Taste of Home
Old-World Dark Bread
TOTAL TIME: Prep: 30 min. + rising Bake: 50 min.
YIELD: 2 loaves.
I came up with this recipe in an attempt to re-create a wonderful Russian bread I enjoyed as a child. It makes a dense, crusty loaf that dark-bread lovers are sure to savor.
Ingredients
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4 to 4-1/2 cups all-purpose flour
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4 cups rye flour
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2 cups All-Bran
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2 packages (1/4 ounce each) active dry yeast
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2 tablespoons instant coffee granules
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1 tablespoon sugar
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1 tablespoon salt
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1 tablespoon caraway seeds
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1 teaspoon fennel seed, crushed
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1/2 teaspoon ground coriander
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3 cups water, divided
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1/2 cup molasses
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1/4 cup butter, cubed
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2 tablespoons cider vinegar
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1 ounce unsweetened chocolate
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1 tablespoon cornstarch
Directions
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1.
In a large bowl, combine the first 10 ingredients. In a saucepan, heat 2-1/2 cups water, molasses, butter, vinegar and chocolate to 120°-130°. Add to dry ingredients; beat just until moistened.
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2.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
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3.
Punch dough down. Turn onto a lightly floured surface. Divide dough in half; shape each portion into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
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4.
Bake at 375° for 50-55 minutes or until golden brown. Remove from pans to wire racks to cool.
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5.
In a small saucepan, combine the cornstarch and remaining water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over bread.
Nutrition Facts
1 each: 147 calories, 2g fat (1g saturated fat), 0 cholesterol, 251mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 4g protein.
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