Dark Rye Bread
1 1/3 c. warm
water
2 T. buttermilk
powder
2 T. olive oil
2 T. molasses
2 1/4 c. white
flour
1 c. rye flour (I
use Hodgson Mills whole grain rye four)
1/3 c. dry instant
potato flakes
2 T. KAF black
cocoa
1 t. KAF instant
espresso
2 T. brown sugar
1 1/4 t. salt
1 pkt. Hodgson
Mills active dry yeast
NOTE: to make this
in the bread machine, add all ingredients in the order that the manufacturer
recommends. Use "dough only" cycle. Then proceed to the shaping and
baking instructions below.
By hand
instructions:
1. In a large
mixing bowl, mix the yeast packet and warm water with 1/4 cup of white flour;
allow it to rest for about 5 to 10 minutes.
2. In a separate
bowl, blend the buttermilk powder, olive oil, molasses, and salt.
3. Mix the flours,
cocoa, espresso, potato flakes, and brown sugar together; then stir them into
the yeast mixture.
4. Add the wet
ingredients; knead in bowl to form a dough.
5. Gather dough
and turn out onto a floured surface. Knead the dough for about 10 minutes.
6. Allow it to
rise, covered, in a warm place for about 60 minutes.
7. Grease a 9x5
loaf pan. Shape into a loaf and place in baking pan. Cover and let rise again
for 30 to 45 minutes, or until doubled in size. Slash top of loaf with thin
serrated knife, or bread lame. This will keep it from splitting on the side. (I should have done several diagonal slashes on this one!)
8. Heat oven to
400˚.
9. Bake at 400˚ for 30-35 minutes, until loaf sounds hollow when tapped.
No comments:
Post a Comment