Side Pannel
Clawson's Russian Black Bread
Clawson's Russian Black Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 3 1/2 -(up to)
- 4 c All-purpose flour
- 4 c Rye flour
- 2 c Whole bran cereal
- 2 pk Active dry yeast
- 2 tb Instant coffee crystals
- 2 tb Caraway seed
- 1 tb Sugar
- 1 tb Salt
- 1 ts Fennel seed; crushed
- 2 1/2 c Water
- 1/3 c Molasses
- 1 c Butter or margarine
- 1 (1-oz) square unsweetened
- -chocolate
- 2 tb Vinegar
- 1 tb Cornstarch
- 1/2 c 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 warm110 to 115 degreesstirring 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 1 1/4 to a 1/2 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.
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 warm110 to 115 degreesstirring 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 1 1/4 to a 1/2 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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