Russian Black Bread Recipe
Ingredients
| 1/4 cup warm water, 105 to 115 degrees | ||
| Dry yeast | 1 | |
| Granulated Sugar | 2 Teaspoon | |
| Or bread flour | 1 1/2 Cup (16 tbs) | |
| Rye flour | 3/4 Cup (16 tbs) | |
| Yellow cornmeal | 3/4 Cup (16 tbs) | |
| 1/4 cup instant nonfat dry milk powder | ||
| Unsweetened cocoa | 2 Tablespoon | |
| Unsalted butter | 2 Tablespoon, softened | |
| Lemon juice | 2 Tablespoon | |
| 2 teaspoons instant freeze-dried coffee crystals | ||
| Caraway seed | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Eggs | 2 Large, divided | |
Directions
In a small bowl combine water, yeast and sugar; mix well.
Let stand until foamy.
In a large mixer bowl combine bread flour, rye flour, cornmeal, dry milk powder, cocoa, butter, lemon juice, coffee crystals, caraway seed, salt and 1 egg.
Add yeast mixture.
With the paddle attachment beat mixture at low speed of electric mixer for 2 to 3 minutes.
Replace paddle with dough hook.
Knead at low speed of electric mixer for 2 minutes.
Knead at medium speed for 2 minutes.
Add enough additional flour if dough is sticky or water if dough is dry, 1 tablespoon at a time, to make a medium dough.
Oil a large bowl.
In prepared bowl place dough, turning to oil surface; cover.
Let rise in a warm place for 1% hours or until doubled in bulk.
Dust a board with flour.
Onto the floured board turn the dough; punch down.
Shape into a 10-inch oval.
Grease a baking sheet; sprinkle with additional cornmeal.
On the prepared baking sheet place the loaf; cover.
Let rise for 1 1/2 hours or until doubled in bulk.
Preheat oven to 375 degrees.
Make 3 slashes on top of loaf.
Brush with remaining egg.
Bake for 30 minutes or until loaf sounds hollow when tapped on bottom.
On a wire rack cool bread.
Let stand until foamy.
In a large mixer bowl combine bread flour, rye flour, cornmeal, dry milk powder, cocoa, butter, lemon juice, coffee crystals, caraway seed, salt and 1 egg.
Add yeast mixture.
With the paddle attachment beat mixture at low speed of electric mixer for 2 to 3 minutes.
Replace paddle with dough hook.
Knead at low speed of electric mixer for 2 minutes.
Knead at medium speed for 2 minutes.
Add enough additional flour if dough is sticky or water if dough is dry, 1 tablespoon at a time, to make a medium dough.
Oil a large bowl.
In prepared bowl place dough, turning to oil surface; cover.
Let rise in a warm place for 1% hours or until doubled in bulk.
Dust a board with flour.
Onto the floured board turn the dough; punch down.
Shape into a 10-inch oval.
Grease a baking sheet; sprinkle with additional cornmeal.
On the prepared baking sheet place the loaf; cover.
Let rise for 1 1/2 hours or until doubled in bulk.
Preheat oven to 375 degrees.
Make 3 slashes on top of loaf.
Brush with remaining egg.
Bake for 30 minutes or until loaf sounds hollow when tapped on bottom.
On a wire rack cool bread.
Chef
