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Russian Black Rye Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 15 Jun 2014 23:03:49 -0700
v114.n024.2
* Exported from MasterCook *

                          Bread, Russian Black Rye

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Grains
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2 1/2           Cups  strong brewed coffee -- or espresso
    4        tablespoons  butter
       1/4           cup  dark molasses
       1/4           cup  apple cider vinegar
    5               cups  dark rye flour
    2               cups  whole wheat flour
    1                cup  all-purpose flour
       1/4           cup  unsweetened cocoa powder
    1         tablespoon  instant espresso powder
    1         Tablespoon  onion powder
    1           teaspoon  garlic powder
    2        tablespoons  caraway seed
       1/2      teaspoon  fennel seed -- or dill seed
    1           teaspoon  salt
    1         tablespoon  sugar
       1/2           cup  warm water -- (105 - 115F)
    1 1/2    tablespoons  active dry yeast
    1                     egg white -- beaten (optional)

Russian

Makes 2 loaves

1.   In a saucepan, warm the coffee, butter, molasses and vinegar 
until the butter melts.  Remove from heat, and let cool.

2.   In a lg bowl, combine the flours, cocoa powder, espresso powder, 
onion powder, garlic powder, caraway seed, fennel or dill seed and salt.

3.   In a sm bowl, dissolve the sugar in the water, and then add the 
yeast.  Set aside for 10 min until the mixture is foamy.  Make a well 
in the flour mixture, and pour in the coffee mixture and the foamy 
yeast liquid.

4.   Stir flour in from the edges to the center of the bowl until all 
the liquid is absorbed and the flour forms into firm, fairly sticky 
dough.  Turn out the dough onto a floured surface, and knead for 10 
min.  The dough will be dense and somewhat sticky.

5.   Form the dough into a ball, and place in a lg oiled mixing 
bowl.  Roll the dough around the bowl until the surface of the dough 
is oiled.  Cover with plastic wrap, and let it rise in an warm place 
until the dough doubles in size - about 2 hrs.

6.   After the dough has risen, gently deflate it by pressing it down 
with your palms.  Divide the dough in half, and form 2 loaves, either 
round or in bread loaf pans.  Slash a cross on the top of each round 
loaf (for expansion), and place each loaf on an oiled baking sheet 
baking in an oiled bread loaf pan, there's no need to slash the top of loaf.

7.   Cover the dough loosely with plastic wrap and let it rise in 
warm place for 30 min.  Brush the tops with egg white.

8.   Bake for 40-50 min in a 350F preheated oven until the crust is 
well-browned.  Cool on wire racks.

Description:
    "This dense, chewy, old-style bread gets its dark color from 
coffee, molasses and unsweetened cocoa."
Source:
    "Homamade Bread"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknownitems): 263 Calories; 5g Fat (14.9%
calories from fat); 10g Protein; 51g Carbohydrate; 4g Dietary Fiber; 
8mg Cholesterol; 438mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.