Russian Black Bread Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Rye flour | 4 Cup (16 tbs) | |
| 2 cups whole bran cereal | ||
| Active dry yeast | 2 | |
| 2 tablespoons instant coffee crystals | ||
| Caraway seed | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Fennel seed | 1 Teaspoon, crushed | |
| Water | 2 1/2 Cup (16 tbs) | |
| Molasses | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Unsweetened chocolate square | 1 | |
| Vinegar | 2 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
Directions
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°) 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).
Shape into a ball.
Place in greased bowl; turn once to grease surface.
Cover; let rise in a 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 a 6- to 7-inch diameter.
Cover; let rise till nearly double [30 to 45 minutes).
Bake in a 375° 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 a small saucepan combine the V2 cup cold water and cornstarch.
Cook and stir till mixture is thickened and bubbly; cook 1 minute more.
Brush over hot bread
In saucepan heat together the 2 1/2 cups water, molasses, butter or margarine, chocolate, and vinegar just till warm (115° to 120°) 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).
Shape into a ball.
Place in greased bowl; turn once to grease surface.
Cover; let rise in a 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 a 6- to 7-inch diameter.
Cover; let rise till nearly double [30 to 45 minutes).
Bake in a 375° 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 a small saucepan combine the V2 cup cold water and cornstarch.
Cook and stir till mixture is thickened and bubbly; cook 1 minute more.
Brush over hot bread
Chef
