Recipe#2474

Title: Black 01

rec.food.recipes archive

3 1/2 to 4 cups all-purpose flour
 4 cups rye flour
 2 cups whole bran cereal
 2 packages active dry yeast
 2 tablespoons instant coffee crystals
 2 tablespoons caraway seed
 1 tablespoon sugar
 1 tablespoon salt
 1 teaspoon fennel seed, crushed
 2 1/2 cups water
 1/3 cup molasses
 1 cup butter or margarine
 1 square (1 ounce) unsweetened chocolate
 2 tablespoons vinegar
 1 tablespoon cornstarch
 1/2 cup cold water
 In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup
 of rye flour, the bran cereal, yeast, coffee crystals, caraway,
 sugar, salt and fennel.  In a saucepan, heat water, molasses, butter
 or margarine, chocolate and vinegar until warm--110 to 115
 degrees--stirring constantly until chocolate and butter are almost
 melted.  Add liquid to dry ingre- dients in a mixing bowl and beat
 a half-minute at low speed, scraping sides of bowl constantly.
 Then beat 3 minutes at high.  By hand, stir in remaining rye flour
 and enough of the all-purpose flour to make a moderately stiff
 dough.
 Turn out onto a lightly floured surface and knead 8 to 10 minutes,
 or until smooth and elastic.  Dough may be slightly sticky.  Shape
 into a ball and place in a greased bowl, turning once to grease
 the surface.  Cover and let rise in warm place for 1 1/4 to a 1/2
 hours, or until almost double.
 Punch dough down and divide in half.  Shape each half into a ball
 and place on a greased baking sheet.  Flatten slightly with the
 palm of your hand.  Cover and let rise in warm place 30 to 45
 minutes, or until doubled.  Bake in a 375 degree oven for 50 to 60
 minutes, or until browned and bread sounds hollow when tapped.
 Remove from baking sheet and cool on wire rack.  In a small saucepan,
 combine cornstarch and cold water, and cook and stir until mixture
 thickens and bubbles.  Cook a minute more and brush over the hot
 bread.