Old World Black Bread

This really is an old world type black bread.

It is one of the wonderful recipes from the Gooseberry Patch cookbook called Country Baking Cookbook: Recipes for Freshly Baked Goodies From Grandma's Kitchen.

This recipe reminds me of the breads my Austrian grandfather would make.

It is a dark rye bread recipe, darkened with the addition of a few teaspoons of instant coffee granules.

If you are a novice bread baker, don't let the idea of making a yeast bread instill fear in your heart.

Bread baking with yeast isn't really that difficult, although you may need to try it a few times to perfect it.

There is a handy video on kneading bread dough below the recipe. Be sure to check it out before you try it.

Old World Black Bread

3 3/4 cups rye flour
3 3/4 cups flour
2 packages active dry yeast
1/2 cup warm water
1/2 cup cocoa
1/4 cup sugar
2 tablespoons caraway seeds
2 teaspoons salt
2 teaspoons instant coffee granules
2 cups water
1/4 cup vinegar
1/4 cup corn syrup
1/4 cup butter

Combine the flours in a large bowl. Reserve 3 cups of the flour mixture. Sprinkle yeast over the warm water and stir until dissolved. Mix together the reserved 3 cups of flour, cocoa, sugar, caraway seeds, salt and instant coffee.

Combine the water, vinegar, corn syrup and butter in a medium saucepan. Heat over low heat until just warm, butter does not need to be completely melted. Add to the cocoa mixture and blend well. Add the dissolved yeast and stir until thoroughly combined. Stir in enough additional flour mixture , one cup at a time, until the dough no longer clings to the sides of the bowl.

Turn the dough onto a lightly floured board. Cover and let rise for 10 minutes. Knead the dough until smooth and elastic, about 15 minutes (see video below for instructions on kneading). Place in a greased bowl and turn the greased side up. Cover and let rise in a warm place about 1 hour or until double.

Punch down and turn onto a lightly floured board. Divide the dough in half and shape each portion into a smooth ball. Place each ball in the center of a greased 8 inch round cake pan. Cover and let rise in a warm place about 1 hour or until double.

Bake at 350°F for 45-50 minutes or until the loaves sound hollow when tapped lightly. Remove from the pans and place on wire racks.

Makes 2 loaves.

This wonderful French Bread Pan features a perforated surface which allows hot air circulation during baking. This will provide your breads with a crusty crust. The non-stick pan is made from heavy gauge steel with a silver-stone finish. French Bread Pan

• Feel free to leave out the caraway seeds if you don't like them. They are not essential to the recipe.

• Where the recipe simply states 3 3/4 cups flour, you can use either bread flour or all purpose flour.

• For extra flavor and a great look, press poppy seeds into the dough before you leave it for its last rising.

Nutritional Analysis Per Slice

Based on 15 slices per loaf.

Calories 142; Calories from Fat 22; Total Fat 2.4g; Saturated Fat 1.1g; Trans Fat 0.0g; Cholesterol 4mg; Sodium 167mg; Total Carbohydrates 27.8g; Dietary Fiber 4.7g; Sugars 2.6g; Protein 4.4g; Vitamin A 1%; Vitamin C 0%; Calcium 2%; Iron 12%

(Percentages based on a 2000 calorie per day diet)