Breads Yeast: Black 01 by Recipe Cottage

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	Black 01

		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 dough. 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 bread.