* Exported from MasterCook *
Bread, Russian Black ('Chorni Chleb')
Recipe By :Deb Perelman
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Ethnic
Grains Low Fat
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons active dry yeast -- (2 pkgs)
1 Pinch sugar
1/2 cup warm water -- (105 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 seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots
1/4 cup cornmeal
1 tablespoon unbleached all-purpose flour
1 teaspoon caraway seeds
I am struggling to say anything objective about this bread, because
it is, hands down, the best I have ever baked and possibly ever
eaten; in a few weeks, we've made it halfway through our second
batch. It is adapted from The Bread Bible by Beth Hensperger
(Chronicle Books 1998). Don't be put off by the 20 ingredients; it
makes for an abundantly complex, hearty and flavorful bread. To eat
it as the Russians do, slather it with a layer of salted butter and caviar.
In a small bowl, combine yeast and sugar with warm water. Stir to
dissolve and let stand until foamy, about 10 minutes.
Heat two cups water, molasses, vinegar, butter and chocolate until
the butter and chocolate are melted. Set aside.
Combine whole-wheat, rye and white flours in a large bowl. Set aside.
In bowl of a heavy mixer fitted with a paddle attachment, combine two
cups mixed flours, bran, seeds, salt, espresso and shallots. At low
speed, add yeast and chocolate mixtures. Mix until smooth and beat at
medium speed for three minutes. (Note: If you don't like whole seeds
in your bread, grinding them in a spice grinder allows their flavor
to come through without the texture.)
At low speed, add half 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 dough off paddle, gradually add flour mixture, and knead to
make a springy yet dense dough. You might not use all of the flour mixture.
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
remaining caraway seeds and set aside.
Gently deflate dough. Turn out onto a lightly floured surface. Divide
into two portions and form into two 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 one hour. Slash an X into the top.
Bake in a preheated 350F oven for 50 minutes or until loaves are
well-browned, or register an internal temperature of 200 to 210F on
an instant-read thermometer. Remove from baking sheet to cool
completely on a rack.
S(Internet address):
"<https://www.npr.org/templates/story/story.php?storyId=7870158>"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 241 Calories; 5g Fat (17.5%
calories from fat); 7g Protein; 45g Carbohydrate; 5g Dietary Fiber;
8mg Cholesterol; 406mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0311