Dark Rye Bread from the Laurel’s Kitchen Bread Book
- cut recipe in half to make just one loaf
- made the flour in my grain mill using hard white wheat berries and rye berries
- used natural cocoa powder instead of carob powder to darken loaf
- added just over 1/2 cup of water during the kneading process
- kneaded dough for 15 minutes
- brushed on the glaze before removing from oven (recipe provided in book)
- included 1 teaspoon caraway seeds
I realized too late that I over-hydrated the dough and it got stickier than it should have, so next time I’ll need to back off on the water during the kneading process. The dough rose nicely until it went into the oven, when it fell somewhat, making a dense loaf. But it didn’t cave in, and the flavor is wonderful, so overall it’s a success.
While kneading, I could smell the cocoa powder and worried that the bread would taste chocolatey. But the chocolate was undetectable in the baked loaf. The color is more of a medium brown, not the dark loaf as intended.
Happily, this loaf worked beautifully with Smitten Kitchen’s Emmentaler on Rye with Sweet-and-Sour Red Onions recipe. It’s also yummy simply spread with butter. Now, to find more delicious sandwiches to make with this hearty loaf…