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Russian Black Bread




Source of Recipe


Internet


List of Ingredients




4 cups of rye flour
2 cups of whole bran cereal
2 envelopes of dry yeast
2 tablespoons of Caraway Seeds, crushed
2 teaspoons of instant coffee
2 teaspoons of salt
2 1/2 - 3 cups of unbleached all purpose flour
1 teaspoon of sugar
1/2 teaspoon of fennel seeds, crushed
2 1/2 cups of water
1/4 cup of (1/2 stick) butter
1/4 cup of white vinegar
1/4 cup of dark molasses
1 oz. (1 square) unsweetened chocolate
1/2 cup of water
1 teaspoon of cornstarch

Lightly grease a large bowl and 2 (8") layer cake pans; set aside. Combine first 8 ingredients in mixing bowl. Combine 2 1/2 cups water, butter, vinegar, molasses and chocolate in 2 quart saucepan. Place over medium heat and cook, stirring frequently, until chocolate is almost melted but mixture is still lukewarm. Turn into mixing bowl and begin beating. Gradually add flour, 1/2 cup at a time, to make a soft dough and beat about 3 minutes. Turn dough onto lightly floured board. Cover with bowl and allow dough to rest 10 to 15 minutes. Knead dough until smooth and elastic, about 10 to 15 minutes, adding additional flour as needed. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and leave in warm place until doubled in volume. Punch dough down and turn onto lightly floured board. Shape into 2 balls and place in prepared pans. Cover with plastic wrap and leave in warm place until doubled. Preheat oven to 350ºF. Bake breads 40 minutes. Combine water and cornstarch in saucepan and bring to boil over high heat; boil 1 minute. Brush lightly over bread and return bread to oven for about 5 minutes, or until tops are glazed and loaves sound hollow when tapped. Remove from pans and allow to cool on racks.

Recipe