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Black Bread

Makes: 1 Black Bread   Oven: 180 °C / 350 °F
Preparation Time: 2 hours    Baking Time: 25 – 30 minutes

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

  1. Mix the rye, cake and whole-wheat flour, cocoa, coffee, salt and caraway together. Add the Anchor Instant Yeast and mix.
  2. Mix the oil, molasses and water together and add to the above mixture.
  3. Mix to a soft dough and knead for 10 minutes, until smooth and elastic.
  4. Cover with greased plastic and leave to rest for 10 minutes.
  5. Knock the dough down, pat into a rectangle on a lightly floured surface. Make sure the width is the length of the bread pan.
  6. Roll the dough up and place seal towards the bottom, into a greased 1,5-litre-bread pan.
  7. Cover with greased plastic and rise in a warm place for 30 – 40 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, until crisp.
Black Bread