BLACK RUSSIAN BREAD

By Kathleen Bunting
@IZEKER

This is also known as,"The Bread Bible". I don't know why.But my husband and I like a hearty bread for a good sandwich.This one seems to be available only during the Holidays and winter months.So now that he's retired ~ he cooks ~ now non-smoker ~ he eats ~ now he bakes ; )

Rating:

★★★★★ 1 vote

Comments:

7 Comments

Serves:

Makes 2 Medium Round Loaves

Prep:

2 Hr 55 Min

Cook:

50 Min

Ingredients

1/2 c: warm water ( 105 to 115f )
2 Tbsp: active dry yeast
: pinch of sugar
1/2 c: molasses
1/4 c: apple cider vinegar or white
4 Tbsp: butter, unsalted
1 oz: chocolate, unsweetened squares
1/2 c: whole wheat flour
3 c: dark rye flour
3 c: bread flour
1 c: wheat bran
2 Tbsp: caraway seeds
1/2 tsp: fennel seeds
1 Tbsp: salt **** and this measurement is not an error
1 Tbsp: instant espresso powder
1 Tbsp: minced dried onions or onion powder or minced shallot
1/4 c: medium-grind yellow cornmeal
1 Tbsp: unbleached all-purpose flour

How to Make BLACK RUSSIAN BREAD

Step-by-Step

1Put the warm water in a bowl or measuring cup.Add yeast and sugar,stirring to dissolve.Let stand at room temperature for 10 minutes,or until foamy.
2In a small pot,add 2 cups
water,molasses,vinegar,butter,and chocolate. Heat to 105 to 115F. Ensure the butter and chocolate has melted. Set aside. I a separate large bowl,combine the whole wheat,rye bread flours. Set aside.
3In the work bowl of a heavy-duty mixer fitted with the paddle attachment,add 2 cups of the mixed flours,bran,caraway seeds,fennel seeds,salt,espresso,dried onion of your choice,yeast mixture and chocolate mixture.Beat vigorously until smooth,about 3 minutes.Add the remaining mixed flours 1/2 cup at a time,until the dough clears the sides of the bowl.You might not need to use all of the flour.The dough will be very sticky but firm.
4Turn the dough out onto a lightly floured surface.Knead in any remaining flour mixture to make a springy yet dense dough,about 3 minutes. You might not need to use all of the flour. Form the dough into a ball.
5Place the dough in an oiled bowl,turning it to ensure all sides have been oiled.Cover with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.
6In a small bowl,combine the cornmeal and flour. Prepare a baking sheet with parchment. Sprinkle the cornmeal/flour mixture on the baking sheet.
7Gently deflate the dough.Divide into 2 equal portions and shape each into a tight round loaf.Place the loaves,seam side down,on the baking sheet.Cover loosely with plastic wrap and let rise until puffy and almost doubled in bulk,45 minutes to 1 hour.
8Twenty minutes prior to baking,preheat oven to 350F.
9Using a serrated knife,slash the top of the loaves with an, "X" no more than 1/4"deep. Place the baking sheet on the center rack of the oven and bake for 45 to 50 minutes,or until the loaves are crusty and sound hollow when tapped with your finger.Transfer the loaves to a cooling rack and cool completely before slicing.