Peasant black bread

Yield: 2 servings

Measure Ingredient
3½ cup Rye Flour
½ cup Unsweetened Cocoa
¼ cup Sugar
3 tablespoons Caraway Seed
2 packs Active Dry Yeast OR
2 tablespoons From A Bulk Jar
1 tablespoon Instant Coffee (Powder Or
\N \N Crystals)
2 teaspoons Salt
2½ cup Hot Water (120-130ΓΈ F.)
¼ cup Vinegar
¼ cup Dark (Blackstrap) Molasses
¼ cup Vegetable Oil Or Melted
\N \N Butter
4½ cup Unbleached Or Bread Flour

Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and oil then beat until smooth. Stir in enough unbleached or bread flour to make a SOFT dough. Turn onto a floured surface.

Knead until smooth and elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or until done.

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