Breads

Black Bread

  • 1/2 cup Water
  • 2 tablespoons Vinegar
  • 2 tablespoons Molasses
  • 1 tablespoon Cocoa
  • 2 cups Flour, unsifted
  • 1 cup Rye flour, unsifted
  • 1/2 cup Bran cereal, crushed
  • 2 teaspoons Caraway seeds
  • 1/2 teaspoon Honey
  • 1 teaspoon Salt
  • 1/2 teaspoon Instant coffee powder
  • 1/2 teaspoon Onion powder
  • 3 tablespoons Melted margarine
  • 1/4 ounce pkg Yeast
  • 1/4 cup Warm water

    • Food Processor Directions: In a saucepan, heat 1/2 cup water, vinegar, molasses and cocoa over medium heat until boiling. Cool to lukewarm. Insert steel blade in food processor. In container, combine flours, bran cereal, caraway seeds, honey, salt, coffee and onion powder.Add margarine and process 20 to 30 seconds or until mixture is well combined. Dissolve yeast in 1/4 cup warm water. With processor running, add yeast gradually through feed tube, then add molasses mixture processing until dough forms a ball, clearing the sides of the bowl. Turn dough onto a lightly floured board and knead 2 to 3 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from drafts, until double in bulk, about2 hours. Punch dough down. Shape intoa ball and place in center of a greased8-inch round cake pan. Cover and let rise until double in bulk, about 1 hour.Bake at 350°F (180°C) for 35 to 40 minutes.

    To glaze bread and give it a shinycrust, combine cornstarch and cold water in saucepan. Cook, stirring occasionally, until mixture boils. Continue to cook for 1 minute. As soon as bread is baked, brush cornstarch mixture over top of loaf. Return bread to 350°F (180°C) oven and bake 2 to 3 minutes longer or until glaze is set. Remove from pan and cool on a wire rack.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Gerald Ester of Mississauga, ON, Canada. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!