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Delicatessen Black Bread

A dark and delicious rye bread.
bread image
Yield 2 loaves


  • 2 1/2 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 2 cups whole bran cereal
  • 1 tablespoon table salt
  • 1 tablespoon caraway seeds
  • 2 teaspoons onion powder
  • 1 1/2 cups milk
  • 1/2 cup water
  • 1/4 cup dark molasses
  • 1/4 cup vegetable oil
  • 1 ounce unsweetened chocolate
  • 2 cups rye flour


  • 1/4 cup water
  • 1/2 teaspoon cornstarch
  • caraway seeds (for topping)


  • In stand mixer bowl, add 2 cups bread flour, yeast, bran cereal, salt, caraway seed and onion powder; mix well. In saucepan, heat milk, water, molasses and chocolate to 120-130°F; stir until chocolate is melted. Add warm milk mixture to flour mixture. Using a paddle attachment, blend on low speed until moistened; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in rye flour and enough remaining bread flour to make a soft dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8-inch round cake pans. Cover; let rise until indentation remains after lightly touching.
  • Preheat oven to 375°F.
  • Bake in preheated 375°F oven 40 to 45 minutes. (see glaze step below)
  • Make glaze: combine water and cornstarch; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves. Return to oven for 5 minutes or until glaze is glossy. Remove from pans; cool on rack.