Russian Black Bread Rolls Or Loaves

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This is a heavy, dark bread. posted for zwt 2006. This recipe makes either 24 rolls or 2 round loaves. cooking time includes rising times, and will also depend on whether you're making rolls or loaves.

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Steps

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In a medium saucepan , heat water , molasses , oil , and baking chocolate until very warm.

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The chocolate does not need to be completely melted.

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In a large bowl , blend all-purpose flour , bran , sugar , coffee , salt , onion powder , fennel seed , and yeast at low speed until moistened.

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Beat 3 minutes at medium speed.

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Stir in , by hand , the rye flour.

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On well-floured working surface , knead the dough , adding 1 / 2 to 1 1 / 2 cups additional all-purpose flour as needed , until dough is smooth and elastic.

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Dough will be slightly sticky.

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Place dough in a greased bowl , and then turn the dough so the greased side is up.

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Cover and let rise in a warm place until not quite doubled in size.

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Generously grease two 8- or 9-inch round cake pans or cookie sheets.

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Punch down dough.

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For rolls: divide dough into 24 pieces.

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Shape each piece into a ball.

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Place in prepared round cake pans.

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For loaves: divide dough in half and shape each half into rounds.

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Place in prepared pans.

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Cover .

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Ingredients

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water, molasses, oil, unsweetened baking chocolate, all-purpose flour, shredded bran cereal, sugar, instant coffee, salt, onion powder, fennel seed, active dry yeast, medium rye flour, egg white