| The Recipe Bin: Russian - Breads & Rolls |
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| Russian Black Bread | ||
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| 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 2½ cups water, molasses, butter or margarine, chocolate, and vinegar just till warm (115 to 120°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 ½ 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 (1¼ to 1½ 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°F 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 ½ cup cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread. | ||
| Makes approximately 2 loaves. | ||
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