Black bread
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Black bread
  Bread  
Last updated 6/12/2012 1:09:00 AM. Recipe ID 35749. Report a problem with this recipe.
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      Title: Black bread
 Categories: Bread
      Yield: 24 Servings
 
    1/2 c  Water
      1 oz Unsweetened chocolate
      2 ts Granulated sugar
  1 1/2 c  Warm water
      1 pk (1 tbsp) active dry yeast
    1/2 c  Molasses
    1/4 c  Vegetable oil (2 tbsp works)
      1 tb Each caraway and dill seeds
      1 ts Fennel seeds
      1 ts Salt
      3 c  Rye flour
      3 c  (approx) all-purpose flour
           -(I use whole wheat)
 
  From: decalla@atcon.com (Elaine Callaghan)
  
  Date: Mon, 2 Oct 1995 17:19:17 GMT In small saucepan, heat 1/2 cup
  water and chocolate, stirring until chocolate is melted. Remove from
  heat. Let cool to lukewarm.
  
  In large mixing bowl, dissolve sugar in 1 1/2 cups warm water;
  sprinkle yeast over and let stand for 10 minutes or until frothy.
  Stir in  cooled chocolate mixture, molasses, oil, seeds, salt and rye
  flour. Beat until smooth. Stir in enough of all-purpose flour to form
  soft dough.
  
  Turn onto lightly floured surface; knead for 8 to 10 minutes until
  smooth and elastic. Place in well-greased bowl, turning to grease all
  over. Cover with plastic wrap and let rise in warm draft-free place
  until doubled in bulk, about 1 1/2 hours.
  
  Punch down; divide in half. Shape into 2 6-inch round or 12-inch long
  loaves. Place on greased baking sheets and press lightly to flatten
  bottoms. Cover with tea towels and let rise until doubled in bulk,
  about 1 hour. Bake in 400F oven for 30 minutes or until loaves sound
  hollow when tapped. --from: The Canadian Living Cookbook
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35749 (Apr 03, 2005)

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