Black Bread
Ingredients
-
2 ¼
teaspoons
active dry yeast
-
320 - 400
ml
warm water (105 - 115°F)
-
1
teaspoon
natural cane sugar or brown sugar
-
2
tablespoons
cocoa powder
-
2
tablespoons
finely ground espresso beans
-
¼ +
cup
molasses
-
3
teaspoons
caraway seeds, plus more for topping
-
3
tablespoons
unsalted butter, cut into pieces
-
2
teaspoons
fine grain sea salt
-
~2
cups
coarsely grated carrot (2 large)
-
1 ⅓
cup
rye flour
-
~3 ¼
cup
bread flour (or unbleached all-purpose flour), plus more for dusting
-
olive oil
for kneading and oiling baking sheet
-
2
tablespoons
buttermilk, water, or milk
Instructions
- Activate the yeast by whisking it with warm water and sugar, then set aside until foamy.
- In a saucepan, combine cocoa, coffee, molasses, caraway, butter, and salt; heat until melted and lukewarm.
- Mix the yeast mixture with grated carrot and the lukewarm mixture in a bowl, then add the flours and stir until a cohesive dough forms.
- Knead the dough for about 5 minutes until elastic and springy.
- Shape the dough into a ball, oil it lightly, and place it in an oiled bowl to rise for 1-2 hours until doubled in size.
- Press down the dough, shape it into a round, and place it on a lightly oiled baking sheet to rise for another hour.
- Preheat the oven, then brush the dough with buttermilk, sprinkle with flour and caraway seeds, and slash an 'X' on top.
- Bake for 20 minutes at 425°F, then reduce heat to 350°F and bake for another 20-25 minutes until crusty.
Nutrition Facts (estimated)
Servings
12
Calories
196
Total fat
4g
Total carbohydrates
36g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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