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Submitted by stephy711 on August 8, 2011 - 12:02am

Russian Black Bread

Find more recipes on my blog Dessert Before Dinner

 

Everyone in the family loved this recipe. It was great with butter and trout roe when it was fresh out of the oven, and this morning it was perfect with cream cheese and smoked salmon. The crumb is tender and the crust was firm, creating a wonderful contrast. It's great right now, but this bread will be even better with soup or smoked fish in the winter. Like all brown breads, this is a hearty, winter weather bread. It has a very complex flavor and it is even better a day or two later.
Russian Black Bread 

Ingredients
  • 2 packs active yeast
  • 1 pinch sugar
  • ½ cup warm water
  • 2 cups water
  • 1 oz unsweetened chocolate
  • 4 tbsp unsalted butter
  • ¼ cup dark molasses
  • ¼ cup cider vinegar
  • 2 oz (1/2 cup) whole wheat flour
  • 2 ¼ oz (1 cup) wheat bran
  • 13 oz (3 cups) bread flour
  • 11.25 oz (3 cups) rye flour
  • 2 Tbsp caraway seeds
  • ½ tsp fennel seeds
  • 1 tbsp minced shallots
  • 1 tbsp ground dark roast coffee
  • ¼ cup cornmeal
  • 1 tbsp all purpose flour
  • 1 tsp caraway seeds

Directions

    1. Heat 2 cups water, butter, chocolate, molasses, coffee grounds and vinegar on stove until butter and chocolate are melted. Set in refrigerator to cool. Too hot liquids will damage the yeast.Proof yeast with ½ cup water and pinch of sugar
    2. Sift together flours and bran.
    3. In separate bowl, add fennel, shallots, caraway and 2 cups of the mixed flours. Add chocolate mixture and yeast to the flour. Continue adding flour half a cup at a time until the mixture pulls away from the mixing bowl.
    4. Knead until mixture is springy yet dense. Place in oiled bowl and let proof until doubled in size (about a hour and a half).
    5. Remove dough from bowl and divide into two pieces. Shape pieces into boules and dust tops with cornmeal, flour and caraway mixture. Let rest for 45 minutes
    6. Preheat oven to 350 degrees. Just before baking, slash tops of loaves. Bake for 45 minutes or until dark.
Submitted by stephy711 on August 5, 2011 - 9:49am

Soft Garlic Knots

For more cooking adventures, check out http://dessert-before-dinner.blogspot.com/
Soft Garlic Knots

Ingredients 

  • 3 cups (480 grams) bread flour
  • 1 pack active yeast (2 ¼ tsp)
  • 1 Tbsp granulated sugar
  • 1 ¼ tsp salt
  • 2 Tbsp olive oil
  • ¼ cup milk
  • 1 cup + 2 Tbsp lukewarm water
  • 4 cloves garlic, minced
  • 4 Tbsp melted salted butter
  • 1 tsp dried oregano
  • 1 tsp dried parsley or 1 Tbsp fresh chopped italian parsley

Directions

 

  1. Mix sugar, yeast and ¼ cup warm water to let yeast proof for 10 minutes
  2. Combined flour, yeast mixture, salt, olive oil, milk and remaining water in a large bowl, stirring until it comes together.
  3. Knead for 8 minutes on floured work surface until dough passes the window pane test.
  4. Form dough into a lose round and let proof in a greased, covered bowl for 1 hour until doubled in size.
  5. Divide dough into 8 pieces and shape into knots. Roll dough into a long rope like you would a pretzel. Tie a knot in the center.
  6. Fold the rope underlying the knot over the top, and fold the rope overlying underneath, securing in the center.
  7. Let rise another 45 minutes. Preheat oven to 350 degrees
  8. While dough is rising, melt butter and combine it with garlic, oregano and parsley
  9. Brush butter over knots just before baking. Bake around 15-20 minutes until golden