Black Bread
A rich, dark loaf with a slightly sweet taste from molasses and hints of coffee and caraway seeds, perfect for hearty meals.
Ingredients
- 2 1/4 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
- 1/4 cup molasses (or substitute with black treacle or honey)
- 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 (or substitute with cooked, mashed potato)
- 1 1/3 cup rye flour
- 3 1/4 cup bread flour or unbleached all-purpose flour (plus more for dusting)
- Olive oil (for kneading and greasing the baking sheet)
- 2 tablespoons buttermilk, water, or milk (for brushing the loaf)
Instructions
- In a small bowl, whisk the yeast with about 1 1/3 cups of warm water and a teaspoon of sugar. Let it rest until foamy.
- Combine cocoa powder, espresso, molasses, caraway seeds, butter, and salt in a saucepan over medium-low heat. Stir until melted and blended. Cool slightly.
- In a large mixing bowl, combine foamy yeast, grated carrots (or potatoes), and the warm molasses mixture. Stir together.
- Slowly add rye flour and bread flour to form a soft, slightly tacky ball. Adjust with more water or flour as needed.
- Knead on a lightly floured surface for about 5 minutes until smooth and elastic.
- Shape into a ball, rub with olive oil, and place seam-side down in an oiled bowl. Cover and let rise in a warm place until doubled, about 1-2 hours.
- Once risen, shape into a round loaf and place on a greased baking sheet. Let rise until almost doubled.
- Preheat oven to 425°F (220°C). Brush the top with buttermilk and sprinkle with flour and caraway seeds. Score an 'X' on top.
- Bake for 20 minutes, then lower the temperature to 350°F (180°C) and bake for another 20-25 minutes until crust is deeply colored and sounds hollow when tapped.
- Let cool on a wire rack for at least 15 minutes before slicing.
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Notes
Store in a clean kitchen towel or bread box at room temperature for 2-3 days. For longer storage, slice and freeze.