Russian Black Bread (Rolls or Loaves)

Name: Russian Black Bread (Rolls or Loaves)
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 24 rolls
Ingredients: 2 1/2 cups water; 1/2 cup molasses; 1/4 cup oil; 1 ounce unsweetened baking chocolate; 2 1/2 cups all-purpose flour; 2 cups shredded bran cereal; 1 tablespoon sugar; 1 tablespoon instant coffee; 3 teaspoons salt; 2 teaspoons onion powder; 1 teaspoon fennel seed, crushed (optional); 2 (1/4 ounce) packages active dry yeast; 4 cups medium rye flour; 1 egg white, to brush over loaves before baking (optional); 1 tablespoon water, to brush over loaves before baking (optional)

(2)

Recipe by Annisette

This is a heavy, dark bread. Posted for ZWT 2006. This recipe makes either 24 rolls or 2 round loaves. Cooking time includes rising times, and will also depend on whether you're making rolls or loaves.

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READY IN: 2hrs 5mins

YIELD: 24 rolls

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

cups water
¹⁄₂

cup molasses
¹⁄₄

cup oil
1

ounce unsweetened baking chocolate
2 ¹⁄₂

cups all-purpose flour
2

cups shredded bran cereal
1

tablespoon sugar
1

tablespoon instant coffee
3

teaspoons salt
2

teaspoons onion powder
1

teaspoon fennel seed, crushed (optional)
2

(1/4 ounce) packages active dry yeast
4

cups medium rye flour
1

egg white, to brush over loaves before baking (optional)
1

tablespoon water, to brush over loaves before baking (optional)

DIRECTIONS

In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted.
In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed.
Stir in, by hand, the rye flour.
On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky.
Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes).
Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough.
For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans.
For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans.
Cover and let rise in warm place until not quite doubled in size (30-45 minutes).
Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water.
Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped.
Immediately remove from pans and allow to cool.

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