"Stone, Kenneth" <Stone@CSD.com> wrote:
>Does anybody out there have a good recipe for Black Russian Rye
>Bread. I'm relatively new to baking and have tried a "plain" rye bread but
>I love the rich dark rye that I get from the store.
Here is one I saved from a digest in January that I want to try. I haven't
tried it yet, but it
looks very good to me - and maybe the poster can give you some tips and
supply some of
the missing instructions.
>From: "parsons@futureone.com" <parsons@futureone.com>
>Subject: German Dark Bread Recipe
>Date: Sun, 10 Jan 1999 13:45:13 -0700 (MST)
* Exported from MasterCook *
German Black Bread
Recipe By :
Serving Size : 15
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1 tb White sugar
1/2 c Bread flour
1/2 c Medium rye flour
2 c Whole wheat flour
1/2 c Unprocessed bran flakes
1 tb Caraway seeds
1 t Salt
1 t Instant coffee powder
1/4 ts Fennel seeds
1 c Water
2 tb Water
2 tb Molasses
2 tb Cider vinegar
1/2 oz Unsweetened chocolate
(I would cut back on that a bit) Cool the mixture to 105-115 degrees and
add to dry ingredients. I suspect the exact ingredients don't really matter
all that much. As long as the flour-to-liquid proportions are such as to
make a dough of good consistency, the result will probably be highly
edible.
From the Meal-Master database of Steve Zielinski, <stevez@ripco.com>, fall
1998.