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Features for "Russian Black Bread"
Served as main course. Vegetarian dish.
Ingredients for "Russian Black Bread" (Click here for measurement conversion) 2/3 kilogram unsifted rye Flour
375 grams unsifted white Flour
1/2 centiliter Sugar
1 centiliter Salt
1 deciliter Bran Cereal
2 crushed Caraway
1 centiliter instant Coffee
1 centiliter Onion powder
2 1/2 milliliters crushed Fennel seed
2 undissolved Yeast
1/2 liter Water
1/2 deciliter Vinegar
5/8 deciliter dark Molasses
1 unsweetened Chocolate
50 grams Margarine
1/2 centiliter Cornstarch
1 1/8 deciliters cold Water
Method for "Russian Black Bread"
Mix rye flour and white flour. In a large bowl, mix 400 gm of the flour mixture, sugar, salt, whole bran cereal, caraway, coffee, onion powder, fennel seed and yeast. Combine in a saucepan 560 ml water, vinegar, molasses, chocolate and margarine. Heat over low till very warm . Margarine and chocolate need not melt. Gradually add to cereal mixture and beat for 2 minutes at medium speed, scraping bowl occasionally. Add 75 gm of the flour mixture. Beat on high for 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn onto lightly floured board. Cover, let rise 15 minutes. Knead till smooth and elastic (10-15 minutes). Dough may be sticky. Place in greased bowl. Grease top of dough. Cover, let rise till double (about an hour). Punch down. Turn onto lightly floured board. Divide in half. Shape in 12.5 cm diameter balls. Place in greased 20 cm round cake pans. Grease tops of loaves. Cover, let rise till doubled. Bake at 180 degree C. for 45-50 minutes. Mix cornstarch and cold water in small saucepan. Cook and stir over medium heat till it boils. Boil and stir 1 minute. As soon as bread is done, glaze and bake 2-3 minutes more till set.
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