Russian Black Bread
|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)|
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.