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Name: Russian Black Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c water Cold; 3 1/2 c all-purpose flour; 1 tb Salt; 1/4 c Butter or margarine; 2 tb Instant coffee; 1 ?; 1 ts Fennel seed crushed; 1/2 c Molasses; 4 c Rye flour; 2 1/2 c Water; 2 tb Vinegar; 2 c Whole bran cereal; 2 tb Caraway seed; 1 tb Cornstarch; 1 tb Sugar; 2 pk Active dry yeast

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INGREDIENTS

1/2 c water ; Cold
3 1/2 c all-purpose flour
1 tb Salt
1/4 c Butter ; or margarine
2 tb Instant coffee
1 ?
1 ts Fennel seed ; crushed
1/2 c Molasses
4 c Rye flour
2 1/2 c Water
2 tb Vinegar
2 c Whole bran cereal
2 tb Caraway seed
1 tb Cornstarch
1 tb Sugar
2 pk Active dry yeast

Servings

INSTRUCTIONS

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 2 1/2 cups water, molasses, butter or margarine, chocolate, and vinegar just till 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 1/2 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 till nearly double (1 1/4 to 1 1/2 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 till nearly double (30 to 45 minutes). Bake in 375 deg. oven for 50 to 60 minutes or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan combine the 1/2 cup cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves. From The Cookie-Ladys Files

NOTES

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Russian Black Bread

1/2 c water Cold
3 1/2 c all-purpose flour
1 tb Salt
1/4 c Butter or margarine
2 tb Instant coffee
1 ?
1 ts Fennel seed crushed
1/2 c Molasses
4 c Rye flour
2 1/2 c Water
2 tb Vinegar
2 c Whole bran cereal
2 tb Caraway seed
1 tb Cornstarch
1 tb Sugar
2 pk Active dry yeast

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 2 1/2 cups  water, molasses, butter or margarine, chocolate, and vinegar just till 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 1/2 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 till nearly double (1 1/4 to 1 1/2 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 till nearly double (30 to 45 minutes). Bake in 375 deg. oven for  50 to 60 minutes or till well browned and bread sounds hollow when tapped.  Remove from baking sheets; cool on wire rack. Meanwhile, in small saucepan  combine the 1/2 cup cold water and cornstarch. Cook and stir till thickened  and bubbly; cook 1 minute more. Brush over hot bread. Makes 2 loaves.    From The Cookie-Ladys Files

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Nutrition

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Serving Size: 1 Serving (2959g)
Recipe Makes: 1

Calories: 9291
Calories from Fat: 793 (9%)

Amt Per Serving		% DV

	Total Fat 88.1g	117 %
	Saturated Fat 34.2g	171 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 19.3g
Cholesterol 122mg		38 %
Sodium 6623.8mg		228 %
Potassium 9483.4mg		250 %
Total Carbohydrate 1947.5g		573 %
	Dietary Fiber 308.7g	1235 %
	Sugars, other 1638.8g
Protein 235.9g		337 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9291

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