Black Bread
Ingredients
- 1 each envelope dry yeast
- 1 tsp granulated sugar
- 0.3 cup warm water (105 to 115 degrees F)
- 0.5 oz unsweetened chocolate
- 1 tbsp margarine
- 0 cup water
- 0.3 cup dark molasses
- 2 tbsp apple cider vinegar
- 1 tbsp salt
- 0.5 cup All-Bran cereal
- 2 each to 2 3/4 cups unbleached flour
- 0 cup rye flour
Instructions
- 1
Sprinkle yeast and sugar over 1/4 cup warm water.
- 2
Stir to dissolve.
- 3
Let stand until foamy, about 10 minutes.
- 4
Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water.
- 5
Stir until smooth.
- 6
Remove from over water.
- 7
Blend in molasses, vinegar and salt.
- 8
Mix in cereal.
- 9
Grease a large bowl.
- 10
Blend yeast into cereal mixture.
- 11
Gradually stir in 2 cups unbleached flour and rye flour.
- 12
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more unbleached flour if needed to form a workable dough.
- 13
Add dough to prepared bowl, turning to coat entire surface.
- 14
Cover and let rise in warm area until doubled in volume, about 2 hours.
- 15
Grease two loaf pans.
- 16
Punch dough down.
- 17
Turn out onto lightly floured surface and let rest 3 minutes.
- 18
Knead 3 minutes.
- 19
Divide dough in half.
- 20
Roll each into an 8 x 7-inch rectangle.
- 21
Starting with long side, roll dough up into a cylinder.
- 22
Tuck ends under and pinch seam to seal.
- 23
Place seam side down in prepared pans.
- 24
Cover and let rise in a warm place until doubled, about 1 1/2 hours.
- 25
Preheat oven to 375 degrees F.
- 26
Bake until loaves sound hollow when tapped on the bottom, about 45 minutes.
- 27
Remove bread from pans.
- 28
Let cool completely on a rack before serving.