With Russian black bread, the rich taste of chocolate


January 13, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Betty Ireland of Perry Hall requested a recipe for black bread that is similar to the delicious one served at the Cozy Inn in Thurmont. "It is sweet and tastes like it has chocolate in it," she wrote.

Of the recipes sent in, a Russian black bread was the choice of Chef Syglowski of the Baltimore International Culinary College, who tests recipes that have been submitted. Several of the recipes were similar, but he chose one from Caroline Clawson of Baltimore.

Clawson's Russian black bread

3 1/2 to 4 cups all-purpose flour

4 cups rye flour

2 cups whole bran cereal

2 packages active dry yeast

2 tablespoons instant coffee crystals

2 tablespoons caraway seed

1 tablespoon sugar

1 tablespoon salt

1 teaspoon fennel seed, crushed

2 1/2 cups water

1/3 cup molasses

1 cup butter or margarine

1 square (1 ounce) unsweetened chocolate

2 tablespoons vinegar

1 tablespoon cornstarch

1/2 cup cold water.

In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup ofrye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel.

In a saucepan, heat water, molases, butter or margarine, chocolate and vinegar until warm -- 110 to 115 degrees -- stirring constantly until chocolate and butter are almost melted. Add liquid to dry ingredients in a mixing bowl and beat a half-minute at low speed, scraping sides of bowl constantly. Then beat 3 minutes at high. By hand, stir in remaining rye flour and enough of the all-purpose flour to make a moderately stiff dough.

Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until smooth and elastic. Dough may be slightly sticky. Shape into a ball and place in a greased bowl, turning once to grease the surface. Cover and let rise in warm place for 1 1/4 to 1 1/2 hours, or until almost double.

Punch dough down and divide in half. Shape each half into a ball and place on a greased baking sheet. Flatten slightly with the palm of your hand. Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake in a 375 degree oven for 50 to 60 minutes, or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack. In a small saucepan, combine cornstarch and cold water and cook and stir until mixture thickens and bubbles. Cook a minute more and brush over the hot bread.

Note: Rye flour makes bread dough slightly stickier than if wheat flour were used. Also, some cooks add 3 ounces of chocolate instead of 1 ounce.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested this recipe.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe request

* Florence Brooks of Baltimore wants a recipe for pickled mushrooms "like my older sister and her husband put up. My sons are driving me buggy for me to can some."

* Holly Layman of Owings Mills writes: "Help! I'm looking for a health muffin that is low fat, low sugar, maybe with oats, nuts or raisins, good for you and good tasting. Low calorie would also be good."

* Pat Hufnagel of Ellicott City wants two recipes. The first is for a soup like the one "served at the Olive Garden Restaurants called Pasta Vasule. The other is the house dressing of the Westview Lounge in Catonsville," she wrote.

* Marie Wingrove of Baltimore also wants two recipes. "See if any reader has a recipe for Pumpkin Walnut Cake, which appeared in The Sun about 25 years ago. Also I want a recipe for Cold Oven Pound Cake, which also appeared about the same time," she wrote.

* Karen Gillam of Cockeysville wants a recipe for beer bread that she says was made with self-rising flour and was great with soups and stews on cold winter days.

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