MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Russian Black Bread
Categories: Bread
Yield: 1 loaf

4 c Rye flour; unsifted
3 c White flour; unsifted
1 ts Sugar
1 ts Salt
2 c Whole bran cereal
2 tb Crushed caraway seed
2 ts Instant coffee
2 ts Onion powder
1/2 ts Crushed fennel seed
2 pk Active dry yeast
2 1/2 c Water
1/4 c Vinegar
1/4 c Dark molasses
1 oz Unsweetened chocolate
1/4 c Butter
1 ts Cornstarch
1/2 c Cold water

Combine rye and white flours. In a large bowl thoroughly mix 2-1/3
cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion
powder, fennel seed, and undissolved yeast.

Combine 2-1/2 cups water, vinegar, molasses, chocolate, and butter in
a saucepan. Heat over low heat until the liquids are warm. (The
butter and chocolate do not need to melt). Gradually add the dry
ingredients. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally.

Add 1/2 cup flour mixture, or enough flour to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in
enough additional flour mixture to make a soft dough.

Trn out onto lightly floured board. Cover the dough with a bowl and
let rest for 15 minutes. Knead until smooth and elastic, about 10 to
15 minutes (dough may be sticky). Place in greased bowl, turning to
grease the top. Cover. Let rise in a warm place free from draft,
until doubled in bulk, about 1 hour.

Punch dough down, turn out onto lightly floured board. Divide dough in
half. Shape each half into a ball, about 5 inches in diameter. Place
each ball in the center of a greased 8" round cake pan. Cover. Let
rise about 30 minutes. Meanwhile, preheat the oven to 375°F.

Bake the bread about 45 minutes.

MMMMM
--- Synchronet 3.19a-Linux NewsLink 1.113