Russian Black Bread
 
submitted by warren 
from u.s. 
 
mix 4 cup unsifted rye flour and 3 cup unsifted white flour. 
 
  in a large bowl, mix
2-1/2 cup  of the flour mixture
1 tsp  sugar
2 tsp  salt
2 cup  whole bran cereal
2 Tbsp  crushed caraway
2 tsp  instant coffee
2 tsp  onion powder
1/2 tsp  crushed fennel seed
2 package  undissolved yeast
 
  combine in a saucepan
2-1/2 cup  water
1/4 cup  vinegar
1/4 cup  dark molasses
1   square unsweetened chocolate
1/4 cup  margarine
 
heat over low till very warm (120 to 130 deg f), margarine and chocolate 
need 
not melt. gradually add to cereal mixture and beat 2 minutes at medium 
speed, 
scraping bowl occasionally. add 1/2 cup of the flour mixture. beat on 
high 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. 
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). 
punch down. turn onto lightly floured board. divide in half. shape in 5 
inch 
diameter balls. place in greased 8 inch round cake pans. grease tops of 
loaves. 
cover, let rise till doubled. bake at 350 deg f 45-50 minutes. mix 1 tsp. 
cornstarch and 1/2 cup cold water in small saucepan. cook and stir over 
medium 
heat till it boils. boil and stir 1 minute. as soon as bread is done, 
glaze and 
bake 2-3 minutes more till set. (all rising should be in warm place free 
from 
drafts) 
 
this is a wonderful bread. for a slightly lighter bread, substitute 1 cup 
of 
white flour for 1 cup of the rye flour. 
 
 
 
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-- 
(ID: 8970) Mirror: rec.food.recipes: Mon, Jan 26, 2004


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