This recipe was posted 6/15/2014 (v114n024). The fennel seed line was
missing and the salt and sugar quantities were swapped. Here's the
fixed version and we'll fix the original in the archives.
Jeff
* Exported from MasterCook *
Bread, Russian Black Rye
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups strong brewed coffee -- or espresso
4 tablespoons butter
1/4 cup dark molasses
1/2 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)
1. In a saucepan, warm the coffee, butter, molasses and vinegar
until the butter melts. Remove from heat, and let cool.
2. In a large 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 large, 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 a 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. If baking in an oiled bread loaf pan, there's no need to
slash the top of the loaf.
7. Cover the dough loosely with plastic wrap, and let it rise in a
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. For a softer rust, cover lightly
with plast5ic wrap while cooling. For a crunchier crust, leave
uncovered while cooling.
Makes 2 loaves
Description:
"This dense, chewy, old style bread gets its dark color from
coffee, molasses and unsweetened cocoa."
Source:
"Homemade Bread"
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Per Serving (excluding unknown items): 177 Calories; 3g Fat (14.7%
calories from fat); 6g Protein; 34g Carbohydrate; 3g Dietary Fiber;
5mg Cholesterol; 114mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0329 corrected fennel, salt sugar