Russian Black Bread

Russian Black Bread by Tony van Roon

Makes 2 round loaves


        2  cups water
      1/4  cup molasses
      1/4  cup cider vinegar
      1/4  cup (1/2 stick) unsalted butter
        1  oz unsweetened chocolate
        2  envelopes dry yeast
        1  Tbs sugar
      1/2  cup warm water (105 - 115°F)
        3  cups all-purpose flour or bread flour
        3  cups medium rye flour
      1/2  cup whole wheat flour
        1  cup unprocessed bran flakes
        2  Tbs caraway seeds
        1  Tbs salt
        2  tsp instant coffee powder
        2  tsp minced shallot
      1/2  tsp fennel seeds
           Additional all-purpose flour
           Cornmeal or semolina flour

Heat 2 cups water, molasses, vinegar, butter and chocolate inheavy small saucepan over low heat until butter and chocolate melt, stirring frequently. Cool to 105°F to 115°F.

Sprinkle yeast and sugar over warm water in small bowl; stir to dissolve. Let stand until foamy, 10 minutes.

Mix all-purpose, rye and whole wheat flours in medium bowl. Measure 2 cups flour mixture into large bowl of heavy electric mixer fitted with paddle. Add bran, caraway, salt, coffee, shallot and fennel. Blend in vinegar and yeast mixtures on low speed u ntil smooth. Increase speed to medium and mix 5 minutes to develop gluten. Decrease speed to low and stir in enough remaining flour mixture 1/2 cup at a time to form dough that pulls away from sides of bowl. Knead dough on floured surface until just sm ooth and elastic, about 3 minutes, kneading in additional all-purpose flour if very stick; dough will be slightly tacky.

Grease large bowl. Add dough, turning to coat entire surface. cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour.

Sprinkle 2 baking sheets with cornmeal. Gently knead dough on lightly floured surface until deflated. Cut in half. Knead each piece into round. Place on prepared sheets. cover with waxed paper or towel. Let rise until doubled in volume, about 45 min utes.

Preheat oven to 350 degrees F. Slash X into of loaves, using serrated knife. Bake until well browned and loaves sound hollow when tapped on bottom, abut 50 minutes. Immediately transfer to racks. Cool completely before slicing.