Black Bread

This is the recipe for black bread in Beard on Bread. I did not care for it as I found it too heavy and dense. My husband however, really enjoyed it claiming it is what he typically thinks of as “rye bread.” It was difficult to knead by hand, though I am admittedly, rather arthritic. If I were to make it again, I’d certainly use a few tablespoons of vital wheat gluten to lighten it up a bit. I froze one of the loaves and it will be interesting to see how well it defrosts.

You will need:

3/8 cup cornmeal
¾ cup cold water
¾ cup boiling water
1 tablespoon butter
1 tablespoon salt
2 tablespoons and 1 teaspoon brown sugar
1 ½ teaspoons caraway seeds
1 tablespoon unsweetened cocoa
1 tablespoon instant coffee
2 packages active dry yeast
¼ cup lukewarm water
2 cups rye flour
1 cup whole wheat flour
2 cups unbleached all purpose flour
additional flour for kneading
1 egg white mixed with 2 tablespoons cold water

Add cornmeal to the cold water and mix well. Pour into boiling water and stir until thickened. When thick and bubbly, stir in the butter, salt, seeds, cocoa and coffee.

Dissolve the yeast in the warm water and add to the mixture.

Blend in the flours adding liquid if needed until you have a sticky dough. Knead on a floured board until firm and elastic. Place in a well buttered bowl, turn to coat and cover. Let rise until doubled (about 2 hours).

Punch down, divide and roll into loaves. Place in 2 well greased loaf pans and again cover. Let rise until almost doubled.

Before baking, brush with egg wash. Place in pre-heated 375 degree F. oven for 50-60 minutes or until it sounds hollow when rapped.