Russian Black Bread

* Exported from MasterCook *

Russian Black Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 kilogram unsifted rye flour
375 grams unsifted white flour
1/2 centiliter sugar
1 centiliter salt
1 decili bran cereal -- ¥
2 crushed caraway
1 centiliter instant coffee
1 centiliter onion powder
2 1/2 milliliters crushed fennel seed
2 undissolved yeast
1/2 liter water
1/2 deciliter vinegar
5/8 deciliter dark molasses
1 unsweetened chocolate
50 grams margarine
1/2 centiliter cornstarch
1 1/8 deciliters cold water

1. Mix rye flour and white flour.

2. In a large bowl, mix 400 g of the flour mixture, sugar, salt, whole bran
cereal, caraway, coffee, onion powder, fennel seed and yeast.

3. Combine in a saucepan 560 ml water, vinegar, molasses, chocolate and
margarine. Heat over low till very warm .TE (120-130 50-55) . Margarine and
chocolate need not melt.

4. Gradually add to cereal mixture and beat for 2 minutes at medium speed,
scraping bowl occasionally.

5. Add 75 g of the flour mixture. Beat on high for 2 minutes, scraping bowl
occasionally. Stir in enough additional flour mixture to make a soft dough.
Turn
onto lightly floured board. Cover, let rise 15 minutes.

6. Knead till smooth and elastic (10-15 minutes). Dough may be sticky. Place
in
greased bowl. Grease top of dough. Cover, let rise till double (about an hour).

7. Punch down. Turn onto lightly floured board. Divide in half. Shape in 12.5
cm diameter balls. Place in greased 20 cm round cake pans. Grease tops of
loaves. Cover, let rise till doubled.

8. Bake at 180 xC for 45-50 minutes.

9. Mix cornstarch and cold water in small saucepan. Cook and stir over medium
heat till it boils. Boil and stir 1 minute.

10. As soon as bread is done, glaze and bake 2-3 minutes more till set.

Author's Notes:
All rising should be in warm place free from drafts. This is a wonderful
bread. For a slightly lighter bread, substitute of white flour for of the rye
flour.

Difficulty : moderate.
Precision : measure ingredients.







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