Stephen Ceideburg
4 c Rye flour
3 c All-purpose flour
1 ts Granulated sugar
2 ts Salt
2 c 100 percent bran cereal
2 tb Caraway seed, crushed
2 ts Instant coffee granules
2 ts Onion powder
1/2 ts Fennel seed, crushed
2 pk Dry active yeast
2 1/2 c Water
1/4 c Vinegar
1/4 c Dark molasses
1 oz Unsweetened chocolate
1/4 c Butter or margarine (1/2
-stick)
1 ts Cornstarch
1/2 c Cold water
Combine rye and all-purpose flour, set aside. In large bowl
thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway
seed, instant coffee granules, onion powder, fennel seed and yeast.
Combine water, vinegar, molasses, chocolate and butter in saucepan.
Warm over low heat. Gradually add to dry ingredients. Beat at medium
speed with electric mixer for 2 minutes, scraping bowl occasionally.
Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour mixture to make soft
dough.
Turn out on lightly floured board. Cover dough with bowl. Let rest 15
minutes. Then knead until smooth and elastic, about 10 to 15 minutes.
(Dough will be sticky.) Place in greased bowl, turning to grease top.
Cover and let rise in warm place, free from drafts, until doubled in
bulk, about 1 hour.
Divide dough in half, form into 2 loaves and place in 9-by-5- inch
loaf pans. Or form into 2 round balls and place on greased baking
sheet.
Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread
sounds hollow when tapped on the top.
Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium
heat, stirring constantly, until mixture boils. Stir constantly for 1
minute. As soon as bread is baked, brush cornstarch mixture over tops
of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze
is set. Remove from pans. Cool on wire racks.
Makes 2 loaves.
From the Oregonian’s FOODday, 1/5/93.
Yields
2 Loaves