Black Bread Recipe

Directions

1. 1
   Food Processor Directions: In a saucepan, heat 1/2 c. water, vinegar, molasses and cocoa over medium heat till boiling.
2. 2
   Cold to lukewarm.
3. 3
   Insert steel blade in food processor.
4. 4
   In container, combine flours, bran cereal, caraway seeds, honey, salt, coffee and onion pwdr.
5. 5
   Add in margarine and process 20 to 30 seconds or possibly till mix is well combined.
6. 6
   Dissolve yeast in 1/4 c. hot water.
7. 7
   With processor running, add in yeast gradually through feed tube, then add in molasses mix processing till dough forms a ball, clearing the sides of the bowl.
8. 8
   Turn dough onto a lightly floured board and knead 2 to 3 min.
9. 9
   Place in a greased bowl, turning to grease the top.
10. 10
    Cover and let rise in a hot place, free from drafts, till double in bulk, about 2 hrs.
11. 11
    Punch dough down.
12. 12
    Shape into a ball and place in center of a greased 8-inch round cake pan.
13. 13
    Cover and let rise till double in bulk, about 1 hour.
14. 14
    Bake at 350 F (180 C) for 35 to 40 min.
15. 15
    To glaze bread and give it a shiny crust, combine cornstarch and cool water in saucepan.
16. 16
    Cook, stirring occasionally, till mix boils.
17. 17
    Continue to cook for 1 minute.
18. 18
    As soon as bread is baked, brush cornstarch mix over top of loaf.
19. 19
    Return bread to 350 F (180 C) oven and bake 2 to 3 min longer or possibly till glaze is set.
20. 20
    Remove from pan and cold on a wire rack.