Russian black bread

 
                            Russian Black Bread
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  kilogram      unsifted rye flour
  375      grams         unsifted white flour
      1/2  centiliter    sugar
    1      centiliter    salt
    1                    decili  bran cereal -- ¥
    2                    crushed caraway
    1      centiliter    instant coffee
    1      centiliter    onion powder
    2 1/2  milliliters   crushed fennel seed
    2                    undissolved yeast
      1/2  liter         water
      1/2  deciliter     vinegar
      5/8  deciliter     dark molasses
    1                    unsweetened chocolate
   50      grams         margarine
      1/2  centiliter    cornstarch
    1 1/8  deciliters    cold water
 
 1.  Mix rye flour and white flour.
 
 2.  In a large bowl, mix 400 g of the flour mixture, sugar, salt, whole bran
 cereal, caraway, coffee, onion powder, fennel seed and yeast.
 
 3.  Combine in a saucepan 560 ml water, vinegar, molasses, chocolate and
 margarine. Heat over low till very warm .TE (120-130 50-55) . Margarine and
 chocolate need not melt.
 
 4.  Gradually add to cereal mixture and beat for 2 minutes at medium speed,
 scraping bowl occasionally.
 
 5.  Add 75 g of the flour mixture. Beat on high for 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.
 
 6.  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).
 
 7.  Punch down. Turn onto lightly floured board. Divide in half. Shape in 12.5
 cm diameter balls. Place in greased 20 cm round cake pans. Grease tops of
 loaves. Cover, let rise till doubled.
 
 8.  Bake at 180 xC for 45-50 minutes.
 
 9.  Mix cornstarch and cold water in small saucepan. Cook and stir over medium
 heat till it boils. Boil and stir 1 minute.
 
 10.  As soon as bread is done, glaze and bake 2-3 minutes more till set.
 
 Author's Notes:
      All rising should be in warm place free from drafts. This is a wonderful
 bread. For a slightly lighter bread, substitute of white flour for of the rye
 flour.
 
 Difficulty    : moderate.
 Precision     : measure ingredients.
 
                    
 
 
 
 
 
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