Recipe

Russian Black Bread Light Recipe

Add Step-by-Step Photos	Cheric / All my dishes 1 year, 7 months ago From Cooking Light. Prep time includes rising. Prep:85m Cook:25m Servings:18	Cheric
	hearty robust

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Ingredients

2 packages active dry yeast

1 1/2 cups warm water (105 to 115 degrees), divided

1 T plus 1 tsp instant coffee granules

1 T honey

2 tsps margarine, melted

2 1/2 cups plus 1 T bread flour

2 1/2 T unsweetened cocoa

1 T anise seeds

1 1/2 tsps caraway seeds

3/4 tsp salt

1 cup plus 1 T rye flour

1 T bread flour

Vegetable cooking spray

2 tsps cornmeal

1 egg white

1 T water

Directions

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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