Dessert Recipes - Russian Black Bread Recipe

Ingredients   

• 1 cup un-sifted rye flour

• 2 to 2 1/2 cups un-sifted white flour

• 1/2 cup whole bran cereal

• 2 tsp caraway seed, crushed

• 1 tsp salt

• 1/2 tsp sugar

• 1/2 tsp instant coffee

• 1/2 tsp onion powder

• 1/4 tsp fennel seed, crushed

• 1 package Fleischmann's Active Dry Yeast

• 1 cup water

• 2 Tbs white vinegar

• 2 Tbs dark molasses

• 2 Tbs Fleischmann's Margarine

• 1/2 square (1/2 oz)

• unsweetened chocolate

• 1/2 tsp corn starch

• 1/4 cup cold water

Makes 1 loaf

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Method:

1. 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.

2. 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.

3. 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.

4. 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.

5. Bake at 350°F for 45 to 50 minutes, or until done.

6. 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.

7. Return bread to oven and bake 2 minutes longer, or until glaze is set. Remove from pan and cool on wire rack.