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Black Bread Recipe

This black bread recipe makes a great sandwich bread when sliced thin.

Trivia: According to Wikipedia, black bread is another name for rye bread that uses a starter and rye meal.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: Anyone shopping for a new food processor, should know that the Cuisinart Prep Plus Food Processor is an excellent choice.

Black Bread Recipe

This recipe makes one loaf.

Ingredients

1/4 cup cornmeal
1/4 cup of cold water
1/2 cup coffee, black and strong
1 1/2 teaspoons of butter
1 teaspoon of salt
3/4 teaspoon caraway seeds
1 1/2 teaspoon unsweetened cocoa (Dutch process)
1 tablespoon rapid acting dry yeast
1 1/2 tablespoon brown sugar
1/4 cup of water, warm
1 cup dark rye flour
1/2 cup whole wheat flour
1 cup white flour, unbleached

Glaze 1 egg white
2 tablespoons water, cold

Directions

You begin by making the starter. To do this, mix the cornmeal and first amount of water together in a small bowl and stir well.

Place the cold coffee in a pot on stove top, or use the microwave to heat it to boiling. When the coffee is hot enough, add it to the cornmeal and stir. Add the butter, salt, unsweetened cocoa and caraway seeds. Mix.

Using a second bowl, mix together the yeast, brown sugar and the second amount of water.

Using the bowl of your food processor, or a third bowl, combine the flours and mix well. If you are using a food processor, use the pulse setting to mix.

If you are using a food processor, keep the motor running and pour the contents of the two other bowls into the flour mixture. Continue until the mixture forms a ball. At that point, continue to knead with the machine for one minute. If you are not using a food processor, do a similar process by hand.

After machine kneading, remove the dough from the bowl and put it on a surface. Continue to knead by hand briefly. Add a little extra flour if needed. Make a ball of dough and punch a hole in the center. Put the dough back into the bowl of the food processor. Cover the top with a damp towel.

Let the dough sit in a warm place until it has doubled in bulk. Alternatively, you can raise the dough in your microwave oven if you know how to work with the settings. I do not do this so will not attempt to advise.

When raised, place the dough on a surface and punch down. Knead for few seconds then form it into a ball. Cover and let sit for ten minutes.

Dust a glass pie plate with cornmeal. Turn the ball-shaped black bread dough out onto the pie plate. Raise it again until it is twice the size.

Preheat the oven to 375°F. If you are planning to bake this on a pizza stone, preheat the stone for half an hour.

Before placing in oven, brush the top of the dough with your glaze, which is made by combining the egg white with the last amount of water.

Bake for approximately one hour. Do not under bake.

When done, remove your black bread from the oven and cool on a rack. Wrap it in plastic wrap and refrigerate if you want to store it.



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