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Russian Black Bread Light Recipe

Ingredients

How to make it

  • Combine yeast and 1 cup warm water in a 2-cup liquid measuring cup; let stand five minutes.
  • Combine coffee granules and remaining 1/2 cup warm water, stirring until granules dissolve. Stir in honey and margarine.
  • Combine yeast mixture, coffee mixture, 2 1/2 cups plus 1 T bread flour, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Gradually stir in enough of the rye flour to make a soft dough.
  • Sprinkle 1 T bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 35 minutes or until doubled in bulk.
  • Sprinkle cornmeal evenly over a large baking sheet; set aside.
  • Punch dough down, and shape into a 6-inch round loaf. Place loaf on prepared baking sheet. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Using a sharp knife, score 2 (1/2-inch deep) slits in top of loaf, forming an X. Combine egg white and 1 T water; brush over loaf. Bake at 375 for 25 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack. Cut into 18 wedges. 18 servings.
  • Per wedge: 112 calories; 1.1 g fat; 21.4 g carb

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The Cook

cheric Oklahoma City, OK

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