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BLACK BREAD

THIS RECIPE CAME FROM YOGOSLAVIA AND HAS BEEN CONVERTED FOR AMERICAN MEASUREMENTS.





List of Ingredients



• 2 1/4 CUP WATER
  
• 1 OZ. UNSWEETENED CHOCOLATE
  
• 1/4 CUP CIDER VINEGAR
  
• 1/4 CUP DARK MOLASSES
  
• 2 TABLESPOONS CARAWAY SEED
  
• 2 TEASPOONS INSTANT COFFE GRANULES
  
• 2 PACKAGES DRY YEAST
  
• 1/4 CUP WARM WATER
  
• 1 TABLESPOON SUGAR
  
• 1 TABLESPOON SALT
  
• 4 CUPS RYE FLOUR
  
• 1 CUP BRAN FLOUR OR WHOLE WHEAT
  
• 3 1/2 TO 4 CUPS BREAD FLOUR
  
• 1 EGG WHITE, SLIGHTLY BEATEN
  






Instructions



1. GENEROUSLY BUTTER LARGE BOWL AND BAKING SHEET.
   
2. COMBINE WATER,CHOCOLATE, VINEGAR, MOLASSES, ARARWAY SEED AND COFFE IN TOP OF DOUBLE BOILER.
   
3. SIMMER OVER HEAT STIRRING OCCASSIONALLY.
   
4. DISSOLVE YEAST IN WATER IN LARGE MIXING BOWL, LET STAND TIL FOAMY, ABOUT 10 MINUTES.
   
5. STIR IN CHOCOLATE MIXTURE, SUGAR, AND SALT.
   
6. MIX IN RYE FLOUR, BRAN FLAKES.
   
7. STIR IN 2 CUPS BREAD FLOUR, TURN ONTO LIGHTLY FLOURED SURFACE.
   
8. KNEAD, ADDING MORE FLOUR AS NECESSARY.
   
9. TRANSFER DOUGH TO BUTTERED BOWL.COVER.LET RISE ABOUT 1 1/2 HOURS
   
10. TAURN DOUGH ONTO FLOURED SURFACE.SHAPE INTO 3 ROUND OR OVAL LOAVES.
    
11. TRANSFER TO PREPAED (GENEROUSLY BUTTERED) BAKING SHEET.
    
12. LET RISE TIL DOUBLED.
    
13. PREHEAT OVEN 350 DEGREES.
    
14. BAKE LOAVES 25 MINUTES.
    
15. BRUSH TPS WITH EGG WHITE AND CONTINUE BAKING UNTIL GOLDEN, ABOUT ANOTHER 20 MINUTES.
    
16. COOL BEFORE SLICING.