Black Bread Recipe

A hearty black bread - caraway-crusted, and flecked with dashes of grated carrot. It's dark, dense with rye, and perfect when toasted then topped with a fat smear of dill butter.

Black Bread

As promised, black bread. It's what I crave when I think of winter-time baking, and I've been making consecutive loaves over the past few weeks. Caraway-crusted, flecked with dashes of grated carrot, it's dark and hearty, and perfect when toasted then topped with a fat smear of dill butter. This is a hodgepodge of a recipe that isn't shy with the rye flour, and stems from a version of black bread in Dan Lepard's Short & Sweet. I use Dan's ingredient list and the method of bread-making I learned as a kid. Pretty much - mix, rise, punch, rise, bake.

Black Bread Recipe

What you end up with here is a rustic, elbows-on-the-table style of crusted loaf with an assertive caraway-molasses streak. Once it's out of the oven, use your best butter to top it. Or, let a slab of it sit under a broiler topped with your favorite melty cheese - either gruyere or goat cheese does the trick. Beyond that, allow me to tell you what I've made of it. For lunch: An open-faced sandwich on toasted Black Bread, with the dill butter from SNED, a bit of sautéed kale, and a fried egg. Remains of a two-day-old loaf? Cubed, tossed in a bit of garlic butter and toasted into croutons. And dare I tell you that this bread was made for fondue? Because it was.

Black Bread

If you're ready to use your oven some more, here’s where you can browse all the baking recipes. This focaccia is a beauty, and you likely have most of the ingredients for this Easy Little Bread. Don’t miss this braided onion bread, or the Big Sur Bakery Hide Bread. And this oatmeal bread is so good, with lots of opportunity for variations. Have fun baking!

I hope all of you are enjoying the start of the new year. The citrus flood has hit, and I find myself binging on sweet, sweet clementines. Now I'm just waiting on the kishus. xo -h

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Black Bread

4.5 from 24 votes

This recipe calls for carrots, which add nice flecks of color, but you can do a potato version as well. Also, I use molasses here, but a lot of you (particularly outside the U.S.) tend to ask me for alternatives - black treacle, or honey will also work. Honey will give you a lighter bread though. For those of you skittish about yeast doughs, I tend to let my dough rise on top of my stove when then oven is on, but a sunny spot usually works nicely too.

Ingredients
  • 2 1/4 teaspoons active dry yeast
  • 320 - 400 ml warm water (105 - 115F)
  • 1 teaspoon natural cane sugar / brown sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons finely ground espresso beans
  • 1/4 + cup / 70 ml molasses
  • 3 teaspoons caraway seeds, plus more for topping
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons fine grain sea salt
  • ~2 cups / 150 g coarsely grated carrot (2 large)
  • 1 1/3 cup / 150 g rye flour
  • ~3 1/4 cup / 15 oz / 425 g bread flour (or unbleached all -purpose flour), plus more for dusting
  • olive oil for kneading and oiling baking sheet
  • 2 tablespoons buttermilk, water, or milk
Instructions
  1. In a small bowl whisk the yeast with 1 1/3 cups / 320 ml of the warm water and sugar, and set aside until foamy. If the yeast doesn't activate, try again.
  2. In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, caraway, butter, and salt. Stir constantly until just melted. You want the mixture to be lukewarm when you add it to the other of the ingredients.
  3. Combine the yeast mixture with the grated carrot and molasses mixture in a large mixing bowl. Add the flours, and stir until you've got a soft, tacky, cohesive dough. If you'r dough is too dry, add more of the warm water a bit at a time. Alternately, if your dough is a bit too wet, and you need to add a bit more flour, do so. Turn the dough out onto your counter and knead for about 5 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.
  4. Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow to rise in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round. Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour. Uncover, brush gently with buttermilk, sprinkle with a dusting of flour, ~1 teaspoon caraway seeds, and use a serrated knife to slash an 'X' deeply across the dough (do your best not to deflate the loaf). 

  5. Bake for 20 minutes at 425F / 220C. Dial back the heat to 350F / 180C, and bake for another 20-25 minutes, or until the loaf develops a structured, toasted-bottomed crust, and the loaf sounds a bit hollow when you knock on it. Remove from oven and let cool for at least 15 minutes on a rack before slicing into.

Notes

Make one extra-large loaf.

Serves
12
Prep Time
4 hrs 5 mins
Cook Time
45 mins
Total Time
4 hrs 50 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

I made this bread last week and ate the last stale heel today with a bit of leftover stew. So delicious... it only took a moment to decide that I need to make it again. Right now. I deviated only in the addition of chopped, dried mission figs and the omission of the coffee because I never have any in the house. Thank you, Heidi.

Joan

    Thankss for the nice note Joan!

    Heidi Swanson

I’ve been making this Black Bread for years now. Recipe is spot on. Never a problem. Your home will smell so good. Make garlic croutons with this for Ceaser salads and garnish on Pea Soups. CANNOT THANK YOU ENOUGH FOR THIS RECIPE.

Siggy

    Thanks Siggy!

    Heidi Swanson

I made this bread tonight and it was outstanding!! It was perfect topped with salted butter, and the flavor and texture were spot-on. I will definitely make this recipe again!! Thanks, Heidi!!

BH

    Thanks BH, so happy it was a success!

    Heidi Swanson

I cant wait to try it out, looks wonderful.

Lindsey

This bread really surprised me. The molasses, coffee and cocoa really come out in the flavor, which is very complex. The carrots also make it incredibly moist for a brown bread. Its subtle sweetness makes it hard to say whether its better in the morning with coffee, or alongside a bowl of vege soup for dinner.

molly@mollysmenu

I just made a loaf of this bread this afternoon, converted a titch to use my sourdough starter, and the flavors are absolutely spectacular. I'm in love. In the photos, yours looks like it has a nice crunchy crust, which I really want! Mine is completely soft, like Swedish limpa. I followed all your instructions, so any thoughts as to why?

Emily

Made this wonderful bread this evening for dinner. Very good, especially when soaking up the last bit our soup. The house still is enveloped in the aroma of baking bread...what a great end to the day!! Thanks.

Ali Wright

Wow, this looks pretty awesome. I like that is has typically sweet ingredients, but it doesn't seem like it would be too sweet (with only 1 tbsp sugar). Plus I love caraway!

Brandon @ Kitchen Konfidence

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