Russian Black Bread Recipe

Bread Laddu - Evening Snack Post By bread recipe (Guest Post) (08/11/2006) Bread recipe is easily available for everyone and is generally liked by all age groups. Bread Laddu is an instant sweet recipe, and so this can be prepared within 10 minutes. Children love them when they are made attractive. RE: Russian Black Bread Recipe Post by PICO (137) | (07/26/2006) Contact Try www.recipezaar.com type in russian black bread in the box and click on search. There are 4 recipes, hope there is one you like. RE: Russian Black Bread Recipe Post By (Guest Post) (07/26/2006) I love this bread I hope this is what you are looking for. Enjoy Russian Black Bread - 2-1/2 cups warm water (115 deg.) 2 tsp instant coffee 2 pkgs active dry yeast 2 tsp onion powder, or flakes 1 tsp sugar 1/2 tsp fennel seeds, crushed 2 tsp salt 2 cups bran flakes 1/4 cup butter, softened 4 cups unsifted rye flour 1/4 cup dark molasses 3-1/4 cups unsifted all-purpose flour 1/4 cup vinegar 1 sq. (1 oz) unsweetened Chocolate, melted 1 tsp cornstarch 1/2 cup cold water 2 Tbsp caraway seeds, crushed Measure warm water into large bowl. Sprinkle yeast into water, and stir until dissolved. Stir in sugar, salt, margarine, molasses, vinegar, chocolate, caraway seeds, instant coffee, onion powder, fennel seeds, bran flakes and rye flour. Beat until thoroughly blended. Stir in enough all-purpose flour to make a stiff dough. Transfer dough to a lightly floured board. Knead until smooth and elastic, about 10 minutes. (dough may be sticky). Form into a smooth ball. Place large bowl upside down over dough and let rest for 15 minutes. Then place dough into greased bowl, turning dough to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Punch down dough and turn onto lightly floured board. Divide dough in half and shape each half into a ball about 5 inches in diameter. Place each ball in the center of a greased 8-inch layer cake pan and cover. Let rise in warm place, free from drafts, until double in bulk, about 1 hour. Bake in a 350 deg. F. oven about 45 minutes, or until done. Meanwhile, mix together the cornstarch and cold water. Cook over medium heat, stirring constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2 or 3 minutes longer, until glaze is set. Remove from pans. Let cool on wire racks away from drafts. Makes 2 round loaves, about 2 lbs. each.