Frank's Recipes! Russian Black Bread 3

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Russian Black Bread 3

2 TBS molasses
2 TBS light honey
1 pkg active dry yeast
4 cups whole-wheat flour
1/2 tsp crushed fennel seed
2 TBS grain coffee
2 TBS carob powder
1 1/2 cups rye flour
1 TBS crushed caraway seed
1/2 ysp onion powder
2 TBS safflower oil, plus oil for coating pans
1/2 cup lukewarm water
1 cup low-fat buttermilk

In a large bowl combine the water, room temperature buttermilk, yeast, honey, and molasses, stirring until yeast dissolves.

Allow to stand for 5 minutes before stirring in 2 cups of flour, or enough to form a thick batter. Stir thoroughly and let stand 20 minutes.

Stir batter down, then add the following ingredients: carob powder, grain coffee, onion power, rye flour, caraway seed, fennel seed, and 2 tablespoons safflower oil to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic, usually about 10 minutes. Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes.

Punch down dough before covering again, and allowing to rise for 30 minutes.

Lightly grease a 2-quart loaf pan and preheat oven to 350 degrees. Form dough into one large loaf; press into pan. Let rise 10 minutes.

Bake until loaf sounds hollow when tapped and comes easily out of pan, which can take between 45 minutes and an hour.

Makes 1 large loaf.