SC - TI Article - Support Kitchen

[Elaine Koogler]

Muirghen asked:
>Unto the list, Help, I am looking for a good black bread recipe for my 
>Russian/Eastern European feast.  Thank you in advance.

I have several recipes for black bread, but none of them are period.  I
also have many other Russian recipes (mostly non-period) and menu ideas, if
you are interested.  You are welcome to write to me on or off the List if
you would like to discuss Russian food.  :-)

- --Yana


- ---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bread #0001
 Categories: Breads, Slavic
      Yield: 2 Loaves
 
      4 c  Rye flour
      3 c  All-purpose flour
      1 ts Granulated sugar
      2 ts Salt
      2 c  100 percent bran cereal
      2 tb Caraway seed, crushed
      2 ts Instant coffee granules
      2 ts Onion powder
    1/2 ts Fennel seed, crushed
      2 pk Dry active yeast
  2 1/2 c  Water
    1/4 c  Vinegar
    1/4 c  Dark molasses
      1 oz Unsweetened chocolate
    1/4 c  Butter or margarine
           -(1/2 stick)
      1 ts Cornstarch
    1/2 c  Cold water
 
  Combine rye and all-purpose flour, set aside. In large bowl
  thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway
  seed, instant coffee granules, onion powder, fennel seed and yeast.
  Combine water, vinegar, molasses, chocolate and butter in saucepan.
  Warm over low heat. Gradually add to dry ingredients. Beat at medium
  speed with electric mixer for 2 minutes, scraping bowl occasionally.
  Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping
  bowl occasionally. Stir in enough additional flour mixture to make
  soft dough.
  Turn out on lightly floured board. Cover dough with bowl. Let rest 15
  minutes. Then knead until smooth and elastic, about 10 to 15 minutes.
  (Dough will be sticky.) Place in greased bowl, turning to grease top.
  Cover and let rise in warm place, free from drafts, until doubled in
  bulk, about 1 hour.
  Divide dough in half, form into 2 loaves and place in 9-by-5- inch
  loaf pans. Or form into 2 round balls and place on greased baking
  sheet.
  Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread
  sounds hollow when tapped on the top.
  Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over
  medium heat, stirring constantly, until mixture boils. Stir
  constantly for 1 minute. As soon as bread is baked, brush cornstarch
  mixture over tops of loaves. Return bread to oven. Bake 2 to 3
  minutes or until glaze is set. Remove from pans. Cool on wire racks.
 
- -----