Yeast Bread: Black Peasant Bread

posted by Terrytx 07-19-103 8:33 AM

* Exported from MasterCook *
Black Peasant Bread
Recipe By : funnybone
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(Makes 2 Loaves)

2 scant tablespoons or 2 (1/4 ounce) packages active dry yeast
2 1/2 cups warm strong black coffee (about 105 to 115 degrees)
1/3 cup vegetable oil
1/2 cup molasses
2 tablespoons caraway seed
2 teaspoons salt
1/2 cup toasted wheat germ
1/4 cup cocoa powder
2 cups rye flour
5 1/2 to 6 1/2 cups unbleached flour
Cornmeal (optional)


In a large bowl, stir the yeast into coffee to soften.

Add oil, molasses, caraway seed, salt, wheat germ, cocoa powder, rye flour and 1 cup of unbleached flour to the yeast. Beat vigorously for 2 minutes.

Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.

Knead, adding flour a little at a time, until you have a smooth, elastic dough. Rye dough is better if it is still quite tacky at the end of the kneading period.

Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. For a finer textured bread, punch the dough down. Cover with the towel and let rise again until doubled, about 40 minutes.

Turn the dough out onto a lightly oiled work surface. Divide in half and gently knead the dough in a circle to expel the excess gases and to form a ball. Take care not to knead roughly or the smooth outer skin that forms splits and the finished loaf grows into an odd shape. Roll each ball in flour to coat it completely. Place on well-seasoned baking sheets that have been lightly sprinkled with cornmeal. Flatten the top of each loaf slightly.

Cover with a towel and let rise until almost doubled, about 45 minutes.

Preheat the oven to 375 degrees.

Just before baking slit the top of each loaf with a sharp blade in a "tic-tac-toe" design.

Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.

Immediately remove loaves from baking sheet and cool on a rack to prevent the crust from becoming soggy.

All Rights Reserved Betsy Oppenneer
2001 The Breadworks, Incorporated

Source: CL BB

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