Prep time: About 30 minutes
Rising time: 2 hours
Cooking time: 45 minutes
Makes: four 6-inch boules
- 2 T. active dry yeast
- 1/2 cup warm water
- 1 oz. unsweetened dark chocolate
- 2 t. instant coffee granules
- 2 T. caraway seeds
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 2 cups boiling water
- 1 cup oat bran
- 4 cups rye flour
- 2 t. salt
- 3 1/2 cups white flour
- 1 T. mild olive oil
- Dissolve the yeast in 1/2 cup of warm water and let it activate for 20 minutes.
- Shave the chocolate finely or crush into small pieces.
- Add to a large mixing bowl the boiling water, chocolate, coffee, vinegar, brown sugar and caraway seeds.
- Stir until the chocolate dissolves. Let mixture cool until luke warm.
- Mix in the rye flour and oat bran. Mix in the white flour.
- Turn out onto a floured surface and knead 100 strokes.
- Place dough on an oiled cookie sheet and let it rise 1 hr in a warm place.
(I leave my oven door ajar. The pilot light brings the temperature to around 100 deg. F)
- Divide into 4 equal portions, form them into rounds, place on a cookie sheet and return to oven to rise another hour.
- Bake 45 minutes in 350 deg. F oven.
Good as an appetizer sliced thinly and spread with cream cheese.
Inspired by delicious bread served at a farmhouse restaurant in Serbia, June 9, 2017.
Based on a recipe from the Internet.
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