MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Russian Black Bread
Categories: Breads, Russian
Yield: 2 Loaves

4 c Unsifted rye flour
2 pk Active dry yeast
3 c Unsifted white flour
2 1/2 c Water
1 ts Sugar
1/4 c Vinegar
1 ts Salt
1/4 c Dark molasses
2 c Whole bran cereal
1 oz Unsweetened chocolate
2 tb Crushed caraway seed
1/4 c Margarine
2 ts Instant coffee
1 ts Corn starch
2 ts Onion powder
1/2 c Water; cold
1/2 ts Crushed fennel seed

Combine rye and white flours. In a large bowl thoroughly mix 2 1/3
cups flour mixture, sugar, salt, cereal, caraway seed, coffee, onion
powder, fennel seed, and undissolved yeast.

Combine 2 1/2 cups water, vinegar, molasses, chocolate, and margarine
in a saucepan. Heat over a low heat until the liquids are warm. (The
margarine and chocolate do not need to melt). Gradually add the dry
ingredients. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally.

Add 1/2 cup flour mixture, or enough flour to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in
enough additional flour mixture to make a soft dough.

Turn out onto lightly floured board, Cover the dough with a bowl and
let rest for 15 minutes. Knead until smooth and elastic, about 10 to
15 minutes (dough may be sticky). Place in greased bowl, turning to
grease top. Cover. Let rise in a warm place free from draft, until
doubled in bulk; about 1 hour.

Punch dough down; turn out onto lightly floured board. Divide dough in
half. Shape each half into a ball, about 5 inches in diameter. Place
each ball in the center of greased 8-inch round cake pan. Cover. Let
rise in warm place, free from draft, until doubled in bulk, about 1
hour.

Bake in preheated 350 F oven about 45 to 50 minutes, or until done.
Meantime: combine corn starch and 1/2 cup cold water. Cook over medium
heat, stirring constantly, until the mixture boils. Continue to cook,
stirring constantly for one minute. As soon as the bread is baked,
brush cornstarch mixture over tops of loaves. Return bread to oven.
Bake 2 to 3 minutes, or until glaze is set. Remove from pans and cool
on wire racks.

Recipe by Henry Ziegler

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