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Dessert Recipes - Russian Black Bread Recipe
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Dessert Recipes - Russian Black Bread
Recipe
Ingredients
-
1 cup un-sifted
rye flour
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2 to 2 1/2 cups
un-sifted white flour
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1/2 cup whole bran
cereal
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2 tsp caraway
seed, crushed
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1 tsp salt
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1/2 tsp sugar
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1/2 tsp instant
coffee
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1/2 tsp onion
powder
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1/4 tsp fennel
seed, crushed
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1 package
Fleischmann's Active Dry Yeast
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1 cup water
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2 Tbs white
vinegar
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2 Tbs dark
molasses
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2 Tbs
Fleischmann's Margarine
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1/2 square (1/2
oz)
-
unsweetened
chocolate
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1/2 tsp corn
starch
-
1/4 cup cold water
Makes 1 loaf
Method:
-
Combine rye and white flours. In
a large bowl thoroughly mix 2 cups flour mixture
with cereal, caraway seed, salt, sugar, instant
coffee, onion powder, fennel seed and
Fleischmann's Active Dry Yeast.
-
Combine 1 cup water, vinegar,
molasses, Fleischmann's Margarine and chocolate
in a saucepan and heat over low heat until
liquids are very warm (120°F to 130°F).
Margarine and chocolate do not need to melt.
-
Gradually add to dry ingredients
and beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Stir in
enough additional flour mixture to make a soft
dough.
-
Turn out onto lightly floured
board. Knead until smooth and elastic, 5 to 7
minutes. Cover; let rise in a warm place, free
from draft, until doubled in bulk, about 1 hour.
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Bake at 350°F for 45 to 50
minutes, or until done.
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Meanwhile, combine com starch and
cold water. Cook over medium heat, stirring
constantly 1 minute. As soon as loaf is baked,
brush corn starch mixture over top.
-
Return bread to oven and bake 2
minutes longer, or until glaze is set. Remove
from pan and cool on wire rack.
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