Russian Black Bread

A lot of work, but worth it. From 1000 Vegetarian Recipes.

1 1/4 c. milk
1/4 c. cornmeal
1/4 c. unsweetened cocoa powder
1 T instant coffee
1/4 c. (1/2 stick) butter or margarine
1/2 c. water
1/2 c. molasses
2 T caraway seeds
1 T fennel seeds
1/2 c. very warm water
1/2 t sugar
2 packages active dry yeast
2 c rye flour
2 c whole wheat flour
1 T salt
1 1/4 to 2 c all-purpose flour

1. In a 1 1/2 c saucepan scald the milk (heat until bubbles form around the edge of the pan). Remove from heat, stir in the cornmeal, cocoa powder, coffee and butter or margarine until melted. Stir in 1/2 c water, the molasses, caraway seeds, and fennel seeds; set aside.

2. In a glass measuring cup, stir in the yeast and let it proof.

3. In a large bowl, combine the rye and whole wheat flours and the salt. Stir the yeast mixture and the milk mixture into the flour mixture. Stir in 1 c of the all-purpose flour to make a dough that is firm enough to handle.

4. Turn the dough onto a well-floured surface and knead in enough of the remaining flour to make a dough that is manageable and no longer sticky.

5. Place the dough in a large, greased bowl and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in bulk.

6. Punch dough down and form into two 8" oval loaves and place on a greased baking sheet. Cover with greased plastic wrap and let rise until doubled in bulk.

7. Preheat the oven to 350. Bake for 50 mins or until loaves are browned on top and bottom and sound hollow when tapped. Cool on wire rack.