Everything’s so green around John’s cabin in the Cariboo region of B.C. and there’s no fear of forest fires this year because there’s been a lot of rain.
The road to Deception Falls
John said he really liked the bread Bryan had made!
It was RUSSIAN BLACK BREAD ( from)
BERNARD CLAYTON’S NEW COMPLETE BOOK OF BREADS
2 packages dry yeast (5 teaspoons)
3 ½ cups all purpose flour
4 cups rye flour
1 tbsp salt
2 cups all-bran cereal
2 tbsp caraway seeds
1 tbsp instant coffee
1 tbsp onion powder
1 teaspoon fennel seeds
2 ½ cups water
¼ cup cider vinegar
¼ cup molasses
1 ounce (one square) unsweetened chocolate
¼ cup shortening
For glazing: 1 teaspoon cornstarch mixed into ½ cup cold water
· In a large mixing bowl, stir together yeast, 1 cup white flour, 1 cup rye flour, salt, bran cereal, caraway, instant coffee, onion powder, and fennel.
· In a saucepan, combine the water, vinegar, molasses, chocolate, and shortening. Warm over low heat.
· Add to dry ingredients and beat by hand or with a hand mixer for about 2 minutes.
· Add one cup rye and 1 cup white flour. Beat for 2 minutes.
· Add 2 more cups rye and enough white flour to make a soft dough. Do not knead yet. Cover dough and let rest for 15 minutes
· Knead until dough is smooth and elastic, adding flour if the dough is sticky.
· Let dough rise for one hour.
· Punch down and cut into 2 pieces. Let the dough rest 5 minutes.
· Shape each piece into a ball, flatten slightly, and place on a baking sheet. (You will have 2 loaves of bread.)
· Let rise until doubled (about 45 minutes).
· Preheat oven to 350.
· Bake for one hour until a metal skewer comes out dry and clean.
· Prepare glaze. Heat cornstarch and cold water over medium heat, stirring until it boils. Boil for one minute.
· Brush baked loaves with cornstarch mixture.· Put back in oven for 3 minutes to set the glaze.
It's perfect for serving with a stew.