Delicatessen Black Bread
2-1/2 To 3 cups all purpose flour
1/2 c Water
2 c Rye flour
1/4 c Dark molasses
2 pk Fast acting yeast
1/4 c Oil
2 c Whole bran cereal
1 Square (1-oz) unsweetened chocolate
1 tb Salt
1 tb Caraway seeds
1/4 c Water
2 ts Onion powder
1/2 ts Cornstarch
1-1/2 c Milk Caraway seeds
In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour,
yeast, bran cereal, salt, caraway seed and onion powder; mix well. In saucepan,
heat milk, 1/2 cup water, molasses, oil and chocolate until very warm
(125-130 degrees; chocolate does not need to melt). Add to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed. By hand,
gradually stir in remaining rye flour and enough remaining all purpose flour
to make a firm dough. Knead on floured surface until smooth and elastic,
about 5 minutes. Place in greased bowl, turning to grease top. Cover, let
rise in warm place until double, 30-45 minutes. Punch down dough.
Divide into 2 parts. On lightly floured surface, shape each half into a
round loaf. Place in greased 8 inch layer cake pans. Cover; let rise in
warm place until almost doubled, about 15 minutes. Bake at 375 degrees
for 40-45 minutes. Combine 1/4 cup water and cornstarch for glaze in small
saucepan; heat to boiling. Brush on loaves 5 minutes before end of baking.
Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for
5 minutes or until glaze is glossy and loaves sound hollow when tapped.
Remove from pans when cool.
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