Russian Black Bread
4 C. rye flour
3 C. white flour
1 Tsp. sugar
2 Tsp. salt
2 T. caraway seed
2 Tsp. instant coffee
1 Tsp. cornstarch
2 Tsp. onion powder
2 pkg. yeast
1/4 C. white vinegar
1/4 C. molasses
2 C. whole bran cereal
1/4 C. coconut oil
2 T. unsweetened cocoa powder
Combine flours in a large bowl
Whisk in your sugar, salt, bran, caraway, coffee powder, onion powder and yeast.
Combine 2 1/2 C, water, vinegar, molasses, cocoa and oil and heat until melted. Do not boil!
Make a well in center of your dry ingredients and gradually add in your liquid and stir. A stiff dough will form.
Knead for 8 minutes, cover, and let rise for an hour.
Punch down, divide into half and shape into round loaves. Place each into a greased, 8 inch round cake pan and cover.
Let rise until doubled, about another hour.
Preheat oven to 350.
After dough has risen, bake 40-45 minutes. Bread will sound hollow when tapped on the bottom.
Near the end of the baking period, combine cornstarch and 1/2 C. cold water in small saucepan and cook about 1 minute, stirring constantly.
Brush this glaze over the top of your breads and return to oven 2-3 minutes more until set.
Swat away hands that are clamoring for a piece of this bread. They are only answering the siren call of it's heavenly aroma. No! You must wait until after church! Give one round to Father and now you may indulge. Goes great with borscht!
Pairs Well With
Make Batushka weep with joy when he tastes this bread from the old country!