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russian-black-bread recipe

Date: Mon, 22 Sep 1997 06:45:25 -0700
From: "Lachman, Diane" (dlachman@path.org)

I've finally found  recipes for bread machines that actually
work in my Welbilt. This is adapted from _Bread Machine Baking:
Perfect Every Time_ by Lora Brody and Millie Apter, William Morrow &
Company publishers, ISBN 0-688-11843-7. I borrowed the book from my
local library (great source of cookbooks, BTW).

Russian Black Bread

2 1/2 teaspoons yeast
1 cup rye flour
1 1/2 cups unbleached white flour
1/2 cup oat bran
1 teaspoon brown rice syrup
1 teaspoon salt
1 teaspoon instant coffee (powder or granules)*
1 teaspoon minced dried onion or 1/2 small raw onion, finely chopped
1 1/2 Tablespoons unsweetened cocoa
1 Tablespoon vinegar
1 cup water
2 Tablespoons caraway seeds

Place all ingredients in the machine. Use dough setting. At the end of
the dough cycle, remove the dough to a non-stick bowl and cover with
plastic wrap. Set the dough in a warm, draft-free place to rise until
nearly doubled in bulk. This may take anywhere from 1 to 2 hours.

Prepare a baking sheet or loaf pan, sprinkle with cornmeal. Punch down
the dough and on a floured board, shape it into either a loaf or dome.
Let the bread rise once again until almost doubled in bulk.

Preheat the oven to 375 degrees F. Bake for 15 minutes at 375 degrees F
and then lower the oven to 350 degrees F and bake an additional 30
minutes, or until the bottom sounds hollow when tapped.

*I used Postum instead of instant coffee

This bread smells absolutely wonderful while it's baking. It awoke my
housemate from a sound sleep, salivating, and she doesn't even like
onions! Our household of three ate almost the complete loaf with split
pea soup for dinner.

kwvegan vegan