Delicatessen Black Bread
Source of Recipe
Tim Culey
List of Ingredients
2-1/2 to 3 cups bread flour
1/2 cup water
2 cups rye flour
1/4 cup dark molasses
2 pkg. dry yeast
1/4 cup vegetable oil
2 cups whole bran cereal
1 square (1-oz) unsweetened chocolate
1 tablespoon salt
1 tablespoon caraway seeds
1/4 cup water
2 teaspoons onion powder
1/2 teaspoon cornstarch
1-1/2 cups milk
caraway seeds (optional)
Recipe
In large mixer bowl, combine 1 cup bread flour, 1 cup rye flour, yeast,
bran cereal, salt, caraway seeds and onion powder, mix well. In saucepan,
heat milk, 1/2-cup water, molasses, oil and chocolate until very warm
(125-130 degrees, chocolate does not need to melt). Add to flour mixture.
Blend at low speed until moistened, beat 3 minutes at medium speed. By hand,
gradually stir in remaining rye flour and enough remaining bread flour
to make a firm dough. Knead on floured surface until smooth and elastic,
about 5 minutes. Place in greased bowl, turning to grease top. Cover, let
rise in warm place until double, 30-45 minutes. Punch down dough.
Divide into 2 parts. On lightly floured surface, shape each half into a
round loaf. Place in greased 8-inch layer cake pans. Cover, let rise in
warm place until almost doubled, about 15 minutes. Bake at 375 degrees
for 40-45 minutes. Combine 1/4-cup water and cornstarch for glaze in small
saucepan, heat to boiling. Brush on loaves 5 minutes before end of baking.
Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for
5 minutes or until glaze is glossy and loaves sound hollow when tapped.
Remove from pans when cool.
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