Russian Black Bread#2
Found this recipe when I was searching for a recipe that used bran flakes cereal. This bread is amazing. I did not use the caraway seeds as I knew my grandsons would not care for them. Also used whole wheat flour instead of rye flour, only because that is what I had on hand. I will try it with the rye flour next time. I know I will be making this bread again and again. Thank you!
Yield
2 loavesPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 4 | cups |
rye flour
|
|
| 2 | cups |
bran flakes cereal
whole |
|
| 2 | packages |
yeast, active dry
|
|
| 2 | tablespoons |
instant coffee
|
*
|
| 2 | tablespoons |
caraway seeds
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
fennel seeds
crushed |
|
| 2 ½ | cups |
water
|
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | Square |
unsweetened chocolate
unsweetened |
*
|
| 2 | tablespoons |
vinegar
|
|
| ½ | cup |
water
cold |
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 946 | ml |
rye flour
|
|
| 473 | ml |
bran flakes cereal
whole |
|
| 2 | packages |
yeast, active dry
|
|
| 3E+1 | ml |
instant coffee
|
*
|
| 3E+1 | ml |
caraway seeds
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
fennel seeds
crushed |
|
| 591 | ml |
water
|
|
| 118 | ml |
molasses
|
|
| 59 | ml |
butter
or margarine |
|
| 1 | Square |
unsweetened chocolate
unsweetened |
*
|
| 3E+1 | ml |
vinegar
|
|
| 118 | ml |
water
cold |
|
| 15 | ml |
cornstarch
|
|
Directions
In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar salt, and fennel seed.
In saucepan heat together the 2½ cups water, molasses, butter or margarine, chocolate, and vinegar just until warm (115 to 120 deg.
F) and chocolate and butter are almost melted; stir constantly.
Add molasses mixture to flour mixture in mixer bowl.
Beat at low speed of electric mixer ½ minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.
Turn out onto lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). (Dough may be slightly sticky because of the rye flour. ) Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until nearly double (1¼ to 2½ hours). Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to 6-to 7-inch diameter. Cover; let rise until nearly double (30 to 45 minutes). Bake in 375 deg. oven for 50 to 60 minutes or until well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan combine the ½ cup cold water and cornstarch. Cook and stir until thickened and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves.
