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Title: Russian Black Bread #10
Categories: Bread Breadmaker Russian Ethnic Insert
Yield: 1 Servings
| MICHAEL HATALA RJHP21A | ||
| FOR 1-1/2 LB. LOAF | ||
| 1 | pk | Yeast |
| 1 | tb | White sugar |
| 1 1/2 | c | Bread flour |
| 1 1/2 | c | Medium rye flour |
| 1/4 | c | Whole wheat flour |
| 1/2 | c | Unprocessed bran flakes |
| 1 | tb | Caraway seeds |
| 1 | ts | Salt |
| 1 | ts | Instant coffee powder |
| 1/4 | ts | Fennel seeds |
| HEAT THE FOLLOWING OVER LOW | ||
| HEAT; STIRRING FREQUENTLY | ||
| TILL CHOCOLATE AND BUTTER | ||
| MELT. COOL TO 105-115 F | ||
| 1 | c | Plus 2 Tbsp water |
| 2 | tb | Molasses |
| 2 | tb | Cider vinegar |
| 2 | tb | Butter |
| 1/2 | oz | Unsweetened chocolate |
Add all ingredients to the pan, select white bread and push start.
From Loafing It by DAK
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