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Re: Request for German Black Rye

JPellegrino <gigimfg@ix.netcom.com>
Sat, 16 Jan 1999 10:12:48 -0600
v099.n005.2
Becky requested a German Black Rye bread. I couldn't find the exact
recipe but these might be helpful.
JoAnn

                     *  Exported from  MasterCook  *

               Russian Black Bread (Rye) - Bernard Clayton

Recipe By     : Bernard Claytons New Complete Book of Breads
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      dry yeast
   3 1/2  cups          bread flour
                        OR all-purpose flour
   4      cups          pumpernickel flour
                        OR medium rye flour
   1      tablespoon    salt
   2      cups          whole bran cereal
   2      tablespoons   caraway seeds -- crushed
   1      tablespoon    instant coffee
   1      tablespoon    onion powder
   1      teaspoon      fennel seeds -- crushed
   2 1/2  cups          water
     1/4  cup           cider vinegar
     1/4  cup           dark molasses
   1      ounce         unsweetened chocolate (1 square)
     1/4  cup           shortening
   1      teaspoon      cornstarch (mixed in 1/2 cup cold water)

Baking Pans or Sheet: Two 8" cake pans, greased; or, if the dough is
fairly stiff and will hold shape, use 1 baking sheet, greased or Teflon.

By Hand or Mixer, 20 minutes: In a large mixing or mixer bowl mix the
yeast, 1 cup white and 1 cup pumpernickel or rye flour, salt, bran
cereal, caraway, instant coffee, onion powder, and fennel.

In a saucepan, combine the water, vinegar, molasses, chocolate, and
shortening. Place over low heat. When the liquid is warm (the chocolate
and shortening need only be soft), add to the dry ingredients. Beat at
medium speed with the flat beater for 2 minutes, scraping the bowl
occasionally.

Add 1 cup white flour and 1 cup rye flour. Beat for 2 minutes, or about
100 strokes with a wooden spoon. Stir in 2 more cups rye flour and
enough white flour to make a soft dough.

Work the flour into the dough first with a wooden spoon or dough hook,
and then turn out to work with your fingers and hands.

Rest 15 minutes: Before kneading, cover the dough with the bowl and lest
it rest for 15 minutes.

Kneading 8 minutes:  Knead by hand or with the mixer dough hook until
the dough is smooth and elastic. If the dough is sticky, dust it and
your hands with flour. Scrape away any sticky film that forms on the
work surface, and dust it afresh. The dough should pull away and clean
the sides of the bowl.

First Rising 1 Hour: Place the dough in a bowl, cover tightly with
plastic wrap, and leave at room temperature until puffy and doubled in
bulk, 1 hour.( If prepared with the new fast-rising yeast at the
recommended higher temperatures, reduce the rising time by half.)

Shaping 10 minutes: Punch down the dough with the fingers and turn out
onto a lightly floured work surface. Cut the dough into 2 pieces and let
the dough rest for 5 minutes. Shape each piece into a ball, flatten
slightly, and place either in the cake pan or on a baking sheet.

Second Rising 45 minutes:  Cover with waxed paper and leave at room
temperature until the loaves have doubled in bulk, 45 minutes.

Preheat:  Preheat the oven to 350F about 20 minutes before baking.

Baking 350F 1 hour:  Bake for about 1 hour, or until a metal skewer
inserted in the center of a loaf comes out dry and clean. When tapped on
the bottom crust, it will sound hard and hollow.

  Meanwhile, prepare the glaze. In a small saucepan heat the cornstarch
and cold water. Cook over medium heat, stirring constantly, until the
mixture boils. Hold the boil for 1 minute, stirring all the while.

When the bread is baked, remove from the oven and brush the loaves with
the cornstarch mixture. Place back in the oven for about 3 minutes, or
until the glaze has set. (If using a convection oven, reduce the heat
40F.)

Final Step:  Remove the bread from the oven, turn from the baking sheet
or pan, and place on a metal rack to cool.

Recipe from Bernard Clayton's New Complete Book of Breads, page 144
ISBN  0 671 60222 5
Typed into MC and posted to Bread Bakers 1/99 by JoAnn Pellegrino




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European Black Bread - ABM
Submitted by:  Jan 
This is a black bread recipe for bread machines. 

