Recipe: Black Russian rye bread
Black Russian rye bread (Kirk McKoy / Los Angeles Times / August 27, 2012)
Black Russian rye bread
Total time: 1 1/2 hours, plus rising and cooling times
Servings: Makes 2 loaves (about 16 servings)
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Note: Adapted from "The Bread Bible" by Beth Hensperger. Specialty flours are available at select well-stocked markets, health food, cooking and baking supply stores, as well as online.
2 (¼-ounce) packages (1 ½ tablespoons) active dry yeast
Pinch of sugar
2 1/2 cups warm water (105 to 115 degrees), divided
1/2 cup dark molasses (not blackstrap)
1/4 cup apple cider vinegar
1/4 cup (½ stick) butter
1 ounce unsweetened chocolate
1/2 cup (2.25 ounces) whole-wheat flour
3 cups (12 ounces) rye flour
3 cups unbleached all-purpose (12.75 ounces) or bread (13.5 ounces) flour plus 1 tablespoon unbleached all-purpose flour, divided
1 cup wheat bran
2 tablespoons caraway seeds, plus 1 optional teaspoon, divided
1/2 teaspoon fennel seeds
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