Peasant Black Bread Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Rye Flour,
1/2 cup: Unsweetened Cocoa,
1/4 cup: Sugar,
3 tbsp: Caraway Seed,
2 package: Active Dry Yeast OR,
2 tbsp: From A Bulk Jar,
1 tbsp: Instant Coffee, (Powder Or
Crystals),
2 tsp: Salt,
2 1/2 cup: Hot Water, 120-130 F.
1/4 cup: Vinegar,
1/4 cup: Dark, (Blackstrap) Molasses
1/4 cup: Vegetable Oil Or Melted,
Butter,
4 1/2 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads