Loasf, yeast, Russian Black Bread
Source of Recipe
Stone-buhr
List of Ingredients
2 1/2 C warm water (115 degrees F.)
2 pkg active dry yeast
1 tsp sugar
2 tsp salt
1/4 C butter, softened
1/4 C dark molasses
1/4 C vinegar
1 sq (1oz) unsweetened chocolate, melted
2 T caraway seed, crushed
2 tsp instant coffee
2 tsp onion powder or flakes
1/2 tsp fennel seeds, crushed
2 C Stone-Buhr bran flakes
4 C unsifted Stone-Buhr rye flour
3 1/4 C unsifted Stone-Buhr all purpose flour(approx)
1 tsp cornstarch
1/2 C cold waterRecipe
Measure warm water into large bowl. Sprinkle yeast over, stir until dissolved. Stir in next 13 ingredients (to rye flour). Beat until thoroughly blended. Stir in enough white flour to make a stiff dough. Transfer to a lightly floured board and knead until smooth and elastic. (about 10 minutes), dough may be sticky.
Form into a smooth ball. Place large bowl upside down over dough and let rest 15 minutes. Then place dough into a greased bowl, turning dough to grease top. Cover and let rise in a warm place, free from drafts, until doubled. About 1 hour. Punch down and turn onto lightly floured board. Divide in half and and shape each into a ball about 5 inches in diameter. Place each into the center of of a greased flat pan and cover. Let rise about 1 hour.
Bake at 350 degrees F. for 45 minutes or until done.
Mix the cold water and cornstarch. Cook over medium heat, stirring constantly for 1 minute. As soon as bread is baked brush mixture over loaves. Return to the oven and bake 2-3 minutes longer, until glaze is set. Remove from pans. Let cool on wire racks. Two, 2 pound loaves
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