warren@mdcbbs.com (06/22/91)
As requested... Russian Black Bread: Mix 4 c. unsifted rye flour and 3 c. unsifted white flour. In a large bowl, mix 2 1/2 c. of the flour mixture 1 tsp. sugar 2 tsp. salt 2 c. whole bran cereal 2 T. crushed caraway 2 tsp. instant coffee 2 tsp. onion powder 1/2 tsp. crushed fennel seed 2 pkgs. undissolved yeast Combine in a saucepan 2 1/2 c. water 1/4 c. vinegar 1/4 c. dark molasses 1 square unsweetened chocolate 1/4 c. margarine Heat over low till very warm (120 to 130 deg F), Margarine and chocolate need not melt. Gradually add to cereal mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 c. of the flour mixture. Beat on high 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn onto lightly floured board. Cover, let rise 15 minutes. Knead till smooth and elastic (10-15 minutes). Dough may be sticky. Place in greased bowl. Grease top of dough. Cover, let rise till double (about an hour). Punch down. Turn onto lightly floured board. Divide in half. Shape in 5 inch diameter balls. Place in greased 8 inch round cake pans. Grease tops of loaves. Cover, let rise till doubled. Bake at 350 deg F 45-50 minutes. Mix 1 tsp. cornstarch and 1/2 c. cold water in small saucepan. Cook and stir over medium heat till it boils. Boil and stir 1 minute. As soon as bread is done, glaze and bake 2-3 minutes more till set. (All rising should be in warm place free from drafts) This is a wonderful bread. For a slightly lighter bread, substitute 1 c. of white flour for 1 c. of the rye flour. Enjoy, Connie