*  Exported from  MasterCook  *
 
                      RUSSIAN BLACK BREAD (CEIDEBURG)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    4       c            Rye flour
    3       c            All-purpose flour
    1       t            Granulated sugar
    2       ts           Salt
    2       c            100 percent bran cereal
    2       tb           Caraway seed, crushed
    2       ts           Instant coffee granules
    2       ts           Onion powder
      1/2   ts           Fennel seed, crushed
    2       pk           Dry active yeast
    2 1/2   c            Water
      1/4   c            Vinegar
      1/4   c            Dark molasses
    1       oz           Unsweetened chocolate
      1/4   c            Butter or margarine (1/2
                         -stick)
    1       t            Cornstarch
      1/2   c            Cold water
 
   Combine rye and all-purpose flour, set aside. In large
   bowl thoroughly mix 2 1/3 cups flour mixture, sugar,
   salt, cereal, caraway seed, instant coffee granules,
   onion powder, fennel seed and yeast.
   
   Combine water, vinegar, molasses, chocolate and butter
   in saucepan. Warm over low heat. Gradually add to dry
   ingredients. Beat at medium speed with electric mixer
   for 2 minutes, scraping bowl occasionally.
   
   Add 1/2 cup flour mixture. Beat at high speed 2
   minutes, scraping bowl occasionally. Stir in enough
   additional flour mixture to make soft dough.
   
   Turn out on lightly floured board. Cover dough with
   bowl. Let rest 15 minutes. Then knead until smooth and
   elastic, about 10 to 15 minutes. (Dough will be
   sticky.) Place in greased bowl, turning to grease top.
   Cover and let rise in warm place, free from drafts,
   until doubled in bulk, about 1 hour.
   
   Divide dough in half, form into 2 loaves and place in
   9-by-5- inch loaf pans. Or form into 2 round balls and
   place on greased baking sheet.
   
   Preheat oven to 350 degrees. Bake 45 to 50 minutes or
   until bread sounds hollow when tapped on the top.
   
   Meanwhile, combine cornstarch and 1/2 cup cold water.
   Cook over medium heat, stirring constantly, until
   mixture boils. Stir constantly for 1 minute. As soon
   as bread is baked, brush cornstarch mixture over tops
   of loaves. Return bread to oven. Bake 2 to 3 minutes
   or until glaze is set. Remove from pans. Cool on wire
   racks.
   
   Makes 2 loaves.
   
   From the Oregonian’s FOODday, 1/5/93.
   
   Posted by Stephen Ceideburg
  
 
 
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