Clawson's russian black bread

24 Servings

Ingredients

Quantity Ingredient
3½ -(up to)
4 cups All-purpose flour
4 cups Rye flour
2 cups Whole bran cereal
2 packs Active dry yeast
2 tablespoons Instant coffee crystals
2 tablespoons Caraway seed
1 tablespoon Sugar
1 tablespoon Salt
1 teaspoon Fennel seed; crushed
2½ cup Water
⅓ cup Molasses
1 cup Butter or margarine
1 (1-oz) square unsweetened chocolate
2 tablespoons Vinegar
1 tablespoon Cornstarch
½ cup Cold water

Directions

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 1¼ to a ½ 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.

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