Russian Black Bread

• 3 c. bread flour
• 1/4 c. cocoa
• 2 Tbsp. dry yeast
• 1/3 c. unprocessed Miller's Bran
• 2 c. water
• 1/3 c. molasses
• 2 Tbsp. oil
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 2 Tbsp. caraway seed, or 1 Tbsp. caraway seed plus 1 tsp. fennel seed and 1 tsp. anise seed
• few drops black caramel color
• rye flour

1. Heat water, molasses, oil, sugar, salt, seeds and caramel color until very warm, hot (120u0b0).
2. Add to dry ingredients and mix very well (I use Kitchen Aid Mixer).
3. Slowly add enough rye flour and mix until dough no longer sticks to fingers.
4. Let rise only 20 to 30 minutes.
5. Divide into 2 rounds on greased sheet pans that have been sprinkled with cornmeal.
6. Brush tops with oil and slash tops with sharp knife.
7. Let rise until double.
8. Bake at 350u0b0
9. for 30 to 40 minutes.

bread flour, cocoa, yeast, water, molasses, oil, sugar, salt, caraway, rye flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727628 (may not work)