Black Russian Bread
Beth Hensperger
"Bread"
ISBN 0-87701-443-4
Yield: 2 medium round loaves,
or 8 mini loaves
2 packages (2 tablespoons) active dry yeast
Pinch sugar
1/2 cup warm water (105F to 115F)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached all-purpose or bread flour
1 cup bran
2 tablespoons caraway seed
1/2 teaspoon fennel seed
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallot
1/4 cup cornmeal
1 tablespoon unbleached all-purpose flour
1 teaspoon caraway seeds
1. In a small bowl combine yeast and warm water with sugar. Stir to
dissolve and let stand until foamy, about 10 minutes.
2. Heat 2 cups water, molasses, vinegar, butter, and chocolate to
105F to 115F. The butter and chocolate will be melted. Set aside.
3. Combine whole-wheat, rye, and white flours in a large bowl and set aside.
4. In bowl of a heavy-duty mixer fitted with a paddle attachment,
combine 2 cups mixed flours, bran, seeds, salt, espresso, and
shallot. At low speed, add yeast and chocolate mixtures. Mix until
smooth and beat at medium speed for 3 minutes.
5. At low speed, add 1/2 cup of remaining mixed flours at a time,
until dough clears sides of bowl and begins to work its way up
paddle. It will be very sticky, but firm. Scrape off paddle and knead
in flour to make a springy yet dense dough. Not all mixed flours may
be used. Form into a ball and place in a greased bowl. Turn once to
grease top. Cover with plastic wrap and let rise in a warm area until
doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour, and caraway
and set aside.
6. Gently deflate dough. Turn out onto a lightly floured surface,
divide into 2 portions, and form into 2 rounds. Place seam down on a
greased or parchment-lined baking sheet sprinkled with cornmeal
mixture. Cover loosely with plastic wrap. Let rise until doubled and
puffy, about 45 minutes to 1 hour. Slash an X into top.
7. Bake in a preheated 350F oven for 50 minutes, or until loaves are
well browned. Remove from baking sheet to cool completely on a rack.