Black Bread Recipe
Cocoa and coffee powders darken the loaf and caraway and fennel seeds impart just a bit of licorice flavor.
Black bread recipe. Store bread well wrapped at room temperature for several days. Black bread recipe a deliciously dark and moist loaf made with rye muscovado cocoa coffee treacle carrot and caraway. This is a steakhouse bread recipe that i obtained many years ago from a friend. If you like brush the rolls or bread with beaten egg then sprinkle some uncooked oatmeal on top before baking.
Im in culinary school to be a pastry chef and after one student made a disappointing black bread from hamelmans bread book admittedly a stellar bread book but a totally lackluster black bread recipe i whipped this up at home and brought in samples. It can be made in your bread machine or with a stand mixer. Prep time includes rising times. It makes a very dense and flavorful bread.
It is awesome and sure to impress anyone. Recently while going through a box of old cookbooks stored in my attic i came across the original copy of this recipe. This black bread recipe from jamie oliver is made with rye and wheat flours it is a rich dense sweet and slightly sour lightly spiced russian classic. Black beer bread recipe.
The bread will go well with something strong like salmon. Bake the bread for about 35 minutes until it sounds hollow when you thump the bottom or the inside measures 205f on a digital thermometer. Also i use molasses here but a lot of you particularly outside the us tend to ask me for alternatives black treacle or honey will also work. Theres a nice tangy bite to this hearty dark rye that still has a tender crumb thanks to the wheat flour.
I have no idea where i got it from perhaps the back of the rye flour bag or yeast envelope. This is a tried true recipe for russian black bread that ive had for years. Yes i made this recipe up but it is so straightforward and the ingredients so simple that i believe it could easily have been made well back into history not to mention in the northern reaches of westeros. After baking the bread is dense with a crispy crust and has a definite aftertaste of coffee and unsweetened chocolate.
Remove the loaf from the oven and cool it on a rack before slicing.
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