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RUSSIAN RYE BREAD 
Preparation and baking time: 3 - 3 1/2 hours. Yield: 2 large loaves.

3 1/2 c. water (100 degrees)
1 tbsp. dry yeast
1/2 c. dark molasses
1 oz. unsweetened baking chocolate, melted
1/4 c. onion flakes
2 tbsp. caraway seeds
2 tbsp. fennel seeds
2 tbsp. gluten flour
2 tsp. salt
1/4 c. cooking oil
2 tsp. vinegar
4 c. rye flour
2 c. white flour
1 c. whole wheat flour

Proof yeast in 1 cup warm water (about 100 degrees) with 1 tablespoon molasses. If yeast is good, add remaining water, salt, oil, gluten, onion, caraway seeds, fennel seeds, molasses, melted chocolate to a large mixing bowl. Add flour 2 cups at a time and stir together. Dump contents of bowl onto floured surface and knead 10-15 minutes. Add a blend of white and rye flour while kneading. Don't attempt to totally eliminate stickiness. Dough is ready when it resumes its shape when pressed in by 2 fingers.

Grease or butter a large bowl and put the dough in to rise. Turn the dough in the bowl to grease the entire surface. Cover the bowl and let the dough rise in a draft-free, warm place until it has doubled in size, 35-45 minutes.

Punch down the dough with your fist, and turn it out onto the floured surface to knead. Knead dough, adding flour to reduce stickiness. Dough is ready when it responds as described above.

Split dough into 2 equal pieces. Flatten dough with palm and press out from center to eliminate air bubbles.

Roll flattened dough into a coil. Turn ends under and pinch all seams closed. Put dough into greased 9x9 inch loaf pan and flatten dough until it touches all sides. Press down all edges to form rounded top. Repeat with second piece of dough.

Let dough rise a second time until doubled in bulk, about 35-45 minutes, in a warm place, no drafts. Dough does not need to be covered.

Bake at 375 degrees for 30 minutes. When done, bread sounds hollow when tapped. Remove bread from pans immediately and cool on a wire rack.

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