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Yeast: Black Bread




Source of Recipe


MasterCook


List of Ingredients




2 medium potatoes, scrubbed and quartered
1 3 ounce squ unsweetened baker's chocolate
2 tablespoons oil
1/4 cup dark molasses (not blackstrap)
3 1/2 tablespoons honey
2 teaspoons whole caraway seeds
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup freshly brewed coffee
2 packages dry yeast
1/2 cup warm water
1 teaspoon sugar
1 cup cornmeal
2 cups rye flour
2 cups whole wheat flour
2 cups flour
1 tablespoon salt
1 tablespoon molasses + 1 tbl. water

Recipe



Boil the potatoes until soft. Drain the potatoes, reserving a cup of the potato water. Mash the potatoes with a fork to yield one cup. In a small saucepan, melt the chocolate and butter on low heat, stirring constantly. In a large bowl, combine the melted chocolate with the mashed potatoes. Add the molasses, honey, caraway, cinnamon, nutmeg, coffee, and the cup of potato water. Mix thoroughly.
In a small bowl, combine the yeast, warm water, and one teaspoon of sugar. Set aside until the yeast bubbles, about 5 minutes. Pour the activated yeast into the cooled potato mixture and combine. Add the cornmeal, rye flour, wheat flour, white flour and salt. Mix well. The dough will be somewhat lumpy. Turn the dough out onto a well floured surface, cover it, and let it rest for 15 minutes. Meanwhile, clean, dry and butter or oil the large bowl.
Knead the dough for about 5 minutes, adding more white flour as needed to prevent sticking. Form it into a ball, place it in the buttered bowl, and turn it to coat on all sides. Cover and let rise until doubled in a warm draft free place for about 1 1/2 hours. Knead gently for one minute and let rise again until doubled, about 40 minutes. Form the dough into two round loaves and place them in buttered 9" pie plates or a large baking sheet. cover them and let rise until almost doubled, about 1/2 hour.
Preheat oven to 350¼F. Brush the loaves with the molasses and water glaze. With a sharp knife, cut a shallow X in the top of each loaf. Bake for 45 minutes or until the bread sounds hollow when tapped on the bottom. If you would like a sweeter dessert bread, just increase the honey or sugar by one tablespoon, add 1/4 c. currants, and omit the caraway seeds.