Recipe for Making Russian Black Bread
Many Russian families especially in small villages make bread at home, and each housewife may have her own recipe adding some specific ingradients. I still remember how testy was the bread made by my grandmother when I stayed with my grandparents in small village in Smolentsk region not very far from Moscow.
Here is some recipe for making your own bread:
Ingredients
3 to 4 cups all-purpose flour
4 cups rye flour
2 cups whole bran cereal
2 packages active dry yeast
2 tablespoons instant coffee crystals
2 tablespoons caraway seed
1 tablespoon sugar
1 teaspoon fennel seed, crushed
2 cups water
1/3 cup molasses
cup butter or margarine
1 square (1 ounce) unsweetened chocolate
2 tbsp vinegar
1/3 cup cold water
1 tbsp cornstarch
Oven 375o
Method:
In a large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar, fennel seed, and 1 tablespoon salt. In a saucepan heat together the 2 cups water, molasses, butter or margarine, chocolate, and vinegar just till warm (115o to 120o) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.
Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 9 minutes total). Dough may be slightly sticky because of the rye flour). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till nearly double. (1 to 1 hours).
Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to a 6- to 7-inch diameter. Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375o oven for 50 to 60 minutes or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool.
Meanwhile, in a small saucepan combine the cup cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread. Make 2 loaves.
Author: Sandy Y.
Sandy is a food lover who has been into food business for more than 20 years. She shares her experience in cooking tips, recipes as well as healthy cooking way.
Article Source: http://EzineArticles.com/?expert=Sandy_Y.
There ’sa nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to bread flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor.
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