Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Delicatessen Black Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 1/2 To 3 cup all purpose flour
2 Cup(s) Rye flour
2 Fast acting yeast
2 Cup(s) Whole bran cereal
1 Tablespoon(s) Salt
1 Tablespoon(s) Caraway Seeds
2 Teaspoon(s) Onion powder
1 1/2 Cup(s) Milk
1/2 Cup(s) Water
1/4 Cup(s) Dark molasses
1/4 Cup(s) Oil
1 Square, 1-oz unsweetened
chocolate
1/2 Teaspoon(s) Cornstarch
Directions:
Caraway seedsIn large mixer bowl, combine 1 cup all purpose flour, 1
cup rye flour,yeast, bran cereal, salt, caraway seed and onion powder;
mix well. Insaucepan, heat milk, 1/2 cup water, molasses, oil and
chocolate untilvery warm (125-130 degrees; chocolate does not need to
melt). Add toflour mixture. Blend at low speed until moistened; beat 3
minutes atmedium speed.By hand, gradually stir in remaining rye flour
and enough remaining allpurpose flour to make a firm dough. Knead on
floured surface untilsmooth and elastic, about 5 minutes. Place in
greased bowl, turning togrease top.COver, let rise in warm place until
double, 30-45 minutes. Punch downdough.Divide into 2 parts. On lightly
floured surface, shape each half into around loaf. Place in greased 8
inch layer cake pans. Cover; let rise inwarm place until almost
doubled, about 15 minutes. Bake at 375 degreesfor 40-45 minutes.
Combine 1/4 cup water and cornstarch for glaze insmall saucepan; heat
to boiling. Brush on loaves 5 minutes before end ofbaking. Sprinkle
caraway seeds on loaves, if desired. Return loaves tooven for 5 minutes
or until glaze is glossy and loaves sound hollow whentapped. Remove
from pans when cool.From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 497
Calories From Fat: 146
Total Fat: 17.2g
Cholesterol: 4.9mg
Sodium: 1278.4mg
Potassium: 487.5mg
Carbohydrates: 81.2g
Fiber: 6.4g
Sugar: 17.3g
Protein: 10.3g


Scale this recipe to Servings [?]