Black Bread Recipe
Prep time
Cook time
Total time
This is a healthy, hearty brown bread, great for lunch or breakfast.
Recipe type: Bread
Serves: 10
  • 13 grams active dry yeast
  • Pinch of sugar
  • ½ cup warm water
  • 2 cups water
  • ¼ cup molasses
  • ¼ cup apple cider vinegar
  • 57 grams unsalted butter
  • 28 grams of dark chocolate (75% or higher)
  • 60 grams whole-wheat flour
  • 300 grams rye flour
  • 375 cups unbleached, all-purpose or bread flour
  • 60 grams wheat bran
  • 35 grams sunflower seeds
  • 35 grams linseed
  • 35 grams pumpkin seeds
  • 35 grams sesame seeds
  • 1 tablespoon salt
  • 1 tablespoon instant espresso powder
  • Poppyseed (optional)
  1. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
  2. Heat the two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside and let cool to lukewarm.
  3. Combine whole-wheat, rye, white flour and bran in a large bowl. Set aside.
  4. In bowl of a heavy mixer fitted with a paddle attachment, combine flours, salt, espresso and seeds. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for 5-8 minutes. You can also mix by hand, mixing with a wooden spoon, and then kneading by hand.
  5. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough. You might not use all of the flour mixture.
  6. Form into two ball and place into greased bowls. Cover with plastic wrap and let rise in a warm area until doubled, about 1½ to 2 hours.
  7. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds or loaves. Loaves should be placed in a loaf pan sprayed with nonstick spray, while rounds should be placed seam down on a greased or parchment-lined baking sheet. Sprinkle loaves with poppyseed, if using. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top of a round before baking it; no such slashing is needed for bread in a loaf pan.
  8. Bake in a preheated 350°F oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 95-100 degrees Celcius on an instant-read thermometer. Remove from baking sheet to cool completely on a rack.
Recipe by Ambacht at