Russian Black Bread (Winterton)

2 1/2 cups flour
1 cup rye flour
1 teaspoon salt
2 tablespoons brown sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon caraway seeds
1/4 teaspoon fennel seeds
2 teaspoons active dry yeast
4 teaspoons Postum or 1 teaspoon instant coffee granules
2 tablespoons vinegar
2 tablespoons butter, softened or 2 tablespoons margarine, softened
2 tablespoons dark corn syrup
1 1/2 cups hot water
In a bowl, combine all dry ingredients. Add remaining ingredients and knead until a soft dough forms. Place in greased bowl and turn to coat. Cover and let rise 30 minutes, or until double in size. Punch down dough and knead again. Form a loaf and place in Dutch oven sprayed with non-stick spray. Cover and let rise until double in size. Bake 30 to 40 minutes at 350 degrees using 10 coals on bottom and 14 on top.

Ease of Preparation: Easy

Preparation Time: 12 min
plus time to rise

Cook Time: 30-40 min

Servings: 16

Recipe By: Vernon Winterton

From:  101 Things To Do With a Dutch Oven
Used with permission of Gibbs Smith

Nutrition Facts
As prepared, each serving contains 130 calories, 2g total fat, 5mg cholesterol, 150mg sodium, 25g total carbohydrate and 3g protein.