RUSSIAN BLACK BREAD (regular version)
4 cups rye flour
2 cups whole bran cereal
2 envelopes dry yeast
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2 teaspoons salt
2 1/2 to 3 cups unbleached all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon fennel seeds, crushed
2 1/2 cups water
1/4 cup (1/2 stick) butter
1/4 cup white vinegar
1/4 cup dark molasses
1 (1 ounce square) unsweetened chocolate
1/2 cup water
1 teaspoon cornstarch
Lightly grease a large bowl and two 8-inch layer cake pans; set aside.
Combine first 8 ingredients in mixing bowl.
Combine 2 1/2 cups water, butter, vinegar, molasses and chocolate in
2-quart saucepan. Place over medium heat and cook, stirring
frequently, until chocolate is almost melted but mixture is still
lukewarm. Turn into mixing bowl and begin beating. Gradually add
flour, 1/2 cup at a time, to make a soft dough and beat about 3
minutes. Turn dough onto lightly floured board. Cover with bowl and
allow dough to rest 10 to 15 minutes.
Knead dough until smooth and elastic, about 10 to 15 minutes, adding
additional flour as needed. Place in greased bowl, turning to coat
entire surface. Cover with plastic wrap and hot, damp towel and leave
in warm place until doubled in volume.
Punch dough down and turn onto lightly floured board. Shape into 2
balls and place in prepared pans. Cover with plastic wrap and leave
in warm place until doubled.
Preheat oven to 350 degrees F. Bake breads 40 minutes.
Combine water and cornstarch in saucepan and bring to boil over high
heat; boil 1 minute. Brush lightly over bread and return bread to
oven for about 5 minutes, or until tops are glazed and loaves sound
hollow when tapped. Remove from pans and allow to cool on racks.
RUSSIAN BLACK BREAD (ABM version)
1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast
Place ingredients into the bread machine in order suggested by the
manufacturer. Use the whole wheat, regular crust setting.
After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.