Recipe: Russian Black Bread

RUSSIAN BLACK BREAD
From America's Bread Book by Mary Gubser
Makes 3 loaves

3 1/2 cups dark rye flour
3 1/2 cups bread flour
1 tsp. sugar
2 tsp. salt
2 cups whole bran cereal
2 Tbsp. crushed caraway seeds
1/2 tsp. crushed fennel seeds
2 tsp. instant coffee
2 tsp. onion powder
2 pkg. active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 square unsweetened chocolate
1/4 cup safflower oil
4 Tbsp. margarine
1 egg white beaten with 1 Tbsp. water for glaze
Sesame seeds (optional)

Combine rye and bread flours. In another bowl combine 2 1/2 cups of
the flour mixture with the sugar, salt, bran, caraway and fennel seeds,
coffee, onion powder, and yeast. In a saucepan combine water, vinegar,
molasses, chocolate, oil and margarine and cook over low heat until warm,
about 120 degrees F. Margarine and chocolate need not be completely melted.
Gradually add liquid mixture to dry ingredients and beat thoroughly.
Gradually stir in enough flour to make a soft, workable dough. Turn onto
a floured surface (use bread flour for the kneading) and knead 10 minutes,
or until smooth and elastic. Round into a ball and place in a warm bowl
brushed with melted margarine, turning to coat top. Cover loosely with
plastic wrap and a towel and let rise until doubled...about 1 hour.
Punch down and divide into 3 portions. Knead each, cover and let rest
10 minutes. Spray a baking sheet with cooking spray. Form dough into
baugette loaves 16-17 inches long. Place on baking sheet, cover and let
rise 1 hour.
Preheat oven to 350 degrees F. Brush loaves with the egg glaze, sprinkle
with sesame seeds, if desired, and bake 45 minutes. Let loaves cool on
wire racks.