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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Outstanding hearty black bread with fabulous crust. This recipe is on the back of Fleischmann's RapidRise Yeast. After living in Germany for almost a year I developed a real appreciation for their hearty bread. Now I can make some in my own kitchen. Enjoy! Ingredients:
2 cups all-purpose flour, divided |
1 1/2 cups rye flour |
1/4 ounce fleischmann's fast rising yeast, 1 envelope |
3/4 cup wheat all-bran cereal |
1 tablespoon caraway seed |
1 teaspoon salt |
1 teaspoon instant coffee granules |
1 1/4 cups water |
1/4 cup molasses |
2 tablespoons apple cider vinegar |
2 tablespoons butter |
1 (1 ounce) unsweetened chocolate square |
1 egg white |
1 tablespoon water |
Directions:
1. Set aside 1 cup all-purpose flour from total amount.
2. Mix remaining flours, undissolved yeast, wheat bran cereal, caraway seeds, salt and coffee in a large bowl.
3. In a sauce pot heat water, molasses, vinegar, butter and chocolate until very warm, 120 - 130 degrees F.
4. Stir liquids into dry ingredients. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
5. Turn onto floured surface and knead 5 minutes. Shape into smooth ball; transfer to a greased baking sheet.
6. Loosely cover dough; let rise 40 minutes, or until almost double in size.
7. Beat egg white and water; brush on surface of bread.
8. Bake at 400 degrees F for 35 to 40 minutes.
9. Remove from baking sheet and cool on wire rack.
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