Russian Black Bread
1/2 cup lukewarm water
1 cup low-fat buttermilk -- at room temperature
2 tablespoons molasses
2 tablespoons light honey
1 package active dry yeast
4 cups whole-wheat flour
1 1/2 cups rye flour
1 tablespoon crushed caraway seed
1/2 teaspoon onion powder
1/2 teaspoon crushed fennel seed
2 tablespoons grain coffee
2 tablespoons carob powder
2 tablespoons safflower oil, plus oil for coating pans
In a large bowl combine the water, buttermilk, molasses, honey, and yeast.
Stir until yeast dissolves. Let stand for 5 minutes. Stir in 2 cups of flour,
or enough to form a thick batter. Stir well; let stand 20 minutes. Stir
batter down, then add rye flour, caraway seed, onion powder, fennel seed,
grain coffee, carob powder, and 2 Tbsp safflower oil to form a thick dough.
Lightly flour a counter or breadboard and turn dough onto board. Knead until
smooth and elastic (5 to 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; cover again and let rise 30 minutes. Lightly oil a 2-quart
loaf pan and preheat oven to 350 degrees F. Form dough into 1 large loaf;
press into pan. Let rise 10 minutes. Bake until loaf sounds hollow when
tapped and comes easily out of pan (50 minutes to 1 hour). Let cool before
slicing.
Makes 1 large loaf.
Recipe By : the California Culinary Academy
Old Magic 1
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