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Ukrainian Black Bread
Yield: 1 loaf

1 ts active dry yeast
1/4 c warm water
1 c strong, cold coffee
1 ts blackstrap molasses
3 c whole rye flour
1/2 c buckwheat flour
1 1/4 ts salt

Dissolve the yeast in the lukewarm water. Stir the molasses into
the coffee.

Combine the dry ingredients. Mix in the wet ones and knead the
dough for 10-12 minutes. Cover the dough at this point in a bowl
and allow to sit for 2 hours. Take it out and knead again for 3-4
minutes. Shape into a round ball and and cover it for 30 minutes
more. Take the ball between your hands and roll it into a long thin
shape akin to the of a French bread loaf, approximately 2-3 inches
in diameter. Be sure to keep your hands wet when handling the dough
at all stages thus far.

Grease a cookie sheet and place the dough upon it. Proof the dough
in a warm oven (about 85 degree F.) for 45 minutes. Bake in a 375
degree F moist oven (place 1 cup of water in a metal bowl in the
oven) for 20 minutes. Remove the water bowl and continue to bake
for 30 minutes more at 375 degrees F. This makes one long loaf or
it may be made into 2 shorter loaves or even into rolls.


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