Recipe#2475

Title: Black 03

Newsgroups: rec.food.recipes 
 From: decalla@atcon.com (Elaine Callaghan) 
 Subject: Black Bread 
 Message-ID: <199509280029.VAA08343@loki.atcon.com> 
 Date: Mon, 2 Oct 1995 17:19:17 GMT 

1/2 cup water
 1 oz unsweetened chocolate
 2 tsp granulated sugar
 1 1/2 cups warm water
 1 pkg (1 tbsp) active dry yeast
 1/2 cup molasses
 2 to 4 tablespoons vegetable oil
 1 tbsp each caraway and dill seeds
 1 tsp fennel seeds
 1 tsp salt
 3 cups rye flour
 approximately 3 cups all-purpose or whole-wheat flour 
 In small saucepan, heat 1/2 cup water and chocolate, stirring until
 chocolate is melted. Remove from heat. Let cool to lukewarm.
 In large mixing bowl, dissolve sugar in 1 1/2 cups warm water;
 sprinkle yeast over and let stand for 10 minutes or until frothy.
 Stir in  cooled chocolate mixture, molasses, oil, seeds, salt and
 rye flour. Beat until smooth. Stir in enough of all-purpose flour
 to form soft dough.
 Turn onto lightly floured surface; knead for 8 to 10 minutes until
 smooth and elastic. Place in well-greased bowl, turning to grease
 all over. Cover with plastic wrap and let rise in warm draft-free
 place until doubled in bulk, about 1 1/2 hours.
 Punch down; divide in half. Shape into 2 6-inch round or 12-inch
 long loaves. Place on greased baking sheets and press lightly to
 flatten bottoms. Cover with tea towels and let rise until doubled
 in bulk, about 1 hour. Bake in 400F oven for 30 minutes or until
 loaves sound hollow when tapped.