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Russian Black Bread

21st.Century.Chef's picture
Ingredients
  Warm water 1⁄4 Cup (4 tbs) (At 105 To 115 F)
  Dry yeast 1⁄4 Ounce (1 Package)
  Granulated sugar 2 Teaspoon
  Bread flour 1 1⁄2 Cup (24 tbs)
  Rye flour 3⁄4 Cup (12 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Instant nonfat dry milk powder 1⁄4 Cup (4 tbs)
  Unsweetened cocoa 2 Tablespoon
  Unsalted butter 2 Tablespoon, softened
  Fresh lemon juice 2 Tablespoon
  Freeze dried coffee granules 2 Teaspoon
  Caraway seed 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Eggs 2 Large (Divided)
Directions

In a small bowl combine water, yeast and sugar; mix well.
Let stand until foamy.
In a large mixer bowl combine bread flour, rye flour, cornmeal, dry milk powder, cocoa, butter, lemon juice, coffee crystals, caraway seed, salt and 1 egg.
Add yeast mixture.
With the paddle attachment beat mixture at low speed of electric mixer for 2 to 3 minutes.
Replace paddle with dough hook.
Knead at low speed of electric mixer for 2 minutes.
Knead at medium speed for 2 minutes.
Add enough additional flour if dough is sticky or water if dough is dry, 1 tablespoon at a time, to make a medium dough.
Oil a large bowl.
In prepared bowl place dough, turning to oil surface; cover.
Let rise in a warm place for 1% hours or until doubled in bulk.
Dust a board with flour.
Onto the floured board turn the dough; punch down.
Shape into a 10-inch oval.
Grease a baking sheet; sprinkle with additional cornmeal.
On the prepared baking sheet place the loaf; cover.
Let rise for 1 1/2 hours or until doubled in bulk.
Preheat oven to 375 degrees.
Make 3 slashes on top of loaf.
Brush with remaining egg.
Bake for 30 minutes or until loaf sounds hollow when tapped on bottom.
On a wire rack cool bread.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday, Healthy

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