*  Exported from  MasterCook  *
 
                           RUSSIAN BLACK BREAD #2
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Russian                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2   c            Cups all-purpose -- to 4 cups
                         -flour
    4       c            Rye flour
    2       c            Whole bran cereal
    2       pk           Active dry yeast
    2       tb           Instant coffee
    2       tb           Caraway seed
    1       tb           Sugar
    1       tb           Salt
    1       t            Fennel seed -- crushed
    2 1/2   c            Water
      1/2   c            Molasses
      1/4   c            Butter -- or margarine
    1                    Square -- (1 ounce)
                         -unsweetened
                         -chocolate
    2       tb           Vinegar
      1/2   c            -Cold water
    1       tb           Cornstarch
 
   In large mixer bowl combine 3 cups of the all-purpose
   flour, 1 cup of the rye flour, the whole bran cereal,
   the yeast, coffee crystals, caraway seed, sugar salt,
   and fennel seed. In saucepan heat together the 2 1/2
   cups water, molasses, butter or margarine, chocolate,
   and vinegar just till warm (115 to 120 deg.F) and
   chocolate and butter are almost melted; stir
   constantly.  Add molasses mixture to flour mixture in
   mixer bowl. Beat at low speed of electric mixer 1/2
   minute, scraping bowl. Beat 3 minutes at high speed.
   Stir in remaining 3 cups rye flour and as much of the
   remaining all-purpose flour as you can mix in with a
   spoon. Turn out onto lightly floured surface.  Knead
   in enough of the remaining all-purpose flour to make a
   moderately stiff dough that is smooth and elastic (6
   to 8 minutes total). (Dough may be slightly sticky
   because of the rye flour.) Shape into a ball. Place in
   lightly greased bowl; turn once to grease surface.
   Cover; let rise in warm place till nearly double (1
   1/4 to 1 1/2 hours). Punch down; divide in half. Shape
   each half into a ball. Place on greased baking sheets.
   Flatten slightly with palm of hand to 6-to 7-inch
   diameter. Cover; let rise till nearly double (30 to 45
   minutes). Bake in 375 deg. oven for 50 to 60 minutes
   or till well browned and bread sounds hollow when
   tapped. Remove from baking sheets; cool on wire rack.
   Meanwhile, in small saucepan combine the 1/2 cup cold
   water and cornstarch. Cook and stir till thickened and
   bubbly; cook 1 minute more. Brush over hot bread.
   Makes 2 loaves.
   
   From The Cookie-Lady’s Files
  
 
 
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