MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: RUSSIAN BLACK BREAD
 Categories: breads
      Yield: 1 servings

  3 1/2 c  to 4 cups all-purpose flour
      4 c  rye flour
      2 c  whole bran cereal
      2 pk active dry yeast
      2 Tb instant coffee
      2 Tb caraway seed
      1 Tb sugar
      1 Tb salt
      1 ts fennel seed, crushed
  2 1/2 c  water
    1/2 c  molasses
    1/4 c  butter or margarine
      1    square (1 ounce) unsweetened
           -chocolate
      2 Tb vinegar
    1/2 c  cold water
      1 Tb cornstarch

In large mixer bowl combine 3 cups of the all-purpose flour, 1 cup
of the rye flour, the whole bran cereal, the yeast, coffee crystals,
caraway seed, sugar salt, and fennel seed.  In saucepan heat together
the 2 1/2 cups water, molasses, butter or margarine, chocolate, and
vinegar just till warm (115 to 120 deg.F) and chocolate and butter are
almost melted; stir constantly.  Add molasses mixture to flour mixture
in mixer bowl.  Beat at low speed of electric mixer 1/2 minute, scraping
bowl.  Beat 3 minutes at high spped.  Stir in remaining 3 cups rye flour
and as much of the remaining all-purpose flour as you can mix in with a
spoon.
     Turn out onto lightly floured surface.  Knead in enough of the
remaining all-purpose flour to make a moderately stiff dough that is
smooth and elastic (6 to 8 minutes total).  (Dough may be slightly
sticky because of the rye flour.)  Shape into a ball.  Place in lightly
greased bowl; turn once to grease surface.  Cover; let rise in warm
place till nearly double (1 1/4 to 1 1/2 hours).
     Punch down; divide in half.  Shape each half into a ball.  Place on
greased baking sheets.  Flatten slightly with palm of hand to 6-to
7-inch diameter.  Cover; let rise till nearly double (30 to 45 minutes).
 Bake in 375 deg. oven for 50 to 60 minutes or till well browned and
bread sounds hollow when tapped.  Remove from baking sheets; cool on
wire rack.
     Meanwhile, in small saucepan combine the 1/2 cup cold water and
cornstarch.  Cook and stir till thickened and bubbly; cook 1 minute
more.  Brush over hot bread.  Makes 2 loaves.

From: KOUNTRY COOK #1 @1912232
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