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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Russian Black Bread Recipe

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This recipe for Russian Black Bread is from The Rusch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups warm water water
1/4 cup dark molasses
2 tablespoons butter softened
1 1/2 cups bread flour
1 1/3 cups rye flour
1 1/3 cups whole wheat flour
4 teaspoons instant coffee granules
1 1/2 teaspoons salt
1/2 teaspoon fennel seed, crushed
4 teaspoons active dry yeast

Directions:
Directions:
To make in bread machine, put ingredients in pan in order listed. Select 5 for setting for regular cycle or select 6 for Rapid Bake cycle.
To make in conventional oven:
Dissolve yeast in 1/4 cup of water. Add molasses, butter, coffee, salt, fennel and remaining water.
Add bread flour and rye flour. Add enough wheat flour to form a soft dough.
Turn dough onto a floured surface and knead dough until smooth and elastic about 6-8 minutes.
Put dough in a greased bowl and turn once to grease surface.
Cover and let rise in a warm area until doubled in size about 1 1/2 hours.
Punch dough down.
Shape dough into 1 large or 2 smaller loaves and place in 2 greased bread pans. Cover and let rise again until doubled in size approximately 1 hour. Bake 350º 30-45 minutes depending on size of loaf. Makes a 2 pound loaf or 2- 1 pound loaves.

 

 

 

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