{"id":1024,"date":"2014-05-18T13:57:51","date_gmt":"2014-05-18T13:57:51","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?page_id=1024"},"modified":"2014-05-18T13:59:32","modified_gmt":"2014-05-18T13:59:32","slug":"russian-black-bread","status":"publish","type":"page","link":"http:\/\/sweetgeodes.com\/senft\/russian-black-bread\/","title":{"rendered":"RUSSIAN BLACK BREAD"},"content":{"rendered":"
\n
\"black<\/a> <\/div><\/div>\n
\u00a0I have been looking for a good Russian Black Bread recipe. This one is the closest I have found. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.\u00a0 I also discovered this great site<\/a> <\/strong>that does the job even better — esp. the instructions for doing it the old way. <\/div><\/div>\n<\/div>\n

Ingredients:<\/span><\/p>\n

1 1\/2 cups water
\n2 tablespoons cider vinegar
\n2 1\/2 cups bread flour
\n1 cup rye flour
\n1 teaspoon salt
\n2 tablespoons butter or margarine
\n2 tablespoons dark corn syrup
\n1 tablespoon brown sugar
\n3 tablespoons cocoa (unsweetened)
\n1 teaspoon instant coffee powder
\n1 tablespoon caraway seeds
\n1\/4 teaspoon fennel seeds (optional)
\n2 teaspoons active dry yeast<\/p>\n

Directions:<\/span><\/p>\n

Place ingredients into the bread machine in order suggested by the manufacturer.
\nUse the whole wheat, regular crust setting.
\nAfter the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.<\/p>\n

Makes one 1 1\/2 pound loaf<\/p>\n","protected":false},"excerpt":{"rendered":"

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