Title: Peasant Black Bread
Categories: Bread
Yield: 2 Servings
| 3 1/2 | c | Rye Flour |
| 1/2 | c | Unsweetened Cocoa |
| 1/4 | c | Sugar |
| 3 | tb | Caraway Seed |
| 2 | pk | Active Dry Yeast OR |
| 2 | tb | From A Bulk Jar |
| 1 | tb | Instant Coffee (Powder Or |
| | | Crystals) |
| 2 | ts | Salt |
| 2 1/2 | c | Hot Water (120-130* F.) |
| 1/4 | c | Vinegar |
| 1/4 | c | Dark (Blackstrap) Molasses |
| 1/4 | c | Vegetable Oil Or Melted |
| | | Butter |
| 4 1/2 | c | Unbleached Or Bread Flour |
Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee
and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and
oil then beat until smooth. Stir in enough unbleached or bread flour to
make a SOFT dough. Turn onto a floured surface. Knead until smooth and
elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of
the dough. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down and divide in half. Shape each half into a ball and
place in the center of 2 greased 8-inch round cake pans. Cover and let rise
until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45
minutes, or until done.