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Ease of Preparation: Moderate
Preparation Time: 30 min
15 min resting and 1 hr rising
Cook Time: 53 min
Servings: Makes 1 loaf
Recipe By: Val Falstad
From: Vegetarian Times 2010 Reader Recipe Contest
“My family is Russian and a lot of traditional recipes have been lost over the years,” says computer programmer Val Falstad. “I have been trying to redevelop a lot of them to maintain the recipe heritage and also make them my own.” Her greatest compliment on this recipe came from her brother, who, between bites of his third slice, said, “I don’t even like dark breads, but there’s something about this bread and I can’t stop eating it!” The judges of the 2010 Vegetarian Times Recipe Contest agreed and awarded this recipe Honorable Mention.
3/4 teaspoon sugar
2 cups dark rye flour
2 cups all-purpose flour, divided
3 3/4 teaspoons caraway seeds, crushed
1 teaspoon finely ground coffee beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon fennel seeds, crushed
2 tablespoons white vinegar
2 tablespoons dark molasses
1/2 ounce unsweetened chocolate
2 tablespoons margarine
vegetable oil, for greasing bowl and pan
1/2 teaspoon cornstarch
Whisk together rye flour, 1/2 cup all-purpose flour, caraway seeds, coffee, onion powder, salt, and fennel seeds in bowl.
Combine 1 cup water, vinegar, molasses, chocolate, and margarine in saucepan, and heat over low heat until margarine and chocolate are melted.
Stir molasses mixture into rye flour mixture. Add yeast mixture, and stir with wooden spoon for two minutes. Add remaining all-purpose flour 1/2 cup at a time, until soft dough forms. Transfer to floured work surface. Let rest 15 minutes.
Knead 15 minutes. Place dough in bowl coated with vegetable oil. Let rise one hour, or until doubled in size.
Preheat oven to 350 degrees. Coat baking sheet with oil. Shape dough into ball, and place on prepared baking sheet. Bake 50 minutes, or until bread sounds hollow when tapped.
Bring cornstarch and 1/4 cup water to a boil in saucepan. Cook one minute, stirring constantly. Brush cornstarch mixture over top of loaf. Bake two to three minutes more. Cool on wire rack.
