Side Pannel
Peasant Black Bread
Ingredients List
- 3 1/2 c Rye Flour
- 1/2 c Unsweetened Cocoa
- 1/4 c Sugar
- 3 tb Caraway Seed
- 2 pk Active Dry Yeast OR
- 2 tb From A Bulk Jar
- 1 tb Instant Coffee (Powder Or
- Crystals)
- 2 ts Salt
- 2 1/2 c Hot Water (120-130ø F.)
- 1/4 c Vinegar
- 1/4 c Dark (Blackstrap) Molasses
- 1/4 c Vegetable Oil Or Melted
- Butter
- 4 1/2 c Unbleached Or Bread Flour
Directions
Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee
and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and
oil then beat until smooth. Stir in enough unbleached or bread flour to
make a SOFT dough. Turn onto a floured surface. Knead until smooth and
elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of
the dough. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down and divide in half. Shape each half into a ball and
place in the center of 2 greased 8-inch round cake pans. Cover and let rise
until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45
minutes, or until done.
and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and
oil then beat until smooth. Stir in enough unbleached or bread flour to
make a SOFT dough. Turn onto a floured surface. Knead until smooth and
elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of
the dough. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down and divide in half. Shape each half into a ball and
place in the center of 2 greased 8-inch round cake pans. Cover and let rise
until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45
minutes, or until done.
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