Makes: 1 Black Bread Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 25 – 30 minutes
Black Bread is a hearty loaf in which cocoa and coffee powders darken the loaf which is made with 3 different types of flour.
Ingredients
| 200 |
g |
Rye flour ( 435 ml / 1¾ cups ) |
| 150 |
g |
Cake flour ( 375 ml / 1½ cups ) |
| 150 |
g |
Whole-wheat flour ( 375 ml / 1½ cups ) |
| 15 |
ml |
Cocoa powder ( 1 tbsp ) |
| 5 |
ml |
Coffee powder ( 1 tsp ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 5 |
ml |
Caraway seed ( 1 tsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 45 |
ml |
Oil ( 3 tbsp ) |
| 45 |
ml |
Molasses ( 3 tbsp ) |
| 250 |
ml |
Lukewarm water / barley wine / stout ( 1 cup ) |
Method
- Mix the rye, cake and whole-wheat flour, cocoa, coffee, salt and caraway together. Add the Anchor Instant Yeast and mix.
- Mix the oil, molasses and water together and add to the above mixture.
- Mix to a soft dough and knead for 10 minutes, until smooth and elastic.
- Cover with greased plastic and leave to rest for 10 minutes.
- Knock the dough down, pat into a rectangle on a lightly floured surface. Make sure the width is the length of the bread pan.
- Roll the dough up and place seal towards the bottom, into a greased 1,5-litre-bread pan.
- Cover with greased plastic and rise in a warm place for 30 – 40 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, until crisp.
