Russian Black Bread

Name: Russian Black Bread
Ingredients: 3 c. bread flour; 1/4 c. cocoa; 2 Tbsp. dry yeast; 1/3 c. unprocessed Miller's Bran; 2 c. water; 1/3 c. molasses; 2 Tbsp. oil; 1 Tbsp. sugar; 1 Tbsp. salt; 2 Tbsp. caraway seed, or 1 Tbsp. caraway seed plus 1 tsp. fennel seed and 1 tsp. anise seed; few drops black caramel color; rye flour

12 ingredients

9 steps

Ingredients

3 c. bread flour
1/4 c. cocoa
2 Tbsp. dry yeast
1/3 c. unprocessed Miller's Bran
2 c. water
1/3 c. molasses
2 Tbsp. oil
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. caraway seed, or 1 Tbsp. caraway seed plus 1 tsp. fennel seed and 1 tsp. anise seed
few drops black caramel color
rye flour

Directions

1

Heat water, molasses, oil, sugar, salt, seeds and caramel color until very warm, hot (120°).
2

Add to dry ingredients and mix very well (I use Kitchen Aid Mixer).
3

Slowly add enough rye flour and mix until dough no longer sticks to fingers.
4

Let rise only 20 to 30 minutes.
5

Divide into 2 rounds on greased sheet pans that have been sprinkled with cornmeal.
6

Brush tops with oil and slash tops with sharp knife.
7

Let rise until double.
8

Bake at 350°
9

for 30 to 40 minutes.