A delightful twist on the traditional Russian Black Bread, offering a rich and hearty flavor profile with a simplified preparation process.
Combine the dry ingredients in a large mixing bowl.
Mix thoroughly to ensure even distribution of the spices.
Heat the wet ingredients in a saucepan until warm.
Ensure the mixture is warm but not too hot to avoid killing the yeast.
Combine the wet and dry ingredients and mix until a dough forms.
Use a mixer for a smoother dough consistency.
Knead the dough on a floured surface until elastic.
Kneading helps develop the gluten for a better texture.
Let the dough rise in a warm place until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Shape the dough into a loaf and place on a baking sheet.
Shape the dough evenly for uniform baking.
Bake the bread in a preheated oven at 350°F for 40 minutes.
Check the bread for doneness by tapping the bottom; it should sound hollow.
Prepare the glaze by heating cornstarch and water until thickened.
Stir constantly to avoid lumps.
Brush the glaze over the baked bread and bake for an additional 5 minutes.
This gives the bread a shiny finish.
Cool the bread on a wire rack before slicing.
Cooling helps set the texture and makes slicing easier.
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