Russian Black Bread

Serving Size : 12
Ingredients

for prepare Russian Black Bread

:

Amount	Measure	Ingredient - Preparation Method
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

1. 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. 2. Stir batter down, then add rye flour, caraway seed, onion powder, fennel seed, grain coffee, carob powder, 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 (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. 3. 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. 4. 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.

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