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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 32 |
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I came up with this recipe in an attempt to re-create a wonderful Russian bread I enjoyed as a child. It makes a dense, crusty loaf that dark-bread lovers are sure to savor. Ingredients:
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
4 cups rye flour |
2 cups all-bran |
2 packages (1/4 ounce each) active dry yeast |
2 tablespoons instant coffee granules |
1 tablespoon sugar |
1 tablespoon salt |
1 tablespoon caraway seeds |
1 teaspoon fennel seed, crushed |
1/2 teaspoon ground coriander |
3 cups water, divided |
1/2 cup molasses |
1/4 cup butter, cubed |
2 tablespoons cider vinegar |
1 ounce unsweetened chocolate |
1 tablespoon cornstarch |
Directions:
1. In a large bowl, combine the first 10 ingredients. In a saucepan, heat 2-1/2 cups water, molasses, butter, vinegar and chocolate to 120°-130°. Add to dry ingredients; beat just until moistened.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface. Divide dough in half; shape each portion into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 50-55 minutes or until golden brown. Remove from pans to wire racks to cool.
5. In a small saucepan, combine the cornstarch and remaining water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over bread. Yield: 2 loaves.
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