Russian Black Bread Rolls Or Loaves

Description

This is a heavy, dark bread. Posted for zwt 2006. This recipe makes either 24 rolls or 2 round loaves. Cooking time includes rising times, and will also depend on whether you're making rolls or loaves.

Ingredients

• Water
• Molasses
• Oil
• Unsweetened Baking Chocolate
• All-purpose Flour
• Shredded Bran Cereal
• Sugar
• Instant Coffee
• Salt
• Onion Powder
• Fennel Seed
• Active Dry Yeast
• Medium Rye Flour
• Egg White

Instructions

1. In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm
2. The chocolate does not need to be completely melted
3. In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened
4. Beat 3 minutes at medium speed
5. Stir in, by hand, the rye flour
6. On well-floured working surface, knead the dough, adding 1 / 2 to 1 1 / 2 cups additional all-purpose flour as needed, until dough is smooth and elastic
7. Dough will be slightly sticky
8. Place dough in a greased bowl, and then turn the dough so the greased side is up
9. Cover and let rise in a warm place until not quite doubled in size
10. Generously grease two 8- or 9-inch round cake pans or cookie sheets
11. Punch down dough
12. For rolls: divide dough into 24 pieces
13. Shape each piece into a ball
14. Place in prepared round cake pans
15. For loaves: divide dough in half and shape each half into rounds
16. Place in prepared pans
17. Cover and let rise in warm place until not quite doubled in size
18. Heat oven to 375f degrees
19. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water
20. Bake rolls for 35-40 minutes
21. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped
22. Immediately remove from pans and allow to cool