• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Breakfast
  • Bread
  • Soups
  • Main Dishes
  • Cakes
    • Puddings
  • Biscuits
  • Jams & Preserves
  • Snacks
    • Condiments
  • Drinks
  • Yum Eating
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter
Yum Eating

Yum Eating

Food Blog

  • About
  • Recipe Index
  • Contact
Home / Bread & Enriched Dough / Black Russian Rye Bread with Chocolate

Black Russian Rye Bread with Chocolate

Bread & Enriched Dough, Favourite Recipes

  • Share
  • Tweet
Jump to Recipe Print Recipe

A lighter version of the traditional black Russian bread recipe made with rye flour and chocolate. Perfect bread for cheese and to serve with soups.

This is my version of the traditional black Russian bread, which is slightly lighter than the original recipe and easily one of my favourite breads to bake.

This is because I’ve added some strong white bread flour as well as rye flour. It’s still very deep and rich in flavour, delicious on it’s own or with butter.

Whilst this bread can be easily used for sandwiches or toasts, it’s best eaten with something like a pate, meats, cheese or various sandwich spreads.

PIN THIS RECIPE TO KEEP IT FOR LATER

MORE BREAD RECIPES

  • Traditional Kentish Huffkins (Soft Rolls) >>
  • Wholemeal Soda Bread (no knead, no yeast) >>
  • Easy Dinner Rolls – American Dinner Biscuits >>

Why make this recipe?

  • Unusual bread recipe
  • Perfect as a foodie gift
  • Great rich flavour which goes well with meat, pate or cheese

How does black Russian Rye bread taste like?

The black Russian Rye bread is dark, wholemeal type of bread, which is full of depth.

Although we are adding chocolate to our bread, it won’t taste sweet or like a chocolate.

It will be still very much a savoury bread and the chocolate adds a great depth and earthiness to the bread flavour. The darker chocolate you use, the better.

The bread is already full of flavour, which means that’s it’s best eaten with something that compliments it rather than trying to overpower the flavour.

Ingredients & Substitutions

Chocolate

One rather strange ingredient, that’s in this recipe is chocolate. But before you start to think, I’ve gone mad and just because I work with chocolate I put chocolate into everything, hear me out!

The trick is to use very dark chocolate (anything over 70% cocoa solids if you can), which on it’s own taste quite savoury. Dark chocolate is often used for savoury sauces and cooking and goes extremely well with game meat.

Anyway, you’ll be using only a few squares, which add a hint of flavour, but more importantly, colour your bread. You’ll be surprised, but the bread won’t taste like chocolate at all!

Rye flour

I’ve used only about 150g of rye flour for this bread, because I wanted the bread to be light and still usable for sandwiches or toast.

You can use pretty much any amount of rye flour with this recipe (the more you use the richer the flavour), but the more you use the less gluten your bread is going to have, so you’ll need to compensate for this by kneading it for longer.

I find that 100 – 150g of rye flour (together with 400 – 350g of white bread flour) gives me enough flavour without weighting the bread down too much.

If you fancy the idea of rye flour, but don’t have the time to make a yeasted bread, you can try my quick no knead rye bread instead.

Additional ingredients you can add in

Seeds

If you fancy making your bread more crunchy and adding more nutritious ingredients, add handful of seeds. Pretty much anything goes, although I love the combination of pumpkin seeds, sesame seeds and sunflower seeds.

If you have the time, soak them for 12 hours in a mixture of melted chocolate, hot water and molasse sugar.

Just take out the quantities from the recipe for chocolate, water and sugar and then add handful of seeds. You don’t need to adjust the recipe in any way, the seeds are extra.

MORE BREAD RECIPES WITH FLAVOUR

  • Sourdough Style Bread without Starter >>
  • Buckwheat Bread with Seeds >>
  • Beer Bread >>

How to make black Russian Rye bread at home

In the mixing bowl melt the chocolate either in a microwave or boil water and pour over the chocolate just to cover it. Leave to melt.

Add all the dry ingredients and mix with a wooden spoon

Add the rest of the water and mix well

Turn on a kitchen surface and knead for about 10-15 minutes until the dough is elastic and stretches nicely. The dough can be little sticky because of the rye flour, so use a little oil to help you stop sticking the dough to your hands when you are kneading.

Leave to prove for the first time in the mixing bowl or you can use a new bowl wiped with oil. Make sure your dough is covered with a bag or a kitchen towel, so that it doesn’t dry out.

You can use warm oven to prove your bread or use fridge to rise your dough (if you want to slow down and space out your bread baking to the next day).

Once the dough has doubled in size, place it on the kitchen surface, deflate it and roll into a sausage shape. You can do this twice to give the dough extra support.

Shape & place into a bread tin or a basket and cover to keep moist.

Leave to prove, until doubled in size in a warm (but not hot) environment.

The oven temperature for rye bread should be about 250C for the first10 minutes, then turn down to 200C based on how brown you want your bread do be. Carry on baking for further 20 minutes or so.

To check that your bread is baked, tap on the bottom of your bread. If the bread sounds hollow, it’s done. If not, just pop it back to the oven for further 5 minutes and then re-test.

Leave to cool on a wire rack

Advanced bread baking tip + time saving tip

If you want to make your bread softer, try my scalded flour bread baking method with this recipe. It will make the bread lighter and you’ll only need to prove the bread once.

