Wednesday, March 23, 2011

Black Bread

Calls for non-traditional ingredients. Makes two loaves.

3/8 cup cornmeal
3/4 cup cold water
3/4 cup boiling water
1 tablespoon olive oil buttery spread
1 tablespoon sea salt
2 tablespoons + 1 teaspoon brown sugar
1 1/2 teaspoons caraway seeds
1 tablespoon unsweetened dark cocoa
1 tablespoon instant decaf coffee
2 packages active dry yeast
1/4 cup warm water
2 cups rye flour
1 cup whole wheat flour
2 cups all-purpose flour
additional flour and water
cooking spray

Add cold water to cornmeal. Mix well. Pour into boiling water (do not add the boiling water to the cornmeal mixture). Stir until thick and bubbly.

Stir in buttery spread, salt (I actually didn't add the salt until after I added the flour because I forgot!), sugar-substitute, caraway seeds, cocoa, and instant coffee.

 Dissolve yeast in warm water. Add to mixture and stir. 

Blend the flours in separate bowl, then add slowly to mixture. Add more water if necessary to make a sticky dough.


Knead on a floured surface. Add more flour if necessary. Dough will be extremely elasticy and not very firm (this goes against the original recipe--but I was sick and tired of my bread not rising).

Form into ball.

Place in bowl coated with cooking spray. Turn ball in order to coat with fat.

Place in oven until doubled in bulk. (This is the first time my bread actually rose!)

Punch down (without breaking your fist).

 Knead on lightly floured surface for three minutes. Form into two cylindrical loaves.

Place in greased loaf pans.

Place in oven and allow to double in bulk.

Brush bread with egg-substitute.

Bake at 375 degrees for 50 minutes.

How was it?

YUCK. I don't like the flavor of black bread. But I am eating it anyway. At least I am not inclined to binge on it.


Recipe adapted from Beard on Bread

No comments:

Post a Comment