Serbian Pumpernickel Bread
flour, molasses, vinegar, bran, egg, chocolate, yeast, sugar, coffee
Ingredients
2 cups boiling water 1 ounce unsweetened chocolate 1/2 cup cider vinegar 1/2 cup dark molasses 2 tablespoons caraway seeds 2 teaspoons instant coffee granules 2 tablespoons active dry yeast 1/2 cup warm water (105-110 degrees) 1 tablespoon sugar 1 tablespoon salt 4 cups dark rye flour 1 cup wheat bran, unprocessed 3 -3 1/2 cups all-purpose flour 1 egg white, slightly beaten 2 teaspoons coarse salt
Directions for Serbian Pumpernickel Bread Recipe
Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F.
Dissolve yeast in the warm water; let stand 10 minutes.
Add to chocolate mixture and add sugar and salt.
Mix in rye flour and bran, kneading well.
Knead in white flour (I use a kitchenaid).
Grease the bread, cover and let rise until doubled.
Form into 2 round loaves; let rise again till double.
Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt.
Bake another 20 minutes until loaves sound hollow.
Read the full directions on Food.com
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