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Delicatessen Black Bread
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A dark and delicious rye bread.
INGREDIENTS
This recipe makes 2 round loaves
| Water | 1/2 cup | ||
| Milk | 1+1/2 cups | ||
| Dark molasses | 1/4 cup | ||
| Vegetable Oil | 1/4 cup | ||
| Unsweetened chocolate | 1 square (1 ounce) | ||
| Bread Flour | 2+1/2 cups | ||
| Rye flour | 2 cups | ||
| Whole bran cereal | 2 cups | ||
| Salt | 1 TBSP | ||
| Caraway seeds | 1 TBSP | ||
| Onion powder | 2 tsp | ||
| Active Dry Yeast | 4+1/2 tsp | ||
Glaze |
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| Water | 1/4 cup | ||
| Cornstarch | 1/2 tsp | ||
| Caraway seeds | |||
DIRECTIONS
Traditional Baking Method
In large mixer bowl, combine yeast, 2 cups bread flour, bran cereal, salt, caraway seed and onion powder; mix well. Heat milk, water, molasses, oil and chocolate to 120° to 130°F; chocolate does not need to melt. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour and enough remaining bread flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise. In approximately 40 minutes to an hour, push two fingers into the risen dough and pull them out. If the holes remain, the dough is ready to be shaped.
Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8-inch round cake pans. Cover; let rise until indentation remains after lightly touching. Bake in preheated 375°F oven 40 to 45 minutes.
To make Glaze, combine water and cornstarch; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves. Return to oven for 5 minutes or until glaze is glossy. Remove from pans; cool on rack.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.