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.