Ingredients
0 slice(s)
dough
- 2 carrots
- 2 tablespoon cocoa
- 2 tablespoon coffee (finely ground), I used 2 Nespresso Ristretto pods
- 60 grams molasses
- 3 teaspoon caraway seeds
- 60 grams unsalted butter
- 2 teaspoons fine salt
- 1 teaspoon Rapadura Sugar (or brown sugar)
- 320 grams warm water
- 150 grams rye flour
- 1 sachet Yeast
- 425 grams Bakers Four
Sprinkle on top
- 1 tablespoon caraway seeds
- 1 tablespoon salt
Recipe's preparation
wash and roughly chop carrots
Chop for 5-7 seconds speed 5, scraping sides of bowl down if necessary.
Put to one side
Put cocoa, coffee, molasses, caraway, butter and salt in TM bowl. Melt on 60 degrees for 2 mins, speed 1 (or until melted).
Add 320g of warm water plus the yeast. Add the grated carrot and the flours. Set dial to closed lid position and knead for 2 mins on interval speed (the knead button).
Add more water if necessary, half a MC (measuring cup) at a time, kneading for 20 seconds on interval speed after each addition, until you are happy with the consistency
Tip the dough out onto the Thermomat and with wet hands shape into a ball and wrap up in the mat. Leave in a cozy place for 1-2 hours to rise (until dough increases by about half)
Gently press down, across the surface of the dough. Wrap back up in the Thermomat and again place in a warm place to rise for a further hour until almost doubled in size.
Turn your oven on to 220C. Uncover, tip onto a lightly floured surface and gently mould into a 'cob' shape loave, place on a baking tray lined with baking paper.
Lightly brush the surface of the dough with milk (or buttermilk if you have handy) and sprinkle salt and caraway seeds on top.
With a serated knife deeply etch a X into the surface of the bread and place in your preheated oven .
After 20 minutes, reduce the temperature to 180c and bake for another 20-25 mins orr util it develops a structured, toated bottom crust and the loaf sounds hollow when you knock it.
Remove from the oven and let it cool on a rack for about 15 mins before slicing into it.
Preparing the dough
Accessories you need
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Spatula TM5/TM6
buy now
Tip
You could use any coffee you like.
This is made (now each year) for Polish Wigilia and has the tick of approval from both my husband, his brother, hubby's best man and a non european or related couple - best ever they have said
If you can't find bakers flour use plain flour and add 1 teaspoon of corn flour per cup of flour used - I think I used 2 1/2 teaspoons.
Really nice the next day with unslated butter and honey!
A HUGE thank you to Sarah Groom from Homemade Happy Healthy for helping me covert this recipe.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentMezmac85 wrote:...
sweet and sour bread?...its a rye bread.
My husband is Polish and I
My husband is Polish and I make this at Easter and Xmas time. The molassas doesn't add a whole lot of sweetness to the bread, more colour and texture. He eats this bread with herrings, liverwurst, salami, prawns or simply buttered with honey. A few years back we had a huge Wigilia (Xmas Eve) with loads of traditional foods and all of his Polish mates and his brother said I had done exceptionally well with the barszcz (beetroot soup) (his brother said it was actually better than their mums!!!) and 3 of the guys asked for the bread recipe. I am coeliac so can't try it but when my sister in law said it was 'bloody good bread' I believed her!
Sarah_Ol
Just a question. I'm looking
Just a question. I'm looking for the traditional black bread. It's not a sweet bread and its eaten with Liverwurst paste or something like that. Do you know of this type of bread and do you have recipe. Thank's!