20% off selected homecook and professional courses this July & August

Use code SUMMER22 at checkout. Click here for more details.

#MadeAtLeiths: Tomek Mossakowski shares his recipe; Black bread

/ Categories Alumni, Recipes, #MadeAtLeiths / Author:

#MadeAtLeiths: Tomek Mossakowski shares his recipe; Black bread

Black bread recipe by Tomek Mossakowski, co-founder of The Dusty Knuckle Bakery School

Tomek Mossakowski, professional baker and co-founder at The Dusty Knuckle Bakery School @bakeryschooldk shares his wholesome Black Bread recipe as a part of our #MadeAtLeiths series.


Makes 1 loaf

This is a delicious bread from Eastern Europe that’s moist, dark and full of flavour. It has bitter notes from the coffee, cocoa and molasses, but also sweetness and spice to level it out.

Rye starter
110g active rye starter
210g water
150g dark rye flour

470g rye starter
260g light rye flour
1 tbsp caraway seeds, lightly crushed
1 tbsp fennel seeds, lightly crushed
1 tbsp molasses (or treacle, or dark brown sugar)
30g cocoa powder
100g brewed coffee
50-100g water


  1. For the rye starter; mix and leave to ferment at room temperature for 12-24 hours.
  2. Then, oil a loaf tin well. Mix all the ingredients together in a large bowl until there are no dry lumps of flour or streaks of molasses. Use very warm water (30°C+), as ideally you want the dough temperature to be above 30°C+). Don’t overmix the dough: rye flour is low in gluten so mixing loads won’t do much other than begin to overwork it.
  3. Put the rye mix in the tin, then wet a scraper and smooth the top and push down the sides. Top heavily with dark rye flour.
  4. Ferment the dough until it’s risen near the top of the tin, has bubbles on the surface but isn’t too potholed. There should be cracks in the dough showing through the rye flour. This should take around two hours. Preheat your oven to 250°C.
  5. Put into the oven at 250°C, then immediately turn it down to 200°C and bake for 45 minutes to an hour.
  6. Bring out of the oven, remove from the tin and leave overnight until the bread is completely cool and the crumb has set inside.

If you dream of a career in food, come to Leiths open evening, 5th June, 2019.

At Leiths, there are dozens of routes to your dream career. Do you want to learn how to master the art of breadmaking like Tomek? Book onto How to Cook Bread Part 1 and Bread Part 2 or try our How to Start Up a Successful Food Business, our Essential Cooking Certificate or our full Diploma.

Share your Leiths memories using the #MadeAtLeiths hashtag.

Author: Pamela Daniels


Loading course information...