Clawson's russian black bread
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Clawson's russian black bread
  Russian    Bread  
Last updated 6/12/2012 1:16:51 AM. Recipe ID 46924. Report a problem with this recipe.
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      Title: Clawson's russian black bread
 Categories: Bread
      Yield: 24 Servings
  3 1/2    -(up to)
      4 c  All-purpose flour
      4 c  Rye flour
      2 c  Whole bran cereal
      2 pk Active dry yeast
      2 tb Instant coffee crystals
      2 tb Caraway seed
      1 tb Sugar
      1 tb Salt
      1 ts Fennel seed; crushed
  2 1/2 c  Water
    1/3 c  Molasses
      1 c  Butter or margarine
      1    (1-oz) square unsweetened
      2 tb Vinegar
      1 tb Cornstarch
    1/2 c  Cold water
  In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of
  rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar,
  salt and fennel.  In a saucepan, heat water, molasses, butter or
  margarine, chocolate and vinegar until warm--110 to 115
  degrees--stirring constantly until chocolate and butter are almost
  melted. Add liquid to dry ingre- dients in a mixing bowl and beat a
  half-minute at low speed, scraping sides of bowl constantly. Then
  beat 3 minutes at high. By hand, stir in remaining rye flour and
  enough of the all-purpose flour to make a moderately stiff dough.
  Turn out onto a lightly floured surface and knead 8 to 10 minutes, or
  until smooth and elastic.  Dough may be slightly sticky.  Shape into
  a ball and place in a greased bowl, turning once to grease the
  surface.  Cover and let rise in warm place for 1 1/4 to a 1/2 hours,
  or until almost double.
  Punch dough down and divide in half.  Shape each half into a ball and
  place on a greased baking sheet.  Flatten slightly with the palm of
  your hand. Cover and let rise in warm place 30 to 45 minutes, or
  until doubled.  Bake in a 375 degree oven for 50 to 60 minutes, or
  until browned and bread sounds hollow when tapped. Remove from baking
  sheet and cool on wire rack. In a small saucepan, combine cornstarch
  and cold water, and cook and stir until mixture thickens and bubbles.
  Cook a minute more and brush over the hot bread.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 46924 (Apr 03, 2005)

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