Black Russian Rye Bread Recipe
Black Russian Rye Bread recipe is very precious to me because it was passed on to me by my mom. I will prepare this Black Russian Rye Bread as Side Dish for a get-together I am soon going to host. Have faith in me and try this Black Russian Rye Bread.
Ingredients
2 tablespoons yeast
1/2 cup warm water
2 cups water
1/4 cup vinegar
1/2 cup molasses
4 1/2 tablespoons carob powder
1/4 cup butter or margarine
1 tablespoon salt
2 teaspoons Postum powder
2 tablespoons dehydrated onion
4 tablespoons crushed caraway seed
1/2 teaspoon crushed fennel seed
4 cups rye flour
45 cups whole wheat flour
Cornmeal
1/2 cup cold water
1 teaspoon cornstarch
Directions
In Bosch mixing bowl, soften yeast in 1/2 cup warm water.
In a small saucepan, combine 2 cups water, vinegar, molasses, carob powder, butter or margarine, salt, Postum, dehydrated onion, caraway seed, and fennel seed.
Heat to lukewarm.
Add to yeast mixture.
Add rye flour, and stir.
Add most of the whole wheat flour.
Knead 10 to 12 minutes, adding flour as needed.
Lightly grease a baking sheet and sprinkle with cornmeal.
Divide dough into two portions, and form into balls.
Place on each end of the baking sheet.
Cover with a towel, and let rise until double.
(Do not put free-formed loaves in a warmed oven to rise.)
Bake in a 350° Foven for 45 to 50 minutes.
While bread is baking, combine 1/2 cup cold water and cornstarch in a small saucepan.
Cook until thickened.
Remove bread from oven, brush with cornstarch mixture, and return to oven for an additional 2 to 3 minutes to set the glaze.
Remove from baking sheet, and place loaves on cooling rack to cool.
NOTE: For a lighter bread, decrease rye flour and increase wheat flour, or use 3 cups all purpose flour and 2 cups whole wheat flour instead of the 4 to 5 cups whole wheat flour.
In a small saucepan, combine 2 cups water, vinegar, molasses, carob powder, butter or margarine, salt, Postum, dehydrated onion, caraway seed, and fennel seed.
Heat to lukewarm.
Add to yeast mixture.
Add rye flour, and stir.
Add most of the whole wheat flour.
Knead 10 to 12 minutes, adding flour as needed.
Lightly grease a baking sheet and sprinkle with cornmeal.
Divide dough into two portions, and form into balls.
Place on each end of the baking sheet.
Cover with a towel, and let rise until double.
(Do not put free-formed loaves in a warmed oven to rise.)
Bake in a 350° Foven for 45 to 50 minutes.
While bread is baking, combine 1/2 cup cold water and cornstarch in a small saucepan.
Cook until thickened.
Remove bread from oven, brush with cornstarch mixture, and return to oven for an additional 2 to 3 minutes to set the glaze.
Remove from baking sheet, and place loaves on cooling rack to cool.
NOTE: For a lighter bread, decrease rye flour and increase wheat flour, or use 3 cups all purpose flour and 2 cups whole wheat flour instead of the 4 to 5 cups whole wheat flour.
