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Рецепт Russian Black Bread
by CookEatShare Cookbook

Russian Black Bread
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Ингредиенты

  • 1/2 c. granulated sugar
  • 2 c. boiling water
  • 1/4 c. vinegar
  • 1/4 c. butter
  • 1 1/2 ounce. unsweetened chocolate, cut in 6 pcs
  • 3 (1/4 ounce.) Packages active dry yeast (3 tbsp.)
  • 2 tbsp. brown sugar
  • 1/2 c. hot water (110 degrees)
  • 3 c. med. or possibly dark rye flour
  • 1 c. whole bran cereal
  • 1/2 c. wheat germ
  • 1 tbsp. instant coffee granules
  • 1 tbsp. salt
  • 2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon fennel seeds, crushed
  • 1 teaspoon onion pwdr
  • 4 - 4 1/2 c. all purpose or possibly bread flour
  • 1 teaspoon dark molasses blended with a healthy pinch of salt & 1 tbsp. water for glaze

Инструкции

  1. In a large, heavy saucepan, stir granulated sugar over medium high heat till melted. Continue to stir till sugar smokes and is almost black. Slowly and carefully stir in 2 c. boiling water. This will cause mix to smoke and sugar to lump and harden. Continue cooking and stirring till sugar is completely dissolved. Stir in vinegar, butter and chocolate. Set aside to cold, stirring occasionally to dissolve chocolate.
  2. In large bowl of electric mixer, dissolve yeast and brown sugar in 1/2 c. water. Let stand till foamy, 5 - 10 min. Add in 1 c. rye flour, bran cereal, wheat germ, coffee granules, salt, caraway seeds, fennel seeds, onion pwdr and 2 to 2 1/2 c. all purpose or possibly bread flour. Beat at medium speed with electric mixer 2 min or possibly, beat 200 vigorous strokes by hand. Stir in remaining rye flour and sufficient of remaining all purpose or possibly bread flour to make a stiff dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside.
  3. Knead dough 10 to 12 min or possibly till smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a hot place, free from drafts, till doubled in bulk, about 1 hour. Grease 2 medium baking sheets or possibly 2 round 8" cake pans; set aside.
  4. Punch down dough; knead 2 min. Divide dough in half; cover and let rest 10 min. Shape into 2 round loaves. Place on prepared baking sheets or possibly 2 round 8" cake pans; set aside. Punch down dough; knead 2 min. Divide dough in half; cover and let rest 10 min. Shape into 2 round loaves. Place on prepared baking sheets or possibly in prepared pans. Cover with a dry towel. Let rise till doubled in bulk, about 1 hour.
  5. Preheat oven to 375 degrees. Slash tops of loaves as desired; brush with molasses glaze. Bake 30 to 35 min, brush again with molasses glaze. Bake 10 min longer or possibly till bread sounds hollow when tapped on bottom. Remove from pans. Cold on racks. Makes 2 loaves.