Google+ Followers

Wednesday, 8 June 2016

DECEPTION FALLS . . . and RUSSIAN BLACK BREAD

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




The hike


The flowers


The mushrooms


The 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.