Russian Black Bread

Title:
Russian Black Bread

Yield:
1 Servings

Categories:
Russian,
Bread




Ingredients:





 3 1/2 c  Cups all-purpose; to 4 cups


          -flour


     4 c  Rye flour


     2 c  Whole bran cereal


     2 pk Active dry yeast


     2 tb Instant coffee


     2 tb Caraway seed


     1 tb Sugar


     1 tb Salt


     1 ts Fennel seed; crushed


 2 1/2 c  Water


   1/2 c  Molasses


   1/4 c  Butter; or margarine


     1    Square; (1 ounce)


          -unsweetened


          -chocolate


     2 tb Vinegar


   1/2 c  -Cold water


     1 tb Cornstarch






 In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the


 rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed,


 sugar salt, and fennel seed. In saucepan heat together the 2 1/2 cups


 water, molasses, butter or margarine, chocolate, and vinegar just till warm


 (115 to 120 deg.F) and chocolate and butter are almost melted; stir


 constantly.  Add molasses mixture to flour mixture in mixer bowl. Beat at


 low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at


 high speed. Stir in remaining 3 cups rye flour and as much of the remaining


 all-purpose flour as you can mix in with a spoon. Turn out onto lightly


 floured surface.  Knead in enough of the remaining all-purpose flour to


 make a moderately stiff dough that is smooth and elastic (6 to 8 minutes


 total). (Dough may be slightly sticky because of the rye flour.) Shape into


 a ball. Place in lightly greased bowl; turn once to grease surface. Cover;


 let rise in warm place till nearly double (1 1/4 to 1 1/2 hours). Punch


 down; divide in half. Shape each half into a ball. Place on greased baking


 sheets. Flatten slightly with palm of hand to 6-to 7-inch diameter. Cover;


 let rise till nearly double (30 to 45 minutes). Bake in 375 deg. oven for


 50 to 60 minutes or till well browned and bread sounds hollow when tapped.


 Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan


 combine the 1/2 cup cold water and cornstarch. Cook and stir till thickened


 and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves.


 


 From The Cookie-Lady's Files


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini