Recipe for cooking russian black bread

Recipes from Russia and the Ukraine :: Russian and Ukrainian Quick and Yeast Breads

4 c. rye flour
2 c. whole bran cereal
2 envelopes dry yeast
2 Tbsp. caraway seeds, crushed
2 tsp. instant coffee
2 tsp. salt
2 1/2 to 3 c. unbleached flour
1 tsp. sugar
1/2 tsp. fennel seeds, crushed
2 1/2 (two and a half) c. water
1/4 c. (1/2 stick) butter
1/4 c. white vinegar
1/4 c. dark molasses
1 (1 ounce square or rectangular) unsweetened chocolate
1/2 c. water
1 tsp. cornstarch

Lightly grease a large bowl and two 8-in. layer cake pans; set aside.

Combine first 8 ingredients in mixing bowl.

Combine 2 1/2 (two and a half) c. water, butter, vinegar, molasses and chocolate in 2-quart saucepan. Place over med. 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 c. at a time, to make a soft dough and beat about 3 mins. Turn dough onto lightly floured board. Cover with bowl and allow dough to rest 10 to 15 mins.

Knead dough until smooth and elastic, about 10 to 15 mins., 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 fahrenheit. Bake breads 40 mins.

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 mins., or until tops are glazed and loaves sound hollow when tapped. Remove from pans and allow to cool on racks.