Russian Black Bread

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• 4 cups rye flour
• 3 cups all-purpose flour
• 1 teaspoon sugar
• 2 teaspoons salt
• 2 cups 100% all-bran cereal
• 2 tablespoons caraway seeds, crushed
• 2 teaspoons instant coffee powder
• 2 teaspoons onion powder
• 1/2 teaspoon fennel seed, crushed
• 2 (1/4 ounce) packages active dry yeast
• 2 1/2 cups water
• 1/4 cup vinegar
• 1/4 cup dark molasses
• 1 ounce unsweetened chocolate
• 1/4 cup butter or 1/4 cup margarine
• 1 teaspoon cornstarch
• 1/2 cup cold water

Recipe

• 1 combine flours. in a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
• 2 in a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
• 3 heat liquid mixture over low heat until liquids are very warm (120°-130°f), butter and chocolate do not have to be melted.
• 4 gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally. add 1/2 cup flour mixture. beat at high speed for 2 minutes, scraping bowl occasionally. stir in enough additional flour mixture to make a soft dough. turn dough on to a lightly floured board. cover dough and let rest for 15 minutes.
• 5 knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky. place dough in a greased bowl, turning dough to grease the top. cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
• 6 punch dough down; turn out onto a lightly floured board. divide dough in half. shape each half into a ball, about 5 inches in diameter. place each ball into the center of a greased 8-inch round cake pan. cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). bake at 350°f for 40-45 minutes, or until done.
• 7 meanwhile, combine cornstarch and cold water. cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
• 8 as soon as bread is baked, brush cornstarch mixture over top of loaves. return bread to oven and bake 2-3 minutes longer, or until glaze is set. remove loaves from pans and cool on wire racks.
• 9 **i have made this recipe both"as is" and also omitting the fennel seeds and onion powder. omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.