Black Russian Rye Bread
|Warm water||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Carob powder||4 1⁄2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Postum powder||2 Teaspoon|
|Dehydrated onions||2 Tablespoon|
|Caraway seed||4 Tablespoon, crushed|
|Fennel seed||1⁄2 Teaspoon, crushed|
|Rye flour||4 Cup (64 tbs)|
|Whole wheat flour||4⁄5 Cup (12.8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
In Bosch mixing bowl, soften yeast in 1/2 cup warm water.
In a small saucepan, combine 2 cups water, vinegar, molasses, carob powder, butter or margarine, salt, Postum, dehydrated onion, caraway seed, and fennel seed.
Heat to lukewarm.
Add to yeast mixture.
Add rye flour, and stir.
Add most of the whole wheat flour.
Knead 10 to 12 minutes, adding flour as needed.
Lightly grease a baking sheet and sprinkle with cornmeal.
Divide dough into two portions, and form into balls.
Place on each end of the baking sheet.
Cover with a towel, and let rise until double.
(Do not put free-formed loaves in a warmed oven to rise.)
Bake in a 350°F oven for 45 to 50 minutes.
While bread is baking, combine 1/2 cup cold water and cornstarch in a small saucepan.
Cook until thickened.
Remove bread from oven, brush with cornstarch mixture, and return to oven for an additional 2 to 3 minutes to set the glaze.
Remove from baking sheet, and place loaves on cooling rack to cool.
NOTE: For a lighter bread, decrease rye flour and increase wheat flour, or use 3 cups all purpose flour and 2 cups whole wheat flour instead of the 4 to 5 cups whole wheat flour.