Russian black bread

Russian black bread

3 hours, 30 minutes

Number of servings: 8

Per Serving 239 calories

Fat 1 g

Carbs 53 g

Protein 6 g



  1. 2 1/2 cups finely ground red wheat flour.
  2. 1 cup rye flour.
  3. 2 tablespoons brown sugar.
  4. 3 heaping tablespoons unsweetened cocoa powder.
  5. 1 teaspoon caraway seeds.
  6. 1/4 teaspoon fennel seeds.
  7. 2 teaspoons dry yeast.
  8. 1 tablespoon vinegar.
  9. 1 tablespoon gluten.
  10. 1/4 olive oil.
  11. 1/4 cup dark corn syrup.
  12. 1 1/2 cups water
  13. cooking spray.


  • Spray your Dutch oven liberally with cooking spray or grease it well.
  • Put all the ingredients into the Dutch oven and grease your hands or spray them with cooking oil.
  • Use your greased hands and mix the ingredients in the Dutch oven.
  • Be rough with it, fold it over and mash it and work air into the dough.
  • Work it for about 10 minutes, grease your hands as needed to keep the dough from sticking.
  • Form it into a ball, and leave it in the Dutch oven at room temperature for 45 minutes, it should rise and about double in size.
  • While the dough is rising clean out your fireplace, and remove the grate, you will need a level place to work.
  • When the dough finishes the first rise put some grease on your fist and punch it down into the Dutch oven.
  • Push the dough down and level it, take your time and get the dough smooth, flat and evenly shaped.
  • Let the dough rise again this time for 40 minutes.
  • While the dough is rising this second time light 24 charcoal briquettes.
  • When the 40 minutes is up place 10 of the hot charcoal briquettes in a 9 inch circle on the floor of the fireplace.
  • Place the Dutch oven directly on the hot briquettes, make sure it is level.
  • Put the lid on and place the remaining 14 briquettes on the lid.
  • Let it bake for 45 minutes, every 15 minutes rotate the Dutch oven 90 degrees counterclockwise and the lid 90 degrees the opposite direction.
  • Place a cookie sheet in front of the fireplace to catch any stray hot briquettes.
  • Brush the briquettes off of the top into the fireplace, and lift the Dutch oven up and away and out onto the cookie sheet.
  • Don't dink around with a hot Dutch oven, just leave it there in front of the fireplace on the cookie sheet and let it cool gradually about 45 minutes

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