Old World Brown Bread

Old World Brown Bread

Print Recipe

Yield

2 loaves 2 loaves

Difficulty

Intermediate Intermediate

Prep Time

0:20 0:20

Bake Time

45 to 50 minutes 45 to 50 minutes

Rest Time

10 minutes 10 minutes

Rise Time

1 hour 1 hour

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Ingredients

4 cups rye flour
3-1/2 cups all-purpose flour
1 tablespoon salt
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
2 tablespoons crushed caraway seed
2 tablespoons minced onion
2 teaspoons instant coffee granules
1 teaspoon sugar
1 teaspoon crushed fennel seed
2-1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1/4 cup butter OR margarine
1 (-ounce) square unsweetened chocolate
2 cups bran flakes cereal
Melted butter (optional)

Directions

Combine rye flour, 1 cup all-purpose flour, salt, undissolved yeast, caraway seed, minced onion, coffee, sugar and fennel seed in a large bowl. Heat water, vinegar, molasses, butter, and unsweetened chocolate until very warm (120^° to 130^°F). Stir in bran flakes; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 2 equal parts. Shape each into a 10 x 3-inch oval. Place on greased baking sheets. Cut slits in dough just before baking. OR roll each piece of dough to 12 x 8-inch rectangle. Beginning from short ends, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 9 x 5-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350^°F for 45 to 50 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter, if desired.

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