Russian Black Bread

Recipe submitted by Ruth T.

Make a yeast starter and let stand 2-3 hours or overnight:
1 Tbsp. yeast
1/2 cup warm water
3 Tbsp. Rye flour
1/8 tsp. sugar
1/3 cup unbleached all purpose flour

When ready to make the dough add to the yeast starter:
1 cup buttermilk
1/4 cup cider or malt vinegar
2 Tbsp. butter, melted
1/2 oz. unsweetened chocolate, melted

Sift together:
1 Tbsp. flax seed meal
3 cups Rye flour
2 cups whole wheat flour
4 tsp. salt
2 cups unbleached bread flour

Place liquids in large mixing bowl. Gradually add the flour mixture until a ball forms and the dough
comes away from the sides of the bowl, adding another ½ cup of buttermilk as needed. Let the
dough rest 10 minutes. Knead well for 15 minutes.  Let rise once. Shape into 2 round loaves. Let
rise until doubled. Bake 350 for 45 minutes.