Saturday, July 21, 2012
This recipe is hidden in the Bible's "Pumpernickel and Whole Wheat Braid" recipe. I know I've made it before, but I don't remember it being this sweet. What emerged was more like a squaw bread. I'm not complaining, but it didn't taste as good with hummus as what I was expecting. I'm going to guess that I didn't have molasses the last time I made it and substituted brown sugar. With cream cheese, on the other hand....
1 Tb sugar
1-1/2 tsp salt
1 package (2 tsp) yeast
about 1-1/4 C flour
1 square (1 oz) unsweetened chocolate
1/3 C molasses
2 Tb butter
3/4 C 100º water
1-1/2 C rye flour or pumpernickel rye flour
1. Chop chocolate into small pieces. Combine with water, sugar, butter, molasses, and yeast. Allow to sit until foamy, about 5 minutes.
2. In a mixer, stir together 1 C of the rye flour and the salt. Add water mixture and beat into a batter. Add 1/2 C more flour and beat again until smooth, about 2 minutes. Beat in 1 C all-purpose flour to make a dough.
3. Flour a kneading surface and pour dough onto it. Knead until smooth, about 5 minutes. Because of the molasses, the dough will stay sticky. Try not to add more flour than necessary. Place dough in a lightly oiled bowl and turn to coat all sides. Set in a warm place and allow to rise until doubled, about 1-1/2 hours.
4. Punch down dough and let rest for 10 minutes. If making a panned loaf: grease loaf pan. Roll out dough into a rectangle, then roll up into a log. Place in pan, seam-side down. If making a stand-alone loaf: grease (or silpat) sheet pan, then scatter generously with corn meal. Shape dough into a round, log, or braid and place on pan. Let dough rise in a warm place until doubled, about 1 hour. If desired, brush with an egg wash before baking.
5. Bake at 350º for 45 minutes, or until dough sounds hollow when tapped.
Makes 1 loaf, or 3 mini-loaves
Difficulty rating :)