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Russian Black Bread

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

In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup
of rye flour, the bran cereal, yeast, coffee crystals, caraway,
sugar, salt and fennel. In a saucepan, heat water, molasses, butter
or margarine, chocolate and vinegar until warm--110 to 115
degrees--stirring constantly until chocolate and butter are almost
melted. Add liquid to dry ingre- dients in a mixing bowl and beat
a half-minute at low speed, scraping sides of bowl constantly.
Then beat 3 minutes at high. By hand, stir in remaining rye flour
and enough of the all-purpose flour to make a moderately stiff

Turn out onto a lightly floured surface and knead 8 to 10 minutes,
or until smooth and elastic. Dough may be slightly sticky. Shape
into a ball and place in a greased bowl, turning once to grease
the surface. Cover and let rise in warm place for 1 1/4 to a 1/2
hours, or until almost double.

Punch dough down and divide in half. Shape each half into a ball
and place on a greased baking sheet. Flatten slightly with the
palm of your hand. Cover and let rise in warm place 30 to 45
minutes, or until doubled. Bake in a 375 degree oven for 50 to 60
minutes, or until browned and bread sounds hollow when tapped.
Remove from baking sheet and cool on wire rack. In a small saucepan,
combine cornstarch and cold water, and cook and stir until mixture
thickens and bubbles. Cook a minute more and brush over the hot


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