Thursday, February 12, 2009
For Valentine's Day, I just had to share my husband's favorite bread! Unlike most rye breads, this bread is mild, moist, and chewy with a depth of flavor all it's own. The bread is made with white and rye flours with cocoa powder added for a deep rich brown color. I usually shape the dough into large round loaves but you could use bread pans if you wish. I double this recipe in my large Bosch mixer to have plenty for the freezer!
2 ½ cup warm water
1/8 cup dark molasses
1/3 cup corn syrup
¼ cup oil
¼ cup cocoa powder Or carob powder
¼ cup wheat gluten (optional)
1 T salt
3 cup rye flour
2 T yeast
more unbleached bread flour
Mix all ingredients but flour until combined. Allow to stand for 15 minutes. Begin adding flour, one cup at a time, until soft dough forms. Knead with kneading hook for six minutes or knead by hand for ten minutes. On oiled counter, shape dough into two large round loaves or place in loaf pans. Slash tops of loaves. Allow to rise for 45 minutes to one hour. Bake at 350 degrees for 35 minutes.
Option: Mix 1 tsp cornstarch and ½ cup water in a small saucepan and cook on medium heat until thickened. Ten minutes before bread is finished baking, brush loaves with this cornstarch glaze. Continue to bake until finished. Glaze will give loaves a nice shiny crust.
Edited to add: Nola experimented with this recipe I shared several weeks ago. She replaced the rye flour with whole wheat flour resulting in a dark bread with a great texture without the rye flavor. If you don't care for the rye taste but enjoy a unique bread, try her variation!