Recipes > Delicatessen Black Bread Find A Store Delicatessen Black Bread A dark and delicious rye bread. Yield 2 loaves Print Recipe Pin Recipe 0 Reviews Ingredients2 1/2 cups bread flour, divided2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast2 cups whole bran cereal1 tablespoon table salt1 tablespoon caraway seeds2 teaspoons onion powder1 1/2 cups milk1/2 cup water1/4 cup dark molasses1/4 cup vegetable oil1 ounce unsweetened chocolate2 cups rye flourGlaze1/4 cup water1/2 teaspoon cornstarchcaraway seeds (for topping) InstructionsIn stand mixer bowl, add 2 cups bread flour, yeast, bran cereal, salt, caraway seed and onion powder; mix well. In saucepan, heat milk, water, molasses and chocolate to 120-130°F; stir until chocolate is melted. Add warm milk mixture to flour mixture. Using a paddle attachment, blend on low speed until moistened; beat on medium speed for 3 minutes.Switch to dough hook attachment. Gradually stir in rye flour and enough remaining bread flour to make a soft dough. Knead until smooth and elastic, about 5 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8-inch round cake pans. Cover; let rise until indentation remains after lightly touching. Preheat oven to 375°F.Bake in preheated 375°F oven 40 to 45 minutes. (see glaze step below)Make glaze: combine water and cornstarch; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves. Return to oven for 5 minutes or until glaze is glossy. Remove from pans; cool on rack. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
