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Black Russian Rye Bread
by
Danielle Nichols
Текущий рейтинг: 4.0
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.%20I%20was%20really%20disappointed%20when%20the%20newspaper%20made%20this%20change.%3C/p%3E%3Cp%3EI%20still%20am.%3C/p%3E%3Cp%3EI'm%20hoping%20that%20when%20the%20economy%20recovers,%20the%20Los%20Angeles%20Times%20will%20once%20again%20dedicate%20a%20complete%20section%20to%20Food!%3C/p%3E%3Cp%3EThank%20God%20I%20have%20recipes%20clippings%20that%20I've%20been%20wanting%20to%20try%20out,%20saved%20in%20my%20drawer.%20Black%20Russian%20Rye%20Bread%20being%20one%20of%20them.%20It's%20from%20the%20Los%20Angeles%20Times%20Food%20Section,%20dated%20almost%202%20years%20ago....January%2013,%202011.%3C/p%3E%3Cp%3EYes,%20it%20took%20me%20that%20long%20to%20get%20around%20to%20making%20this%20bread.%20I%20could%20say%20it's%20worth%20the%20wait%20but%20at%20the%20same%20time,%20I%20kick%20myself%20for%20not%20making%20it%20sooner.%3C/p%3E%3Cp%3EIt's%20delicious!%3C/p%3E%3Cp%3EIt's%20not%20the%20kind%20of%20rye%20bread%20you%20want%20to%20use%20for%20say...a%20Ruben%20or%20a%20Patty%20Melt.%20It's%20a%20side%20bread.%20One%20to%20eat%20along%20with%20your%20salad%20and%20dinner.%20There's%20a%20hint%20of%20sweetness%20to%20it%20from%20the%20molasses.%20It's%20rich,%20dense%20and%20just%20wonderfully%20flavored.%20Just%20give%20me%20a%20slice%20(or%202%20or%205)%20and%20some%20butter,%20and%20I'll%20be%20perfectly%20content.%3C/p%3E%3Cp%3EDon't%20be%20intimidated%20by%20the%20long%20list%20of%20ingredients.%20It's%20a%20lot%20easier%20to%20make%20then%20you'd%20think.%3C/p%3E%3Cp%3EBlack%20Russian%20Rye%20Bread%3C/p%3E%3Cp%3EIn%20a%20small%20saucepan,%20over%20low%20heat,%20combine%20the%20remaining%202%20cups%20of%20water,%20molasses,%20apple%20cider%20vinegar,%20butter%20and%20chocolate,%20stirring%20often.%20Once%20the%20butter%20and%20chocolate%20have%20melted,%20allow%20to%20cool%20to%20room%20temperature.%3C/p%3E%3Cp%3EIn%20a%20small%20bowl%20coming%20yeast,%20sugar%20and%201%20cup%20of%20warm%20water.%20Let%20stand%20at%20room%20temperature%20for%20about%2010%20minutes.%20During%20this%20time%20it%20should%20get%20foamy.%3C/p%3E%3Cp%3EIn%20a%20large%20bowl%20whisk%20together%20the%20whole%20wheat%20flour,%20rye%20flour%20and%20all%20purpose%20flour%20(except%20for%201%20TB%20of%20all%20purpose%20flour).%20Set%20aside.%3C/p%3E%3Cp%3EIn%20a%20large%20bowl%20for%20your%20stand%20mixer,%20fitted%20with%20a%20paddle%20attachment,%20combine%202%20cups%20of%20the%20mixed%20flours,%20the%20bran,%20caraway%20seeds,%20fennel%20seeds,%20salt,%20espresso%20powder%20and%20shallots.%20Turn%20the%20mixer%20on%20low.%20Add%20in%20the%20yeast%20mixture%20and%20the%20chocolate%20mixture.%20Mix%20until%20smooth%20and%20then%20turn%20the%20mixer%20up%20to%20medium%20speed%20and%20continue%20mixing%20for%203%20minutes.%3C/p%3E%3Cp%3ETurn%20the%20mixer%20speed%20down%20to%20low.%20Add%201%20cup%20of%20the%20remaining%20flour%20mixture%20at%20a%20time,%20just%20until%20the%20dough%20clears%20the%20sides%20of%20the%20bowl%20and%20begins%20to%20work%20its%20way%20up%20the%20paddle.%20This%20is%20a%20very%20sticky%20yet%20firm%20dough.%20Be%20careful%20not%20to%20add%20too%20much%20flour.%20When%20pressed,%20the%20dough%20will%20spring%20back.%20You%20might%20not%20use%20all%20of%20the%20flour%20mixture.%3C/p%3E%3Cp%3EPlace%20the%20dough%20onto%20a%20well%20floured%20surface%20and%20knead%20by%20hand%20until%20you%20have%20a%20smooth%20and%20springy,%20yet%20dense%20dough.%3C/p%3E%3Cp%3E*if%20you%20prefer,%20add%20the%20dough%20hook%20to%20your%20mixer%20and%20knead%20over%20low%20speed%20for%202%20or%203%20minutes%20and%20then%20finish%20by%20hand%20with%20a%20few%20kneads.%3C/p%3E%3Cp%3EForm%20your%20rich%20dark%20brown%20dough%20into%20a%20ball%20and%20place%20it%20into%20a%20large%20greased%20bowl,%20turning%20once%20to%20cover%20the%20dough%20with%20oil.%20Cover%20with%20plastic%20and%20let%20rise%20until%20doubled...about%201%201/2%20to%202%20hours.%3C/p%3E%3Cp%3ETowards%20the%20end%20of%20the%20rising%20time,%20combine%20the%20cornflour,%20remaining%20TB%20of%20all%20purpose%20flour,%20the%20optional%20tsp%20of%20caraway%20seeds%20and%20set%20aside.%3C/p%3E%3Cp%3EPreheat%20your%20oven%20to%20350'%20F%3C/p%3E%3Cp%3EWhen%20your%20dough%20is%20ready,%20line%20a%20baking%20sheet%20with%20parchment%20paper.%20Sprinkle%20the%20cornmeal%20mixture%20over%20the%20parchment%20paper.%20Gently%20deflate%20the%20dough%20and%20turn%20it%20out%20onto%20a%20floured%20surface.%20Divide%20the%20dough%20in%20half.%20Form%20each%20half%20into%20balls%20by%20pulling%20the%20edges%20down%20and%20around%20to%20the%20bottom%20of%20the%20ball%20and%20pinching%20to%20form%20a%20seam.%20Place%20each%20ball%20onto%20the%20prepared%20baking%20sheet,%20seam%20side%20down.%3C/p%3E%3Cp%3ELoosely%20cover%20with%20plastic%20wrap%20and%20allow%20to%20rise%20until%20almost%20doubled%20in%20size%20and%20puffy....about%2045%20minutes%20to%20an%20hour.%20I%20do%20a%20two%20finger%20test%20by%20pressing%202%20damp%20fingers%20into%20the%20dough%20a%20little.%20If%20t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