Russian Black Bread by cwalde

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Russian Black Bread
Submitted by cwalde on August 01, 2005 at 12:23 pm

DESCRIPTION
Russian Black Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I've been making this bread for years and it's my absolute favorite bread of all. If you like dark rye, you will love this rich dark bread. I can't get enough of this! Cheryl

3 1/2 to 4 c AP flour
4 c rye flour
2 c whole bran cereal
2 pkg. active dry yeast
2 T instant coffee crystals
2 T caraway seed
1 T sugar
1 T salt
1 t fennel seed, crushed
2 1/2 c water
1/3 c molasses
1/4 c butter
1 square (1 oz.) unsweetened chocolate
2 T vinegar
1/2 c cold water
1 T cornstarch

In large mixer bowl combine 3 c of the AP flour, 1 c 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 c water, molasses, butter, chocolate and vinegar just till warm (115 degrees to 120 degrees) and chocolate and butter are almost melted, stir constantly. Add molasses mixture to flour mixture in mixer bowls. Beat at low speed of electric mixer 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 c rye flour and as much of the remaining AP flour as you can mix in with a spoon.
Turn out onto lightly floured surface. Knead in enough of the remaining AP flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Dough may be slightly sticky because of the rye flour. Shape into a ball. Place in lightly greased bowl, turn once to grease surface. Cover, let rise in warm place till nearly double (1 1/4 to 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 6-7 inch diameter. Cover, let rise till nearly double (30-45 minutes). Bake in 375 degree oven for 50-60 minutes or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan combine the 1/2 c cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves.

Just a note: If you are using a mixer for this, the dough is heavy and halving the recipe would be a good idea. You wouldn't want to burn up your motor!

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