Russian Black Bread
Source of Recipe
internet
List of Ingredients
3 1/2 cups flour -- (3 1/2 to 4)
4 cups rye flour
2 cups whole bran cereal
2 packages active dry yeast
2 tablespoons instant coffee crystals
2 tablespoons caraway seeds
1 tablespoon sugar
1 tablespoon salt
1 teaspoon fennel seed, crushed
2 1/2 cups water
1/3 cup molasses
1 cup butter
1 ounce unsweetened chocolate
2 tablespoons vinegar
1 tablespoon cornstarch
1/2 cup cold waterRecipe
In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel. In a saucepan, heat water, molasses, butter or margarine, chocolate and vinegar until warm--110 to 115ºF--stirring constantly until chocolate and butter are almost melted. Add liquid to dry ingredients- in a mixing bowl and beat a half-minute at low speed, scraping sides of bowl constantly.
Then beat 3 minutes at high. By hand, stir in remaining rye flour and enough of the all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until smooth and elastic. Dough may be slightly sticky. Shape into a ball and place in a greased bowl, turning once to grease the surface. Cover and let rise in warm place for 1 1/4 to a 1/2 hours, or until almost double.
Punch dough down and divide in half. Shape each half into a ball and place on a greased baking sheet. Flatten slightly with the palm of your hand. Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake in a 375ºF oven for 50 to 60 minutes, or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack. In a small saucepan, combine cornstarch and cold water, and cook and stir until mixture thickens and bubbles. Cook a minute more and brush over the hot bread.
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