SWEET BLACK BREAD - Lindah

4 egg yolks
1/2 c. sugar
4 stiffly beaten egg whites
4 oz. cooking chocolate
1/2 c. flour
1 Tbsp. potato flour
1 Tbsp. sugar

Beat together egg yolks and sugar until creamy.
Fold in beaten egg whites. Melt chocolate over low flame and add to egg mixture. Sift the two flours together and add to batter slowly.
Butter an 8-inch square by 3-inch high cake pan; sprinkle buttered surface of pan with 1 tablespoon sugar and spread as evenly as possible and shake out surplus sugar.
Pour batter in pan. Bake in preheated 375 degrees oven for 35 minutes.

This is a delicious black bread and is especially good with cream cheese or plain butter.

Black Bread

1 envelope dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (105 to 115 degrees F)
1/2 ounces unsweetened chocolate
1 tablespoon margarine
1 1/4 cups water
1/4 cup dark molasses
2 tablespoons apple cider vinegar
1 tablespoon salt
1/2 cup All-Bran cereal
2 to 2 3/4 cups unbleached flour
1 1/2 cups rye flour

Sprinkle yeast and sugar over 1/4 cup warm water. Stir to dissolve. Let stand until foamy, about 10 minutes.

Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool.

Grease a large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups unbleached flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more unbleached flour if needed to form a workable dough. Add dough to prepared bowl, turning to coat entire surface. Cover and let rise in warm area until doubled in volume, about 2 hours.

Grease two loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into an 8 x 7-inch rectangle. Starting with long side, roll dough up into a cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped on the bottom, about 45 minutes.

Remove bread from pans. Let cool completely on a rack before serving.

GERMAN BLACK BREAD

3 cups white flour
¼ cup cocoa
2 packages yeast
1  tablespoon caraway seed
2 cups water
1/3 cup black strap molasses
2  tablespoons butter
½ teaspoon honey
1 teaspoon salt
3-3½ cups rye  flour

Combine the first four ingredients. Heat the next five
ingredients  until warm (100-120°), stirring to melt the butter.
Add to the first mixture,  beat on low for 30 seconds.
Scrape the bowl and beat for 3 minutes on high. Stir  in
3-3½ cups rye flour to make the dough. Turn out onto a lightly
floured   surface. Knead until smooth (5 minutes.)
Cover and let rest 20 minutes, punch  down, divide in half,
and shape into 2 round loaves. Grease baking sheet or two  8
inch pie plates. Brush with cooking oil. Slash the tops with a
sharp knife. 
Cover and let rise in warm place until doubled in size (45-60
minutes). Bake at  400° for 25-30 minutes. Cool on a rack.

RUSSIAN BLACK BREAD

4 cups rye flour, unsifted
3 cups white flour, unsifted
1  teaspoon sugar
2 teaspoons salt
2 cups whole bran cereal
2  tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2  teaspoons onion powder
½ teaspoon fennel seed, crushed
2 packages  Fleishmann's Dry Yeast
2½ cups water
¼ cup vinegar
¼ cup dark  molasses
1 square (1 ounce) unsweetened chocolate
¼ cup margarine
1  teaspoon cornstarch
½ cup cold water

Combine first two flours. In a large bowl, mix 2½ cups of the
flour to  the next eight ingredients. In a pan, combine next
five ingredients.
Heat to  120° to 130°. Add warm ingredients to dry ingredients
in bowl. Beat at medium  speed for 2 minutes. Add another
½ cup flour mixture. Beat at high speed for 2 minutes.
Beat in remaining flour to get a dough. Turn out or board and
let rest 15 minutes. Knead until smooth and elastic for
10 to 15 minutes.
Put in greased  bowl and cover and let rise until double.
Punch down and divide in half.
Shape  each loaf into a five inch diameter ball. Place in an 8
inch round cake pan. Let  rise in warm place until double
(about an hour). Bake at 350° for 45 to 50  minutes. Meanwhile,
combine cornstarch and cold water.
Cook over medium heat,  stirring constantly. Boil one minute.
Brush hot bread and return to oven and  bake another
2 or 3 minutes. Remove from pans and cool on rack.