Black Bread Recipe

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Black Bread Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Black Bread

Ingredients

1 envelope dry yeast
1 tsp sugar
1/4 cup warm water (105 - 115 f)
1/2 oz unsweetened chocolate
1 tbsp margarine
1 1/4 cup water
1/4 cup dark molasses
2 tbsp apple cider vinegar
1 tbsp salt
1/2 cup all-bran cereal
2 to 2 3/4 cups all-purpose flour
1 1/2 cup rye flour

Preparation

Makes 2 loaves

Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve. Let
stand until foamy, about 10 minutes.

Melt chocolate and margarine with 1 1/4 cups water in large bowl set
over gently simmering water. Stir until smooth. Remove from over
water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool.

Grease large bowl. Blend yeast into cereal mixture. Gradually stir
in 2 cups all-purpose flour and rye flour. Turn dough out onto
lightly floured surface and knead until smooth and elastic, about 10
minutes, kneading in up to 3/4 cup more all-purpose flour if
necessary to form workable dough. Add dough to prepared bowl, turning
to coat entire surface. cover and let rise in warm draft-free area
until doubled in volume, about 2 hours.

Grease two 3x2x7-inch loaf pans. Punch dough down. Turn out onto
lightly floured surface and let rest 3 minutes. Knead 3 minutes.
Divide dough in half. Roll each into 7x8-inch rectangle. Starting
with long side, roll dough up into cylinder. Tuck ends under and
pinch seam to seal. Place seam side down in prepared pans. Cover and
let rise in warm draft-free area until doubled, about 1 1/2 hours.

Preheat oven to 375 F. Bake until loaves sound hollow when tapped on
bottom, about 45 minutes. Remove bread from pans. Let cool
completely on rack before serving.

Bon Appetit

Servings: 2