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Black Bread


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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
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Recipe's preparation

    Preparing the dough
  1. wash and roughly chop carrots

  2. Chop for 5-7 seconds speed 5, scraping sides of bowl down if necessary.

  3. Put to one side

  4.  Put cocoa, coffee, molasses, caraway, butter and salt in TM bowl. Melt on 60 degrees for 2 mins, speed 1 (or until melted). 

  5. 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). 

  6. 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

  7. 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)

  8. 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.

  9. 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.

  10. Lightly brush the surface of the dough with milk (or buttermilk if you have handy) and sprinkle salt and caraway seeds on top.

  11. With a serated knife deeply etch a X into the surface of the bread and place in your preheated oven .

  12. 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.

  13. Remove from the oven and let it cool on a rack for about 15 mins before slicing into it.

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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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

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  • Mezmac85 wrote:...

    Submitted by Karin_B on 11. February 2017 - 09:50.

    Mezmac85 wrote:

    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!




    sweet and sour bread?...its a rye bread.

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  • My husband is Polish and I

    Submitted by Sarah_Ol on 24. September 2016 - 07:16.

    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

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  • Just a question. I'm looking

    Submitted by Mezmac85 on 23. September 2016 - 23:08.

    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! 

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