Recipe - Black Bread

One half cup Water
1 ounce Unsweetened chocolate
2 teaspoon Granulated sugar
1 One half cup Warm water
1 pack (1 tbsp) active dry yeast
One half cup Molasses
One fourth cup Vegetable oil (2 tbsp works)
1 tablespoon Each caraway and dill seeds
1 teaspoon Fennel seeds
1 teaspoon Salt
3 cup Rye flour
3 cup (approx) allpurpose flour
(I use whole wheat)

From: decalla@atcon.com (Elaine Callaghan)

Date: Mon, 2 Oct 1995 17:19:17 GMT
In small saucepan, heat One half cup water and chocolate, stirring until
chocolate is melted. Remove from heat. Let cool to lukewarm.

In large mixing bowl, dissolve sugar in 1 One half cups warm water; sprinkle
yeast over and let stand for 10 minutes or until frothy. Stir in cooled
chocolate mixture, molasses, oil, seeds, salt and rye flour. Beat until
smooth. Stir in enough of allpurpose flour to form soft dough.

Turn onto lightly floured surface; knead for 8 to 10 minutes until smooth
and elastic. Place in wellgreased bowl, turning to grease all over. Cover
with plastic wrap and let rise in warm draftfree place until doubled in
bulk, about 1 One half hours.

Punch down; divide in half. Shape into 2 6inch round or 12inch long
loaves. Place on greased baking sheets and press lightly to flatten
bottoms. Cover with tea towels and let rise until doubled in bulk, about 1
hour. Bake in 400F oven for 30 minutes or until loaves sound hollow when
tapped. from: The Canadian Living Cookbook

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