From the Anchor Yeast Kitchen
Black Bread
Prep 2 hr
Baking Time
25–30 mins
Total 2 hr 30 mins
Makes 1 Black Bread
easy
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By
Anchor Yeast Kitchen
Black Bread is a hearty loaf in which cocoa and coffee powders darken the loaf that is made with 3 different types of flour.
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Ingredients
200
g
Rye flour
( 435 ml / 1¾ cups )
150
g
Cake flour
( 375 ml / 1½ cups )
150
g
Whole-wheat flour
( 375 ml / 1½ cups )
15
ml
Cocoa powder
( 1 tbsp )
5
ml
Coffee powder
( 1 tsp )
5
ml
Salt
( 1 tsp )
5
ml
Caraway seed
( 1 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
45
ml
Oil
( 3 tbsp )
45
ml
Molasses
( 3 tbsp )
250
ml
Lukewarm water / barley wine / stout
( 1 cup )
Method
Mix the rye, cake and whole-wheat flour, cocoa, coffee, salt and caraway together. Add the Anchor Instant Yeast and mix.
Mix the oil, molasses and water together and add to the above mixture.
Mix to a soft dough and knead for 10 minutes, until smooth and elastic.
Cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down, pat into a rectangle on a lightly floured surface. Make sure the width is the length of the bread pan.
Roll the dough up and place seal towards the bottom, into a greased 1,5-litre-bread pan.
Cover with greased plastic and rise in a warm place for 30 - 40 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 25 - 30 minutes, until crisp.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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