 cup of warm water until they are dissolved.
  3. Melt the margarine and add along with the honey to the coffee mixture.
  4. 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.
  5. Mix until well blended using an electric mixer on medium speed, then add the rye flour until you have formed a soft dough.
  6. Prepare a work surface spreading 1 tablespoon of the bread flour across it. Knead the dough out on the surface until it becomes smooth.
  7. Allow the dough to rise for 35 minutes in a bowl coated with cooking spray placed in a warm place.
  8. Take out a baking sheet and sprinkle with the cornmeal.
  9. Once the dough has risen to about double in bulk punch it down and form into a 6-inch round loaf.
  10. Place loaf on baking tray and again allow to rise, covered, in a warm place for 30 minutes.
  11. 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.
  12. Bake for 25 minutes at 375 degrees, loaf should sound hollow when tapped. Let cool and cut into wedges to serve!

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