Russian Black Bread Recipe
Ingredients:3 to 4 cups Pillsbury's Best Bread Flour
2 cups whole bran cereal(shredded type)
2 pkgs. active dry yeast
1 tablespoon sugar
1 tablespoon instant coffee
1 tablespoon salt
2 teaspoons onion powder
1 teaspoon crushed fennel seed, if desired
2 1/2 cups water
1/2 cup molasses
1/4 cup cooking oil
1 envelope premelted OR 1 square unsweetened chocolate
3 cups Pillsbury's Best Medium Rye Flour
Directions:Generously grease two 8 or 9-inch round cake pans or one large cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups bread flour, cereal, yeast, sugar, coffee, salt, onion powder and fennel seed.
In a large saucepan, heat water, molasses, cooking oil and chocolate until very warm(120 F to 130 F). Chocolate does not need to melt completely.) Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in rye flour plus enough bread flour to form a stiff dough. Knead on floured surface adding 1/2 to 1 cup bread flour until dough is smooth and elastic, about 10 minutes.(Dough will be slightly sticky.) Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until doubled in size, about 1 to 1 1/2 hours.
Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes. For rolls, divide dough into 24 pieces; shape each into a ball. Place in greased pans. For loaves, divide dough in half; shape into round loaves. Place on greased cookie sheet. Cover; let rise in warm place until doubled, 1 1/2 to 2 hours. Heat oven to 375 degrees F. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
Bake rolls at 375 degrees F. for 35 to 40 minutes. Bake loaves at 375 degrees F. for 45 to 55 minutes until crust is dark brown and loaves sound hollow when lightly tapped. Immediately remove from pans. 2 loaves.
High altitude/Above 3500 feet:Reduce both rise times to 45 to 60 minutes or just until dough is double in volume
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