Delicatessen Black Bread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2: To 3 cup all purpose flour,
2 cup: Rye flour,
2 package: Fast acting yeast,
2 cup: Whole bran cereal,
1 tbsp: Salt,
1 tbsp: Caraway seeds,
2 tsp: Onion powder,
1 1/2 cup: Milk,
1/2 cup: Water,
1/4 cup: Dark molasses,
1/4 cup: Oil,
1 Square: , (1-oz) unsweetened chocolate
1/4 cup: Water,
1/2 tsp: Cornstarch,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads