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Black Bread




Source of Recipe


Internet


List of Ingredients




4 cups unsifted rye flour
3 cups unsifted white flour
1 teaspoons sugar
2 teaspoons salt
2 cups whole bran cereal
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2 teaspoons onion powder
1/2 teaspoon fennel seed, crushed
2 packages active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 ounce square unsweetened chocolate
1/4 cup margarine
1 teaspoon cornstarch
1/2 cup cold water

Combine rye and white flour. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seeds, instant coffee, onion powder, fennel seeds and undissolved active dry yeast. Combine 2 1/2 cups water, vinegar, molasses, chocolate and margarine in a saucepan. Heat over low heat until liquids are warm; margarine and chocolate need not melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough flour to make soft dough. Turn out to lightly floured board. Cover dough and let rise for 15 minutes. Then knead dough until elastic, about 15 minutes. Dough may be sticky. Place in greased bowl, turning to grease top. Cover and let rise about 1 hour until doubles in bulk. Punch dough down; turn out on lightly floured board. Divide dough in half. Shape each half into a ball. Place each bowl in center of greased 8 inch round cake pan. Cover and let rise for 1 hour. Bake in 350F oven for 45 to 50 minutes or until done. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat until mixture boils. Continue to cook, stirring, for 1 minute. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven for 3 minutes until glaze sets. Remove from pans and cool on wire rack.



Recipe