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Recipe Name: Black Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 24

1/2 Cup(s) Water
1 Ounce(s) Unsweetened Chocolate
2 Teaspoon(s) Granulated Sugar
1 1/2 Cup(s) Warm Water
1 1 tbsp active dry yeast
1/2 Cup(s) MOLASSES
1/4 Cup(s) Vegetable oil, 2 tbsp works
1 Tablespoon(s) Each caraway and dill seeds
1 Teaspoon(s) Fennel seeds
1 Teaspoon(s) Salt
3 Cup(s) Rye flour
3 Cup(s) approx all-purpose flour
I use whole wheat
From: (Elaine Callaghan) Date: Mon, 2 Oct 1995
17:19:17 GMT In small saucepan, heat 1/2 cup water and chocolate,
stirring until chocolate is melted. Remove from heat. Let cool to
lukewarm. In large mixing bowl, dissolve sugar in 1 1/2 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 all-purpose flour
to form soft dough. Turn onto lightly floured surface; knead for 8 to
10 minutes until smooth and elastic. Place in well-greased bowl,
turning to grease all over. Cover with plastic wrap and let rise in
warm draft-free place until doubled in bulk, about 1 1/2 hours. Punch
down; divide in half. Shape into 2 6-inch round or 12-inch 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
REC.FOOD.RECIPES From archives. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 75
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 100.7mg
Potassium: 128.2mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: 5.6g
Protein: 1.5g

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