Russian Black Bread

By davidgoodman

Ingredients

• 4 c. rye flour
• 3 c. all-purpose flour
• 1 tsp. sugar
• 2 tsp. salt
• 2 c. whole-bran cereal
• 2 tbsp. caraway seed
• 2 tsp. onion powder
• 1/2 tsp. crushed fennel seed
• 2 envelopes active dry yeast
• water
• 1/4 c. vinegar
• 1/4 c. dark molasses
• 1 square (1 oz.) unsweetened chocolate
• 1/4 c. butter or margarine
• 2 tsp. instant-coffee powder
• 1 tsp. cornstarch

Details

Servings 1

Preparation

Step 1

1. Combine flours. In large bowl of mixer stir together thoroughly 2-1/3 cups flour mixture, the sugar, salt, cereal, caraway, onion powder, fennel and yeast.

2. In saucepan combine 2-1/2 cups water, the vinegar, molasses, chocolate, butter and coffee powder. Cook over low heat until very warm (120 to 130 degrees; butter and chocolate need not melt).

3. Gradually add to flour mixture and beat at medium speed 2 minutes, scraping bowl occasionally. Add 1/2 cup flour mixture or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in about 2 cups remaining flour, enough to make soft dough. Turn out on lightly floured surface. Cover and let rest 15 minutes then knead adding remaining flour, 15 minutes or until smooth and elastic (dough may be sticky).

4. Put in greased bowl, turning to grease top. Cover and let rise in warm, draft-free place 1 hour or until doubled. Punch down and turn out on lightly floured board.

5. Divide in half and shape each half in ball about 5 inches in diameter. Put each in greased 8-inch round layer cake pan. Cover and let rise in warm, draft-free place 1 hour or until doubled.

6. Bake in preheated 850 degrees oven 45 minutes or until bread sounds hollow when tapped on bottom. Blend cornstarch and 1/2 cup cold water in small saucepan and stir over medium heat until mixture boils, then cook and stir 1 minute. Brush cornstarch mixture on top of baked loaves. Return bread to oven and bake 2 minutes or until glaze is set. Cool on racks.