Russian black bread with herb butter

2 servings

Ingredients

Quantity Ingredient
4 cups Rye Flour
2 cups Whole Bran Cereal
2 packs Active Dry Yeast
2 teaspoons Instant Coffee
2 teaspoons Granulated Sugar
1 teaspoon Brown Sugar
1 teaspoon Salt
½ teaspoon Fennel Seeds -- crushed
2 tablespoons Caraway Seeds -- crushed
Water
4 tablespoons Butter
¼ cup White Vinegar
¼ cup Dark Molasses
1 ounce Unsweetened Dark Chocolate
2½ cup (To 3) Unbleached All-Purpose Flour
1 teaspoon Cornstarch

Directions

1. Lightly grease a large bowl and set aside. In a separate large bowl, combine the rye flour, bran, yeast, coffee, granulated sugar, brown sugar, salt, fennel and caraway seeds and mix well.

2. In a 2-qt saucepan, combine 2½ cups of water, the butter, vinegar, molasses and chocolate. Stir over moderate heat until the chocolate is almost melted but the mixture is lukewarm. Add to the rye flour mixture and begin beating with a wooden spoon. Add the all-purpose white flour gradually, ½ cup at a time, making a soft dough. Beat about 3 mins.

3. Turn the dough onto a lightly floured surface and cover with a large inverted bowl. Let the dough rest 10 to 15 mins. Knead until smooth and elastic, about 10 mins, adding additional white flour as needed. Place in greased bowl, turning to coat the entire surface.

Cover the bowl with plastic wrap and a hot damp towel: leave in a warm place until doubled in bulk, about 1 ½ to 2 hours.

4. Punch the dough down and turn out onto a lightly floured surface.

Shape into 2 balls and place in 2 greased 8-inch cake pans. Cover lightly with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.

* Preheat oven to 350 F.

5. Bake the loaves for 40 mins. Meantime combine the cornstarch with ½ cup of water in a saucepan and bring to a boil. Boil over high heat for 1 min. Brush the mixture over the loaves and return them to the oven for 5 mins, or until tops are glazed and the loaves sound hollow when tapped.

Remove from pans and cool on racks.

Recipe for herb butter follows separately. Both are collaborations of Cathy Poluzzi and Nora Merriam. They were submitted to the section on the DUCHESS COUNTY FAIR of Rhinebeck, N.Y. Fair dates: 3rd week in August, 6 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-29-95 (18) (E)Homecooki

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