Black Russian Rye Bread

I came to realize making this recipe, that I am not a "eat a slice of rye" type of girl. It must have something on it that isn't just melted butter.

I was really excited to make it, I got it all baked, cut a slice, and well...kinda choked it down. It's got a pretty intense flavor to it...

Well the next day, as I'm trying to figure out what to do with all this bread (I have never been able to bring myself to throw anything out) my husband suggested I gather the items for a delicious Reuben sandwich. WOW, it was SOOO good! It was perfect with this bread!!!

This is how I make my Reuben, take 3-4 slices of corned beef (or pastrami) put it in the microwave for 1 minute with a couple spoonfuls of sauerkraut, drizzle some thousand island dressing, and top with a slice of swiss cheese. Meanwhile, toast your rye bread, then when the sandwich comes out of the microwave place the gooey deliciousness on the toast. It was amazing!

And now for the bread...

Start the yeast: 1/2 a cup of warm water, sprinkle over the top 2 tablespoons (2 packets) of active dry yeast and a pinch of sugar.

In a saucepan: 2 cups of water,  1/2 a cup molasses, 1/4 a cup apple cider vinegar, 4 tablespoons unsalted butter, and one ounce unsweetened chocolate (If you don't have the bar you can convert baking cocoa). Heat to 105-115 F. The butter and chocolate will melt. Set aside.

In a large bowl: Mix 1/2 a cup whole wheat flour, 3 cups medium rye, and 3 cups unbleached all purpose flour.
You can play around with this combination, if you want a more mild flavor decrease the rye. I had dark rye flour so I reduced it to 2 cups and added 4 cups of unbleached all purpose...

In another bowl:  2 cups mixed flours, 1 cup wheat bran, 2 tablespoons caraway seeds, 1/2 a teaspoon fennel seeds, 1 tablespoon of salt, 1 tablespoon instant espresso powder (You can also use Pero or Cafix to replace the coffee), then 1 tablespoon minced shallot.

Add the yeast and chocolate mixtures, then beat until smooth. About 3 minutes. Add the remaining mixed flour, half a cup at a time, until the dough clears the sides of the bowl. I saved a little of the mixed flour to use during kneading.

Place the dough on a lightly floured work surface and knead 2-3 minutes, until dough is springy. If you need extra flour just add a tablespoon at a time. Let raise in a greased bowl covered with plastic wrap for 1 1/2-2 hours.

In a small bowl mix 1/4 a cup yellow cornmeal, 1 tablespoon unbleached all purpose flour and 1 teaspoon caraway seeds. I sprinkled my cookie sheet with the mixture and rolled the two free form loaves in it. Cover again with plastic wrap and let raise about 45 minutes to an hour.

Twenty minutes before baking heat oven to 350 F. If you want a shiny crust prepare cornstarch glaze; 1 tablespoon cornstarch and 1/2 a cup of water whisked on the stovetop  until boiling, reduce heat and cook until clear. Spread over the top of the bread.

Using a serrated knife or kitchen scissors cut an x about 1/4 an inch deep. (We did one x, then the other in honor of the superbowl!)
Bake for 30 minutes, pull out and reheat the glaze and do another layer, then bake another 15-20 minutes, until the loaf sounds hollow when tapped.