How to store your rye bread

Keep your bread in a bread bin or plastic bag inside the bread bin or other suitable container.

How long will your rye bread last for

I find, that this type of rye bread last a good 5-7 days, but you do need to watch out for any mould developing after 4-5 days.

If you know that you can’t finish your bread within 5-6 days, I would recommend to freeze it. I usually slice the bread before freezing and then only take out 1-2 slices as and when I need them.

Black Russian Rye Bread with Chocolate

Magdalena
A lighter version of the traditional black Russian bread recipe made with rye flour and chocolate. Perfect bread for cheese and to serve with soups.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 3 hrs
Cook Time 40 mins
Course bread, breakfast, side dish
Cuisine Russian
Servings 1 loaf
Calories 2113 kcal

Ingredients
  

  • 350 grams bread flour white strong bread flour
  • 150 grams rye flour
  • 320 ml water
  • 50 g dark chocolate 70% plus
  • 1 1/2 tsp salt
  • 1 1/2 tsp dark molasses sugar
  • 1 sachet easy bake yeast 7-11 g

Instructions
 

  • In the mixing bowl melt the chocolate either in a microwave or boil water and pour over the chocolate just to cover it. Leave to melt
  • Add all the dry ingredients and mix with a wooden spoon
  • Add the rest of the water and mix well
  • Turn on a kitchen surface and knead for about 10-15 minutes until the dough is elastic and stretches nicely.
  • Leave to prove for the first time in the mixing bowl or you can use a new bowl wiped with oil. Make sure your dough is covered with a bag or a kitchen towel, so that it doesn't dry out.
  • Once the dough has doubled in size, place it on the kitchen surface, deflate it and roll into a sausage shape. You can do this twice to give the dough extra support.
  • Shape & place into a bread tin or a basket and cover to keep moist.
  • Leave to prove, until doubled in size in a warm (but not hot) environment
  • Bake at 250C for 10 minutes, then turn down to 200C based on how brown you want your bread do be. Carry on baking for further 20 minutes or so.
  • To check that your bread is baked, tap on the bottom of your bread. If the bread sounds hollow, it's done. If not, just pop it back to the oven for further 5 minutes and then re-test.
  • Leave to cool on a wire rack

Nutrition

Calories: 2113kcalCarbohydrates: 396gProtein: 63gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 2mgSodium: 3525mgPotassium: 1281mgFiber: 32gSugar: 21gVitamin A: 27IUCalcium: 138mgIron: 13mg
Tried this recipe?Let us know how it was!

This blog post was originally written on 15 December 2020 and last updated 21 August 2022

  • Share
  • Tweet

20 August 2022 · 5 Comments

About Magdalena

I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. Read more >>

My Bread e-Book

Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and download your copy today >>

More from the blog

Marmalade making tips

Traditional Seville Orange Marmalade

Cardamom syrup – Simple Spice Infused Sugar Syrup

14 simple Pomegranate Molasses Substitutes for cooking and baking

Previous Post: « How long do mashed potatoes last in the fridge? The Complete Guide
Next Post: Banana & Carob pancakes (Vegan & Gluten-Free) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Alice says

    20 September 2020 at 11:07 pm

    5 stars
    Really lovely & rich flavour! I’ve tried this bread to bake for my husband, who doesn’t normally like bread, but he thought this one was so good! Thanks for sharing this recipe

    Reply
  2. Anna says

    20 September 2020 at 11:09 pm

    5 stars
    I haven’t heard of this type of bread before, but I was looking for something a bit different to the bread I normally bake. Well, this is definitelly different! Shame to eat it with anything else than just butter – there is so much flavour! I’ll definitelly pass this recipe along! Anna

    Reply
  3. Tim says

    20 September 2020 at 11:12 pm

    5 stars
    I’ve seen other recipes for Black Russian Bread, but this one is nicely balanced in flavour. Took the bread to share with my family and they thought I bought it from a posh farmer’s market stall! Tim

    Reply
  4. Helen - Cooking with my kids says

    16 December 2020 at 10:24 am

    5 stars
    I love making bread but have never made a rye bread – this looks delicious.

    Reply
  5. Sisley White says

    21 December 2020 at 3:20 pm

    5 stars
    I adore Rye bread but I haven’t ever tried Russian rye before. I can’t wait!

    Reply

Primary Sidebar

Hello! It is lovely to meet you!

Welcome to my food blog, where I share my cooking, baking and other recipes. I’m happy to experiment with a complicated recipe, but most of the time you’ll find simple and easy to make dishes here.

Happy cooking, baking and eating!

Magdalena

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Recent Posts

  • Marmalade making tips
  • Traditional Seville Orange Marmalade
  • Cardamom syrup – Simple Spice Infused Sugar Syrup
  • 14 simple Pomegranate Molasses Substitutes for cooking and baking
  • Coconut sugar substitute (17 great alternatives)
  • Substitute for dried currants – 13 great ways to replace currants in recipes
Yum Eating

Never miss a recipe

Subscribe below to receive weekly recipe updates

Footer

Recipe finder

Keep in touch

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get inspired

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

  • Contact
  • Recipe Index
  • Disclosure policy
  • Privacy Policy

Copyright © 2023 · Website by · MJM