Russian Black Bread
 
1/2 cup  lukewarm water
1 cup  low-fat buttermilk -- at room temperature
2 Tbsp  molasses
2 Tbsp  light honey
1 package  active dry yeast
4 cup  whole-wheat flour
1-1/2 cup  rye flour
1 Tbsp  crushed caraway seed
1/2 tsp  onion powder
1/2 tsp  crushed fennel seed
2 Tbsp  grain coffee
2 Tbsp  carob powder
2 Tbsp  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 
 
 
-- 
(ID: 3293) Mirror: rec.food.recipes: Sun, Mar 6, 2005


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