7/8 cup water
3/4 teaspoon cider vinegar
1 1/2 cups bread flour
1/2 cup rye flour
1/4 cup oat bran
1 tablespoon butter or margarine
1 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon dried minced onion
2 tablespoons cocoa
1 teaspoon active dry yeast

Place the ingredients in the pan of the bread machine in the order
suggested by the manufacturer. Select Normal setting, an then press
Start. 
Makes 1 - 1 pound loaf 

Reicpe from http://www.breadrecipe.com/az/EuropeanBlackBread.asp
- - - - -

Russian Black Bread - ABM
Submitted by:  Mary 

I have been looking for a good Russian Black Bread
recipe. This one is the closest I have come. The
vinegar adds a bit of a bite, but believe me, with
cheese it is marvelous. (Mary)

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter or margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons cocoa
1 teaspoon instant coffee powder
1 tablespoon caraway seeds
1/4 teaspoon fennel seeds (optional)
2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by the
manufacturer. Use the whole wheat, regular crust setting. 

After the baking cycle ends, remove bread from pan, place on a cake
rack, and allow to cool for 1 hour before slicing. 
Makes 1 1 1/2 pound loaf 

Recipe from http://www.breadrecipe.com/az/RussianBlackBread.asp

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Black Rye Bread

2 packs dry or two tbls fresh yeast
3 cups warm (115-degree) water
2 tsp salt
1/2 cup shortening
1/4 cup molasses
4 cups white flour
3-1/2 cups Dark Rye flour
2 Tbls cocoa powder

Dissolve yeast in one cup warm (115-degree) water. Mix white flour and
rye
flour until rye is all through the white flour.
Place remaining water, molasses, shortening, salt and cocoa powder in
bowl,
mix well.

Add yeast, mix and add four cups of mixed flours. Mix until sponge
forms.
Add remaining flour and mix until all flour is incorporated. Turn out on
well- floured surface and hand-knead until dough is smooth and doesn't
stick
to hands. Place in greased bowl and cover with towel until double in
bulk.
Punch dough down and knead until smooth. Divide into loaves and place in
greased pans, cover and let rise while oven heats to 350 degrees. Bake
in
center of oven until done, about 35 minutes. Remove from pans and rub
tops
of loaves with butter. Makes two large loaves.

Recipe from
http://www.gatewayno.com/cuisine/recipes/breads/blackryebread.html

- - - - -

Lynn's adapt of Bernard Clayton's Triple Rye

TRIPLE RYE BREAD (Adaptation Bernard Clayton)

Rye developed as a "weed" in the wheat fields and would grow under the
cold, damp conditions of Northern Europe where wheat would not always do
well. As a result, eastern and northeastern countries have developed a
fine repertoire of rye loaves. This recipe is adapted from Bernard
Clayton's Triple Rye Bread recipe.

Sour:
2 cups rye flour
1 cup rye flakes
2 packages dry yeast
2 cups hot water (120-130F)

Sprouts:
1/2 cup rye berries
3 cups water

Dough:
1 cup hot water (120-130F)
1/4 cup molasses
1 tablespoon salt
4-41/2 cups bread flour 

SPROUT THE RYE GRAINS
To grow sprouts, measure the rye berries into a medium bowl and cover
with water. Put aside to soak for 8 - 12 hours. Drain. Cover the bowl
with tight-fitting plastic wrap and leave to sprout for 24 hours. The
sprouts will be small, just peeking out.

MAKE THE SOUR
To make the sour, pour the rye flour and rye flakes into a medium bowl.
Add yeast and hot water, mix well and cover with plastic wrap. Set aside
to ferment overnight.

MAKE THE DOUGH
To make the dough, pour all of the sour into a large mixing bowl and
stir in the hot water and molasses. Add the sprouts, salt and bread
flour. Beat to combine thoroughly. Add the white flour, 1/2 cup at a
time, to form a shaggy mass that can be lifted to the work surface.
Knead the dough until smooth and elastic.

FERMENT THE DOUGH
Place dough in a bowl and allow to rise at room temperature until
doubled in bulk (or longer if you really want a sour flavor).

SHAPE THE DOUGH
Divide the dough into boules and let rise until double in bulk,
about 40 minutes.

BAKE THE DOUGH
Preheat the oven to 500F while the dough is rising. Just before
putting the bread in the oven, turn the temperature down to
400F. Spritz the oven heavily with water three times during
the first ten minutes of baking. Bake a total of 35-40 or until
done. 

Recipe from http://countrylife.net/bread/recipes/770.html

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