Recipe#2477

Title: Black 05

From: waring@ima.infomail.com (Sam Waring) 
 Newsgroups: rec.food.recipes 
 Subject: Black Bread 
 Date: 17 Feb 1995 06:39:47 -0700 
 Message-ID: <561_9502161352@ima.infomail.com> 

Yield: 1 loaf 
 1 ts active dry yeast 
 1/4 c warm water 
 1 c strong, cold coffee 
 1 ts blackstrap molasses 
 3 c whole rye flour 
 1/2 c buckwheat flour 
 1 1/4 ts salt 
 Dissolve the yeast in the lukewarm water. Stir the molasses into 
 the coffee. 
 Combine the dry ingredients. Mix in the wet ones and knead the
 dough for 10-12 minutes. Cover the dough at this point in a bowl
 and allow to sit for 2 hours. Take it out and knead again for 3-4
 minutes. Shape into a round ball and and cover it for 30 minutes
 more. Take the ball between your hands and roll it into a long thin
 shape akin to the of a French bread loaf, approximately 2-3 inches
 in diameter. Be sure to keep your hands wet when handling the dough
 at all stages thus far.
 Grease a cookie sheet and place the dough upon it. Proof the dough
 in a warm oven (about 85 degree F.) for 45 minutes. Bake in a 375
 degree F moist oven (place 1 cup of water in a metal bowl in the
 oven) for 20 minutes. Remove the water bowl and continue to bake
 for 30 minutes more at 375 degrees F. This makes one long loaf or
 it may be made into 2 shorter loaves or even into rolls.