Russian Black Bread
|Cold water||2 1⁄2 Cup (40 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Unsweetened baking chocolate||1 Ounce, coarsely chopped|
|Warm water||1⁄2 Cup (8 tbs)|
|Yeast||1⁄2 Ounce (2 Packages)|
|Rye flour||4 Cup (64 tbs)|
|100% bran cereal||2 Cup (32 tbs) (Example, All Bran)|
|Caraway seeds||2 Tablespoon, crushed|
|Instant coffee granules||2 Teaspoon|
|Unbleached all purpose flour||5 Cup (80 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
In a large saucepan over medium heat, stir together cold water, butter, vinegar, molasses, and chocolate.
Heat, stirring frequently, until chocolate is melted and ingredients are thoroughly blended.
Remove from heat; let cool to lukewarm.
Meanwhile, in a large bowl, dissolve sugar in warm water and sprinkle in yeast.
Let stand until yeast is dissolved, about 5 minutes.
Add lukewarm chocolate mixture to yeast and stir until thoroughly blended.
In a second large bowl, stir together rye flour, bran cereal, caraway seeds, coffee granules, salt, and 3 cups of the white flour.
Stir flour mixture, 1 cup at a time, into yeast mixture; mix until dough begins to leave the sides of the bowl.
Add as much of the remaining white flour as you need to make a stiff dough.
Turn dough out onto a lightly floured surface.
Knead, incorporating more flour as necessary, until dough is smooth and elastic.
This will take 10 to 15 minutes.
Shape dough into a ball and place in a large buttered bowl, turning to coat evenly with butter.
Let rise, covered with a kitchen towel, in a warm, draft-free place until doubled in bulk, about 1 hour and 30 minutes.
Punch dough down and turn out onto a floured board.
Cover with the greased bowl and let rest for about 5 minutes.
While dough is resting, lightly butter two 8-inch round cake pans.
Divide dough into 2 equal balls.
Flatten each ball with the heel of your hand to form circles, then reshape it into a ball by pulling the edges in and tucking them under.
Place each ball of dough, seam-side down, in a lightly greased, 8-inch round cake pan.
Cover pans with a kitchen towel; let loaves rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Bake in a 350°F oven for about 45 minutes, or until loaves sound hollow when tapped lightly with your knuckles.
While the bread is baking, make the glaze.
In a small saucepan over high heat, stir together cornstarch and warm water.
Boil for 1 minute, then remove from heat.
When bread is done, remove from oven and brush cornstarch mixture lightly over tops of loaves.
Return loaves to oven and bake for 5 minutes more.
Turn onto wire racks.
Cool completely before slicing.