recipelink.com Chat Room Recipe Swap - 2001-08-18
From: Recipelink
Delicatessen Black Bread
From: SkyPilot
Newsgroup: alt.bread.recipes
2 1/2 To 3 cups all purpose flour
1/2 cup Water
2 cups Rye flour
1/4 cup Dark molasses
2 pkg Fast acting yeast
1/4 cup Oil
2 cups Whole bran cereal
1 Square (1-oz) unsweetened chocolate
1 tbsp Salt
1 tbsp Caraway seeds
1/4 cup Water
2 tsp Onion powder
1/2 tsp Cornstarch
1 1/2 cups Milk
Caraway seeds
In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour, yeast, bran cereal, salt, caraway seed and onion powder; mix well. In saucepan, heat milk, 1/2 cup water, molasses, oil and chocolate until very warm (125-130 degrees; chocolate does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining rye flour and enough remaining all purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until double, 30-45 minutes. Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8 inch layer cake pans. Cover; let rise in warm place until almost doubled, about 15 minutes. Bake at 375 degrees for 40-45 minutes. Combine 1/4 cup water and cornstarch for glaze in small saucepan; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for 5 minutes or until glaze is glossy and loaves sound hollow when tapped. Remove from pans when cool.
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