Chief
11-21-2007, 02:04 PM
One of my favorite recipes...note that this is not scaled, but as this is a coarse bread, measurements work fine.
2 Cups warm water
1/4 C molasses
1/4 C malt vinegar
1/2 C melted butter
1 pkg 99% dark cacao chocolate (Don't cheap out on this! World Market)
1/2 very warm water
2 T dry yeast
2 T sugar
3 C bread flour
3 C Dark Rye flour
1/2 C whole wheat flour
1 C unprocessed wheat bran
1 T kosher salt
2+T fresh caraway seed
2 generous tablespoons of very finely ground espresso beans
1 large shallot, very finely diced, at least 1/2 C
1 T fresh fennel seed
semolina or coarse corn meal
Measure and prepare all ingredients as I have grouped them above. All of the dry goods should be mixed together in a stainless steel bowl and reserved for use.
Start the yeast group first. Combine it all and stir well to wet the yeast. let it activate and be sure it foams up nicely before starting the next step.
Heat the butter until it is completely melted in a 2 cup measuring cup, then add everthing else in that group to the cup, and stir it until the heat from the butter melts the chocolate, and you get a fragrant, dark black syrup. Add all of the seeds and seasonings to the cup, and after mixing pour the whole mix into the biggest bowl you have for your electric mixer. Add the 2 cups of hot water and the yeast sponge. Install the dough hook on the mixer.
On slow speed, start adding scoops of your dry goods until all of it is in the bowl and mixing nicely under the hook. You should have a reasonably moist and somewhat sticky dough as the gluten gets wet and works up. I keep the mixer on medium and really work this dough for a good ten minutes to be sure everything works together well. The smell at this point will amaze you....
When it's well mixed. stop the mixer and clean off the dough hook. Using your clean hands, free the doughball from the bowl, and slap it around to show it who bad it has been...and to form a nice smooth ball. Put it right back into the mixing bowl, cover with a towel and let it rise for an hour.
Punch the doughball down, and shape per your preferences. Allow to rise for a second hour or until the boules have doubled in size.
Bake in a hot oven 350 degrees until done; about 50 minutes. Finished loaves should have a nice hard crust and sound hallow when you tap them. Allow them to cool so you don't burn yourself eating these, and enjoy them with just about anything...
;D
This recipe makes two nice sized boules of the heartiest bread you have ever tasted. Please feel free to experiment with your own flavorings, as this recipe has roots in peasant bread that could include just about any kind of flavoring.
Enjoy!
2 Cups warm water
1/4 C molasses
1/4 C malt vinegar
1/2 C melted butter
1 pkg 99% dark cacao chocolate (Don't cheap out on this! World Market)
1/2 very warm water
2 T dry yeast
2 T sugar
3 C bread flour
3 C Dark Rye flour
1/2 C whole wheat flour
1 C unprocessed wheat bran
1 T kosher salt
2+T fresh caraway seed
2 generous tablespoons of very finely ground espresso beans
1 large shallot, very finely diced, at least 1/2 C
1 T fresh fennel seed
semolina or coarse corn meal
Measure and prepare all ingredients as I have grouped them above. All of the dry goods should be mixed together in a stainless steel bowl and reserved for use.
Start the yeast group first. Combine it all and stir well to wet the yeast. let it activate and be sure it foams up nicely before starting the next step.
Heat the butter until it is completely melted in a 2 cup measuring cup, then add everthing else in that group to the cup, and stir it until the heat from the butter melts the chocolate, and you get a fragrant, dark black syrup. Add all of the seeds and seasonings to the cup, and after mixing pour the whole mix into the biggest bowl you have for your electric mixer. Add the 2 cups of hot water and the yeast sponge. Install the dough hook on the mixer.
On slow speed, start adding scoops of your dry goods until all of it is in the bowl and mixing nicely under the hook. You should have a reasonably moist and somewhat sticky dough as the gluten gets wet and works up. I keep the mixer on medium and really work this dough for a good ten minutes to be sure everything works together well. The smell at this point will amaze you....
When it's well mixed. stop the mixer and clean off the dough hook. Using your clean hands, free the doughball from the bowl, and slap it around to show it who bad it has been...and to form a nice smooth ball. Put it right back into the mixing bowl, cover with a towel and let it rise for an hour.
Punch the doughball down, and shape per your preferences. Allow to rise for a second hour or until the boules have doubled in size.
Bake in a hot oven 350 degrees until done; about 50 minutes. Finished loaves should have a nice hard crust and sound hallow when you tap them. Allow them to cool so you don't burn yourself eating these, and enjoy them with just about anything...
;D
This recipe makes two nice sized boules of the heartiest bread you have ever tasted. Please feel free to experiment with your own flavorings, as this recipe has roots in peasant bread that could include just about any kind of flavoring.
Enjoy!