Russian Black Rye Bread


Russian Black Rye Bread

  • 2 1/2 cups hot water
  • 1/4 cup vinegar
  • 1/2 cup molasses
  • 1/4 cup butter
  • 2 TB dehydrated onion
  • 1 TB salt
  • 4 1/2 TB cocoa
  • 2 tsp instant coffee
  • 2 TB caraway seed
  • 4 cups freshly milled rye flour
  • 4-5 cups freshly milled white wheat flour
  • 2 TB yeast
  • 1/2 cup cold water
  • 1 tsp cornstarch
  • cornmeal

In a saucepan combine water, vinegar, molasses, butter, dehydrated onions, cocoa, coffee, and salt. Heat over low heat just until butter is melted. Place in large electric mixer bowl. Turn mixer on medium and add rye flour. Add yeast and caraway seeds. Turn machine to high and add wheat flour 1 cup at a time until the dough pulls away frm the side of the bowl. Knead 8 to 10 minutes.

Divide dough in half and place on each end of greased and cornmeal dusted cookie sheet. Cover with towel and let rise until double.

Bake at 350 degrees for 45 to 50 minutes. While bread is baking combine cold water and cornstarch in a small saucepan. Cook until thickened. Remove bread from oven when done and brush with cornstarch mixture, and return to ove for an additional 2 to 3 minutes to set glaze. Remove from baking sheet and let cool on cooling rack. Makes two loaves.

Source: The Bread Beckers Recipe Collection. Bread Beckers

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