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Features for "Russian Black Bread (1)"
Served as main course. Vegetarian dish.
Ingredients for "Russian Black Bread (1)" (Click here for measurement conversion) 3 1/2 cup Cups all-purpose Flour
4 cup Rye Flour
2 cup Whole bran Cereal
2 pk Active dry Yeast
2 Tablespoon Instant Coffee
2 Tablespoon Caraway seed
1 Tablespoon Sugar
1 Tablespoon Salt
1 teaspoon Fennel seed, crushed
2 1/2 cup Water
1/2 cup Molasses
1/4 cup Butter or Margarine
1 Square (1 ounce), unsweetened Chocolate
2 Tablespoon Vinegar
1/2 cup Cold Water
1 Tablespoon Cornstarch
Method for "Russian Black Bread (1)"
In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar salt, and fennel seed. In saucepan heat together the 2 1/2 cups water, molasses, butter or margarine, chocolate, and vinegar just till warm (115 to 120 deg.F) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). (Dough may be slightly sticky because of the rye flour.) Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till nearly double (1 1/4 to 1 1/2 hours). Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to 6-to 7-inch diameter. Cover; let rise till nearly double (30 to 45 minutes). Bake in 375 degree F. oven for 50 to 60 minutes or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan combine the 1/2 cup cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread.
Comments
Yields: 2 loaves
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