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Black Russian Rye Bread
Mixer or Hand Method Combine the warm water, yeast, coffee, dehydrated onion, caraway seed, and fennel seed and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. In a small saucepan, or microwave safe bowl, combine vinegar, molasses, cocoa or carob powder, salt, butter or oil , Heat to lukewarm. Add the warmed mixture into yeast mixture. Add rye flour, and mix or stir. Gradually add most of the whole wheat flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry) Knead 8-12 minutes, adding flour as needed, or until the gluten is developed. It is a common mistake for the beginning bakers to add too much flour. Lightly grease a baking sheet and sprinkle with cornmeal. Divide dough into two portions, and form into spherical shaped balls. Place on each end of the baking sheet. Cover with a damp towel, and let rise until double. (Do not put free-formed, round loaves in a warmed oven to rise, they will flatten.) Bake in a 350° oven for 45 to 50 minutes. While bread is baking, combine 1/2 cup cold water and cornstarch in a small saucepan. Cook until thickened. Remove bread from oven, brush with cornstarch mixture, and return to oven for an additional 2 to 3 minutes to set the glaze. Remove from baking sheet, and place loaves on cooling rack to cool. Makes 2 loaves. Delicious with cream cheese on it. NOTE: For a lighter bread, decrease rye flour and increase wheat flour, or use 3 cups bread flour and 2 cups whole wheat flour instead of the 4 to 5 cups whole wheat flour .
To maximize nutritional value of whole grain breads and adapt this receipe to the 2 Stage Process click here. Link: |