* Exported from MasterCook * Russian Black Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 kg Rye flour -- unsifted 375 g White flour -- unsifted 5 ml Sugar 10 ml Salt 100 ml Bran cereal 2 Caraway -- crushed 10 ml Instant coffee 10 ml Onion powder 2 1/2 ml Fennel seed -- crushed 2 Yeast -- undissolved 500 ml Water 5 ml Vinegar 62 1/2 ml Dark molasses 1 Unsweetened chocolate 50 g Margarine 5 ml Corn starch 112 1/2 ml Water -- cold Mix rye flour and white flour. In a large bowl, mix 400 g of the flour mixture, sugar, salt, whole bran cereal, caraway, coffee, onion powder, fennel seed, and yeast. Combine in a saucepan 560 ml water, vinegar, molasses, chocolate, and margarine. Heat over low until very warm (120 to 130°F, 50 to 55°C). Margarine and chocolate need not melt. Gradually add to cereal mixture and beat for 2 minutes at medium speed, scraping bowl occasionally. Add 75 g of the flour mixture. Beat on high for 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 to 15 minutes). Dough may be sticky. Place in greased bowl. Grease top of dough. Cover, let rise until double (about an hour). Punch down. Turn onto lightly floured board. Divide in half. Shape in 12.5 cm diameter balls. Place in greased 20 cm round cake pans. Grease tops of loaves. Cover, let rise until doubled. Bake at 350°F/180°C for 45 to 50 minutes. Mix corn starch and cold water in small saucepan. Cook and stir over medium heat until it boils. Boil and stir 1 minute. As soon as bread is done, glaze and bake 2 to 3 minutes more until set. Notes: All rising should be in warm place free from drafts. This is a wonderful bread. For a slightly lighter bread, substitute more of the white flour for the rye flour. - - - - - - - - - - - - - - - - - -