Been looking for a rye bread recipe so bad-ass and robust it makes regular rye taste like Wonderbread? Probably not, but that doesn’t mean you shouldn’t try making your own loaf of Black Rye. Variations of this recipe are found throughout Russia, Scandinavia, Eastern Europe, and the Balkans, but the characteristic flavor in this loaf comes from rye flour, cocoa, molasses, caraway, and coffee. Sounds weird, right? Wrong! It’s delicious…
This is a very hearty bread, perfect for cold winter weather. Enjoy it like they do in Lithuania, fried in oil and smeared with garlic (kepta duona); the Latvian way, with raspberry or apricot jam and sweet cream (rupjmaizes kartojums); like they do in throughout Scandinavia with sliced cheese, boiled egg and/or pickled vegetables (variations of smorbrod); or just enjoy it simply smeared with butter or dunked into your favorite soup. It’s delicious whatever you do with it.
Ingredients:
Yields 1 small loaf
– 1 1/2 c. all purpose flour
– 3 Tbsp. unsweetened cocoa powder
– 1/4 oz. package active dry yeast
– 2 tsp. caraway seeds
– 2 tsp. salt
– 1 Tbsp. butter or butter substitute
– 1/4 c. unsulphured molasses
– 1 1/2 tsp. brown sugar
– 1 Tbsp. vegetable oil
– 1 c. strong brewed coffee
– 1 3/4 c. rye flour
Directions:
1. In a large bowl combine flour, cocoa, yeast, caraway seeds, and salt 
2. In a small bowl mix butter, molasses, brown sugar, and oil into hot coffee (mixture should be quite warm — 100-115F — but not scalding) 
3. Add liquid to dry mixture
4. Stir until well-integrated, frequently scraping down bowl, and then mix vigorously for 2-3 minutes
5. Stir in 1 c. of the rye flour and then gradually add remaining 3/4 c. using hands
6. Knead on a clean, lightly floured surface for 5 minutes, until dough is smooth and elastic
7. Cover and allow to rise in a warm place 1 hour, or until doubled in size 8. Punch dough down, knead briefly, and shape into a small oval loaf
9. Place loaf on a greased baking sheet and brush with oil. Slash top of loaf with knife *Optional: sprinkle with oats and caraway seeds
10. Cover and set in a warm place to rise, 1 hour or until doubled in size
11. Uncover and bake at 400F for 25 minutes
12. Remove from baking sheet and place on a rack or towel to cool
theindiehomemaker 