BLACK BREAD
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve coffee in 1/4 cup warm water. In the bowl of a stand mixer, combine remaining 1 3/4 cups plus 2 tablespoons warm water and molasses. Sprinkle yeast over top, stir, and let stand 5 minutes.
- Add honey, flours, cocoa, and salt to yeast mixture. Attach bowl to stand mixer fitted the dough-hook attachment and beat on low speed 1 minute. Increase speed to medium-low and beat until dough is smooth and slightly tacky, about 3 minutes (or knead by hand 15 to 20 minutes).
- Transfer dough to a lightly floured surface; knead by hand, turning dough over, 4 to 5 times before shaping into a ball. Transfer dough, smooth-side up, to a lightly oiled large bowl. Cover with plastic wrap; let rise in a warm place until doubled in volume, 1 1/2 to 2 hours.
- Turn dough out onto a lightly floured surface and divide in half. Set one half aside, loosely covered with lightly oiled plastic wrap. Shape remaining half into a 9-inch rectangle, with a short side parallel to work surface. Fold top third of dough towards center, then fold bottom third of dough on top, pressing gently to seal. Turn dough 90 degrees and repeat folding process, pinching seam and sides closed. Place seam-side down and roll dough back and forth with palms of hands to form a loaf about 12 inches long with tapered ends. Repeat shaping process with remaining half of dough. Sprinkle a clean cotton cloth with cornmeal and place loaves on top, spacing about 6 inches apart. Loosely cover with lightly oiled plastic wrap and a clean kitchen towel. Let rise in a warm place 45 minutes.
- Meanwhile, preheat oven to 400 degrees, with a pizza stone on rack in lower third and a skillet or baking pan on lowest rack, 30 minutes. Transfer loaves to a pizza peel or unrimmed baking sheet dusted with cornmeal. Brush tops with egg white. Using a lame (baker?s blade), razor blade, or serrated knife, make four diagonal cuts, 1/4 to 1/2 inch deep, across each loaf. Slide loaves from peel onto stone. If not using a stone, slide loaves onto a parchment-lined baking sheet dusted with cornmeal. Quickly pour boiling water into preheated skillet to create steam. Bake until loaves are dark brown and hollow-sounding when tapped on bottoms, about 30 to 40 minutes. Transfer loaves to a wire rack; let cool completely.
PUMPERNICKEL RYE BREAD
This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.
Provided by Rodney
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
- After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
- Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g
OLD-WORLD RYE BREAD
Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
DARK RYE BREAD
Very good!!! The extra sugar makes for a better rise.
Provided by knowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 12
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the Basic cycle, and press Start.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g
OLD-WORLD RYE BREAD
Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
- Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
- Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 3 g, TransFat 0 g
GERMAN DARK RYE BREAD
This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).
Provided by Dee514
Categories Yeast Breads
Time 1h55m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
- Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
- Add to dry mixture.
- Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
- Beat 3 minutes at high speed.
- Then by hand, stir in enough rye flour to make a soft dough.
- Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
- **Cover, and let rest 20 minutes.
- Punch down dough.
- Divide in half.
- Shape into 2 round or oval loaves on greased baking sheets.
- Brush with small amount of cooking oil.
- Slash tops with knife.
- Cover; let rise until double (45-60 minutes).
- Bake at 400 degrees for 25-30 minutes.
- Remove from baking sheets, place on racks to cool.
- **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
- Proceed with the recipe as stated.
COCOA RYE BREAD
Steps:
- MAKES 3 LOAVES The flavor of cocoa in rye bread is so natural to me that I cannot understand why I did not try this before. I am wondering now how good a stiff shot of cocoa would be in pumpernickel. This recipe is easy and tasty and it will help change your mind about chocolate having to be sweet. As always, you will need a good kitchen scale in order to make good bread. I do all of this in my KitchenAid so there is no work to making bread, no work at all. In your electric mixer bowl dissolve the yeast in the water. Let sit for 5 minutes. Measure out the flour on a scale. I use a lunch sack for this. Mix the flour up a bit and add 4 cups of the mixed flour to the water mix. Beat with your mixer; I use my batter blade for this, for about 10 minutes. Add the cocoa powder and the salt water. Mix well and then work in the rest of the flour, using the dough hook. If you do not have a powerful mixing machine it is best to stir the remaining flour in by hand. Knead on a floured board or on a piece of marble until the dough is very smooth, about 15 minutes. If you use a machine for this it will take half that time. Place the dough on a plastic countertop and cover with a very large stainless-steel bowl. Allow to rise once until double in bulk and punch down. Allow to rise a second time and punch down again. Shape into 3 loaves and place on cookie sheets sprinkled with cornmeal. Allow the loaves to rise until double in bulk. Bake in the upper third of a 450? oven for about 25 minutes, or until the loaves are light brown and hollow-sounding when you tap them on the bottom. From . Downloaded from Glens MM Recipe Archive, G Internet.
Nutrition Facts : Calories 2 calories, Fat 0.035877219741047 g, Carbohydrate 0.297936911762607 g, Cholesterol 0 mg, Fiber 0.163787307513475 g, Protein 0.298716851322195 g, SaturatedFat 0.00464064037954847 g, ServingSize 1 1 Serving (1g), Sodium 0.400942002016211 mg, Sugar 0.134149604249132 g, TransFat 0.0111765338888957 g
COCOA RYE BREAD
Make and share this Cocoa Rye Bread recipe from Food.com.
Provided by Northern_Reflectionz
Categories Yeast Breads
Time 4h10m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Dissolve sugar in 1/2 cup warm water and sprinkle yeast over, and allow to stand 10 minutes til yeast rises. Stir.
- Add molasses, salt and shortening to the 2 1/2 cups lukewarm water.
- Stir the rye flour and cocoa together, then beat into the molasses mixture.
- Add the dissolved yeast and 1 cup of white flour and beat til dough is smooth.
- Keep adding flour until dough is firm enough to turn onto a floured surface.
- Knead the rest of the flour into it until dough is smooth and elastic.
- Place in a greased bowl, cover and allow to rise in a warm place free from drafts. (approx 2 hours).
- Punch dough down.
- Shape into 2 or 3 loaves and place in well greased loaf pans.
- Allow to rise again 1 hour.
- Bake 375F 35-40 minutes.
- (if you want, add the raisins and walnuts with the flour for a delicious tea bread).
Nutrition Facts : Calories 1798.7, Fat 23.3, SaturatedFat 4.9, Sodium 2384, Carbohydrate 360.8, Fiber 29.8, Sugar 65.7, Protein 40
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