Russian Black Bread Light |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
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From Cooking Light. Prep time includes rising. Ingredients:
2 packages active dry yeast |
1 1/2 cups warm water (105 to 115 degrees), divided |
1 t plus 1 tsp instant coffee granules |
1 t honey |
2 tsps margarine, melted |
2 1/2 cups plus 1 t bread flour |
2 1/2 t unsweetened cocoa |
1 t anise seeds |
1 1/2 tsps caraway seeds |
3/4 tsp salt |
1 cup plus 1 t rye flour |
1 t bread flour |
vegetable cooking spray |
2 tsps cornmeal |
1 egg white |
1 t water |
Directions:
1. Combine yeast and 1 cup warm water in a 2-cup liquid measuring cup; let stand five minutes.
2. Combine coffee granules and remaining 1/2 cup warm water, stirring until granules dissolve. Stir in honey and margarine.
3. Combine yeast mixture, coffee mixture, 2 1/2 cups plus 1 T bread flour, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Gradually stir in enough of the rye flour to make a soft dough.
4. Sprinkle 1 T bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 35 minutes or until doubled in bulk.
5. Sprinkle cornmeal evenly over a large baking sheet; set aside.
6. Punch dough down, and shape into a 6-inch round loaf. Place loaf on prepared baking sheet. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Using a sharp knife, score 2 (1/2-inch deep) slits in top of loaf, forming an X. Combine egg white and 1 T water; brush over loaf. Bake at 375 for 25 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack. Cut into 18 wedges. 18 servings.
7. Per wedge: 112 calories; 1.1 g fat; 21.4 g carb
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