Russian Black Bread
|Rye flour||4 Cup (64 tbs)|
|Whole bran cereal||2 Cup (32 tbs)|
|Dry yeast||2 (2 Envelopes)|
|Caraway seeds||2 Tablespoon, crushed|
|Instant coffee granules||2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon, crushed|
|Water||2 1⁄2 Cup (40 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate||1 Ounce|
|Unbleached all purpose flour||3 Cup (48 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Combine rye flour, cereal, yeast, caraway seeds, coffee granules, salt, sugar and fennel seeds in bowl; mix well.
Combine 2 1/2 cups water, butter, vinegar, molasses and chocolate in saucepan; mix well.
Cook over medium heat until chocolate is soft and mixture is lukewarm, stirring frequently.
Beat into rye flour mixture.
Add enough all-purpose flour 1/2 cup at a time to make soft dough.
Beat for 3 minutes.
Turn dough onto lightly floured surface.
Let rest, covered with bowl, for 10 to 15 minutes.
Knead dough for 10 to 15 minutes or until smooth and elastic, adding additional flour as needed.
Place in greased bowl, turning to coat surface.
Let rise, covered with plastic wrap and hot damp cloth, in warm place until doubled in bulk.
Punch dough down.
Divide into 2 portions.
Shape into round loaves.
Place in two 8-inch round bread pans.
Let rise, covered with plastic wrap, in warm place until doubled in bulk.
Preheat oven to 350 degrees.
Bake for 40 minutes.
Bring 1/2 cup water and cornstarch to a boil in saucepan.
Boil for 1 minute, stirring frequently.
Brush loaves with mixture.
Bake for 5 minutes.