Peasant black bread
2 servings
Ingredients
Quantity | 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 |
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 |
Butter | ||
4½ | cup | Unbleached Or Bread Flour |
Directions
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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