Russian Black Bread

submitted by warren
from U.S.

Mix 4 cup unsifted rye flour and 3 cup unsifted white flour.

In a large bowl, mix
2 1/2 cup of the flour mixture
1 tsp. sugar
2 tsp. salt
2 cup whole bran cereal
2 Tbsp crushed caraway
2 tsp. instant coffee
2 tsp. onion powder
1/2 tsp. crushed fennel seed
2 pkgs. undissolved yeast

Combine in a saucepan
2 1/2 cup water
1/4 cup vinegar
1/4 cup dark molasses
1 square unsweetened chocolate
1/4 cup margarine

Heat over low till very warm (120 to 130 deg F), Margarine and chocolate
need
not melt. Gradually add to cereal mixture and beat 2 minutes at medium
speed,
scraping bowl occasionally. Add 1/2 cup of the flour mixture. Beat on
high 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 (10-15 minutes). Dough may be sticky. Place
in
greased bowl. Grease top of dough. Cover, let rise till double (about an
hour).
Punch down. Turn onto lightly floured board. Divide in half. Shape in 5
inch
diameter balls. Place in greased 8 inch round cake pans. Grease tops of
loaves.
Cover, let rise till doubled. Bake at 350 deg F 45-50 minutes. Mix 1 tsp.
cornstarch and 1/2 cup cold water in small saucepan. Cook and stir over
medium
heat till it boils. Boil and stir 1 minute. As soon as bread is done,
glaze and
bake 2-3 minutes more till set. (All rising should be in warm place free
from
drafts)

This is a wonderful bread. For a slightly lighter bread, substitute 1 cup
of
white flour for 1 cup of the rye flour.



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