Russian Black Bread
|All purpose flour||4 Cup (64 tbs)|
|Rye flour||4 Cup (64 tbs)|
|Whole bran cereal||2 Cup (32 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Instant coffee crystals||2 Tablespoon|
|Caraway seed||2 Tablespoon|
|Fennel seed||1 Teaspoon, crushed|
|Water||2 1⁄2 Cup (40 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate square||1 Ounce (1 Square)|
|Cold water||1⁄2 Cup (8 tbs)|
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