Clawson's russian black bread
Last updated 6/12/2012 1:16:51 AM. Recipe ID 46924. Report a problem with this recipe.
Title: Clawson's russian black 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 rec.food.cooking archives. Downloaded from Glen's MM Recipe
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