Submitted by Carol M.
Black Russian Rye Bread Recipe: Makes 2 loaves
Ingredients
- 1 1/2 cups dark rye flour
- 3 1/2 cups unbleached bread flour
- 1 1/2 teaspoons salt
- 1 3/4 teaspoons instant yeast
- 1 1/2 cups Rye starter
- 1 1/2 teaspoons caraway seeds
- 1 tablespoon molasses
- 2 tablespoons shortening
- 1 1/2 cups lukewarm water
- 1 tablespoon liquid caramel color
Method
In a bowl mix rye flour, bread flour, salt, yeast and caraway seeds together in a large bowl. Using an electric mixer place molasses, rye starter, melted shortening, lukewarm water and coloring. Mix together. Using a dough hook on your mixer add 1 cup at a time of the dry ingredients. Mix for 5-6 minutes. The dough should be a little tacky not sticky. If you need more flour go ahead and add 1 tablespoon at a time. Till you get the right consistency. Place dough in a greased bowl and cover for 1 1/2 hours. Turn out dough on a lightly floured surface and knead for two minutes by hand. Divide dough into two equal parts. Shape and place into two greased bread pans. Cove and allow to rise till double, (about 1 hour). Place in a 350F oven for 40-45 minutes. Remove and allow to cool on a wire rack.