Black Bread

Today, I am going to share with you recipe for the black bread. I hope you will like this unique colored bread.

Black Bread


  • Envelope dry yeast
  • 1 tbsp Sugar
  • 1/4 c Warm water (105 – 115 F)
  • 1/2 oz Unsweetened chocolate
  • 1 tbsp Margarine
  • 1 1/4 c Water
  • 1/4 c Dark molasses
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Salt
  • 1/2 c All-Bran cereal
  • 2 To 2 3/4 cups all-purpose -flour
  • 1 1/2 c Rye flour


  1. First of all, Sprinkle yeast and sugar in 1/4 cup water and stir to dissolve.
  2. Let stand until foamy, for about 10 minutes.
  3. Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water.
  4. Stir until smooth. Remove from over water.
  5. Blend in molasses, vinegar, and salt. Mix in cereal. Let cool. Grease large bowl.
  6. Blend yeast into cereal mixture. Gradually stir in 2 cups all-purpose flour and rye flour.
  7. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes
  8. kneading in up to 3/4 cup more all-purpose flour if necessary to form a workable dough.
  9. Add dough to prepared bowl, turning to coat the entire surface.
  10. cover and let rise in warm draft-free area until doubled in volume, about 2 hours.
  11. Grease two 3x2x7-inch loaf pans. Punch dough down.
  12. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes.
  13. Divide dough in half. Roll each into 7×8-inch rectangle. Starting with long side, roll the dough up into a cylinder.
  14. Tuck ends under and pinches seam to seal. Place seam side down in prepared pans.
  15. Cover and let rise in warm draft-free area until doubled about 1 1/2 hours. Preheat oven to 375 F.
  16. Bake until loaves look hollow when tapped on bottom, about 45 minutes. Remove bread from pans.
  17. Let cool completely on the rack before serving. Bon Appetit

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